I Scream, You Scream, We All Scream for...Squash?

Avoid the grip of a wet, cold winter and cuddle up with a creamy soup

By Dave Smith
Published: Dec 19, 2007

Squash was something my Mother ate while the rest of us mowed down Shake ‘n Bake chicken and boxes of Rice-A-Roni. Ahh, “The San Francisco Treat” seventies – when you typically ventured to “health food” stores to get your squash … along with your carob. “Yummo!” We all shook our heads in disgust as she scraped the bright orange “pumpkin” flesh from its flugelhorn shell, thinking that somehow her diet was lacking. Fact is, we were overdosing on trans fat and might as well have been sucking on a salt lick. Turns out, Mother knew best.

Butternut squash is a power food - an excellent source of fiber, vitamins and minerals and has been proven to possess anti-cancer properties. It’s also loaded with folates, which support red blood cell production and help prevent anemia, it aids in proper nerve function, helps protect against osteoporosis-related bone fractures and fights dementias including Alzheimer’s disease. High in beta carotene, squash also quells the junta of free radicals in the body.

But I digress; nothing says the holidays quite like the smell of sage wafting throughout the kitchen and the wholesome taste of winter squash. Butternut remains the workhorse of all the winter varietals and, for my money, tastes the best. This simple little bisque packs a serious flavor punch, and holds its own as the belle of the ball at a swanky dinner party or as socks and pajamas comfort food.

2 (2 pound) butternut squash, halved lengthwise and seeded
Vegetable oil
¼ cup olive oil
¼ bunch fresh sage
1 onion, sliced thin
4 cups chicken or vegetable stock, either homemade or store-bought
Pinch of grated nutmeg
Salt and freshly ground pepper
Mascarpone cheese as desired

Preheat the oven to 375 degrees. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place the squash cut side up in the prepared dish. Pierce each squash half several times with a toothpick or skewer and bake until squash is tender, about 45 minutes.

In a large pot, bring the olive oil up to almost smoking. Quickly fry the sage leaves until crisp. Remove and reserve the sage, and sauté the sliced onion in the flavored oil. When the squash is done cooking, using a large spoon, scrape the cooked flesh into the pot; discard peel. Add 3 ½ cups of stock and the nutmeg and puree until smooth, adding additional stock to reach desired consistency. Stir the soup over medium heat until heated through. Season the bisque to taste with salt and pepper and ladle the soup into bowls. Top with a dollop of mascarpone and garnish with the fried sage leaves.

Dave Smith is an LA based freelance writer and claims to have watched nine and a half hours of uninterrupted NFL coverage while writing this bisque recipe.

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