Great food is a cornerstone at our cycling and triathlon trips. If you’re coming to a cycling or triathlon camp this winter in Tucson, you can expect to have our in-house chef preparing all of the delicious, healthy and substantive meals. We believe a tasty meal that’s truly good for you is equally as important as an amazing ride.  Our winter Tucson training trips are all inclusive with meals prepared for breakfast, lunch and dinner.  A week completely focused on taking a break from normal life, logging some winter miles, eating amazing home cooked meals and relaxing is the perfect winter recipe.  We have learned that the kitchen is a place for learning, creativity and honing our culinary skills.  It only takes one evening of observing a dinner being made at The Cycling House to realize each meal is made with love!

Our Favorite Soup Recipe; Roasted Maple Butternut Squash Soup 

Chef Drew shares his secret recipe

Ingredients:

1. 1 medium to larger Butternut Squash (peeled/cleaned and cubed)

2. 2T Brown Sugar

3. 2T Olive Oil

4. 1\4 to 1\2c Maple Syrup

5. 1-2 cans of Coconut Milk

6. Salt to taste

7. Cinnamon to taste

8. Love

Procedure:

1. Pre-heat oven to 400 degrees

2. Peel, de-seed and then cut B-Squash in 1×1 inch cubes

3. Place cubed B-Squash in mixing bowl and then add olive oil and brown sugar. Mix all of it together

4. Put parchment paper on baking sheet and then put B-Squash mixture on baking sheet

5. Evenly space mixture on baking sheet making sure B-Squash is not touching each other

6. Place baking sheet in oven and let roast till B-Squash is brown and/or when you can stick a fork into it

7. Take roasted B-Squash and place in blender/food processor/Vitamix and then pour in the coconut milk

8. Blend baby, blend!

9. Depending how you want your consistency you can add another can of coconut milk or add a little water

10. After consistency you like is accomplish, add in the maple syrup, cinnamon, and salt.

11. Blend baby, blend!

12. Once blended, you can pour mixture into a pot

13. Heat, stir, serve and enjoy!

*This should serve between 1-4 people. 
*I will serve this with home made bread or grilled cheese pear sandwiches.

Enjoy, Chef Drew (Stay tuned for my next recipe.)