Autumn Gold
BY CATHY HORTON
My little butternut — it almost sounds like a term of endearment.In fact, many local chefs think quite fondly of this oddly-shaped vegetable, and for good reason…it’s the foundation for many delicious recipes.
First of all, its flesh is beautiful — a rich autumn gold color that brightens the plate and the palate. It’s versatile, tasty and deeply satisfying. What’s not to love?
The average butternut squash weighs in at two to five pounds and has a smooth peachy-colored skin. While many winter squash varieties take lots of muscle to get through to the interior, the butternut rind is generally thin enough to remove with a vegetable peeler. Another bonus is that this squash is not stringy or grainy, like many other late season varieties. It makes for a smooth, silky puree in soups and sides and it keeps its shape well when cubed and roasted.
Shand Howie, owner and chef of the Grove Street Café in Hendersonville, uses butternut squash in a variety of ways. “The reason we love butternut squash is for the texture, color and taste. The bright, buttery orange flesh, when cut into halves or quarters, makes a beautiful pear-shaped presentation.”
Grove Street serves this little gem in a risotto with kale confetti, a Thai butternut puree with fresh cilantro and toasted coconut shavings, or simply roasted with rutabaga and beets. Shand says that it is important to let the pure flavor of the squash shine through. “You don’t want to go crazy with seasonings,” he says.
Jeremy Edwards, Chef at the Grove Street Café, is excited about their new seasonal menu. “We are including a butternut ravioli with several Italian cheeses and fresh Italian basil,” he says.
Whether steamed, baked, braised or sautéed, butternut squash loves to be paired with spices such as ginger, nutmeg and cloves or allspice. For more savory pairings, try tarragon, sage or turmeric.
A staple throughout the fall and winter seasons, butternut squash packs a nutritional punch as well as being a glorious addition to your table.
Shand sums it up: “You can use butternut in so many ways. Because of the sweetness and color, it can work in everything from soups to desserts.” Try it, and feel the love.
Grove Street Cafe Thai Butternut Squash Soup
4 lbs. butternut squash, halved and seeded
2 Tbsp. olive oil
1 medium onion, diced
1 leek, sliced (white/light green part only)
2 garlic cloves, chopped
1 Tbsp. fresh ginger, peeled and shredded
½ cup dry white wine
6 cups vegetable stock
1/8 tsp. cayenne pepper
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 Tbsp. ground cumin
1 Tsp. ground coriander
13.5 oz. can coconut milk
Salt and Pepper to taste
Preheat oven to 375°
Pour a small amount of water into a baking dish. Place squash halves, cut side down, into dish. Bake 40 minutes or until tender. Remove from oven and let cool. Remove outer skin and cut into cubes.
Add olive oil to large stockpot over medium heat. Add onions, leek, ginger and garlic. Sauté until onions are translucent. Add white wine and let cook, stirring, constantly, for 1-2 minutes.
Add vegetable stock and bring to a boil. Add butternut cubes and simmer about 20 minutes, stirring occasionally. In small batches, puree soup in food processor till smooth. When completely pureed, return soup to pot.
Add cayenne, cloves, nutmeg, cumin and coriander. Add coconut milk and heat through without boiling. Season to taste with salt and pepper.
Suggested garnishes: Fresh cilantro leaves and toasted coconut shavings.
Grove Street Café
224 South Grove Street
Hendersonville
828-693-1222
