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Fall harvest that melts in your mouth

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Butternut squash puree (Flickr photo)

I confess that I haven’t made butternut squash recently, because, living in Israel, I haven’t seen it lately, or maybe not at all.

Butternut squash is technically a fruit. Its sweet, nutty taste is similar to a pumpkin and it is a rich source of vitamin C, dietary fibre, zinc, protein, folate and potassium, among other things.

Puree de Courge Jaune (Butternut Squash Puree)

o 2 medium butternut squash

o 60 ml (4 tbsp) dry sherry

o salt and pepper to taste

o 90 ml (6 tbsp) butter or margarine

o nutmeg

 

Preheat oven to 160 C (325 F). Cut lids off squash. Add 30 ml (2 tbsp) sherry to each squash.

Season with salt and pepper. Replace lids. Set squash on baking sheet. Bake in preheated oven for 30-40 minutes, until easily pierced with a knife tip.

Discard lids and seeds from squash. Scoop pulp into food processor. Add butter or magazine and nutmeg and mix until smooth and fluffy. Adjust seasoning.

Spoon into a bowl and serve immediately. Yields three cups.

READ: THE ORIGINS OF A FAMOUS ROSH HASHANAH FOOD PAIRING

 

Sautéed Cranberries, Squash and Apples

o 1, 1-kg (2-lb) butternut squash, peeled, cut in half and cleaned of seeds

o 2 apples, peeled, cored and cut into 2-cm (3/4-in.) cubes

o 30 ml (2 tbsp) butter or margarine

o 500 ml (2 cups) fresh cranberries

o pinch of salt

o juice of 1 lemon

o zest of 2 lemons

o 5 ml (1 tsp) honey

 

Melt butter or margarine in a nonstick pan. Add squash and cranberries and sauté for 5 minutes.

Season with salt, add apples, lemon juice and grated lemon peel. Sauté 5-7 minutes, until both are golden and soft to the touch. Add honey.

Cool and toss occasionally until golden brown and done.

Serve hot. Makes 8 servings.

 

Baked Squash and Cranberries

o 1, 1-kg (2-lb) butternut squash, cut in half lengthwise, cleaned on the inside and seeds removed

o 60 ml (4 tbsp) butter or margarine

o salt to taste

o nutmeg

o 250 ml (1 cup) fresh cranberries, or dry cranberries reconstituted in water for an hour

o 75 ml (1/3 cup) sugar

 

Preheat oven to 220 C (425 F).

Peel squash and cut into 2-cm (3/4-in.) slices, in the shape of half moons.

Butter a baking pan and line with squash slices side by side.

Season with salt, a dab of butter or margarine and nutmeg.

Toss cranberries in a bowl with sugar and spread around squash.

Bake in preheated oven for 30 minutes, or until squash is golden brown.

Toss gently and serve. Makes 6 servings.