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RECIPES RECIPES
ROASTED BUTTERNUT
SQUASH SOUP
Yield: 1 ½ quarts
INGREDIENTS
1 (1 ½ pounds) butternut squash, peeled and cut
into 1-inch cubes
1 small onion, chopped
2 tablespoons olive oil
1 apple, peeled and cut into 1-inch cubes
4 sprigs fresh thyme, leaves pulled off
1 leek, white and light green part only
2 tablespoons unsalted butter
2 teaspoons curry powder
1 cup apple cider
1 quart chicken stock
½ cup sour cream
METHOD
1. In a large bowl, combine butternut
squash, apple, onion, thyme leaves and
olive oil. Season with salt and pepper.
2. Place the ingredients on a baking pan
lined with foil or parchment paper.
3. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the ROAST function.
Set the temperature to 400°F (205°C)
with convection on and set the timer to
30 minutes. Press START/CANCEL
to activate.
4. While the squash mixture roasts, slice
the leek in half lengthwise. Rinse it
under cold running water to clean off
any dirt that may be trapped in between
the layers. Slice into ¼-inch slices.
5. Melt the butter in a medium pot over
medium heat. When the butter starts
to foam, add the leek and cook until
softened, about 7 minutes. Add the curry
powder, season with salt and pepper and
continue to cook for 1 minute.
6. Add the roasted squash mixture to the
pot and stir to coat with the spices.
7. Deglaze the pot with the apple cider,
scraping the bottom of the pot to release
any stuck-on bits. Add the chicken stock
and bring to a boil.
8. Reduce to a simmer and cook,
covered, for 20 minutes. Cool to room
temperature then puree in batches in a
blender or food processor.
9. Return the pureed soup to the pot and
heat to serving temperature. Garnish
with dollops of sour cream.
HERBED LEG OF LAMB
Yield: 6 to 8 servings
INGREDIENTS
4 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons Dijon mustard
¼ cup fresh rosemary leaves, loosely packed
3 tablespoons fresh oregano leaves
3 tablespoons Italian parsley leaves
2 tablespoons honey
¼ cup olive oil
1 (4-pound) leg of lamb
METHOD
1. In a blender or food processor, pulse
together the garlic, salt, pepper, Dijon
mustard, rosemary, oregano, parsley
and honey. With the machine running,
drizzle in the olive oil. Place the lamb on a
glass dish and pour the marinade over it,
making sure to completely coat the lamb.
Cover with plastic wrap and marinade in
the refrigerator at least 4 hours or up to
24 hours.
2. Remove the lamb from the dish and place
it on the broiling rack inserted into the
baking pan.
3. Position the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the ROAST function. Set the
temperature to 425˚F (220˚C) with
convection on and set the timer for
20 minutes. Press START/CANCEL
button to activate.
4. When preheating has completed, place
the baking pan on the wire rack and cook
for 20 minutes. Reduce the temperature
to 325˚F (165˚C) and roast for 1 hour and
20 minutes, or until a meat thermometer
inserted into the thickest part of the
meat (not near the bone) registers your
preferred doneness.
5. Remove the roast and tent with foil. Allow
to rest for 20 minutes before carving.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
when the internal temperature is 10˚F
(5˚C) below the desire temperature
reading. The internal temperature of
the roast will continue to rise during
resting. Resting prior to carving also
allows the roast to retain its juices.
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