Thanksgiving Treats
There are so many local treats to set your Thanksgiving table off this year. For your meat entry, you could serve local lamb, grass finished hams, organic and sustainably raised poultry, all sorts of great cuts of beef. Serve some sweet potatoes, field green salads, apple pies and all manner of great baked treats. Here is just one seasonal dish that will offer the warmth of the hearth and the delight of the season.
Roasted Winter Squash Soup
INGREDIENTS
* 1 1/2 pounds butternut squash, halved & seeded
* 1 acorn squash, halved & seeded
* 1/2 small spaghetti squash, halved & seeded
* 3 tablespoons butter
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1 teaspoon curry powder
* 2 tart green apples – peeled, cored & chopped
* 2/3 cup sherry
* 5 cups vegetable broth
* salt and pepper to taste
* 1 pinch cayenne pepper, or to taste
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
- In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
- Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
See you at the market. We will be there from 8 am til 1 pm. Saturday is always Market Day behind the Factory in Franklin. It is all the food you love from a 1,000 miles closer.Happy Thanksgiving from our families to yours! To learn more about the Franklin Farmer’s Market visit www.FranklinFarmersMarket.org.
