Page 32 - ARUBA TODAY

A32 FEATURE
Wednesday 27 september 2017
Butternut squash, leek, Gruyere pesto toasts unite

By Sara Moulton 8 minutes. Transfer the ba-
Associated Press con with a slotted spoon
As we head into the fall, to a bowl, leaving as much
our local markets are be- of the fat as possible in the
ginning to feature win- pan. Add the remaining
ter squash. Each variety tablespoon butter and the
has its charms, but one of leeks and cook, stirring oc-
the standouts is butternut casionally, until they are
squash. Like its brethren, it very tender and starting to
becomes creamy when color, about 6 to 8 minutes.
cooked and pureed, with If the squash is not ready,
no need for cream or thick- take the pan off the heat
ener. Flavor-wise, though, it and set it aside.
wins. When the squash is tender,
Most butternut squash reci- remove it from the oven,
pes tell you, first, to peel turn it over and let stand
and cut up the squash, and until cool enough to han-
then to steam or boil it. I’ve dle. Discard the seeds and
figured out a couple of dif- scoop out the flesh. Com-
ferent ways to get the job bine half the squash with
done. The result is a soup 1/2 cup water in a food
that’s safer to prepare and This Sept. 21, 2017 photo shows butternut squash and leek soup with gruyere pesto toast in New processor and puree until
much tastier when you fi- York. very smooth. Add to the
nally dip your spoon into it. Associated Press saucepan with the leeks
As anyone who’s ever tried and Gruyere pesto toasts 6 ounces sliced Canadian Parmigiano-Reggiano and bacon. Repeat the
to cube a winter squash — all of which contribute bacon, medium chopped (about 1/4 cup grated on procedure with the remain-
knows all too well, these to what is a very substan- 3 cups thinly sliced white a microplane) ing squash and another
guys can be perilously hard tial dish in the end. Round part of leek (about 3 large Preheat the oven to 400 1/2 cup water and add to
to handle. True, the super- it out with a salad on the leeks) degrees. the saucepan, along with
market sells them already side, and this soup be- 1 quart chicken or vegeta- Working carefully, halve the chicken broth. Bring
peeled and cubed, but comes a plausible entree. ble broth the squash lengthwise and the liquid to a simmer. Add
they’re pricier than whole Vegetarians are welcome 1 tablespoon fresh lemon arrange it cut-side down the lemon juice, salt and
squash and likely not as to substitute vegetable juice on a lightly oiled parch- pepper to taste and addi-
fresh. stock for the chicken stock Kosher salt and black pep- ment-lined rimmed sheet tional water if necessary to
For butternut squash and and leave out the bacon. per pan. Bake on the middle thin the soup to the desired
leek soup with Gruyere BUTTERNUT SQUASH AND For the toasts: shelf of the oven, until very consistency.
pesto toasts, we halve and LEEK SOUP WITH GRUYERE Twelve 1/2-inch thick slices tender, 60 to 75 minutes. To make the toasts, arrange
roast the whole squash PESTO TOASTS French baguette cut on While the squash is baking, the French baguette slices
without peeling or seeding Start to finish: 2 hours, 5 min- the bias in a large saucepan or a on a sheet pan and when
it first. Typically, halving the utes (50 minutes active) 3/4 cup packed fresh basil Dutch oven, heat 2 table- the squash has come out
squash requires slicing it Servings: 4 as an entree, 6 leaves, finely shredded spoons of the butter over of the oven, bake the slic-
through from stem to stern. as a first course 3 tablespoons toasted pine medium heat, add the es on the middle shelf un-
Instead, I suggest laying til they are slightly golden,
the squash on the counter, turning them, 2 to 3 min-
sticking the tip of a chef’s utes a side.
knife all the way through In a bowl, combine all
the middle of the squash, the remaining ingredi-
then slicing from the mid- ents. Right before serv-
point to one of its ends. ing the soup, divide the
Rotate the squash 180 de- mixture among the toasts
grees horizontally, insert and bake them until the
the knife tip back into the cheese is melted and bub-
middle of the veggie and bling, about 5 minutes.
slice away in the direction To serve: Ladle the soup
of the uncut end. Done. into soup bowls and top
Now the halves are ready each portion with some of
to be baked, cut-side- the hot toasts.
down, on a rimmed sheet Nutrition information per
pan. Baking squash con- appetizer serving of soup:
centrates its flavor and 256 calories; 65 calories
brings out the natural from fat; 7 g fat (3 g satu-
sugars — unlike boiling or rated; 0 g trans fats); 25
steaming it, which makes it mg cholesterol; 516 mg so-
watery. And don’t bother dium; 43g carbohydrate;
to scrape out the seeds 7 g fiber; 9 g sugar; 10 g
beforehand; it’s easier af- protein.Nutrition informa-
ter the squash has been This Sept. 21, 2017 photo shows butternut squash and leek soup with gruyere pesto toast in New tion per individual serving
York.
cooked. Associated Press of toast: 139 calories; 36
You can prep and cook calories from fat; 4 g fat
the rest of the ingredients For the soup: nuts, coarsely chopped bacon, reduce the heat (2 g saturated; 0 g trans
while the squash is baking 4 pounds butternut squash 2 ounces coarsely grated to medium-low and cook fats); 9 mg cholesterol; 277
and then cooling. These in- Oil for oiling the sheet pan Gruyere cheese (about the bacon, stirring occa- mg sodium; 19 g carbohy-
clude leeks, Canadian ba- 3 tablespoons unsalted 3/4 cup) sionally, until it is golden drate; 1 g fiber; 0 g sugar; 7
con (aka smoked pork loin) butter, divided 1/2 ounce finely grated brown at the edges, 5 to g protein.q