Marsala Roasted Butternut Squash, Yam and Sweated Leek
Roast at 350 F: Cut in half aButternut Squash and place face down in a pan with an inch of water
Roast a large Yam in a pan that has been poked with a fork several times. Leave both vegetables in the oven until soft to the touch which is approximately one hour. If you have an orange or red pepper put it on a baking sheet and roast it as well for garnish. Once it turns dark and wilts remove from oven.
Stove Top on Low: Cut a largeLeek in thin slices in a soup pot with Organic Virgin Coconut Oil and Marsala spice approx. 2-3 T. Sweat the leeks until they are wilted , may take 30-40 minutes. Leave to sit on stove top until other ingredients are ready.
Combine cooled squash and yam with leeks. Fill with good quality water approx. 4-6 cups and add Vegetable Knorr’s soup bouillon to taste.
Stove Top on Medium Heat: When it comes to a boil turn the element off and place in glass jars.
To serve : Pour soup over a Falafel Ball which acts as a protein course and crouton. It will soften and augments the Indian Marsala spice in the dish. You can garnish with slices of the cooled orange pepper.
I will add Brendan’s Glass wine pairing April 13th.
In Reflection: Do you make time to explore some new taste sensations to spice up your life?
