Falling In Love With Fall Foods…A Love Story of Edible Proportions

Q: Dear Fall,

I love you. You have plentiful squashes, gorgeous apples, and juicy pears. Aside from counter decoration, what do I do with all of them?

A: Dear Urban Domestic Girl,

Let's take this one step at a time. First up to bat, butternut squash.

Thai Butternut Squash Soup

makes app. 8 servings

I am in love with this twist on butternut squash soup, make a big batch and save some for later. Urban domestic girls know this is a fast way to make a great impression on dinner guests. They will think you slaved over a hot stove for hours!

1 medium butternut squash or four 12 oz packages of frozen winter squash
One 13 oz can of coconut milk
1 1/2 tsp of Thai red curry paste (I like Thai Kitchen brand)
1 tsp sea salt
4 cups of vegetable broth
2 limes
chopped fresh cilantro (optional)
toasted cashews, roughly chopped (optional)


In a soup pot, whisk together coconut milk, curry paste, salt and broth. Add the squash and bring to a boil, cover, and then simmer. Cook covered until squash is tender, about 15 minutes.


Lightly grate the lime peel and juice the limes. Add 2 tsps of zest and 4 tbls of juice to the soup pot. Puree the soup in batches in the food processor or use a stick blender.


Top soup with cilantro or cashews and enjoy!




Butternut Squash Couscous (from Food & Wine Mag.)
makes 4 servings

1. 1/4 cup sliced almonds
2. 2 tablespoons olive oil
3. 2 onions, chopped
4. 2 cloves garlic, minced
5. 1/4 teaspoon cayenne
6. 1/8 teaspoon grated nutmeg
7. 1/8 teaspoon cinnamon
8. 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
9. 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
10. 1/4 cup raisins
11. 3 cups vegetable broth
12. 1 1/4 teaspoons salt
13. 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
14. 3/4 cup chopped fresh parsley
15. 1 1/2 cups water
16. 1 1/2 cups couscous

DIRECTIONS

1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
2. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
3. Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

Tips on deconstructing a squash:
1. Use a sharp (and I mean SHARP) serrated bread knife
2. Chop of the ends first
3. Use a vegetable peeler to remove the skin
4. Cut it in half longitudinally and use a melon baller to scrape out the seeds
5. DON'T cut off your fingers, be careful.