This season I pulled from a lot of my past favorites.
Cranberry Lemon Bread
Blend these up in a food processor and you have an amazing cupcake or coffee cake streusel topping or layered in between fruit, custard and whipped cream or, as the crust for a cheesecake, or in cookie dough… the possibilities are endless.
Fall is the time for soup, but my favorites soup is ramen!
Incredibly easy to make. Cut into medalions, drizzle with maple syrup and butter or oil. Bake at a range from 350 – 400 degrees until a fork easily inserts into the flesh. Check in 20 minute incriments.
I posted about this recipe a few years back and I make it every year with a different type of squash. In my original recipe I was using acorn squash. Most winter squash have about the same flavor and texture with a few exceptions, so they are quite interchangeable.
Here is the recipe I am using.
And here is the curry powder I am using.
1 tablespoon vegetable oil
1 Onion, chopped
5 cloves garlic
2 jalapenos chopped with seeds
1 teaspoons cumin
1 heaping tablespoon Oregano
1 pinch ground roasted ghost pepper
1 1/2 teaspoons salt
1 can white beans, drained
30 oz pureed yuchiki kuri squash
1 quart vegetable stock
2 tablespoons red wine vinegar
1 tablespoon honey
Cut 1 yuchiki kuri squash in half and deseed. Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.
In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.
Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.
