A couple of weeks ago, we got a double helping and that week included what is known as delicata or sweet potato squash. Here it is inside and out.
I've not used or eaten it before and didn't know what to expect. But I marshalled on and hoped my extensive kitchen experience and general know-it-allness would keep me afloat. So I cut it up and started by roasting for about an hour with just a bit of salt. Once it was softened, I took it out of the oven and removed the skin and went ahead with my plan for slightly spicy roasted squash soup.
Roasted delicata chipotle soup (4-6 servings)
- 2 small or 1 large delicata/sweet potato squash roasted and peeled
- 1 dried chipotle, seeds removed and sliced thinly.
- 4 cups chicken or vegetable stock
- 1 onion, chopped
- 2 cloves of garlic, diced
- pinch of nutmeg
- few tablespoons of sour cream
- 1 tbsp of olive oil or butter
- salt & pepper to taste
The other half of the dinner didn't seem all that complicated but somehow it all took forever. It was pretty delicious and used up the whole lot of baby leeks I had on hand but next time I might make my own pastry as the frozen pie shell I used was a bit too greasy. But here's my recipe.
Leek & gruyere tart
- Some leeks (I had about 10 or 12 baby leeks of various sizes and it was about right)
- 2 tbsp butter
- 1 tbsp fresh thyme (I used some from our window herb garden)
- salt & pepper
- 75 grams of gruyere, grated
- 1 frozen pie crust thawed out
Cut the leeks into 2 cm rounds and rinse well (discard the dark green end leaves). Saute the leeks and thyme in a frying pan until they are soft, probably about 15 minutes or so.
Lay the softened pie crust out flat on a piece of parchement paper and put half the cheese in the middle of it (leaving about 5 cm around the edge uncovered). Then spread the leeks on top of that and finish it off with the rest of the cheese. Slowly fold the edges of the pie crust up until you have a nice round tart with an open middle so the cheese can get all nice and brown and crispy. Slide the tart and paper onto a baking tray and put in the oven for about 25 minutes until the pastry turns a lovely golden brown.
It is rich but also very yummy. We ate the soup and tart together. I also roasted a few grape tomatoes which added a sweet, sweet extra to the whole affair. The tart is enough for 4 people if you add a salad or eat lots of the soup. I, however, managed to eat a half by myself, no problemo! Both of these recipes are adapted from about 50 things I looked at on the internet, so let me know if you try either one and how you liked it.