Butternut Squash, Two Ways

by Jenn on October 27, 2009

in Diabetic Friendly,Gluten Free,Soups,Vegetarian

Buttery Pan-Fried Butternut Squash

Creamy Butternut & Pumpkin Soup

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These two dishes came from the same butternut squash.  Actually, the first dish went on to become the second.  I LOVED the first dish.  Roasted butternut squash, pan fried with cannellini beans in a LOT of butter with sage, tarragon, and nutmeg.  The buttery smoothness to the squash was delicious and made the flavor melt in my mouth.  However, the flavor was apparently too mild for other members of my family and they wanted more flavor.  I still say that this makes a great side dish.  If you make this, let me know what you think!

So what did I do to rectify the problem? Well, the next night, I just turned it into a soup!  While the idea of adding a meat like ham to add flavor was tempting, I really wanted to keep this vegetarian.  So I pureed the squash dish, added some pumpkin puree and broth, and of course copious amounts of heavy cream, and voila, a completely different dish!  Mixing these two very distinct and flavorful squashes together in soup blended really well.  You don’t need much pumpkin because it’s flavor is very prominent.

This is also my submission to the Holiday Food Fest, Thanksgiving and Fall Dishes hosted by Tasty Eats at Home!

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