Blueberry Crisp

Baking glaze, here's the link.

3 cups blueberries, rinsed and lightly dried
2 T cornstarch
2 T sugar
Pinch salt

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 T packed light brown sugar
2 T cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

2 T room temperature unsalted butter, cubed

Whipped cream, for topping
Ice cream, for topping

Directions
Preheat oven to 375 degrees F.

Coat individual 4 baking dishes with the glaze.


Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine next set of ingredients.

Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into baking dishes. 

Top evenly with the crumb mixture. Bake for 25-30 minutes. Serve with ice cream and whipped cream.

Butternut Squash Soup

This is a puree soup, no chunks. I'm normally not a fan, but this is so good. Try it.
























Ingredients:
2 T olive oil
2 pounds butternut squash, cubed (available from Costco)
salt and pepper


2 T olive oil
1 T garlic, minced

4 bouillon cubes
4 cups water

Preparation:
1. Pour 2 T olive oil in a plastic bag.
2. Toss squash with olive oil, coating each piece
3. Lay squash onto a silpat, and sprinkle with salt and pepper.
4. Roast 25-30 minutes at 400 degrees. It's fine if the squash gets a little brown on the edges.

While the squash is in the oven:
5. Using a large saucepan, saute the minced garlic in the olive oil, just until the garlic turns a dark tan.
6. Add the water and bouillon cubes to stop the garlic from turning too dark.

7. Add the roasted squash and the bouillon water to the blender and puree until smooth.
(At first, I left a few chunks, but surprisingly didn't like it at all)
8. Return the soup to the large saucepan where you  roasted the garlic and simmer for 30 minutes.

Optional:
Serve with a few drops of hot sauce and a dollop of sour cream.