Roasted Acorn Squash
Cut 1 acorn squash in half, remove seeds with a spoon and discard. Score the inside of the squash and cut a flat spot in the skin create a flat base if necessary. Dice a tablespoon on butter and place chunks inside and on the rim of the squash. Drizzle maple syrup over the squash and bake for 1 hour in a 350 degree oven, or until caramelized.
a wonderful experiment these are not strongly pumpkin but a hint of the pumpkin is there, using almond meal tends to leave breads a little flat so I added the gluten, you could also use bread flour.
Pumpkin Almond Cinnamon Rolls with Raisins
- 2 tablespoons butter
- 1⁄3 cup milk
- 1⁄2 cup mashed cooked pumpkin
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 egg
- 1(1/4 ounce) package dry yeast
- 2 cup unbleached all-purpose flour
- 1 tablespoon gluten
- 2 tablespoons almond meal
- 1⁄3 cup brown sugar, packed
- 3 tablespoons almond meal
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 cup raisin
- 2 tablespoons melted butter
In Microwave,heat milk and butter together in 20 second bursts until butter is nearly melted (120-130 degrees). In a mixing bowl add pumpkin, sugar and salt. Add milk mixture, egg and yeast. Beat until well combined.
In separate mixing bowl, combine flour and almond meal. Add half of flour mixture to the pumpkin and mix for 3-5 minutes. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly oiled bowl, then oil the surface of the dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead until you form a smooth dough that is easy to handle. On lightly floured surface, roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar, almond meal and cinnamon. Brush surface of dough with melted butter and sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls in an oiled 9 x 12 inch baking pan. Cover and let rise until nearly doubled(30-45 minutes).
Bake rolls at 350 degrees for about 20 minutes or until golden. Drizzle? with cream cheese frosting. Makes 12 rolls.
Basic Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 7 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/2 cups confectioners’ sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice(optional)
Mix softened butter and cream cheese until creamy. Add milk and Vanilla, incorporate well. While mixing add the confectioners sugar, salt and pumpkin pie spice in batches and continue to mix until smooth.
With something as large as a butternut squash I tend to break it up into more than 1 recipe or meal, as I am usually cooking for one.
Roasted Butternut Squash
1/2 butternut squash
1 tablespoon olive oil
1 tablespoon maple syrup or raw honey
1 tablespoon balsamic vinegar
salt & pepper
Preheat oven to 425 Degrees
De-seed 1/2 of a butternut squash and cut into cubes, cut skin off of cubes and discard. Place cubes into a small baking dish. In a small bowl add oil, syrup or honey, vinegar, salt and pepper, mix well. Pour over squash and turn pieces until they are all coated.
Place in oven for 20 minutes, mix well and return to over for another 20 minutes or until done.
Butternut Squash Soup
2 tablespoons butter
1/2 yellow onion
1 small yellow potato
3 cups chicken stock
1/2 butternut squash
1/4 teaspoon marjoram
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 package cream cheese
Preheat oven to 425 degrees. On a oiled baking sheet place half of a de-seeded butternut squash, face down and bake until tender(30-40 minutes). Remove from oven and set aside to cool.
In a sauce pan add butter, onion(finely chopped) and potato (in 1 inch cubes) saute over medium heat until tender.
Add Chicken stock, roasted squash(cubed), marjoram, pepper and cayenne. Bring to a gentle boil and cook for 20 minutes, stir occasionally.
Remove from heat and puree in blender with cream cheese until smooth.
Return to pan and gently reheat( do not bring to boil) Serve warm.
I wanted to do something special with my last peach and nectarine. So I adapted a recipe using a few other ingredients on hand as well. I traded out some of the butter for coconut oil in the cake for flavor and kept the streusel using butter so it would brown nicely. I exchanged some of the flour for almond flour , more so in the topping so it wouldn’t interfere with the rise of the cake and this was my result. It’s really delicious.
- 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. cold unsalted butter, grated into small pieces
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 3 1/2 Tbs. coconut oil, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 ripe peach, pitted and sliced thin
- 1 ripe nectarine, pitted and sliced thin
Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Adjust to 325°F if using a glass baking dish.
For the streusel stir together the flours, sugars and cinnamon in a bowl. Grate the butter over the top and, using your fingers, rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together both flours, sugar, baking powder and salt. In another bowl whisk together the egg, melted oil, milk and vanilla until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots but do not over mix.
Pour the batter evenly into the prepared pan. Arrange the peach slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Makes one 9-inch cake.