I received a large butternut squash in a box of organic produce, and found this recipe to make last night. I made some of the suggested adjustments - instead of the suggested veggies, I used one small carrot, one sweet potato, half of a large yellow onion, and a clove of garlic. I also poked holes in the squash, and roasted it for 40 minutes of 400 degrees before peeling. After using my immersion blender (which, in cases like this is a godsend!), I found it to be a little bland. I salted, peppered, nutmegged, and cayenned, but it still wasn't quite as flavorful as I'd like. That's where the sour cream saved the day. I added a few dollops to the pot to thicken it up a bit, as well as one in each bowl after serving. It was AMAZING. Sweet, spicy, and tart, all at once! I'm reheating some tonight for dinner!
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I received a large butternut squash in a box of organic produce, and found this recipe to make...