Sometimes there are moments that make me super grateful I have good friends. Wonder what I’m talking about? Well, I’ll name off a few instances in the past few days that have proven to me that without friends I’d be too drunk for my own good, an unattractive eater and an insecure Mexican wrestler.

First there was Ryan who said, “Did you know that when you eat, you open your mouth as big as it can open? Even if it’s for something tiny, like an almond.” Hmm…thanks, Ryan. I didn’t know that. Thanks. That makes me feel really attractive.

Then there’s Ian, who on Saturday night, when I drunkenly demanded another shot, said, “Sure, Adrianna. I’ll make you another shot.” He didn’t protest and instead poured juice into a shot glass and handed it to me and watched me, unknowingly, down the juice and then I cheered. (This actually happened, seriously.)

And then Travis who told me (when I was in my Halloween costume), “You’re a really hot Mexican wrestler!” Friends are there to make you feel really good, even when you look like Nacho Libre.

So last week, when I was debating between four different butternut squash recipes to make for you guys, my friends were there to help me pick the tastiest sounding recipe.

That’s how we ended up here with a butternut squash soup that has this amazing layer of sweet apple flavor, accompanied with another interesting hint of spiciness from the curry.  I suggest that you get a group of awesome friends and make this soup for them. They’ll be grateful–trust me!

Butternut Squash Apple Soup

Recipe adapted from Barefoot Contessa

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Yields 4 servings

I cut the recipe in half because it was just too much soup for me.  You can either peel the butternut squash, cube it and put it in the soup or do what I did, which was cut it in half and roast it on a baking sheet for 30-40 minutes.  I then extracted the seeds with a spoon and scooped out the flesh and set it aside in a bowl.  If you decide to peel and cube the butternut squash, you should add 20 minutes to the cook time of the soup to ensure that the squash is nice and tender before you put it in the blender.

I also added less apple juice and replaced the water, from the original recipe, with chicken stock. You’re more than welcome to use water, if you want to stay vegetarian, or use a veggie stock. Adding water to soup seems like a tragedy to me, but hey, do what ya want.  Also, at the end I tasted it and it was sweet–perfectly sweet, so I didn’t added less apple juice.

1 tablespoons unsalted butter
1 tablespoons good olive oil
2 cups chopped yellow onions (1 medium sized onion)
1 tablespoons mild curry powder
2 1/2 pounds butternut squash (1 large)
2  sweet apples, such as McIntosh
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cups chicken stock (veggie or water will also work)
1/2 cups good apple cider or juice

 

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.  Either peel, cube the squash or see the above instructions on how I did it, which was cut the squash in half and roast on a baking sheet for 30-40 mins and then scoop out the flesh.  Either way will do just fine.

Add the squash, apples, salt, pepper, and 2 cups of chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 20 minutes (if you cubed the squash add another 20 minutes), until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade, or a blender.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Everyday I sift through various food blogs and websites looking for recipes that hook my attention.  And time after time the recipes I’m most attracted to are grown-up versions of things I ate as a kid.  One thing I loved as a kid, Mac and Cheese!  I loved every type of it–I didn’t discriminate.  Actually, Kraft macaroni and cheese was the first thing I learned how to cook and I cooked it regularly as an after school snack, and with pride I might add.  I remember getting all fancy with it, playing with the consistency and adding pepper…and hot sauce.  And when I went to college, I wasn’t too good for Easy Mac.  I would cook it up in a microwave at midnight and not think a thing about it.  Basically, my love affair with mac and cheese goes WAY back.

Sure, my tastes have become more sophisticated.  I’ve been known to have some foie gras if the celebration is right, and I can get down with fancy salts on chocolate, or even good caviar on occasion, but the food I really love is the stuff that makes me feel at home.  So when I came across this recipe, I was immeditately smitten. Butternut squash…Macaroni and Cheese? Together? Yes please! It feels like an after school snack for my adult self.

I tweaked the recipe a bit.  Instead of peeling, seeding and cutting the butternut squash like the recipe instructed, I simply cut it in half and roasted it in the oven, face down for 30 minutes.  I scooped the flesh out and put it in the saucepan with the chicken stock and milk.  I also added more salt and cayenne than what the recipe called for.

Note: Whenever you’re cooking up a gratin or macaroni and cheese you want to try to use dry cheese, i.e., gruyere, parmesan.  The more aged the cheese is, the less oil it will have.  This is a good thing.  The last thing you want is an oily mac n cheese or gratin.

Butternut Squash Macaroni and Cheese

Recipe by Martha Stewart

1 small butternut squash (about 1 pound) cut in half and roasted

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk (I used whole milk and it was great–whatever you have in your fridge)

Pinch of freshly grated nutmeg

1/4 teaspoon of cayenne pepper

1 1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

1 pound elbow macaroni

1 cup of extra-sharp cheddar cheese, finely grated (4 oz.)

4 tablespoons gryuere or Parmesan cheese (I had gruyere in my fridge), finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray

1/2 cup part-skim ricotta cheese

Preheat oven to 375 degrees. Cut the butternut squash in half and put face down on a baking sheet and cook for 30 minutes.  When you take it out of the oven, scoop out the seeds and discard. Then scoop out flesh and set aside.  Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer for about five minutes. Remove from heat. Stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons gruyere.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons gruyere or Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Okay, I know that people normally make resolutions at the New Year, but I’m breaking the mold and have made one for the fall of 2009. Resolution: make something with a fresh, un-canned winter squash. I don’t know why, but there is something about taking a whole, untouched squash, pumpkin, or gourd of any sort, roasting it and then somehow transforming it into cubes, mash or any other edible shape that greatly intimidates me.

I’ve specifically had my eye on spaghetti squash or butternut squash, and since there was a lovely display of spaghetti squash at Trader Joe’s it’s going to be the first one up. I felt proud of myself as I picked up a lovely yellow squash off the shelf as if I was, in fact, an accomplished squash roaster.

However, my confidence began to wane as I got into the checkout line. I became so concerned about this challenge that I started blurting out to both the cashier and the woman standing next to me in line that I had no idea how to cook this large yellow thing in my hands. The cashier seemed less than interested in my plight, but the woman next to me, God bless her, assured me that it was very simple to cook and even gave me a recipe.  (Woman from Trader Joe’s: if you’re out there, thank you! This post is for you!)

I have to say that after doing this, making spaghetti squash really couldn’t be easier. I felt more than a little sheepish when I was done with the recipe and couldn’t help thinking, “Is that it?” I wish that all of my New Year’s resolutions could be this easy to keep.

Spiced Spaghetti Squash

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I’m going to give you the recipe as it was given to me, with very rough measurements, as the amounts you use depend greatly on the size of the squash you’re cooking and your own personal taste. I would recommend adding in the butter slowly, you don’t want to drown the squash in it.

1 Spaghetti Squash
Butter (4-8 tablespoons)
Ground cinnamon  (roughly 1 teaspoon)
Ground nutmeg  (roughly ½ teaspoon)

Prick the squash with a  large knife to prevent it from bursting in the oven.  Place on a pan, and roast at 375 degrees for 1 hour.

Cut the squash in half, and scrape all of the seeds out with a fork or spoon, taking care not to scrape out the meat of the squash. Drag a fork along the sides of the squash, and the meat will begin to form “spaghetti” strings.

Place all of the strings into a bowl, and toss with butter, cinnamon & nutmeg. Sprinkle with salt and pepper to finish.