Fall in Philadelphia means crisp air, cozy kitchens, and recipes that warm both the heart and the table. Few ingredients capture the season quite like butternut squash—nutty, sweet, and versatile enough to star in both savory and sweet dishes.
Recipe by Chef Jacquie
Ingredients:
- 1 butternut squash
- 1 Tablespoon of extra virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon of fresh ground pepper
- 2 Tablespoons of butter
- 1-2 Tablespoons of dark brown sugar
- Salt Flakes, fresh ground black pepper and brown sugar for garnish
Directions:
- Preheat oven to 350 degrees
- Prep squash for roasting:
- Trim off top of squash and cut squash in half, lengthwise. Place on an aluminum lined cookie sheet, cut side up. Drizzle with oil and sprinkle with a few pinches of salt and pepper and place in oven. Roast for about 45 minutes to an hour. To check for doneness, insert a fork all the way through effortlessly.
- Remove from oven and let squash cool. Scoop out squash and place in a bowl with butter, rest of salt and pepper and whip with an electric beater, on high speed, until well combined.
- Place mixture in sauce pot and warm through and then divide squash mixture into 2 separate serving bowls.
Whipped Butternut Squash – 2 Ways
1st bowl – savory – adjust seasoning, salt, pepper and butter and stir. Before serving, top with a small pinch of salt flakes and fresh ground pepper.
2nd bowl – sweet – adjust seasoning, salt, pepper, butter and add brown sugar, and stir. Before serving, top with a small pinch of brown sugar, salt flakes and fresh ground pepper.
You’ll even find inspiration like this in Trick-or-Doggy-Treat: A Chrissy the Shih Tzu Cozy Mystery by my friend Diane Wing. Inside her charming story, you’ll discover recipes by Chef Jacquie that celebrate the flavors of the season. You can pick up a copy locally at Binding Agents, Philadelphia’s one-of-a-kind cookbook shop and a favorite stop on StrEATS of Philly Food Tours.
