Recipes | What Happens on the Homestead

Roasted Butternut Bisque (Recipe from Great Aunt Janet Robinson, via Candy Fowler) Ingredients: 4 C. cubed peeled butternut squash (abt. 1 pound) Cooking spray 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1 Tlb. Butter 2 Tlb. Finely chopped shallots 1 clove garlic, finely chopped 2 ½ cups chicken broth or organic vegetable broth 1 ½ C fat-free buttermilk 1 Tlb. Chopped fresh flat-leaf parsley 1. Preheat oven to 375 2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375 for 30 minutes or until tender. 3. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley