“I can’t wait for the first butternuts to ripen in late August. I love butternut and enjoy eating it year ’round.” – Dorothy
With Farm Grown winter squash now available, I decided to crack open my favorite cookbook and find a good winter squash recipe to celebrate! I’m referring to my grandmother’s cookbook of course, Bartlett’s Ocean View Farm Cookbook by the one and only, Dorothy Bartlett.
- Butternut Squash (2-3 lbs., peeled and cubed)
- Onion (1 cup, chopped)
- Garlic (4 Cloves)
- Curry Powder – to taste (1.5-2 tbsp.)
- Ground Cumin ( 1 tsp. )
- Cayenne Powder – (1/4 tsp)
- Hot Paprika (1 tsp. – or more to taste)
- Chicken Broth ( 3 cups )
- Water ( 3 cups)
- Granny Smith Apples (1 lb. – peeled, cored & chopped)
- In a dutch oven or large saucepan, leat oil and cook onion until tender and golden. add garlic and spices and cook for 1 minute.
- Add chicken broth, squash, water and apples. bring to a boil, then simmer partially covered for 30 minutes until all vegetables and fruits are very tender.
- In a food processor or with a hand blender, purée.
- Serve with a dollop of sour cream on top, or a swirl a bit of heavy cream in at the last minute.
Pro Tip from Dorothy –
Basic Preparation for Butternut Squash: Peel with a sharp knife. I find it easiest to cut the neck portion into thick slices and then peel each slice. The ‘bulb’ portion can be quartered to make it easy to handle when peeling and removing seeds.
A note from the editor –
I made this with a side of Three Cheese Semolina from La Brea Bakery for dipping, and I highly recommend. Find it on our Baker’s table in front of the deli!
Also, I do like a little spice in my life, the kind that tickles not the one that kicks you in the mouth, you know what I mean? When I prepared this, I used 3/4 teaspoon for Hot Paprika instead of the full teaspoon as called for, that was the perfect amount for me. but you do you!
Recipe by Dorothy Bartlett, copy by Keegan Bartlett