Cooking with Ross Sciana: Pumpkin Soup With Roasted Butternut Sq - WFMJ.com News weather sports for Youngstown-Warren Ohio

Cooking with Ross Sciana: Pumpkin Soup With Roasted Butternut Squash & Smashed Sweet Potato Casserole

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Pumpkin Soup with Roasted Butternut Squash

12 oz pumpkin pie mix in can

1  medium size butternut squash

3 large sweet potatoes

1/2 pound unsalted butter

2  quarts water

1/2 cup chicken base (wet)

1/2 cup brown sugar

2 quarts heavy cream

1 tsp. nutmeg 

1 tsp. cinnamon 

1 tsp. sea salt

Remove peel on sweet potatoes and squash, then cut both in 1x1 inch cubes. Boil water and add squash and potatoes, cook until fork tender. Add remaining ingredients for additional 20 minutes. Remove from heat and use emulsifier to purée.


Smashed Sweet Potato Casserole

8 large sweet potatoes

2 cups brown sugar

4 cups caramelized kahlua pecans

1 cup heavy whipping cream

3/4 pounds unsalted butter

1/2 cup maple syrup

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. sea salt

Peel sweet potatoes then cut into 1 inch cubes. Boil potatoes until fork tender, strain water from pot. In same pot use potato masher to mash potatoes and remaining ingredients, (except 1/2 the amount of pecans) mix well. Fill lightly greased casserole dish with mixed ingredients, then top with remaining pecans. Cover and cook at 300 degrees for about 30 minutes. Let stand 10 minutes before serving.


 

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