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  • Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

    Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves 1 Onion, coarsely chopped 3 TB Butter 1 TB Chopped Fresh Sage 1 - 2 3/4 pound Butternut Squash, havled, peeled, seeded, chopped (about 5 cups) 5 cups canned low-salt chicken broth 1/3 cup freshly grated Parmesan Cheese 24 Sage leaves   For roasting squash: 1 TB Chopped Sage 2 TB Balsamic Vinegar 1/4  cup Brown Sugar   DIRECTIONS: Roasting Squash instructions: 1.  Cut Squash into 1" cubes 2.  Roughly chop Onion 3.  Toss Onion and Squash in large bowl with salt and pepper 4,  In saucepan, brown 1/2 cup butter 5.  Add chopped sage, balsamic vinegar, and sugar 6.  Toss and spread out evenly on a cooking sheet 7.  Roast squash ...

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Tess’ is a premier gourmet kitchen store, carrying major brand names in cookware, bakeware, cutlery and kitchen electrics and has over 1,000 different gadgets and utensils. Tess’ Kitchen Store has been voted “Best Kitchen Store in Nevada County” by the readers of The Union newspaper each of the past seven years (2004-2010).