This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style.
Butternut Squash Shooters
Course: Appetizersingredients
2 small butternut squash (about 4 pounds total)
5 tablespoons unsalted butter
Sea salt and freshly ground black pepper
6 cups chicken stock
Pinch of nutmeg
- FOR BREADSTICKS:
1 package puff pastry
2 tablespoons olive oil
1⁄2 cup grated Parmesan cheese
Sea salt to taste
Directions
- Preheat oven to 350°F. Cut squash in half lengthwise. Remove seeds and divide 1 tablespoon butter, cubed, among the cavities. Season with salt and pepper to taste. Place flesh side up in a roasting pan and cook until tender, about 25 minutes. Remove from oven and let cool.
- Heat stock in a saucepan over medium heat. When squash is slightly cooled, peel. Place one quarter of the roasted squash in a blender and add a quarter of the stock. Puree 20 seconds or until very smooth. Add 1 tablespoon butter and blend. Pour the mixture into a large container and repeat process with the remaining squash three more times until all of the squash is pureed. Taste and adjust seasoning; add a pinch of nutmeg. Serve immediately or chill, stored in an airtight container.
- To serve, pour hot soup into demitasse cups, shot glasses or egg cups with a breadstick placed across the top.
- To make breadsticks, preheat oven to 375°F. Cut puff pastry into small strips about 1⁄2 inch wide. Arranged on a baking sheet. Brush with oil and sprinkle with Parmesan and sea salt. Bake 5 to 7 minutes or until golden brown.”
