SlicedButternut.jpg

WINTER SQUASH

How to puree winter squash: 
 
1) Bring water in a large pot to a boil. As water is heating up, cut pumpkin in half and remove seeds with a spoon. Save seeds for roasting. Cut squash in quarters and peel with a potato peeler. Cut squash again into smaller pieces and add to the boiling water. Once pieces are tender, strain in a strainer. Reserve water to add back to any recipe if desired. Puree in blender or food processor.
OR
2) Pre-heat oven to 350F. Cut squash in half and remove seeds and strings with a spoon. Oil a baking sheet lightly and place squash cut sides down on the baking sheet. Bake for up to an hour, depending on the size of the squash. The squash should be tender when in is poked with a fork when it is ready. Take out and let cool enough to handle (sometimes I let it cool for a whole day before using it in a recipe). Scoop out flesh and use!
Maple Pumpkin & Brown Butter Sage Bread- 1 loaf
from Dishing Up the Dirt

1/2 cup unsalted butter

1/4 cup fresh sage, finely chopped

2 cups flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup pure maple syrup

2 large eggs (at room temperature if possible)

1 cup pumpkin (prep ahead by baking the pumpkin in oven at 350 til soft; let stand until cool)

1 teaspoon vanilla extract

 

Directions:

1) Preheat the oven to 350F. Grease a 9 x 5 inch loaf pan with butter or oil and set aside.

2) Melt the butter in a medium saucepan over medium-low heat.

3) Add chopped sage and cook, stirring often, until butter turns golden brown about 5-8 minutes.

4) Remove from the heat and let the mixture cool a bit.

5) In a medium sized bowl, whisk together flour, spices, baking powder and soda and salt.

6) In a large bowl mix together the maple syrup, eggs, pumpkin and vanilla extract.

7) Stir in the brown butter with sage. Ass the flour mixture and mix until well incorporated.

8) Pour the mixture into the prepared pan and bake in the oven until the top is golden brown and a toothpick comes out clean when inserted in the middle, about 45-50 minutes.

9) Cool for 15 minutes in the pan then use a knife to loosen the sides and move the loaf onto a wire rack to continue cooling.