Roasted Butternut Chowder with Apples and Bacon Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

by BWinog
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ingredients

  • 1 pounds butternut squash, about 1 1/2 , peeled, seeded and cut into cubes
  • 1 large onion, chopped
  • 2 large apples, peeled, cored and chopped
  • 4 bacon slices, or one 1/2inch-thick strip slab bacon, chopped
  • 2 tablespoons minced garlic
  • Salt and black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1/2 cup dry white wine or water
  • 6 cups vegetable or chicken stock or water
  • Directions

    Heat the oven to 400 degrees Fahrenheit.

    Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.

    Sprinkle with salt and pepper and drizzle with the oil.

    Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.

    Remove the roasting pan from the oven.

    Stir in the sage and white wine and scrape up all the browned bits from the bottom.

    If you're using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.

    Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon.

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