I adapted the following recipe from Emeril Lagasse for a gluten free, dairy free meal and it was so good, the kind of good that you want to lick your bowl clean! Yum!
I've been looking forward to the first butternut squash I would roast this year and I couldn't have picked a better recipe to try it out on.
First I peeled and cubed my butternut squash, drizzled it with olive oil, a little salt and pepper and roasted them in the oven.
The roasted squash gets pureed and added to the browned smoked sausage and onion.
I also cooked wild rice and added that to the pureed squash, sausage, onion, corn and chicken stock.
The finished product looks much better then this photo.... sorry.
Two bowls later Ryan and I enjoyed this amazing dessert that my friend Fallon posted on her blog. So good! Gluten & dairy free berry crisp!
This is Ryan finishing up his bowl of dessert. p.s. he's really into basketball right now... can you tell?
He is so cute!
So you have to try both of these recipes! They won't let you down. Promise.
Smoked Sausage, Butternut Squash and Wild Rice Soup
Ingredients (I cut everything in half)
2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks2 tablespoons olive oil
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half (I substituted canned coconut milk)
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees F.
Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and season with salt and pepper. Stir in the parsley and serve.
Here is the link to Fallon's berry crisp.
Hope you enjoy this as much as we did!