Roasted Pumpkin Squash Bisque With Sour Apple Salsa - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Presented by Johnson & Wales University

Yield 1 quart

Ingredients

1          lb         Pumpkin Squash

(1 medium size pumpkin quartered lengthwise and deseeded)

1          lb         Granny smith Apples (quartered lengthwise, peeled and deseeded)

Procedure:

1. Preheat an oven to 350F
2. Place the pumpkin squash on a sheet tray and baste liberally with the roasting glaze.
3. Roast squash in the oven until well brown 45-60 minutes
4. After 30 minutes add the apples and roast for 15-30 minutes
5. Squash should be browned well and very tender
6. Let cool for 10-15 minutes

Roasting glaze

¼         cup      Honey

½         cup      water

1          tbsp     Cinnamon

½         tsp       nutmeg

1          tsp       Allspice

TT                    Salt and Pepper

Procedure:

1. In a small bowl combine all roasting glaze ingredients.
2. Mix well until incorporated

Liquid for Bisque

1 ½      pint      Heavy Cream heated

¼         lb         whole butter melted

Procedure:

1. In a medium saucepan heat the milk and cream until temp reaches 160F
2. Hold until squash is finished cooking and tender.

Putting it all together

1. Using a blender or food processor place ½ the amount of roasted squash and ½ the apples in the bowl.
2. Turn the food processor on to medium low speed.
3. Through the hole in the lid, carefully add the hot cream until a smooth creamy consistency develops.
4. Transfer to a saucepan.
5. Add remaining squash and apples. Repeat step 3.
6. Season to taste with salt and pepper.
7. For a topping whip add nutmeg to heavy cream and whip to topping.

Sour Apple Salsa

Ingredients

1          lb         Granny smith or any other sour apple variety

(peeled, deseeded and diced small)

1          ounce   Shallot Minced

1          ounce   Cilantro minced

1          tbsp     Apple cider vinegar

1          ounce   Red Pepper small dice

To Taste          Salt

Procedure:

1. Combine all ingredients in a small bowl mix thoroughly.
2. Let sit in the refrigerator for 1 hour
3. Serve with Pumpkin Bisque Soup