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Baked Winter Squash and Apples with Maple Syrup
Baked Winter Squash and Apples with Maple Syrup
Serve this yummy dish with grilled sausage or spoon over cooked wheat berries or barley. Adapted from Epicurious.com. Serves 12 as a side.
2 1/2 to 2 3/4 pounds winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)
2 pounds apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried cranberries
Freshly grated nutmeg
3/4 cup maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 tsp cider vinegar
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Curried Squash Soup with Green Garnish
Curried Squash Soup with Green Garnish
Meg made this soup the other night for her and Pete. It will work equally well whether you have the pie pumpkin or kuri squash in your share. Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.
1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste
For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped fine
salt and pepper to taste
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.
While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.
Mizuna Salad with Dried Cranberries and Roasted Delicata
Mizuna Salad with Dried Cranberries and Roasted Delicata
Nothing like it's summer counterpart, this fall salad celebrates the flavors of autumn. Serves 8.
6 TB cranapple or apple cider
3 TB apple cider vinegar
salt and pepper to taste
1 small shallot, minced
7 TB sunflower or extra-virgin olive oil
2 TB butter, divided
2 unpeeled medium delicata squash, halved, seeded, cut into 24 wedges total
1 lb mizuna greens, chopped (about 12 cups)
1/2 cup dried cranberries
Whisk cider and vinegar in bowl. Add minced shallot, salt and pepper. Gradually whisk in oil. Rewhisk before using. Preheat oven to 450°F. Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. Bake for 20 minutes.
In a large bowl, toss mizuna with half of dressing. Divide among plates; top with squash. Drizzle with dressing and sprinkle with dried cranberries.
Curried Squash Soup
Curried Squash Soup
This recipe is adapted from one of my all time favorite cookbooks, The Silver Palate Cookbook. Considered the new Joy of Cooking when I got married 16 years ago, its recipes have stood the test of time. This particular soup is one of my favorites and must be made at least once each and every autumn when squash is abundant. Makes 4-6 servings.
4 TB sweet butter
2 cups finely chopped onions
4-5 tsp curry powder
3 lbs. orange-fleshed winter squash, like butternut or red kuri
2 apples, peeled, cored and chopped
3 cups chicken or vegetable stock
1 cup apple cider
salt and freshly ground pepper to taste
plain yogurt for garnish
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrape out the seeds and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc*. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple cider and additional cooking liquid, about 2 cups, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately, garnished with yogurt.
*I normally use an immersion blender and puree the soup right in the pot, eliminating the straining step. I then add the apple cider to the desired consistency.
Bean Mole with Roasted Winter Squash
Bean Mole with Roasted Winter Squash
This recipes is adapted from 101cookbooks.com. My family enjoyed this the other week for supper, and we thought many of you would too. Serves 4.
3 cups cooked meaty white beans, such as marfax or Jacob's cattle
1 1/2 cups (7 ounces) peeled and chopped winter squash
olive oil
1 bunch kale
2 TB butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound green tomatoes, chopped
1 cup vegetable broth or water
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
1-2 TB maple syrup, optional
Preheat oven to 350F. Place cubed squash in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes, liquid and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Taste the mole. Add syrup, if you wish, to your taste. Cover the casserole and put it in the oven to cook gently for 2 hours.
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Seeing the Eating Well recipe for the cilantro lime vinaigrette (below) inspired me to create this Mexican leaning autumn salad. Serves 4-6.
3 lb. winter squash, peeled, seeded and cut into 3/4 cubes
2 tsp ground cumin
1 tsp kosher salt
2 TB sunflower or olive oil
4 cups spinach mix
1/4 cup salad turnips, cut in small dice
1/4 cup spiced and toasted pumpkin seeds
Cilantro Lime Vinaigrette, recipe follows
Preheat oven to 400F. Place cubed squash in a roasting pan and toss with cumin, salt and oil. Roast the squash for about 20-25 minutes, turning occasionally, until beginning to caramelize and fork tender. Remove from oven and cool.
