Well, I know you are all probably wondering which recipes I made and how they came out. So today I decided to make the Roasted Butternut Squash Soup recipe but I also ended up making the Homemade Crackers AND the Indian Flat-bread! I'm pretty proud of myself for accomplishing all three!
Slice the squash lengthwise. They are pretty hard so make sure you have a strong, sharp knife and a good handle on the squash.
Scoop out the seeds.
Place face down in baking dish and add 1/2 cup water. I baked it in a 350 oven for about an hour.
Here are the rest of the ingredients you will need
While squash is roasting add olive oil, chopped onion, apple and sage leaves to pot. Cook until onions are soft or have "sweat" out their moisture.
Add cinnamon, cook slightly then add broth, bring to a boil and simmer for about 30 min. At this point the squash wasn't quite ready so I covered the pot and turned off the heat but you could probably keep it on really low to allow some of the broth to evaporate creating a thicker soup.
When squash is ready peel off the skin OR scoop out the flesh...
adding it to the pot. Then simmer for another 30-45 min.
After allowing the soup to cool for a few minutes add small amounts to the blender and puree smooth.
It should look something like this. It made about 10 cups.
Ladle some in a bowl and serve with the homemade crackers which I will show you next!
This soup was extremely tasty and I'd definitely make it again. It's for sure a cool weather/fall/winter soup so I hope you give it a try before all this cool weather leaves us! Leave a comment letting me know how yours came out!
These crackers where actually much easier than I expected but I'd change a couple of things next time. I think the hardest part about this was hauling my food processor out of the cabinet!
Add 1 cup whole wheat flour, 1 teaspoon salt, 2 tbsp olive oil and 3 tbsp water, 1 tsp oregano and 1 tsp garlic powder (my alterations)
Mix well then start adding 1 tbsp more of water at a time until it forms a ball. I ended up using 7 tbsp.
Flatten it out on floured parchment.
I actually used another piece of parchment on top to roll it out more easily.
Slide it on to a baking sheet and bake for 20 min. This is where, next time, I will first cut or score the dough before I bake it. The original didn't seem to bake up the middle of the crackers as quickly as the edges. So the edges were crisp but the middle was still soft.
I'll be honest it wasn't the tastiest cracker but with a few alterations I think my next batch will be much better!
The last thing I made today was the Indian flat-bread. Start with 2 1/2 cups of flour, pinch of salt and 2 cups water.
Mix into a soft dough. Knead 5 min. This part gets real sticky. Cover with a damp towel and refrigerate for an hour.
These were a bit bland as well so I'll probably add more salt next time but this would be a great wrap for the Mediterranean Tofu Wrap recipe!
Thank you guys so much for sharing this eventful day with me and I hope you were able to gain some useful information and find these recipes easier to make since I have gone before you to pave the way! God bless and happy cooking!