The quest for happy imperfection…

1 butternut squash (I wish I had weighed it first, but they all seem to be roughly the same size)

1/4 cup sweet onion

1 can fat free reduced sodium chicken broth

1 shallot

2 cloves garlic

1/4 cup white wine

4 0z neufatchel cheese

1 1/2 tbsp butter

cayenne pepper

cumin

salt

nutmeg

marjoram

To start, heat oven to 350 degrees.  Slice squash in half lengthwise. Scoop out seeds. Rub each cut side with half tbsp of butter and sprinkle with salt. Roast in oven, cut side down, 35-45 minutes or until squash is roasted through.

Finely dice onion, garlic, and shallot. Put in food processor with white wine. Heat remaining butter in large saucepan. When butter is melted, add onion mixture and simmer until cooked through. Add can of chicken broth and keep at low simmer.

When squash is cooked, scoop out cooked squash and blend in food processor with neufatchel until smooth. Add squash mixture to broth mixture and continue simmering.

Here’s where things get a little dicey- add about 6 shakes cayenne pepper, 2-3 shakes cumin, 2 shakes marjoram and just one conservative shake of nutmeg. Add salt to taste. (I like mine salty, so I won’t tell you how much salt I added…)

Makes about 6 cups.  Approximately 125 calories per cup.   

 I’ll apologize in advance because my cooking methods are, well, neverperfect. I’m not particularly precise in my measurements, they usually include things like “2 shakes of this” or “a smidgen of that.” Which, is really because all food is adjusted to taste.  So, have fun with it. Change it as much as you like, I won’t be offended. Aren’t all recipes just starting points anyway?

Also, I live at high altitude. So if I’m posting a recipe for something baked, and you also live at altitude, consider yourself lucky! If not, I will try to put in regular altitude adjustments. As a general rule, in case I forget, double the leavening agent, subtract a little bit of liquid, and bake it 25 degrees hotter for a little bit less time. I wish I could be more exact for you… but, I’m not a chemist. Oh, and that doesn’t apply to cookies, but does apply to cakes, breads, etc. Once again, all recipes are just starting points.