The difference between butternut and buttercup squash is like the difference between night and day. I adore the dryness and more pronounced flavor of buttercup and it stands up to the "liquidy" texture of the applesauce much better than butternut, which is a wetter squash. The yield may be lower in buttercup but remember what the general rule of thumb is for vibrantly colored vegetables? More antioxidant power is headed your way!\
Butternut Squash... Simple!
- 4 - 5 pound butternut squash, sliced, peeled and seeded
- 1 (15-ounce) can applesauce
- Salt and black pepper to taste
- 1/2 cup maple syrup or brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon(s) dried ginger
- 1 pinch dried, ground cloves.
- Cover squash with water by 1-inch, cover with lid and cook over medium heat until softened, but not mush, about 10 minutes. Immediately, and carefully, strain.* Let squash sit in strainer until all liquid has drained.
- Carefully, and with the rounded side of a large spoon, gently push the squash against the sides of the colander, draining even more liquid. Transfer to a large bowl and add remainder of ingredients. Using a potato masher or hand-held electric mixer, mash or beat squash until as smooth as possible. Serve immediately.
- * If there are only a couple of you dining on this squash recipe, I urge you to cut the squash as directed(although the amount should be halved), place on a microwave safe dish, cover tightly with film wrap and microwave for 3-4 minutes. Do not add any liquid at all, for the natural liquid found inside the squash will suffice in the cooking process. Remove when soft to the touch. Unwrap and there is no need of draining before mashing.
Candied Yams
I think you just may be preparing these salty-sweet gems for your Holiday tables instead of the classic Candied Yams. They really don't take any more time to prepare then the old standby, but the flavor makes any extra work well worth the effort.
- 6 small sweet potatoes, peeled
- 1/4 cup brie cheese (or use bleu cheese, crumbled)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried, crushed thyme
- 1 teaspoon minced garlic in oil
- 1/2 teaspoon cracked black pepper
- 4 ounces thinly sliced prosciutto
- 3 tablespoons crushed nuts (your choice)
- 3 tablespoons minced, dried cranberries
- 6 tablespoons maple syrup
- Preheat oven to 425 degrees F. Peel potatoes then boil them for about 5 minutes or until starting to soften. Immediately remove from water and let cool enough to handle. Potatoes may not be cooked completely but will finish cooking in the oven.
- Meanwhile, add the cheese, rosemary, thyme, garlic and black pepper to a bowl. Mash ingredients together until all is well combined: set aside.
- Once potatoes are slightly cooled, slice potatoes in halve length-wise. Make sure to remember which two halves go together, as you will be sealing up the filling.
- Using a small spoon, scrape out a shallow path, length-wise down the middle of each side of the potato. .Fill the bottom half each potato with about 1-2 t. of the cheese herb mixture, spreading it evenly throughout the shallow path. Do not over fill the potatoes. Place the top half of the potato over the bottom to form a whole sweet potato. Try to gently work the halves closed so that the stuffing doesn't seep out during the cooking process. Repeat this process with all of the potatoes.
- Wrap each of the stuffed sweet potatoes with thinly sliced prosciutto, working carefully so the prosciutto doesn't rip. Try to wrap the prosciutto as tightly as possible, using a toothpick if desired(just remember to remove them before serving . Remove potatoes to a wax paper, foil or lined baking pan and bake 15 minutes, or until ham is starting to crisp. Meanwhile, mix together the nuts and cranberries in small bowl. Remove potatoes from oven and sprinkle nut mixture over the top. Drizzle about 1 T. maple syrup and continue cooking another 10 minutes. Remove from oven and serve hot. Enjoy!
10-Minute Snowflake Pudding
Pure white and a refreshingly cool taste, this pudding reminds me of a subtly flavored, creamy peppermint pattie, but with the great taste of spearmint. If preferred, by all means use peppermint extract or oil.
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 cups milk
- 3 egg whites, beaten
- 1 -2 teaspoons clear spearmint extract*
- 3/4 cup white chocolate chips
- Multi-colored candy canes, for garnish
- Whisk first 4 ingredients well together in a medium saucepan. Place saucepan over medium heat, stirring almost constantly until scalding and thickened. It will get foamy and start lightly boiling. This is the time to remove it from the stove, taking about 4-5 minutes. Stir in extract and chocolate chips until chips are completely melted. Transfer to a bowl, cover with film wrap and refrigerate at least 2 hours, or until completely cooled and set.
- When ready to serve, remove from refrigerator and beat, vigorously, until as smooth as possible.
- Divide among serving dishes, garnish with candy canes and serve.
- * If you are unable to find clear spearmint extract, try oil of spearmint of another clear minty extract or oil. I love to keep this pudding as white as newly fallen snow. One teaspoon extract will give you that perfect, subtle flavor but if you prefer a more robust minty flavor, add 2 teaspoons.
