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Menu Plan for Fall II: Week 6, Friday

Butternut Squash Soup
Shrimp in Garlic Butter over Pasta
Apple and Walnut Salad

Cooking time: 40 minutes for menu           Cooking schedule: see below for instructions

      This is a 3-course dinner to end the week - or start the weekend... Three easy, one dish, courses. Winter squash, apples and walnuts: Celebrate the season!

Butternut Squash Soup

Total time: 30 minutes
    Butternut squash makes a lovely, creamy soup with no cream and very little fat.  I added a bit of tomato paste to this which added another layer of flavor; a bit of tart to the squash's sweet.  A bit of Sherry, and a dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.

 Ingredients:

• 1 medium leek
• 8oz (240gr) butternut squash   about 3 cups
• 2 1/2 cups (20oz, 600ml) chicken stock
• 2 tsp olive oil
• 1 tbs tomato paste
• 2 tbs dry sherry
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 2 tbs Greek Yogurt or sour cream

 Instructions:

• Peel butternut squash using potato/vegetable peeler.  Cut it in half the long way (blossom to stem) and remove seeds. Cut the squash into small cubes, roughly 3 cups. 
• Clean and slice the leeks.
• In medium sauce pan sauté leek in oil until transparent. 
• Add squash and stock. 
• Heat to boiling, reduce heat and simmer 15 - 20 minutes, until squash is tender. 
• Purée soup using blender, doing mainly the solids first, adding broth as needed.  So you can control the liquid - the liquid content of the squash can vary.   When all the solids have been puréed you can add more broth as desired.  
• Return the soup to heat, stir in the herbs, tomato paste and sherry.  Gently reheat.  
• To serve, ladle into soup plates or bowls, put dollop of yogurt in the center and serve.

Shrimp (Prawns) in Garlic Butter over Pasta

Total time: 25 minutes
      This is a variation on Scampi, Shrimp in Garlic Butter. The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely. Sprinkle with fresh Parmesan or not...  You can use frozen, raw shrimp or pre-cooked for this.

 Ingredients:

• 12oz (360gr) cleaned shrimp (prawns)
• 3 slices Prosciutto or other dry-cured ham, 2oz (60gr)
• 5 cloves garlic
• 2 shallots
• 1 tsp paprika
• 2 tbs butter
• 1 tbs olive oil
• 2 tbs lemon juice
• 2 tbs white wine
• 4 tbs fresh snipped parsley  substitute 2 tbs dried parsley
• 1/4 cup (1oz, 30gr) freshly grated Parmesan   optional
• 1 1/4 cups (4.1oz, 125gr) bite-size pasta

 Instructions:

• Cook pasta according to package directions, just until al dente.
• While it cooks:  Clean shrimp if they need it.  
• Mince garlic and finely chop shallots. 
• Roughly chop Prosciutto.
• Grate Parmesan. 
• Snip parsley if using fresh.
• Heat butter and oil in a nonstick skillet over medium heat.  Add shallots, garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes.  Be careful not to let the garlic brown.
• Add ham and sauté 5 minutes longer, just until starting to get crisp.
• Stir in paprika.
• Add shrimp and sauté until cooked through (they'll turn opaque and curl).
• Add lemon juice, white wine and parsley; heat through. 
• Add pasta and heat through, stirring. 
• Spoon into a serving dish, sprinkle with Parmesan and serve.

Note: the photo was taken before I added the cheese - the shrimp and ham showed up better.....

Apple and Walnut Salad

Total time: 10 minutes
   Perfect salad / dessert for fall or winter with my two favorite fall tree fruits:  apples and walnuts.

 Ingredients:

• 2 medium, crisp apples   eating apples, like Pink Lady
• 1/4 cup (1oz, 30gr) walnuts
• 2 tsp brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp powdered ginger
• 1/3 cup (3oz, 90gr) Greek yogurt

 Instructions:

• In medium bowl combine yogurt, sugar and spices.  Stir well.
• Quarter apples and remove core. 
• Cut into small chunks and add to yogurt and stir well to combine and coat apples. 
• Refrigerate until serving.
• To serve, divide apples between 2 bowls and sprinkle with walnuts.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small saucepan with lid, blender, large skillet, medium bowl, pot and colander for pasta Put water on high heat for pasta Clean, slice leeks Sauté leeks Peel, clean, cut squash Add squash, stock to leeks, cover, simmer Mince garlic Chop shallots Clean shrimp if needed Grate Parmesan Chop ham Snip parsley if using fresh Start to cook pasta Sauté shallots, garlic for shrimp Mix yogurt, sugar, spices

Cut apple, add to yogurt, put in bowls, fridge Add ham to skillet, sauté Purée soup Add paprika to skillet, sauté Add shrimp to skillet, if raw sauté until cooked Return soup to saucepan, heat Finish soup When shrimp are done, add lemon, wine, parsley Reduce heat under shrimp, cover When pasta is al dente, drain, add to shrimp Stir, cover to keep warm, remove from heat Serve soup, relax... sip some wine Done? Stir shrimp, gently reheat if needed Sprinkle pasta with Parmesan Serve Done? Sprinkle walnuts on apples Serve

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