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Thanksgiving is Coming-Mini Honeynut Squash
November 12, 2017

Thanksgiving is Coming! Mini Honeynut Squash

With the Thanksgiving holiday fast approaching, winter squash is a delicious traditional side vegetable that can be served in a variety of dishes whether sweet or savory.

I recently discovered at a local farmers market in Boston, the miniature honeynut squash. Because they are compact and small in size, they cook more quickly when roasted.

What's the difference between the larger butternut squash versus honeynut squash? A couple differences I noticed is a sweeter taste. Also, in my opinion, this squash has a much creamier texture which is perfect for creating a blended soup.

If you're looking for something to serve for family or guests before the big meal, my Honeynut Squash Bisque with Chai Spices fits the bill. It's light, but also filling and can be kept warm in a slow cooker until ready to serve.

To dress up the soup, try serving with toasted pumpkin seeds or topped with a little sour cream or a little bit of both.

I hope you give this recipe a try which comes together in no time. Have a wonderful and joyous Thanksgiving!

Chef Vanessa,

www.ethnic-spicy-food-and-more.com

Honeynut Squash Bisque with Chai Spices

Ingredients:

2 tablespoons of Ghee (clarified butter)

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

2 cloves of garlic, minced

5 cups of honeynut squash, chopped

1/2 cup of chicken stock

1 cup of whole milk

1 tablespoon of dark brown sugar

1/4 teaspoon of ground cinnamon

1/4 teaspoon of ground ginger

1/4 teaspoon of ground cardamom

1/8 teaspoon of nutmeg

1/4 teaspoon of ground black pepper

Toasted pumpkins seeds for topping (optional)

Sour cream for topping (optional)

Directions:

In a large soup pot, bring to medium heat. Add the ghee and swirl to coat. Add the onions, carrots, celery and honeynut squash.

Stir until the vegetables are cooked through. (Should take a good 10-15 minutes.) Add the garlic and cook for an additional 2 minutes.

At this point, take the pan off the heat. Add the chicken stock and mash the vegetable mixture with a potato masher or with an immersian blender until blended. (For a smoother texture you can also process in a blender.)

Once the mixture is combined, bring back to medium heat and slowly add in the milk.

Add the remaining ingredients except the optional ingredients.

Adjust the consistency with chicken stock if necessary. If using, serve each serving with the optional toppings.

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