Roasted butternut squash, garlic and Vidalia onion. And then, sour cream and bacon bits.
Caramelized Butternut Squash Soup
ING butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks large Vidalia onion, quartered 1 head garlic, cloves separated and peeled 1-1/2 Tbsp. extra virgin olive oil 3-1/2 cups fat-free reduced-sodium chicken broth, divided 1/2 tsp. pepper 2 Tbsp. whipping cream 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked
STEPS Heat oven to 350ºF. Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables. Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min, stir occasionally. Puree vegetable mixture in blender. Return to pot, stir in cream.
Serve soup topped with sour cream and bacon.
This would make a princely holiday meal......created by a renowned chef.
Emeril’s Crown Roast of Lamb Recipe
Ingredients 2 trimmed racks of lamb, 1 1/2 to 2 pounds each Salt Freshly ground black pepper 1 cup Creole mustard 2 sticks of butter, at room temperature 1/2 cup finely minced onions 2 tablespoons minced garlic 1/4 cup finely chopped fresh parsley leaves 1 1/2 cup dark meat stock reduction (lamb, beef or veal)
Directions Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers’ string to hold the roast together. Season the roast with salt and pepper.
In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature.
Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop.
Serve with the fresh carrot ring, buttered peas and cauliflower.