We are always a bit sad to say good-bye to summer, but saying hello to fall means welcoming the wonders of butternut squash soup and chubble bread back into our lives and THAT is something to get excited about. This is the dynamic duo of seasonal dinners, and once you make it, I promise it will become an autumn staple. I am a butternut squash soup connoisseur, if I do say so myself, and this version is my absolute fave: thick and smooth and oh-so-tasty with just the right hint of thyme and sage. It’s great on its own, but paired with the garlicy, oniony, cheesy goodness of chubble bread (I didn’t name it, but I love to say it!), it is outta this world. So do yourself a favor and invite this pair to dinner. Don’t be surprised if you find yourself wanting to lick the bowl. And who are we to stop you?!
Chubble Bread (from “To be Mrs. Marv…”)
Please note, chubble bread requires 2 risings so take that into consideration when you decide to bake this.
1 tsp. active dry yeast
1/2 cup warm water 105°f to 115°f
3/4 cup unbleached all-purpose flour
1 tsp. active dry yeast
1 cup warm water, 105°f to 115°f
3 tsp. olive oil
3 1/4 – 3 1/2 cups unbleached all purpose flour
2 tsp. kosher salt
8 – 10 oz. cheddar cheese, shredded
1/4 cup cheap parmesan cheese from a can, because it’s dried out
1 bunch green onions, thinly sliced
1 bunch parsley, chopped
2 – 2 1/2 tsp. kosher salt (depending on how salty your cheese is)
2 tsp. garlic power
1 1/2 tsp. dried oregano or basil
1 tsp. red pepper flakes
3 Tbsp. olive oil
Sprinkle yeast over the warm water in a large bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.
Sprinkle yeast over the warm water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Using a heavy-duty mixer, add the dissolved yeast and the olive oil to the sponge in the mixer bowl; mix in with the paddle attachment until well blended. Add in salt. Add in flour 1/4 c at a time – when you get to 3 cups add flour slower checking it until dough stops being very sticky and is only slightly sticky.
Change to the dough hook and knead at medium speed until the dough is soft, velvety and slightly sticky, 3 to 4 minutes. At this point you will be able to pull the dough up into peaks with your fingers. Finish by sprinkling 1 tablespoon of flour on your work surface and kneading the dough briefly. Transfer to a bowl lightly coated with olive oil and cover with plastic wrap and let rise until doubled 1 1/2 hours, or so.
Meanwhile, prep and toss together all stuffs ingredients in a large bowl. Coat the mixture with oil, set aside. Put a coating of stuffs in an empty wide bowl, empty out bread on a non-stick surface. Shape into an flat rectangle, approximately 1/2″ – 1″ thick. Using a pizza wheel, cut loaf into inch wide strips. They do not need to be uniform. Then cut off one inch ends and put them into the stuffs bowl. Toss dough cubes into the stuffs mixture and gently coat them. Add in more stuffs periodically so that they stay separate. Divide mixture into your baking pans. I generally do two pie plates but you can do loaves, cake pans or even muffin tins. Once you have dough in pans cover with plastic wrap and leave for second rise in a warm area. Let rise until doubled, about 1 hour.
Preheat oven to 400°f. Brush top with olive oil and bake for 25-35 minutes or until golden brown. Enjoy.
1 whole acorn squash (about 1 1/2 pounds)
fresh ground black pepper
4 Tbsp. (1/2 stick) unsalted butter
2 leeks, thinly slicely
4 large garlic cloves, chopped
3 (14-1/2 oz.) cans or equivalent amount of homemade low-sodium chicken broth or vegetable broth
1 1/4 tsp. minced fresh thyme
1 1/4 tsp. minced fresh sage
1/4 cup whipping cream, room temperature
1 Tbsp. granulated sugar