Today's Experiment

I wanted something comforting for lunch, but I also wanted something healthy. After having gone to Park Central in Hamden for dinner last week, where I had butternut squash soup, I have been wanting to make my own. Well, today was the day.

Ingredients
2.5-3 lbs butternut squash, diced
2 red potatoes, peeled and diced
1 large stalk of celery, diced
1 large red onion, diced
2T butter
chicken stock, about 6 cups or so
salt and cambodian kampot pepper

1. Melt the butter on medium high heat in a large pot. Put all the diced ingredients in the pot and stir them around for about 5 minutes.

2. Cover the vegetable and butter mix with chicken stock, cover the mixture and let it come to a boil. Once the mixture comes to a boil, turn the burner down and let it simmer for about 45 mins, or until all the veggies are soft.
3. Using a submersible blender, puree the mixture. If the mixture is too thick for your liking, you can add a bit more chicken stock. Mine was perfect as is. Season with salt and fresh ground pepper—I used Cambodian kampot pepper and it was out of this world. My husband, for whom I have been cooking for 20 years, says it is one of the tastiest things I have ever made.

My Favorite Recipe from 2009

I tried to win a $25 gift card from Whole Foods for being able to tweet this recipe in less than 140 characters. Impressive, I know. Even though I wasn't the winner, I still stand firm that this is one of the tastiest and simplest dishes (gleaned from my sister-in-law's family in 2009). Plus the colors brighten up any table!

Roasted Butternut Squash with Dried Cranberries
• preheat oven to 400 degrees
• lightly grease a baking pan, I find my coated/non-stick pan works best
• dice peeled butternut squash into 1/2 inch cubes, using not more than enough to cover the bottom of the pan (if you want a larger quantity, use a second pan)
• sprinkle dried cranberries on top (I use a very generous handful)
• baste the cranberries and squash with honey butter (2-3 tablespoons of melted butter, margarine, or even smart balance works for those looking to be heart healthy with a generous tablespoon of honey mixed in)
• roast in 400 degree oven for 30 minutes, turning with a spatula at the 15 minute mark.
• optional: sprinkle with fresh ground black pepper

This dish is a great vegetable on its own, and the leftovers are fantastic in the next day's tossed salad. Enjoy!