CUISINE
Unapologetically Orange
The Color and Taste of Fall
By Tina Miller Photography by Alison Shaw
Orange is considered powerful in the world of color. Orange is bold, and strong and unapologetic. Orange is not subtle. It is a creative color. Not everyone can wear orange pants or sneakers. Those who dare make a statement of independence, energy and fun. I have a friend who is always slightly annoyed with the world in a very sarcastic manner. But he loves orange and slips it into his wardrobe whenever possible.
Orange is also the color of fall. Everything seems to turn an orange hue in the fall, from the simmering sunny days to the pumpkins ripening in the field. There are orange leaves of course, and lots of food has become orange such as butternut squash, acorn squash, sweet potatoes, carrots, and pumpkins. Let’s not forget the once a year appearance of candy corn at Halloween, though not grown locally, a true sign of fall.
It’s not just the brilliant color that’s so attractive. Orange vegetables are really good for you, and they’re high in antioxidants, vitamin C, potassium, and fiber. No matter what kind of diet you are on these foods of fall from the garden pack a nutritional and flavorful punch.
Most of these slow growing squash or root vegetables mature in the fall. They are incredibly versatile and flexible. From pureed soups, oven roasted, French fried, whipped, casseroled, desserts, salads, stuffed in ravioli, pretty much anything you can think of. I even had an amazing pizza with butternut squash.
Because these all are all naturally sweet, I like to balance the savory vegetables in a meal with something salty, spicy or even a bit bitter. However for a dessert, bring on the whipped cream or ice cream. I truly believe this is also one of the most forgiving food groups. No expertise required. These are simple foods that add so much depth, intensity, color and flavor to what ever you are cooking. For me food is color and taste. The brilliant roasted butternut squashed sitting next to a hearty green is beautiful, soothing and delicious.
If there’s a million ways to skin a cat, there’s a million ways to cook these colorful flavors of fall.
Butternut squash bisque with toasted pepitas
serves 6
3 tablespoons olive oil
1 diced onion
1 medium butternut squash,
peeled, seeded and
diced about 6 cups
1 quart chicken broth
½ cup light cream
½ teaspoon curry powder
½ teaspoon fresh ground
pepper
salt to taste
The touch of cream is what makes this a bisque. It is only a small amount, but it adds a velvety texture. Like all these orange fall vegetables, butternut squash is very hearty on its own, so this version can be turned vegetarian by just using water instead of chicken broth. Also many markets will have butternut squashed already peeled and diced, and that makes it really easy. Pepitas are pumpkins seeds with the hull removed and can be quickly toasted in a cast iron pan with a about ½ teaspoon olive oil and salt at the end. I love these toasted treats on salads, soups and pastas.
In a large saucepan, heat oil over medium heat and add onion. Cook stirring frequently, for about 5 minutes until translucent, not browned. Add squash and cook over low heat for about 10 minutes. Add chicken broth and cook about 30 minutes until squash is soft. Remove from heat and let cool a bit.
Add the cream, divide in two batches and pureé in a blender. When nicely pureed add into a pan and heat on medium. Whisk in curry powder, pepper and salt to taste. Serve hot topped with toasted pepitas.
Another suggestion for butternut squash is to dice and roast with onions, sage and olive oil to top a hearty fall salad along with creamy goat cheese.
Orange is also the color of fall. Everything seems to turn an orange hue in the fall, from the simmering sunny days to the pumpkins ripening in the field. There are orange leaves of course, and lots of food has become orange such as butternut squash, acorn squash, sweet potatoes, carrots, and pumpkins. Let’s not forget the once a year appearance of candy corn at Halloween, though not grown locally, a true sign of fall.
It’s not just the brilliant color that’s so attractive. Orange vegetables are really good for you, and they’re high in antioxidants, vitamin C, potassium, and fiber. No matter what kind of diet you are on these foods of fall from the garden pack a nutritional and flavorful punch.
Most of these slow growing squash or root vegetables mature in the fall. They are incredibly versatile and flexible. From pureed soups, oven roasted, French fried, whipped, casseroled, desserts, salads, stuffed in ravioli, pretty much anything you can think of. I even had an amazing pizza with butternut squash.
Because these all are all naturally sweet, I like to balance the savory vegetables in a meal with something salty, spicy or even a bit bitter. However for a dessert, bring on the whipped cream or ice cream. I truly believe this is also one of the most forgiving food groups. No expertise required. These are simple foods that add so much depth, intensity, color and flavor to what ever you are cooking. For me food is color and taste. The brilliant roasted butternut squashed sitting next to a hearty green is beautiful, soothing and delicious.
If there’s a million ways to skin a cat, there’s a million ways to cook these colorful flavors of fall.
Butternut squash bisque with toasted pepitas
serves 6
3 tablespoons olive oil
1 diced onion
1 medium butternut squash,
peeled, seeded and
diced about 6 cups
1 quart chicken broth
½ cup light cream
½ teaspoon curry powder
½ teaspoon fresh ground
pepper
salt to taste
The touch of cream is what makes this a bisque. It is only a small amount, but it adds a velvety texture. Like all these orange fall vegetables, butternut squash is very hearty on its own, so this version can be turned vegetarian by just using water instead of chicken broth. Also many markets will have butternut squashed already peeled and diced, and that makes it really easy. Pepitas are pumpkins seeds with the hull removed and can be quickly toasted in a cast iron pan with a about ½ teaspoon olive oil and salt at the end. I love these toasted treats on salads, soups and pastas.
In a large saucepan, heat oil over medium heat and add onion. Cook stirring frequently, for about 5 minutes until translucent, not browned. Add squash and cook over low heat for about 10 minutes. Add chicken broth and cook about 30 minutes until squash is soft. Remove from heat and let cool a bit.
Add the cream, divide in two batches and pureé in a blender. When nicely pureed add into a pan and heat on medium. Whisk in curry powder, pepper and salt to taste. Serve hot topped with toasted pepitas.
Another suggestion for butternut squash is to dice and roast with onions, sage and olive oil to top a hearty fall salad along with creamy goat cheese.