Winter Squash Chowder
Adapted from Biba Caggiano’s Biba’s Taste of Italy
Ingredients
2-3 onions
3-4 beets (any color/type)
Salt and pepper
1/4-1/3 olive oil
2-3 Tbs red wine vinegar
Instructions
- Preheat oven to 400F.
- Trim the roots of the onions and put onions on a large baking sheet.
- Trim off the roots of the beets, wash under cold water, and tightly rap (individually or together) in foil and place on the same sheet as the onions. Roast on middle rack of onion 45 minutes-1 hour or until the onions and beets are easily pierced. Remove and cool. It is okay if the onion skin is deeply charred. This will add to the flavor!
- Remove beets from foil, peel and thinly slice and place in a salad bowl. Remove the kins from the onions, slice into thin wedges, and add to salad bowl. Season generously with salt and pepper. Add the oil and vinegar and toss well! Adjust seasonings as needed.
