iCOOK
Fabulous Fall Food by Britt Allgood
T
his year is winding down and our lives are adjusting to the new normal. Seasonal celebrations may not be the same as they have been in the past. The gatherings may be smaller and more intimate but that doesn’t mean you can’t prepare some soul warming comfort foods. The leaves are colorful and falling, the apples are ripe, pumpkin patches are littered with fruit and my taste buds are looking forward to the foods you only get in the fall.
Top it all off with a sumptuous fall dessert such as toasted pecan torte with fresh butterscotch topping. I guarantee that it will impress any guest. Happy holidays and fall eating. Live, Laugh, Love and Eat Well.
Cooler days mean that soup is back on the menu. A bowl of hearty soup on a chilly fall day can warm the body and soul. I discovered one of my favorites on a cool rainy fall day in California is Butternut Squash and Parsnip soup. It’s creamy and hearty at the same time and takes full advantage of the sweetness of the squash and parsnip.
3 tablespoons butter
Dinner with friends these days can be a bit of a challenge since you may be bundled up and eating outside. It’s the perfect excuse to go the extra mile and make a dish they will remember. Pan seared pork chops with apple-parsnip puree isn’t difficult to make and can be ready within an hour. Fresh herbs and a Honeycrisp apple lend this dish a sweet and savory component. Serve with some oven roasted Delicata squash and a green vegetable like broccoli to round out the meal.
Butternut Squash and Parsnip Soup with Thyme Serves 6 One 2-pound butternut squash, unpeeled and halved lengthwise, seeded and cut into eight pieces 1 pound of Parsnips, peeled and cut crosswise into 2 inch pieces with the thick ends cut in half ¼ cup water 1 onion halved and thinly sliced 2 teaspoons minced fresh thyme or ¾ tsp dried 4 cups chicken broth 1 cup half and half cream Preheat the oven to 375° F. Butter a large roasting pan with one tablespoon of butter. Arrange squash pieces, skin side up, in the prepared pan. Add the parsnips and the water to the pan. Cover with foil and bake in the oven about 50 minutes or until the vegetables are tender. Allow them to cool. As the vegetables are cooling, melt the remaining two tablespoons of butter in a large skillet or stock pot over medium heat. Add the onion and thyme and sauté until golden, about 10 minutes. If you don’t have an immersion mixer, scrap the roasted squash off the peel and add it, the parsnips and onion mixture to a food processor or
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OCTOBER-NOVEMBER 2020
Purchase Area Family Magazine
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