Butternut Squash Three Ways | Jamie & Gennaro | Realtime Recipes
Healthy, cheap and nutty - no not Jamie Oliver, we are talking butternut squash! Jamie was live to show how versatile this nutritious vegetable can be with three quick recipes all shot in real time with the very lovely Gennaro Contaldo.
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How to Make Curry Spiced Pumpkin Bisque | Fall Recipe | Best Pumpkin Bisque
This time of year, we get a new wave of fresh flavors for autumn, and pumpkin is everywhere. But that gets old quick, because it’s almost always pumpkin pie, pumpkin with nutmeg and the same ‘ol same ‘ol. We’ve got something to spice things up, a bright curry spice that will make every fall day beautiful. We learned this bisque recipe from a great curator of flavors, our friend Dan Hudson, the executive chef for the Rosamond Gifford Zoo. This bisque is easy to make, bright and complex, and the candied pumpkin seeds really make this dish sing. Perfect before dinner, a fall lunch on the patio, and kids will dig it too. Check out the Zoo and watch all the critters pay in the leaves, and Mali the elephant is pregnant! Baby animals, great food, and critters crushing pumpkins? It really doesn’t get much better than this.
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????️ Ingredients ????️
• 1 chopped medium white onion
• 1 chopped celery stalk
• 2.5 chopped medium carrots (unpeeled)
• 1 teaspoon kosher salt
• 1/8 cup vegetable oil
• 2 pie pumpkins
• 4 peeled, cored, & chopped apples
• 3 cups chicken stock (store bought, bouillon or homemade works) or 3 cups water if you want to go Vegan
• ¼ cup pure NY maple syrup
• ½ teaspoon apple pie spice
• 1 ½ cups of heavy cream
• Additional kosher salt to taste
• Maple syrup toasted pumpkin seeds to top (ingredients/directions below, NOTE: if you want these, you should make them a day in advance)
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???? Directions ????
• Preheat oven to 400 degrees
• Combine onion, celery, carrot, vegetable oil in large heavy bottom pot, heat over medium high, stir occasionally. Cook until golden brown
• Cut pumpkins in half remove seeds and reserve for later use
• Season pumpkin with salt pepper and oil and bake cut side down on 350 until tender (about 30 min)
• Once pumpkin is cooled enough to handle scoop our the pulp from the skin and reserve
• Add pumpkin pulp to celery, onion, and carrot mixture, cook on high heat
• Add 1 tsp of salt, stir
• Add apples, continue cooking on high heat until onions are translucent and apples/butternut squash begin to caramelize
• Add 3 cups chicken stock, bring to boil then reduce to simmer
• Add maple syrup and curry, stir well and cover
• Let simmer until everything is soft approx. 20 minutes
• Use blender or immersion blender to puree mixture until smooth (if you don’t have either, you can remove from heat, pour into a blender, puree and then return to the pan)
• Add 1 ½ cups of heavy cream and blend into mixture
• Add salt or sugar to taste
• Adjust to your desired thickness with water or cream
• Garnish with toasted pumpkin seeds
• Enjoy a new twist on the class pumpkin flavor
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????️ Ingredients for Maple Toasted Pumpkin Seeds ????️
• ½ stick butter
• 2 cups raw whole pumpkin seeds, washed and dried
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 Tbsp pure NY maple syrup
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???? Directions for Maple Toasted Pumpkin Seeds ????
• Preheat oven to 350
• Line a baking sheet with parchment paper
• Melt the butter in a large skillet over medium-low heat, then stir in the seeds until they brown, about 10 minutes
• Remove from heat, drain off butter
• Shake the cinnamon and nutmeg and maple syrup onto the seeds and stir
• Bake in the oven until golden brown, for 30-40 minutes, stirring every 10 minutes
Bonus Tip - This is a great vegetarian recipe loved by people of all ages. To make it vegan, just replace the chicken stock with water. It also works really well served cold as a gazpacho, chilled in a shot glass or single serving as a great opening to a fall barbecue, cookout or nice sit down dinner.
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⏲️ Time Stamps ⏲️
0:00 Intro
0:37 Break down and cut pumpkin
1:23 Add celery, onion, and carrot mixture
1:28 Add pumpkin to mix
1:50 Curry powder
2:24 Add liquids
3:11 Feeding the elephants
3:26 Let it pour
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About Spatchcock Funk:
All you need to make great moments is mighty chow, something good to sip on and the right people. We're here to help you with the first two, you just share it with your squad. the Spatchcock crew calls on a rotating cast of characters to help you do it right. Regardless of where you're from, who you love, or what you do - if you love food, drinks and great experiences, we're on your side. Like the great Adam Yauch said, You gotta fight for your right to party. We're fighting for you. Learn more and partner with us at
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