Squash and Corn Chowder

Aunt Jessie's Christmas staple. Also excellent for dreary spring days.

Mats:
1 onion, diced
2 Tbsp butter
2 lbs butternut squash (or other winter squash), peeled, seeded, and chopped into large chunks
2 cups corn kernels (about 10 oz)
8c water
1c heavy cream
salt and pepper to taste. I think I ended up using about 1 Tbsp salt and 2 tsp pepper
1 lb bacon

How-to:

In a large stockpot, melt the butter over medium heat and saute the diced onion until transparent, about 8 minutes.

Add the squash, corn, and water, then bring to a boil.

Cover, but cock the lid slightly so steam can still escape, then simmer for about 90 minutes, or until the squash is falling apart.

Meanwhile, cook the bacon and crumble.

Whisk well until the squash completely broken apart. The water should be bright orange and really only the corn should be the solidest part of the soup.

Remove from heat, then stir in the heavy cream, salt, and pepper. Feel free to add more seasonings if it's needed.

Serve soup garnished with crumbled bacon.

Stuffed Sweet Potatoes

I semi-accidentally got fennel and lavender infused goat cheese. It was really, really delicious with those undertones.

Mats:
4 sweet potatoes
4 oz goat cheese
2Tbsp butter and 0.5 Tbsp butter
1 bunch broccolini

How-to:

Wash and pierce the potatoes. Bake at 400 for 50 minutes.

When the potatoes are almost done, soften 2Tbsp butter and goat cheese and mush it together to combine. I soften stuff by putting it in a microwave safe bowl and putting it on top of the toaster oven. The oven gets hot enough to get stuff gooey.

Melt the remaining 0.5Tbsp butter in a pan. Chop the broccolini into bite size bits and add to the pan. Saute for about 2 minutes. Add 1/4c water, cover, and steam for 4 minutes.

When the potatoes are easily pierced with a knife, remove and cut a slit in the skin. Squish the ends into the middle slightly so the flesh kinda mounds out and the slit opens. Spoon the cheese mixture into the cavity, then top with broccolini.