Nov 272012
 

After Thanksgiving dinner, everyone is usually way too full for dessert.  But you just can’t resist having something, right?  These Pumpkin Cheesecake Shooters from Skinnytaste give you a small taste of something sweet, and they’re also adorable!

I followed the recipe as written, and was able to make the filling ahead of time and store it in the refrigerator.  Of course, I had to try it out to make sure it was acceptable for our guests.  The pumpkin cheesecake was really good, but next time I would increase the amount of pureed pumpkin for a more intense flavor.

A few hours before serving, I piped the filling and whipped topping into the glasses using the tried-and-true Ziploc bag with the corner snipped.  We tried out a few different sized glasses including a regular shot glass, a larger cordial glass, and limoncello glasses.

 

You really don’t need to buy any special glasses; use whatever you have around.  Just remember that if you use a really narrow glass, you also have to provide spoons that can reach the bottom!

These are a fun option for Thanksgiving dinner.  And if you’re lucky enough to have a few leftover, you can feel very fancy enjoying one the next day after your turkey sandwich.  🙂

 

Nov 142012
 

When you just can’t decide what to have for dinner, there’s always “breakfast for dinner”.  That’s how I enjoyed this butternut squash hash, although it would also be good for a weekend brunch.  Feel free to expand the recipe to use a whole squash, I just happened to have half of one leftover from another project.

This recipe takes some patience while you brown the onion and squash, but those crispy edges taste so great!  I cracked the eggs right into the same pan, mostly because I was lazy and didn’t want to take out (and then wash) another pan.  But this worked out really well, and it was a fun “breakfast for dinner” meal.

 

 

 

 

Butternut Squash Hash

1/2 large butternut squash, peeled and cut into 1″ cubes
1 T olive oil
1 medium onion, chopped
1 t paprika
3-4 eggs
1/4 c. Parmesan cheese

Place butternut squash cubes in a bowl, and cover with water.  Microwave for 5-8 minutes, until starting to soften.  Drain and set aside.

Meanwhile, heat oil in a large frying pan.  Add onion, and cook for 5-10 minutes.  When squash is drained, add to frying pan.  Cook for 20-30 minutes over medium heat, stirring occasionally.  Season with paprika.  The onion and squash should brown, but turn down the heat if they are burning.

When the hash is ready, make 3-4 indentations in the pan.  Spray bottom of pan with cooking spray if dry.  Crack an egg into each space.  Cover, and cook for 5 minutes.  Remove cover and sprinkle Parmesan cheese over eggs.  Replace cover and cook for 1-2 minutes more, until eggs are set.

Nov 132012
 

Everyone’s heard of pumpkin butter, but with so much butternut squash at my fingertips, I wanted to make butternut butter.  I used this recipe from Eat, Live, Run as a guide.  Thankfully, I also had one big assistant and one little assistant for the project!

We started by weighing the squash, because the amount of squash will drive how much of the other ingredients you need.  However, I cut way back on the sugar from the original recipe – this squash is so sweet on it’s own, you just don’t need that much.  This scale is truly an antique, but it still works.

 

My big assistant did all the peeling and slicing, and I roasted the squash in the oven.  Then my little assistant helped to measure all the other ingredients and put them in the food processor along with the roasted squash.

 

 

My big and little assistants teamed up for the most exciting part – pushing the buttons on the food processor.

 

 

The original recipe called for putting the mixture on the stove to thicken, but ours was already quite thick at this point.  I did put it on the stove to heat through, but then we were done and ready to put it in glass jars.  The little assistant got a snack of plain yogurt with a spoonful of butternut butter, which he loved!  I spread some on a piece of whole wheat toast later on, and really enjoyed this fall treat.

 

 

Butternut Squash Butter

1 (4 lb.) butternut squash, peeled and sliced thinly
1/4 c. brown sugar
2 1/2 t. pumpkin pie spice
1 1/2 t. vanilla
2 T lemon juice

Place butternut squash slices in a single layer on a cookie sheet and roast at 400F for 20-25 minutes.  Repeat this process until all the squash is roasted.  Place squash, sugar, pumpkin pie spice, vanilla, and lemon juice in a food processor and blend until smooth.  Place mixture in a pan on the stove and cook until thickened, as needed.

-Recipe adapted from Eat, Live, Run

Nov 122012
 

My parents recently took a drive through Rhode Island, and were stunned to see the effects of Hurricane Sandy.  There are so many tragic stories related to this storm.  They saw homes which were flooded, and a landscape redefined by sand which was moved with the power of the wind.  But less than a mile from the beach, farmers were harvesting a large quantity of butternut squash.  So they bought a bushel, which turned out to be 13 butternut squash totaling 40-45 lbs.  That’s a lot of local produce!

The first butternut squash recipe to share is this Butternut Squash and Kale Torte.  With squash, potatoes, kale, red onion, and tomato, this dish is packed with vegetables, and I loved them all.  There’s also both Provolone and Parmesan cheese.  The dish is a series of beautiful layers, and the camera does not do this justice.  The recipe does take a bit of time with all the peeling and slicing, and required about 15 extra minutes in the oven, but the end result is totally worth it.

 

Oct 302012
 

After making two pumpkin recipes last week, I had just 1 cup of pumpkin leftover.  I was saving it for these Pumpkin Oatmeal Cranberry Cookies from the ‘a hint of honey’ blog.  I know, I just made Pumpkin Cranberry Oatmeal Cookies a few weeks ago, but these have even more pumpkin, and chocolate.

It seems like it’s been a long time since I’ve creamed butter and sugar, and making these cookies was really fun.  I chopped a bar of good dark chocolate which was the perfect complement to the dried cranberries.  And the end result is rich, chewy, and delicious.  I better make these last, because I am all out of pumpkin at the moment!