Feeling a bit mid-week-ambitious, I really wanted to make a scrumptious healthy dinner I’d never made before (and, oh boy, did I pay the price burning my hand while cooking this delicious meal).
I love fruits & vegetables and based this meal off of a couple of my all time favorites: apples, beets, acorn squash, and GARLIC. As a result, I made a sweet and spicy pureed apple beet soup, which I served in a roasted garlic acorn squash bowl (with a side of crispy polenta fries!)
OH, DID YOU WANT TO COME OVER FOR DINNER?…okay!
xx, Huckleberry Kim
SQUASH & SOUP
First: Cut your acorn squash in half & remove the guts.
Then: Roast your acorn squash with some olive oil and garlic ( I also sprinkled some of my favorite seasonings: salt, pepper, cayenne) on a lower rack at 350 degrees while you prepare the rest of the meal.
Then: In a medium pan, sautée some diced shallots (2) until softened then add your peeled & chopped beets (4 large) and apples (1) – let this cook down for about 5 solid minutes.
Then: Add some salt to taste, about 1 teaspoon of cayenne pepper, and a couple cloves of garlic.
Then: Blend the soup with an immersion blender (food processor or traditional blender)
Prepare your chevre (goat cheese) basil balls by rolling your fresh chevre in finely minced basil.
Finally, remove your perfect roasted squash/garlic from the oven & loosen up some of the squash flesh before adding a ladle full of soup and a basil-chevre ball.
First, prepare your favorite creamy polenta recipe!
Then, pour the creamy polenta into a parchment lined pan & refrigerate (for about 1 hour).
Then, cut the solidified polenta into fries (that should look around the size of the french toast sticks once served in elementary school cafeterias [mine at least!])
Heat up a pan with some oil & fry each side of the polenta fries until crispy golden brown