My favorite thing about Fall is the warmth that it brings. Whether its the color of the leaves, the bundling up on a cold day, the feeling that the holidays are right around the corner, and of course all the yummy recipes.
This year for a dinner party with the theme "Fall Harvest", my boyfriend and I (although he did most of the cooking) decided to make a squash soup. I have never really had squash before and this was out first time attempting a dish from it!
I'm proud to say it tuned out delicious.
Recipe taken from: http://m.ivillage.com/sausage-and-spaghetti-squash-soup/3-r-288590
1 small spaghetti squash (about 3 pounds) 12 ounces mild Italian sausage, casing removed
2 tablespoons olive oil 1 cup dry white wine
1 medium white onion, cut into small dice 10 cups low-sodium chicken broth
3 cloves garlic, minced 6 ounces baby spinach, washed
Salt and ground black pepper 1 Tablespoon thyme
1
Using a sharp chef’s knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
2
Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
3
Add squash, season again with salt and pepper, and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
4
Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
I was surprised that "Spaghetti Squash" really looked and had the texture of real spaghetti. The soup turned out absolutely delicious! All credit goes to my boyfriend though, I was only there to help prep and cut up the ingredients and of course nibble on the ingredients in between.
We had some leftovers 1-2 days later and I have to say the broth got even tastier! I would definitely like to try or have my boyfriend make this again soon, but he said the squash was a pain to peel so I'm not sure when I'll have this again.
What are your favorite fall recipes? Please share!
