Upside Down Cranberry Pecan Pumpkin Cake Print Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Ingredients For bottom of pan/Topping:
- Preheat oven to 350 degrees
- Line a 9" round pan with parchment paper and grease the sides.
Winter squash are wonderful for their distinctive flavors, their storage qualities and for their versatility. Their rich taste and ability to work beautifully in sweet or savory dishes make them adored by many cooks. Roasted, mashed, curried, baked into breads or pies, blended into soups — squash is surprisingly flavorful, multi-talented, and can easily play the starring role or a supporting part in any of your fall or winter cooking.
Butternut, Delicata (whose skin is so delicate that even a fussy eater will gobble it up), Buttercup, Hubbard, Acorn and others, each have a slightly different flavor but can pretty much be used, interchangeably in any of the suggested recipes, below.
Butternut Squash and Apple Soup Print Serves: 8 Apples are ripe and the fall harvest means fresh squash. This is a great stand-by autumn soup that should be in everyone’s repertoire. Roasting the squash and apples intensifies the flavor. Don’t be shy about adding other ingredients like roast parsnips. Ingredients
- 2 butternut squash, approximately 3 pounds
- 3 tablespoons olive oil
- salt and pepper, to taste
- 4 apples
- 2 leeks
- 2 large shallots, chopped
- 4 tablespoons butter
- 1 cup white wine
- 2 quarts stock – chicken or vegetable
- 1 teaspoon ground ginger
- 1 teaspoon curry
Farmers To You Ingredients:
Fresh and Pantry Ingredients:
- olive oil, salt, pepper, butter, wine, ginger and curry
- Preheat oven to 400 degrees.
This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.
I stopped cutting garlic a few years ago in favor crushing directly into the dish while I cook. It blends well, more garlic oil makes it into the food, and there is less bitter flavor. For the same reasons, grate the ginger directly into the pot. I like to skin the ginger using a vegetable peeler but you can also use a spoon.
What a treat to have butternut puree already prepared! No peeling, no cooking, no whizzing in the processor. This super fast soup is easy peasy to prepare and can be on your dinner table in half an hour or less.
WHAT I DID WITH IT:
BUTTERNUT SQUASH SOUP
- 1 two pound bag of butternut puree
- 1 medium yellow onion, diced
- olive oil or butter
- 2 teaspoons peeled and minced (or grated) fresh ginger – those microplane graters work beautifully
- 1 container of Joe’s Chicken or Vegetable stock
- freshly ground black pepper
- optional garnishes: toasted pepitas (pumpkin seeds), dollop of yogurt, splash of cream, any chopped fresh herbs or croutons
In a soup pot set over medium heat pour in 1 or 2 tablespoons of olive oil, or melt the same amount of butter.