What, pray tell, is more wonderful than the smell of fall root vegetables roasting away in the oven on a chilly and rainy day?
Which is why I have an obsession with purchasing squash, which is rapidly turning into an unhealthy addiction. There is no reason I should be leaving any kind of market or grocery store with a bin full of squash that is so heavy that I myself cannot physically lift it, but this time of year I just can't resist a shelf of beautifully displayed butternut, acorn and kabocha squash. And so I buy more and more and more - until every cupboard and every shelf in my kitchen is overflowing with squash.
It's getting to be a serious problem. So I've been making a lot of soups in an effort to thin the ranks a bit.
Butternut squash purees are pretty classic. They always taste good, they usually involve very little work. I will tell you what makes this one (recipe found in Vegan with a Vengeance) stand out - the hint of maple syrup stirred in right before serving. How fall-ish!
I can't find the recipe anywhere online so it looks like you are just going to have to go out and buy the book. And if you do I highly recommend trying the mango-ginger tofu and the potato and tempeh sausage pizza.
Now, I'm off to buy groceries. And most likely come home with more squash.