Oven Roasted

I assured you today's recipe would not only be edible but simple and if you've already been there, done that, well, maybe this can be some inspiration to add this to your holiday table this year?  It's quick, warm, comfort food that is whole and packed with nutrients.

First of all, how many of you reach for a canned pumpkin every time you make a pumpkin custard or pie?  What if I told you it is easy and delicious to actually make your own pumpkin puree, using just your oven, a knife and a food processor.  Most people remember grandma's "grainy and difficult" from scratch pies.  This is simple.  It's easy to be intimidated but I assure you, one step at a time and you'll have it.  If pumpkin isn't your thing, I'll show you a wonderful golden acorn squash substitute.  

Heat it up!  These cold winter months bring the chill and the snow (if you're up north) and sometimes, even in the south, it's nice to have the warmth and decadent smell of roasting something in the oven.  First, we're almost out of fall, but if you look hard enough, you'll be able to find a sugar pumpkin or a golden acorn squash (regular squash work well too.)   If you're going to make a big pan, even one or two sugar pumpkins will be more than enough.   Both of these can be eaten right out of the oven, or they can be pureed to make a wonderful filling or custard.  

First start with your oven at about 400 degrees F.   I always place foil on my pan, and prick the gourd of choice and rub it with a little butter.  You can skip that step if you like, I always prick them just in case though, so they don't get bubbles that can splatter.   Place in the oven for approximately 25 minutes.  Roast whole, until soft enough to run a fork through.  Some pumpkins are a little larger and some acorn squash can be quite small.   I would say in my experience, about a pound requires 20 minutes or so.   When your pumpkin or squash is tender, pull it out of the oven.  Cube it, and remove the seeds and skin.   Here's where you have a choice.  You can follow the recipe below, or you can toss it in a blender or food processor and make it smooth.  If at this point you're opting for the food processor, you can use your pumpkin just like canned.  Add it to anything you want!  It's ready to go.  

If you would like a warm snack or a warm comforting afternoon lunch, follow the recipe. 

Roasted Spiced Acorn Squash

1 medium roasted acorn squash (or pumpkin) cubed

2 oz butter 

1/4 tsp. salt

1/4 tsp ground nutmeg

1 oz walnuts - crushed

1 oz. sugar free maple syrup

1/8 tsp dried clove powder

1 tsp ground cinnamon

OPTIONAL:  1 oz. dried cherries or cranberries (WARNING! These have added sugar unless from a natural store!)

If your oven is still on... GREAT!  We're going to put it to good use.   Place squash in oven proof dish.  Melt the butter with the spices and pour over your acorn squash.  Pour over the syrup, sprinkle the nuts, and cherries if you chose to have them.   Place back in the oven for about 5-8 minutes.  Just enough to get it all nice and hot and melty and blend those flavors.   Pull it out... voila!  Instant meal!  

If your oven wasn't on, or you made the pumpkin/squash earlier and refrigerated or froze it, you can still use the oven if you choose.  You could also use a toaster oven, or if you really were starving, the microwave (for about 2 minutes.)   

This is a complete meal on its own or you can serve it as a side dish for a beautiful holiday meal.  

Enjoy! 

Note:  In my photo below, I mixed them and it was amazing, but it works fine with just one or the other.  Mine was piping hot and by the time the pictures were taken, the butter was melted into a puddle.  Beautiful and delicious!! 

Gramm(a)r Lesson

Every once in a while, at 2am when I'm trying to think of something to make food look more interesting (you know, while I'm struggling not to run to my nearest Krispy Kreme and pig out until I'm sick for weeks?) I'll have a lapse in grammatical judgement.   I do teach homeschool, and sometimes I look at these posts later and think, "oh wow, the county is coming for me now."   I have to recall then, that I am desperately trying to keep my focus and positive attitude about everything food, and well, my judgement on grammer, ahem, grammar, will slip a bit.

Today was such a challenge for me, because I have soooo many recipes I've been gone and testing and trying and researching.  I have a notebook, that I lost for a bit so there were random strewn pieces of paper everywhere with notes and markings all over them, which contained everything I wanted to post here.  It was glorious.  I've struggled today with which to share.  Everyone is in such a fall mood!  We don't get much fall here in Florida, and among my music, pictures, food and school obsessions, I'm kind of distracted from fall.  It's such a beautiful northern event, but the south, we get great beach weather!

I'm taking the kids to get a pumpkin tonight or tomorrow and we're going to hope the costumes aren't all sold out.  I'm not a big Halloween fan.  It's so much easier to just send my kids into a sugar spiral by buying my own candy that I know hasn't been tampered with or has gross additives.  However, they disagree.  They like to dress up, go beg like hoodlums at the neighbors house and generally run around the neighborhood like it's a glorified playground on kid crack.  Well.  It is after all.

These past weeks I've had a lot of testing at school and work is very very busy.  Things in life are turning like the season and basically, I'm going after some more focus.  Picked up crochet (like I need more to do right?) and am patiently (read: extraordinarily impatiently and crazily) awaiting the MB20 U.S. tour.   Also, go figure, Goos working on their 10th studio album now, who knows when that release is but we'll all hang on every word John says until then and then RACE to get tickets.  Preferably front row, so I can have a repeat of watching my bff J. almost pull Johnny right into the crowd which she denies to this day.  I digress, and then there's Bon Jovi touring again and I'm sadly missing Aerosmith in Tampa in December.

My point, however, is this.  In the next few days, I'll have a GREAT fall flavor posted for you.  If you haven't tried the purple soup or the chicken kale soup, those are great fall flavors.  Coming up will be more acorn squash, pumpkin everything and of course, turkey!  It's almost been one year since I started my blog, and at the anniversary, I'm hoping to have something spectacular (like concert tickets? - I wish) but something you will love to share with your friends and family and NOT have to worry about your dietary restrictions!

This week will be busy but I'll post some updates and maybe a good fall drink.  My friend makes a smashingly good spiced wine but we'll make it more sugar free and alcohol free friendly!

You'll be seeing more of me soon as I get back to blogging and food!