Does anyone have a really good squash soup recipe? Something pureed and thick and possibly creamy but doesn’t have to be. From my CSA I have 1 acorn squash and one squash that Google tells me is probably a sweet dumpling squash. Or possibly a delicata - the shape is wrong but the coloring’s right and sometimes CSA veg are misshapen, so, ??? **
I am not a big squash fan but am not opposed to eating it and soup sounds good because it’s cold.
Also - this isn’t food, but, recipes for very autumnal cocktails? Today I came across a recipe for cider spiked with rumchata and caramel apple vodka which sounds amazing. Something along those lines that screams Autumn. We need to stock our bar; all we have in the house cocktail-wise right now is tequila and triple sec.
**Today I also received a sweet red bell pepper that, I’m sorry, is disturbingly similar in shape to a dick and balls.
Sounds yummy but I can’t drink coffee after noon or else no sleep for me and I’m not much of a morning drinker, hahaha.
I mean, I guess I could buy decaf just for boozy purposes, but decaf is heresy, so…
Hm, maybe something with amaretto?
Regardless I think I am going to have to splurge on some really good apple cider, like, from an orchard. Amaretto is good in it too, the bar down the street does hot cider with amaretto.
I have a lot of sweet potatoes to deal with. I am feeling uninspired by my usual options (diced and roasted with chickpeas, sweet potato bread). Any suggestions? One of them is apparently uncured and won’t last forever.
I got two spaghetti squash and am looking for new recipes to try with it. I normally just eat it with butter, salt, and nutmeg, but want to switch it up. I’m not super interested in having tomato sauce on it but am down for like anything else.
I’ve used it as replacement for rice or noodles in a stir fry dish. I either put the stir fry over top after it’s done or add in the strings of spaghetti squash at the end if I’ll eat the whole thing in one go, otherwise it gets mushy as leftovers for a wetter stir fry.
Do you stir fry the spaghetti squash too, separately, or do you bake it first and then stirfry, or ???
I received a huge one too and I would probably eat it in this form. (The last one, I foisted off on a neighbor, haha.)
I bake it first, scoop it out with a fork, then just salt and pepper it before serving stir fry over it. If it seems a little undercooked after baking you can stir fry a little, it just turns to mush if you overcook it. And not even good mush like, stringy mush.
I use sweet potato in groundnut stew. Husband likes them baked, too, but I don’t.
My groundnut stew is a much-simplified Moosehead recipe:
3-4 cups chunked vegetables (this is where the sweet potatoes fit. Also good are white potatoes, carrot, turnip, rutabaga, tomatoes or green tomatoes, mild chilis, squash or pumpkin, basically whatever)
Can of Rotel (or mild Rotel if you’re a wimp like me, and stor brand if you’re cheap like me)
1/4 cup soy sauce
2-3 tsp lemon juice
2-3 chopped garlic cloves or equivalent, more if you’re a big fan
1/2 cup crunchy peanut butter
Cook or Instantpot all together until the veggies are done but not turned to mush. Serve alone or over rice, other grain, or greens.
The shadowy one actually prefers I put it into a dry hot non-stick pan first to get rid of some of the extra moisture, but it is a fine line between drying it out and mush.
