Entertaining on Halloween? There’s sustenance beyond candy corn.
This recipe is nutrient-dense and the prep is easy peasy. The skin of Delicata squash is super thin and edible, so you don’t even have to peel it! One big Kabocha or Red Kuri squash will do too, if Delicata is unavailable. And—if you can't make your own broth—skip the overpowering store-bought vegetable broths and use water with a few additional dried shiitake mushrooms and kombu for a punch of savory flavor and nutrients.
Roasted Delicata Squash Bisque with Coconut & Ginger
(Yield: About 2 Quarts)
4 delicata squash, ends trimmed, seeds removed and roughly chopped
2 tablespoons olive oil, divided
1-3/4 teaspoons sea salt, divided
1 yellow onion, roughly chopped
2 carrots, roughly chopped
2 cloves garlic, minced
3-inch piece ginger, peeled and roughly chopped
3-inch piece fresh turmeric, peeled and roughly chopped
1 piece kombu seaweed
4 dried shiitake mushrooms
1 bay leaf
6 cups vegetable stock
1 cup coconut milk
Juice of 1/2 lemons
1. Pre-heat oven to 400 degrees. Toss delicata squash with 1 tablespoon olive oil and a 1/4 teaspoon sea salt. Roast, about 15-20 minutes or until lightly browned and tender.
2. Meanwhile, heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add onion, carrot and remaining salt. Sauté about 2-3 minutes or until translucent and fragrant. Add garlic, ginger and turmeric. Sauté 1-2 minutes, reduce heat to low, cover and sweat, about 10 minutes.
3. Add kombu, shiitakes, bay leaf, stock and roasted squash. Bring to boil, reduce to simmer and cook, about 15 minutes.
4. Remove bay leaf, kombu and shiitakes and discard. Working in batches, blend in blender or Vitamix until smooth with coconut milk and lemon juice. Season with additional salt if necessary.
— Megan Huylo
Megan Huylo is a chef, cooking instructor and consultant, offering services throughout NYC and the East End. She specializes in vegetable-forward cuisine highlighting whole, local and seasonal ingredients.