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#UBdish Week 4 Winner – Servin’ Up Love

November 6, 2014. Hot Stuff

Alyssa

Posted by Alyssa

Our Week Four #UBdish contest winner, Andrea (aka @andrea.588) is one smart cookie, springing into crafty culinary action last Wednesday night with this thoughtful interpretation of her boyfriend Greg’s favourite comfort food of the season:

Screen Shot 2014-11-06 at 11.02.25 AM Screen Shot 2014-11-06 at 11.02.31 AM

And… you know she got bonus points for riffing off his own mom’s recipe! #smartypants

“We’re moving in together next month, so we were shopping for a new sofa in our local Urban Barn. I heard about the contest and wracked my brain all the way home for what I thought could be a potential winning dining hack. There I was at midnight – roasting squash, making homemade soup and styling my table. So much fun!”

To have a little fun of your own, check out Andrea’s recipe below (thanks for sharing, A!): 

Roasted Acorn Squash

Preheat oven to 375°F

Cut off “tops” off squash, and set aside for roasting. Scoop out seeds and stringy bits. Cut a very thin slice off bottoms of squash to create a stable base, but not too much… You don’t want to create a hole at the bottom of the “bowl”. Brush “bowls” and tops all over with olive oil and sprinkle salt inside. Arrange squash, laying tops with stems facing up along the side, in large baking pan(s).

Roast squash in the oven until flesh of squash is just tender, about 1 1/4 hours total.

Butternut Squash Soup

Preheat oven to 350°F

2 large butternut squash cut in half lengthwise. Rub with melted coconut oil then sprinkle with salt and pepper. Place cut side down and bake until tender when touched, about 45 minutes to 1 hour.

Ingredients for Soup:

2 tbsp. coconut oil

1 large onion, chopped

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

1 1/2 tsp. curry powder

1 tsp. turmeric

1 tsp. garam masala

1 1/2 tsp. salt

8 cups chicken stock (low sodium)

1/2 – 1 cup cream (or coconut milk, if you prefer)

Sauté onion with oil in a large pot. Add all spices and stir-fry it a bit. Add chicken stock and stir. When squash is cooked and cooled enough to handle, scoop it out and add to hot liquid. Using a regular blender, food processor, or handheld blender, blend until smooth. Add cream (or coconut milk.) Heat until all is hot; don’t boil. Last, but not least, add it to the roasted squash bowls and… Enjoy!!!!

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