RUTABAGA's NEW recipes.

Making the Soup
1/2 Onion, chopped
Roasted Sweet Potatoes, from above
Roasted Rutabaga, from above
1/2 Cup Cashews
2 Cups water, more if needed
1 Bullion Cube
1 Pinch Nutmeg
1/2 tsp Dried Thyme
Roasted Garlic, from above, as much as the whole head if you’re brave

Squeeze the roasted garlic out of the head and reserve the paste. If you’re not using all of it, you can freeze it in an ice cube tray and add it to recipes as you wish.

Saute onion until very soft and caramelized, about 10 minutes. Blend all of the above ingredients in a high-speed blender until smooth. If you’re worried your blender will not blend the nuts completely, you can sub soy or coconut milk for the water and skip the nuts, and/or strain the soup. It’ll taste a little different, but it’ll still be delicious. Add water as desired to get preferred thickness.

Making the Garnish,
1/4 Cup Pepitas
1/4 Cup Roasted Spaghetti Squash, see above
2 tsp All Purpose Flour
1 Pinch Salt
Oil

Heat a small amount of oil in a cast iron pan over medium heat. Add pepitas and cook until browned. Be careful, they may pop and fly around while cooking. Remove to a bowl to stop the cooking and set aside.

Scrape out the roasted spaghetti squash into bowl with a fork. Roll the strands in a paper towel or clean kitchen cloth and squeeze out as much moisture as you can. Replace squash in the bowl, add a pinch of salt and the flour and mix well.

Heat a cast-iron pan over very high heat with some oil. Spread out spaghetti squash in a thin, lacy layer and let brown on both sides until, until crisp. Drain on a paper towel.

NEXT WEEK NEW RECIPES. LOG IN TO GET RECIPES DIRECTLY TO YOUR EMAIL.