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butternut squash

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Indulge in the cozy embrace of autumn with this Butternut Squash Fall Risotto, perfectly harmonized with the bold tang of sharp blue cheese. This creamy delight is tailored to warm up your chilly fall nights, offering a comforting experience that eases you into the colder months. You can use the popular butternut squash, acorn or leftover pumpkin carvings you just carved with the kids for this fall risotto. Generally, winter squashes are sweet and need an excellent contrasting element to balance. Sharp blue cheese, being spicy and sharp, will balance perfectly with the sweet and smooth squash, turning this dish into a dynamic and well-balanced one. Blue Cheese Types Well, there is a whole world of blue cheeses, some made of sheep, goat, cow or a mix of milk. The general rule for blue cheese is the more blue veins, the more potent it is. Personally, I’m a big Roquefort…

Butternut Squash Soup with Sage is made with roasted caramelized squash, sage fried in a pan, leeks and fresh cream to finish it up. Plus, some extra “chef’s secrets” to bring your soup from boring to exquisite. There are millions of butternut squash soups out there, but believe me… this one is far from the “everyday life” soup. For starters, Butternut Squash Soup with Sage is under ten ingredients, so a fast and easy one. Plus, no need for thickeners, or extra broth, the butternut squash takes care of all that with the help of some lovely leeks. Tricks for a Top Soup Here are a few secret tricks for you to upgrade your soups. Follow those few easy steps to bring any soup to another level. The roasting needs to be well done; the main veggie needs a bit of Maillard (browning) reaction to give its caramelized flavour, so wait til the squash gets…

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