All posts tagged: butternut squash

The Rugelach That Won Over France & Provençal Butternut Squash Rugelach

This week, the group Tuesdays with Dorie is baking The Rugelach That Won Over France from Baking Chez Moi by Dorie Greenspan. A light, flaky pastry contains a nutty chocolate coconut cherry filling and is baked in little upended pinwheels. I slightly modified the filling for my tastes: raspberry flavored dark chocolate and no cinnamon or cherries. Wow! It was good. It was my first time making rugelach, and I was quite pleased. So pleased that I decided to make my own savory version with a more traditional crescent shape. I also altered the dough a bit for a richer taste and more dense texture. I added crème fraîche and an egg yolk, and adjusted the flour accordingly. Filled with roasted and mashed butternut squash and shallots, flavored with Herbes de Provence, and sprinkled with flakes of sea salt, this savory variant provides a nice warming snack on a cold winter afternoon. Ingredients Directions Put the flour in a mixing bowl and add the butter and cream cheese in small chunks. Pinch the butter and …

Squashed Quinoa Corn Fritters

When I get a new cookbook, usually I go through and bookmark every recipe I want to try first. Sometimes I color code: red for “cook immediately!”; pink for ones I’ll like but Tor won’t; blue for everything else; etc., etc. When I started through Plenty More by Yotam Ottolenghi, I had to force myself to stop using red, so the Fritter Roulette, towards the end of the book, got a blue label, instead of red, and thus was overlooked until I leafed through the whole thing again. The spices and butternut squash inspired me, so I played around with the spice ratios, used fresh instead of powdered turmeric, omitted the red chilli and padrón peppers, and added some quinoa to make it a bit more filling. I was quite delighted with the result. This recipe makes about six fritters, which is plenty for two lunches. Serve alongside a simple salad of arugula, tomatoes, and your vinaigrette of choice. Ingredients 1 egg 60 ml (1/4 cup) coconut milk 1 tablespoon (15 ml) cornflour 2 heaping …