CALABAZA GRATINADA TIPO BUTTERNUT
Esta receta de calabaza tipo butternut gratinada saca a relucir el dulzor tan especial de este fruto tan delicioso.
Provided by My Food and Family
Categories Día de acción de gracias
Time 1h15m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Calienta el horno a 350°F.
- Corta la calabaza por la mitad a lo largo; desecha las semillas. Corta cada mitad a lo ancho en rebanadas finas; pélale la cáscara. Ponlas en una olla grande. Añade suficiente agua hasta cubrir la calabaza. Deja que hierva a fuego alto; baja el fuego a medio-bajo y mantén un hervor suave de 8 a 10 min. o hasta que la calabaza esté blanda.
- Entretanto, cocina el tocino en una sartén hasta que esté crujiente, revolviendo de vez en cuando. Sácalo de la sartén con una cuchara ranurada; reserva 1 cda. de la grasa en la sartén. Escurre el tocino en papel toalla. Pon la cebolla en la grasa que reservaste; cocínala revolviendo durante 5 min. o hasta que esté tierna pero crujiente. Incorpora la harina y la pimienta; cocina revolviendo durante 1 min. Poco a poco incorpora el caldo; cocina revolviendo de 2 a 3 min. o hasta que la salsa espese. Retírala del fuego. Incorpórale 1 taza del queso.
- Escurre la calabaza. Acomoda la mitad de las rebanadas en una fuente para hornear cuadrada de 8 ó 9 pulgs. Cúbrelas con la mitad de la salsa. Repite las capas; ponles encima el tocino y el queso restante.
- Hornea la mezcla de calabaza de 25 a 30 min. o hasta que esté caliente del todo y el queso, derretido.
Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
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