Spokane Farmers Markets:Fall Recipes for Butternut Squash, Cauliflower, and Pomegranate.

Butternut Squash Soup

Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, safe, 1 teaspoon of the sale and season with pepper to taste. Cook covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium high, add the tomatoes and cook, stirring with a wooden spoon until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt and continue to cook, stirring occasionally until the squash is tender, about 12 minutes. Add the broth, bring to a simmer and cook uncovered until the vegetables are tender, about 20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
Serve the soup in warm bowls with a touch of parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving
Calories 155
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams

Mashed Cauliflower

 
Mashed cauliflower tastes similar to mashed potatoes but reduces the carbohydrates. This simple recipe produces a smooth and creamy dish, and you can add a bit of cream, if desired. Serves 4.
•  1 medium head organic cauliflower, cut into small florets (about 6-7 cups)
•  2–3 tablespoons extra virgin olive oil
•  2–4 tablespoons water
•  sea salt to taste

Boil the cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached. Season with salt and serve immediately.

Nutrition Info
Per serving (About 11/2 cups/155g-wt.): 110 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 7g total carbohydrate (3g dietary fiber, 3g sugar), 0mg cholesterol, 190mg sodium

Pomegranate Sauce *Great with Roasted turkey*

(To juice a pomegranate, roll the pomegranates over a countertop in every direction to loosen up the juice, make a small hole in the skin and squeeze the fruit over a bowl. From six nice-sized pomegranates, you can expect to get about three cups of juice.)

250 ml. pomegranate juice (1.05 Cup)
1 T. mild honey
1/2 t. minced fresh rosemary
1/2 sm. garlic clove
1 T. sherry vinegar
1 t. cornstarch
herb salt

Remove the garlic, add the vinegar and a pinch of herb salt.
Make a paste of the cornstarch with a little water, stir into the sauce and allow to thicken.
Add the rosemary to the juice and simmer to reduce to about 1/2 cup, give or take (less than half to half - depends on flavour intensity of juice) add the honey and garlic and gently simmer for a few minutes.