CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:
2 tbsp Olive Oil
1 cup Onions, diced
1 tbsp Ginger, sliced
3 cups Butternut Squash, diced
2 cups Milk or Heavy Cream
1 cup Water
1 Apple, diced; for garnish
Croutons for garnish

Method of Preparation:
Sauté onion and ginger in olive oil. Add squash and roast until squash is tender. Add cream and water simmer for 15-20 minutes until totally soft. Purée in blender until smooth. Place apples and croutons in bowl and pour soup over to serve.

FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:
3 tbsp Olive Oil
½ cup Onions, diced fine
2 cup Arborio Rice
1 cup White Wine
2 qts Chicken Stock
2 cups Butternut Squash Purée, from children’s recipe
3 tbsp Pumpkin Seeds, toasted; to garnish
2 tbsp Olive Oil
6 Scallop Salt to taste

Method of Preparation:
In a hot pan add 2 tbs of oil, lightly salt the scallops. When pan is hot, place scallops in pan. Cook until brown on one side, turn and continue cooking for 1-2 minutes.

To make risotto; sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash purée. Top with scallops and garnish with toasted pumpkin seeds.