make your stomach happy 

.
.
.

what's for dinner?

take the poll

 

 

 

a home + living guide for the post-college, pre-parenthood, quasi-adult generation

11.20.2000

home
editor's note
_____________

DEPARTMENTS
 
o lounge
o nourish
 
o host
o
laze
_____________

o BOARDS
_____________

about
contact
submit your ideas
search

 
SiGN UP! join the DigsNews mailing list + we'll keep you posted about updates and other DIGS-related news .
Name:
Email:
Subscribe 
Unsubscribe 
Free Mailing Lists from Bravenet.com
..
got a great recipe to share? don't be a wallflower! 
jump to the discussion boards ..

..
other new +recent NOURISH recipes:
o Good Old Bread 
o Muffins Muffins Muffins 
o Waffles for Two 

o Garlicky Spinach Rice
o
Mediterranean Veggie Stew
o
Thai Basil Chicken
o
Vegetarian Sticky Rice
o
Thai Basil Chicken
o
Curried Chicken with Caramelized Onion
o Chickpea Dal with Spinach

copyright 1999-2000
DigsMagazine.com.

today's special : 
Butternut Squash and Cashew Soup 
My boyfriend absolutely adores anything made with butternut squash, so it's been making a frequent appearance in my kitchen this autumn. I like the nuttiness that the cashews bring to this simple squash soup, and the bright golden-orange color makes it a perfect choice for this time of year. I'll confess that I must have stolen the idea for combining cashews and squash from somewhere -- there's a messy scrawl in my notebook that says simply "cashew + b-nut squash ... yum!" -- though just where this idea came from, I haven't a clue. 


ingredients

1 butternut squash
1/2 cup cashews, plus more for garnish
5-6 cups stock, preferably homemade
5 dashes nutmeg
2-3 dashes cinnamon
1 tsp. sugar
1 tbsp. butter
salt and pepper to taste
time 
1 hour

serves
6 (side dish)


1.
Cut the butternut squash into quarters (slice it in half lengthwise, then halve it again latitudinally). Remove the seeds. Place cut-side down in a baking dish with approx. of water in the bottom. Bake at 375F until tender, approximately 30-45 minutes.
2.  Scoop out the cooked squash and discard the skin.  Toss half the squash in the blender with 2 cups stock and the cashews, and puree until very smooth. Add the mixture to a saucepan; puree the remaining half of the squash with another 2 cups of stock, and add that to the saucepan as well.
3. Season with nutmeg, cinnamon, sugar, butter and salt and pepper to taste.  Heat on medium-high until just beginning to bubble.
4. Serve, garnishing with chopped cashews if desired.

o
check out more thanksgiving recipes:
spinach with raisins and pinenuts 
candied yams 
cranberry jelly 

for more great recipes,
check out the
recipe index ! 

---------------------------> lounge . nourish . host . laze . home.