Sunday, July 31, 2011

SQUASH SOUP Di ZUCCA ENJOY DAN:

                  WINTER SQUASH SOUP: SCAPECE Di ZUCCA by CHEF DAN:
Serves 6

INGREDIENTS:

2 winter squash (pumpkin, Hubbard, or butternut, seeded and cut 3/4 of the squash into 1-inch cubes, the rest cut into 1/4-slices
1 onion, peeled
1/4-cup olive oil, divided
1/4-cup butter, divided
1/2-teaspoon red chili flakes
1/2- teaspoon freshly grated nutmeg
1 tablespoon dried oregano
1 pound ZITI pasta
1/2- cup grated parmesan cheese

DIRECTIONS:

1.     Boil the onion lightly salted water for about 20 minutes, until it is tender.
2.     Drain and mince the onion.
3.     Place the squash cubes in a saucepan of lightly salted water.
4.     Bring to a boil, and boil until tender when pierced with a fork.
5.     Drain through a colander.
6.     In a food processor with a metal blade, puree until smooth.
7.     Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-heat.
8.     Add squash slices and sauté until golden brown on both sides.
9.     Remove slices to a paper towel to drain.
10.                        Add the minced onion and remaining oil and butter to the skillet and sauté for about 5 minutes.
11.                        Add the pureed squash, red pepper flakes, nutmeg, oregano, and salt and pepper to taste.
12.                        Cook over low-heat, adding a little pasta water if pan is to dry and squash is sticking, sauté about 5 minutes.
13.                        Meanwhile bring a saucepan of salted water to a boil, and cook ZITI according to package directions.
14.                        Drain pasta through a colander.
15.                        Add drained pasta to the skillet with the squash, and combine thoroughly.
16.                        Over high-heat and cook until heated thru.
17.                        Top each bowl with fried squash slices and parmesan cheese.
ENJOY DAN:                                                     ROCK-ON 

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