This evening, I used one of my absolute favorite ingredients, butternut squash, to make a wonderfully tasty bisque that not only touched upon the sweet, savory and spicy spectrums of flavor, but was a far cleaner and healthier version than the richer variety I enjoy where I typically utilize heavy cream. Deliciousness never felt so good!
1. After squash is peeled and cubed, toss in with 1 tbsp extra virgin olive oil. Spread out on sheet pan and season with sea salt, a sprinkle of black pepper, cayenne pepper, nutmeg and dried thyme. Bake in 375 degree oven for one hour or until edges caramelize.