And fall boxes always include a variety of winter squash. Use your butternut or delicatas in this recipe adapted from a recipe by Steven Satterfield of Miller Union as demonstrated at the Peachtree Road Farmers Market. You can use all the different peppers from this week’s box as well, but you’ll have to find your own hot pepper.
Ingredients:
1 large butternut squash 4 large peppers 1 teaspoon vegetable oil 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 small shallot, chopped 1 clove garlic, chopped Kosher salt Freshly ground black pepper 1 small fresh hot chile, roughly chopped 1 teaspoon fresh thyme leaves 4 sage leaves 1 quart chicken stock, heated
Preparation:
Preheat oven to 350 degrees.
Cut the squash in half and remove seeds. Reserve seeds for roasting. Place squash halves cut side down in a roasting pan. Add 1/4 inch water to the pan to keep the squash from burning on the bottom. Roast the squash minutes until tender, 40 to 45 minutes. Remove from oven and allow to cool.
Remove the peel and reserve the flesh plus any pan juices that remain.
Toss the peppers in the vegetable oil and transfer to a roasting pan. Roast the peppers until lightly
browned, 15 to 20 minutes. Immediately transfer to a bowl. Cover tightly with plastic film or aluminum foil and let peppers steam for 10 minutes. Set a wire mesh strainer over a bowl, then peel and seed the peppers over the strainer to catch any liquid. Discard the skins, seeds, and membrane. Reserve the liquid. Set the cleaned pepper flesh aside.
In a large saucepan, over medium heat, melt the butter and olive oil together. Add the onion, shallots and garlic, and season with salt and pepper. Cook until translucent. Add the peppers and any pan juices and hot chile, and season again. Add the squash and any pan juices, and season again. Stir well, then and add the warmed stock. Add the thyme and sage and to simmer for 15 to 20 minutes. Puree in batches in a blender. Taste for seasoning and serve immediately.