This is a staple here at Cornman Farms and the perfect way to start off a hearty Thanksgiving meal. It is synonymous with fall and relatively simple to make at home and source locally here in Michigan. If you can’t find Crookneck Squash at the farmer’s market or the store, you can substitute it with traditional butternut squash.
- 250g Squash (Pennsylvania Dutch Crookneck) (Cornman Farms)
- 50g Shallots (Cornman Farms)
- 15g Garlic (Hard Neck) (Cornman Farms)
- 300g Cream (Guernsey)
- 50g Milk (Guernsey)
- 50g Butter (Kerrygold)
- 25g Honey (Ann Arbor Community Farms)
- 50g Apple (Front Garden)
- 4g Salt (Kosher)
- 1g Pepper (Tellicherry)
- 1.5g Fresh Thyme (Front Garden)
- 0.5g Bayleaf (Front Garden)
- Place all ingredients in a medium pan sized so the liquids cover the ingredients.
- Cover with a lid.
- Place on medium heat for 50 minutes or until the squash is tender.
- Blitz with a stick blender or preferably a Vitamix at high speed.
- Pass thru a fine Sieve into a serving bowl.
- Serve in teacups and saucers or in bowls.
Food for Thought
Pennsylvania Dutch Crookneck is a popular variety of Winter squash, which belongs to the Cucurbita genus (Cucurbita moschata ‘Pennsylvania Dutch Crookneck’). This variety is a vegetable that typically grows as an Annual (a plant that matures and completes its lifecycle over the course of a single year). Pennsylvania Dutch Crookneck is known for growing to quite a large height and has a sweet earthy taste to it.