I always know that it is truly autumn when I start seeing a lot of squash recipes in magazines. I found this tasty recipe by Rachel Ray in People magazine. If you're a vegetarian looking for a showcase main entrée, look no further! These four cheese butternut squash make a lovely presentation for entertaining or holiday events. They are a bit involved, but so worth the effort! They are that delicious! Everything tastes better with cheese - right?
"To tell if the squash is cooked through, gently pierce the meat of the squash with a pairing knife," says Rachel Ray. "It should slide in easily with no resistance."
Make sure you check that the squash is cooked all the way through. Mine took an extra 20 minutes to cook.
You can also adjust the cheeses to your taste. I'm not a big fan of pecorino cheese, so I put in about 1 ounce pecorino and added more Parmigiano-Reggiano.
If you feel that the squash shell is not sturdy enough, tie it with string like...
Butternut squash is a favorite autumn vegetable that is especially tasty in soups. I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque. If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try. Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!
It is not recommended that you use fat free half and half. For the best results when making this bisque, please use regular half and half.
Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).
Preparation time is 15 minutes. Cook time is 30 minutes. Cool time is 15 minutes.
Click here for a printable version of this recipe.