Puree & Risotto

CHILDREN’S RECIPE: Butternut Squash Purée with Apples, Raisins and Toasted Almonds
Ingredients:
2 tbsp Olive Oil
4 cups large diced Pumpkin or Squash
1 medium Onion, large diced
2 tbsp Fresh Ginger
1 cup Milk or Heavy Cream
2 Honey Crisp Apple, small diced
2 tbsp Golden Raisins
2 tbsp Toasted Almonds

Method of Preparation:
In a med pan sweat ginger and onion in olive oil until the onion is soft. Add pumpkin and continue to sweat until the pumpkin begins to break down. Cover with milk or cream and simmer until pumpkin is completely soft. Place mixture into a blender and puree until it is smooth. Place puree in a bowl and garnish with apples, raisins and almonds.

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FAMILY RECIPE: Butternut Squash Risotto with Salmon, Spinach and Toasted Pumpkin Seeds
Ingredients:
2 tbsp Olive Oil
4 cups large diced Pumpkin or Squash
1 medium Onion, large diced
2 tbsp Fresh Ginger
1 cup Milk or Heavy Cream
2 tbsp Olive Oil
2 cups Arborio Rice
½ cup Onion, small diced
4 cup Chicken Stock or Water
¼ cup Parmesan Cheese
2 6oz Filet of Salmon
12 oz Spinach
½ Pumpkin Seeds
1 tbsp Olive Oil
1 tsp Salt

Method of Preparation:
In a med pan sweat ginger and onion in olive oil until the onion is soft. Add pumpkin and continue to sweat until the pumpkin begins to break down. cover with milk or cream and simmer until pumpkin is completely soft. Place mixture into a blender and puree until it is smooth. For the toasted pumpkin seeds, toss seeds in olive oil and salt, bake in a 300-degree oven until crispy. For the risotto, sweat onion in olive oil until the onion is translucent. Add rice and continue to toast the rice. Slowly stir in stock or water, the rice will slowly absorb the liquid, continue until the rice is al dente and almost dry. At the end stir in the pumpkin puree and parmesan cheese. For the salmon Heat a Sautee pan on high heat, add the salmon skin side down. Place pan in a 350-degree oven for 5 minutes. Remove salmon from pan and sauté spinach until it is barely wilted. Place risotto on a plate with salmon and spinach, garnish with toasted pumpkin seeds.

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

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FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.