Greg Nauta of Rocky Canyon sells beef and pork at the farmers market. He has traditional cuts like rib eyes and flank steaks, but he also sells ground beef, shoulder and chuck roasts. His bacon is also very popular.
Sassan Rostamian is the chef/owner of Sauce on Hampton. He is making a butternut squash soup with a sweet corn topping. To prepare the squash, peel it, cut it into cubes, toss with olive oil then roast until tender. You can also halve the squash and roast whole and scoop out the flesh. Sassan uses water in his soup instead of broth or cream.
Butternut Squash Soup
1 med-large butternut squash (roughly 3-4#) -- peeled, seeded, and cubed.
1/2 cup Extra Virgin Olive Oil
1 large onion, diced -- the sweeter the better.
5 cloves garlic, minced.
1/2 tsp Chinese fivespice
Salt and freshly ground black pepper to taste.
Water to cover.
1 ear Sweet White Corn -- grilled or broiled to blacken the outer surface, kernels removed from the ear.
1-2 tsp Smoked Paprika depending on strength and smokiness of your paprika.
1 Tablespoon Schaner farms Lemon Mint Garlic Vinegar
1 oz Extra Virgin Olive Oil
1 Tablespoon Fresh chopped Italian Flatleaf Parsley.
squash with a bit of EVOO, Chinese fivespice, salt and pepper, and
roast in pre-heated 400 degree oven until just barely fork tender. 45-60
min depending on oven, size of cut, and moisture content/density of
squash, you will smell when they are ready.
onion in EVOO until golden-brown. 20-30 min. Add garlic and cook for
2-3 min. Add squash, and just enough water to cover all ingredients. The
amount of water you use will determine the final consistency of your
soup. Remember, you can always add a bit more liquid later...Puree in a blender until smooth.
the topping simply toss the grilled blackened corn kernels with the
EVOO, smoked paprika, infused vinegar, and chopped parsley. Use
liberally, it provides a great tangy smoky counterpoint to the sweet
earthy squash soup. Enjoy!!
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