![]() Divide each of these slices in to half-inch cubes. Now lay the squash down with the flattest part on the board and slice half-inch slices. You should now have two equal portions of squash that you’ll need to scoop the seeds out of. Or, if you’re handy with a meat cleaver, now’s the time to go Gallagher on your squash. Place the middle of your knife on the top of the squash and firmly press down with both hands – you might have to give it a little rock. Then cut a small amount from the bottom of the squash so it can safely sit flat on your cutting board. Take your time and peel the tough skin of the Carnival Squash. When it comes to dealing with the squashes, bust out your vegetable peeler and a big sharp chef’s knife. There’s some serious autumn happening here. They bring an earthy, autumness to this chowder. ![]() I picked up some dried porcini from the market with I reconstituted with some hot water for 20 minutes. The chunks here come from the previous mentioned par-smashed squash as well as some diced porcini mushrooms. I happen to like my chowder broth on the smooth and creamy side with minimal, yet critical chunks. Unless you want a chunky soup… you do you, Captain Chunkamonk. I recommend using this time to practice your knife skills and get those bits as minced as possible. The first steps here include mincing the cured ham and onions. This helps thicken the soup and but you still have some nice chunks left. Just before adding the cream (which you do off the heat before serving), I used a potato masher to selectively break down some of the squash. This chowder only has 1/3 cup heavy cream so it’s actually on the lighter side. I’ve found it to be one of my go tos for, umm, soups, stews, and chilis. I’ve adapted this recipe from the Cooks Illustrated, Soups Stews & Chilis. It’s just starting to get a little chilly here in Philly so this lovely warming chowder really hit the spot. Aaand, I’ve got a little pumpkin from Shady Brook Farm waiting for me to figure out what to do with him later this week (thanks for picking it, Sabine!). I’ve made Acorn Squash Pizza, Sausage Stuffed Delicata Squash, and now Carnival Squash Chowder. This Farm Share I’ve subscribed to is keeping me on my toes with all these squashes they’re sending. Have fun experimenting with it.Jump to Recipe Print Recipe Carnival Squash ChowderĬarnival Squash isn’t just for decoration! Look at them – they’re just screaming, EAT ME! You can use cubed acorn squash in place of sweet potatoes in many recipes. After 10 minutes, flip the squash pieces over and cook for another 5 – 10 minutes or until the squash is fork-tender. Place in the oven and cook for 10 minutes. Spread the acorn squash pieces out evenly over the cookie sheet. Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Place acorn squash cubes on a large cookie sheet with raised edges.ĭrizzle olive oil over the acorn squash. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |