Creamy Butternut Squash Bisque

Instead of the usual Thanksgiving at Aunt Sheila's where spicy stuffing, Black and Tans and rounds of Liar's Poker are a plenty, Kevin and I headed south to DC to meet up with friends and family for the holiday.

We made reservations for dinner at a great little place in Georgetown called Clyde's and the 8 of us, including two doctors, one nurse, a Naval officer and Capitol policeman had one great, filling meal complete with turkey, potatoes and the works!

McCarthy, who isn't afraid to try anything, (or 3 of everything) ordered the butternut squash bisque with duck confit and Marge and I had to have a bite. It was TDF so we ordered a cup to share, (sans duck). And so, here is the recipe I used in attempt to re-create one of the best tasting things of all time. Clyde's has me beat, but it's definitely up there!!

Servings: 4

2 pounds of butternut squash ( Use 2 halves that were pre-peeled, much easier)
1/3 teaspoon coarse sea salt
1/4 teaspoon ground peppercorns (or ground pepper, either one will work)
2/3 tablespoons EVOO
1/2 of a large sweet onion (Walla Walla and Vidalia are in season)
2/3 of a shallot
1 whole garlic head (*roasted and chopped)
2/3 can diced tomatoes (14.5 oz. can) drained
2 2/3 tablespoons dry sherry
1 2/3 cups vegetable broth (plus some


Preheat oven to 450 degrees. Brush the squash with olive oil and season with salt and pepper. Place in the oven until browned and fork tender (about 35-45 minutes) . Mash into smallish pieces, set aside.

Heat the olive oil in a heavy large saucepan over medium-high heat. Add the chopped onion and shallot and sauté until translucent, about 5 minutes. Add the garlic until fragrant, about 10 seconds. Add the tomatoes and sherry. Boil until almost all liquid evaporates.

Add the squash and stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer to heat and incorporate the flavors, stirring occasionally, about 15 minutes. Pureé the soup with a food processor until very smooth. Stir in cream. Bring soup to a simmer, uncovered, and cook until thickened. If the soup is too thick, add vegetable stock. Serve in a soup bowl and, if desired, garnish with a piece fresh thyme.

*Roasted Garlic Tip - I found it easiest to peel all of the garlic pieces, put them in a sheet of aluminum foil and drizzle EVOO and salt and pepper over them. Close up the top of the foil (sort of in the shape of a hershey's kiss) and roast for 15-20 minutes with squash, then chop when finished.

A side-dish to Warm Your Tummy

1 Acorn Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup - I used maple syrup
2 tablespoons of brown sugar
Salt & pepper

Pre heat oven to 375 - 400 degrees F

Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.
Place upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork.

This is a delicious, quick and easy side dish that is great anytime of the year.

Pumpkin Chocolate Chip Muffins

This muffin recipe is from my sister and has been a family favorite for years. I however, never used to eat them, because I thought I didn't like pumpkin. Well, I've recently come to find out that I enjoy pretty much everything pumpkin, except pumpkin pie (lattes, ale, seeds, soup, ravioli).

2 lg eggs
3/4 c. canned pumpkin
1/2 c. margarine, melted
1/4 c. milk
1 2/3 c. flour
3/4 c. sugar
1/2 c. mini chocolate chips
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Mix dry ingredients into wet. Pour into muffin tins. Bake 350 degrees for 15 min (or until a fork or toothpick come out clean)

Optional addition: I've made these before with a bit of cream cheese in the batter and then placed a dollop on top of the muffins about 12 min into baking.

My Thanksgiving Dishes - Broccoli Casserole

This will be my fourth Thanksgiving making this casserole. Its a big hit and really easy. Depending on the amount of guests in attendance on Turkey Day, I usually double the recipe. I got the recipe from my mom - not sure where she got it.

1 pkg frozen broccoli or fresh (I use both)
1 can mushroom soup
1/2 c. shredded cheddar cheese
1/4 c. mayonnaise (I use lite)
1 beaten egg
1/4 c. milk (I use skim)
1/4 c. dry bread crumbs

Topping: bread crumbs and 1 TBSP butter.

Cook and drain broccoli. Stir cheese and soup. Gradually add milk, mayo and egg. Stir until well blended. Pour over broccoli in a 10x6 baking dish. Cover w/ topping. Bake at 350 for 45 minutes. Its okay if you cook it longer than 45 min, you can't really screw it up.

...Jack-O-Lanterns Inspire a Risotto with Flair!

Pumpkin Risotto

- 2 lbs pumpkin peeled and cut into 1/3 inch cubes (you can purchase baking pumpkins at Whole Foods)

- 1/4 cup olive oil

- 1/2 tbs honey, plus extra to drizzle

- 3 ½ cups vegetable stock

- 1 onion chopped

- 2 celery stalks

- ¾ inch piece ginger, grated

- 1 cup aborio rice (risotto)

- 2/3 cup white wine

- Juice of 1/2 lemon

- 1/2 cup chopped flat-leaf parsley, plus extra to garnish

- 2 tbs mascarpone, plus extra to serve

Preheat oven to 425 Lay pumpkin cubes in an even layer on a large baking tray and drizzle with 2 Tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 Tablespoon of honey, tossing well to coat each piece. Roast for a further 15 mins until cooked and golden.

Place stock in a sauce pan and keep at a simmer over low heat. Heat remaining tablespoon of oil in a large heavy based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 mins or until rice is cooked but still firm to the bite.

Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone. Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.