Today on DelmarvaLife –
We’re getting political – no, not partisan politics. Not even this year’s political process. We’re talking about the role Delmarva has had in the lives of past presidents and what a role it was. We turn to Founder and Author of “Secrets of The Eastern Shore”, Jim Duffy to find out.
The Ward Museum of Wildfowl Art, Salisbury University. A Delmarva treasure on a mission that you can support. It’s as easy as a virtual party – the Second Annual Fall Migration Gala. We talk with Executive Director of The Museum, Kristin Sullivan, about the event.
Perhaps, your heater has already gotten its workout or your HVAC system falls into the category of needing a solid physical before the workout – call a repair team, right? Before, picking up that phone, we’re telling you about quite a few tidbits you need to know – tidbits that could save you a ton. Vice President of A&A Companies, Mindy Allen Townsend, about comparing apples for apples.
As we inch closer to Thanksgiving, I can almost taste the goodness that is pie. But what about a famous Rockawalkin pie? While, COVID-19 has canceled a lot this year, it hasn’t kept the pies from baking at the Annual Rockawalkin Thanksgiving Pie Bake. “Pie Guys” Chris Pali and Tom Field give us all the details.
She wow’d us with her apple pie cupcakes and now she’s back. Mia Rembold of Seaford helps us sweeten up this Election Day with her recipe for Red, White and Blue Cheesecake Bites. Check out the recipe below:
Nothing like a hearty soup to warm you up as these nights get colder. Roasted Harvest Squash Soup is the perfect amount of cozy and will have you slurping up every sip! Check out the recipe below:
What You’ll Need
- 1 (2-1/2 to 3-pound) butternut squash, peeled and cut into 1-inch chunks
- 1 carrot, peeled and cut into 1/2-inch chunks
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic, thinly sliced
- 4 cups chicken broth
- 3/4 cup half and half
- 1/8 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Preheat oven to 425 degrees F.
- In a large bowl, toss squash and carrot chunks with oil until evenly coated. Place on rimmed baking sheets. Roast 30 to 35 minutes or until vegetables begin to brown and are fork tender, turning once halfway through cooking.
- Meanwhile, in a medium skillet over medium heat, melt butter and saute onion and garlic 8 to 10 minutes or until tender and lightly golden; set aside.
- In a blender or food processor, process squash, onion mixture, and broth in batches until smooth; pour into soup pot. Stir in half and half, nutmeg, salt, and pepper, and heat over medium-low heat until heated through, stirring occasionally to prevent burning.
Notes
Looking for more ways to use butternut squash? Check out our collection of Best Butternut Squash Recipes!
