Butternut, Butternut, Butternut Squash
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This past week SAGL was out at the family plantation breaking in some new
I started with roasting the squash. Peel, seed (reserve for later use), and cube. Coat the cubes with olive oil and and toss in a large bowl with a mixture of ground ginger, ground cinnamon, paprika, brown sugar, salt and pepper. I also segmented two sweet onions and threw these in the mix. In a single layer on a parchment lined baking sheet, place in a 450 degree oven until optimal golden goodness has been achieved. Allow to cool a bit (with the juices still juicy) and then puree in food processor. Use immediately, refrigerate for use within a few days or freeze for later use.
Remember those seeds I asked you to reserve? Take them and rinse them off (getting all that slime off best you can). Pat dry, and toss with olive oil, salt and pepper or other spices. Place on baking sheet lined with parchment and toast in 400 degree oven (tossing occasionally) until seeds slightly brown.
Butternut Squash Ginger Soup
based on a recipe found on The Carnivore and The Vegetarian |
| butternut soup with garlic croutons - missing: toasted seeds |
Ingredients:
3 cups roasted butternut squash puree
1 quart chicken stock
1/2 cup heavy cream (or milk if you are desperate)
2 tablespoons butter
Kosher Salt to taste
Ground Black Pepper to taste
In a medium pot mix together butternut squash and chicken stock. Bring to boil and reduce to simmer. Add heavy cream, butter, salt and pepper. Bring back up to temp and keep warm on stovetop to serve.
Butternut Squash Gnocchi with Feta and Sage
based on a recipe found on The Carnivore and The Vegetarian
1 cup roasted butternut squash puree
1 cup flour (give or take - I used more)
2 tablespoons butter
Kosher Salt to taste
Ground Black Pepper to taste
For garnish:
Feta - to crumble
Fresh Sage Leaves, chiffonad
In a medium bowl mix together squash puree and flour (use your judgement on the flour). Enough until the dough pulls away from the side of the bowl. Using a small amount at a time, roll out on a floured surface into a thin rope about 1/2 inch thick. Cut into 1" pieces and set aside. When all of the dough is portioned out bring to boil a medium pot of water. Melt butter in a 10" saute pan. Working in batches place portioned out dough into boiling water and let cook for 4 minutes or until the gnocchi floats to the top. Once gnocchi is floating remove from water, drain in colander and toss in buttered saute pan.
Plate and garnish with salt, pepper, crumbled feta, and sage.
Spiced Butternut Squash Cupcakes with Maple Cream Cheese Frosting
From Gimme Some Oven
Cupcake Ingredients:
1 cup butternut squash puree
1/3 cup vegetable oil
1/3 cup granulated sugar
1/2 cup brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting Ingredients:
1 - 8oz block cream cheese, room temperature
1/2 cup butter, room temperature
2 tablespoons real maple syrup
1 lb powdered sugar (give or take)
To Make The Cupcakes:
Preheat oven to 350 degrees. Line baking pan with 12 cupcake liners.
In a medium bowl, stir together first 6 ingredients and set aside. In another medium bowl mix together dry ingredients. Gently whisk together wet and dry ingredients. Fill liners 2/3 full and bake about 25 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
To Make Frosting:
Using an electric mixer or stand mixer cream together butter and cream cheese. Add maple syrup. Gradually add powdered sugar until desired consistency. Use immediately or refrigerate for later use.
Tis the season for warm food. And orange food. There are a few pumpkins on the front porch waiting to be used and a bag of candy corn pumpkins waiting to be physically abused by my mouth.
Happy Fall, Happy (early) Halloween, Happy Eating.
Oh one more thing...
If I had planned ahead I would have made the following drink. Yes there is a butternut squash drink.
Butternut Squash-Infused Rum