Tag Archives: butternut squash

Happy Food Day!

24 Oct

It’s Food Day 2012 and my contribution is a simple soup recipe.  Last year, I celebrated Food Day with Steamed Butternut Squash.  I just can’t part with autumn’s star vegetable: squash, so it’s going to steal the show again this year.

Butternut Squash Soup

1 small butternut squash, cubed
1/4 lb salted pork or bacon, thinly sliced
1 small onion, roughly chopped
2 cups water or vegetable broth
Salt to taste

In a heated stockpot, add the sliced pork.  Heat until the pork slices are crisp, then remove.  Sauté onions in leftover drippings.  When onions are softened, add the cubed butternut squash.  Mix everything then add the broth or water.  Let simmer until squash is soft then turn off the heat.  If pureeing the soup in a blender, make sure to allow the mixture to cool first.  Otherwise, use a handheld blender, or smash the softened squash with a potato masher.

Test the soup if it needs additional salt.  If using salted pork or bacon, remember that they’re already salty on their own so you only need to add a pinch of salt to taste.

Serve with a smile and a bit of cream (or crispy bacon pieces!).

FoodDay.org is giving away free Food Day Recipe Cards and a free Food Day Cookbook.  Celebrate Food Day everyday by “eating real”.

Happy Food Day!

24 Oct

In this land of plenty, where paradoxically (and perphaps expectedly) diet-related diseases abound, discussions and debates have gone on for years on how to improve the way we eat and produce food.  FoodDay.org and the Center for Science in the Public Interest are helping to support the cause by promoting October 24 as Food Day, based on six principles revolving around food production, access, and quality.  Food Day’s purpose is to “bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way….”   A worthy goal indeed.

With all the noise around us, discerning what’s good for us and what’s not can sometimes be challenging.  When it comes to food, it’s helpful to keep in mind that going local and making something simple goes a long way.

My contribution to Food Day is a simple recipe of steamed squash.  The butternut pumpkins were bought from the Redmond Farmers’ Market, which thankfully closes later than both the Sammamish and Issaquah Farmers Markets.  The tomatoes are out but the gourds are in, and we were glad to have found two beautiful butternut pumpkins.

Support Food Day and “Eat Real” often.