BOULDER RESTAURANT RECIPES

Looking for even more delectable Boulder dishes to cook up at home? Snag a copy of “A Bite of Boulder,” a cookbook from the team behind First Bite. Find it in select stores around town and online at firstbiteboulder.com

SALT’s Organic Butternut Squash Soup w/ Toasted Almonds & Nutmeg SALT, 1047 Pearl St., Boulder, 303-444-7258, saltboulder.com

INGREDIENTS

2 pounds organic local butternut squash, washed and cut in half 1 pound organic yellow onions, peeled and cut into large dice 1 pound organic carrots, cut into medium dice 4 ounces olive oil 3 quarts of water 2 tablespoons cinnamon 2 teaspoons nutmeg 4 ounces almonds 8 ounces heavy cream

Delicious Recipes From Sugar to taste (approx. ¼ cup) Salt to taste

Boulder Restaurants Instructions 1 Preheat the oven to 350 degrees. Place squash cut-side down on a baking tray lined with oiled parchment paper. Roast until tender in the neck. While the squash is roasting, sweat the onions and carrots in olive oil in a sauté pan starting on high heat, then lower the flame to sweat until softened. Add 3 quarts of water and simmer. Remove squash from the oven and lower the oven temperature to 250 degrees. Place almonds on a sheet tray and toast for approximately 8 minutes, checking every 2 minutes to make sure they don’t burn. Scoop out the seeds while holding the squash with a heavy kitchen towel. Then, scoop out the roasted squash and add to the onion and carrot mixture. Add the cinnamon and half the nutmeg. Simmer for 20-30 minutes to let flavors come together. Let the mixture cool, then blend until the soup is smooth. Finish soup with ¾ of the cream, salt and about a ¼ cup of sugar. Place the remaining cream and nutmeg in the saucepan with a pinch of sugar and bring to a boil. Place the soup in a warm bowl. Drizzle with the nutmeg cream and sprinkle toasted almonds on top.

6EXPERIENCES RECIPES

Dagabi Cucina’s Pisto Manchego (Spanish Ratatouille)

Dagabi Cucina, 970 Broadway Unit 101, Boulder, 303-786-9004, dagabicucina.com

INGREDIENTS

1 tablespoon of minced garlic 1 white onion 1 pound of green bell peppers (seeded and chopped) 1 pound zucchini (chopped) 2 pounds tomatoes (peeled and chopped) 1 pinch of sugar Salt 6 tablespoons of extra virgin olive oil

Instructions

Heat olive oil in a large frying pan. Add the green bell peppers and cook over medium heat, shaking the pan from time to time. Add the onion and the garlic and cook for 15 minutes. Add the zucchini and cook for another 5 minutes. Add the tomatoes and sugar, then continue cooking for another 10 minutes. Simmer until all the liquid from the tomatoes has evaporated. Season with salt. This dish is best prepared in advance, served with toasted bread.

LEFT IPhoto by Christina Kiffney/"A Bite of Boulder" 2