Place the greens in a large salad bowl and toss with about 1/3 cup of the vinaigrette. Arrange squash, pumpkin seeds and chopped salad turnips on top of greens. Drizzle with a bit more vinaigrette and season with salt and freshly ground pepper.
Winter Squash Braised in Apple Cider
Winter Squash Braised in Apple Cider
A couple of year's back I gave my sister-in-law Deborah Madison's book celebrating farmer's market seasonal produce called, Local Flavors. As she has raved about the book ever since, I broke down and bought it for myself last month. This recipe will give you a taste of the recipes in this mouthwatering book. Serves 6.
2 lbs. winter squash
2 TB unsalted butter
2 TB finely chopped rosemary
2 cups apple cider
sea salt and freshly ground pepper
apple cider vinegar to taste
Peel the squash, then dice it into 1/2 cubes or even smaller pieces. Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until the squash is tender, 20-25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash, if not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.
Pumpkin Pots de Creme
Pumpkin Pots de Creme
Adapted from Epicurious.com. Serves 10.
1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup pumpkin puree*
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
Preheat oven to 325°F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours. Serve garnished with whipped creme fraiche sweetened with maple syrup.
*My preferred method of making puree is to cut the pumpkin in half, then oil, salt and pepper the flesh. I put the halves, cut side down in a baking pan with about 1/4 of water in it. I then bake the pumpkin/squash in a 350F oven until the flesh is soft. Let the pumpkin cool slightly, then scoop the flesh into a food processor and puree.
Swede Hollow Café Pumpkin Cookies
Swede Hollow Café Pumpkin Cookies
One of our shareholders, Joyce Hendley, who also happens to be a contributing editor at Eating Well magazine, sent me this recipe last week. She has been making and enjoying them. I agree with Joyce, it's a great and different way to use winter squash. (Adapted from Fresh from the Garden, a cookbook by the Children's Garden Project, Minneapolis). Makes about 3 dozen.
Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup sugar (try using all or part maple sugar)
1 large egg
1 cup pureed cooked pumpkin or other winter squash
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Frosting:
1/4 cup (1/2 stick) unsalted butter
1/2 cup maple or brown sugar
1/8 teaspoon salt
1/4 cup milk
2 cups confectioners sugar
Preheat oven to 350? F. Grease 3 baking sheets or line with parchment or silpat. In a large bowl, cream butter and sugar at medium speed until smooth and creamy. Add egg; beat until blended. Beat in squash and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add into butter mixture, beating just until blended. Drop by heaping teaspoons onto baking sheets, spacing 2 inches apart. Bake, one sheet at a time if possible, 11 to 13 minutes or until firm and lightly browned at edges, 12-15 minutes. Repeat with remaining dough; cool completely on a rack.
To make frosting, place butter in a microwave-safe bowl; microwave on high until melted, 30 seconds to 1 minute. Stir in sugar and salt; microwave on high 1 to 1 minutes or until sugar is dissolved. Cool to room temperature. Beat in milk on medium-low speed until blended. Continue beating and add confectioners' sugar gradually, until smooth, creamy and spreadable. Frost cooled cookies.
Roasted Summer Vegetables
Roasted Summer Vegetables
This is a great simple dish to serve on it's own or alongside meat or with bread or rice or couscous. Other vegetables work well too - fennel, young beets, salad turnips, garlic, etc.
8 Baby carrots - cut in half lengthwise and then cut into 2 lengths
10 pearl onions, peeled
3-4 new potatoes - scrubbed and cut into 1 chunks
3 small zucchini - quartered or halved and cut into 2 lengths
a few sweet peppers cut into 1'2 to 1 wide strips
3-4 TB olive oil
sea salt and black pepper
15 Cherry tomatoes or tomato wedges
Preheat the oven to 450 degrees. Put the squash, onions, potatoes, and carrots in a roasting pan and toss gently with the oil, coating all vegetables well. Season with salt and pepper. Put the pan in the oven and bake for 4-5 minutes. Remove the pan from the oven and stir ingredients. Return pan to the oven and continue this process until the vegetables are fork tender, 15-20 minutes. Approximately 5 minutes before the vegetables are done, add the tomatoes.
