Late Fall Recipes

December 4, 2011 | by Ben 0

Typically late November isn’t considered a great time to eat local produce. We’ve really been enjoying the vegetables, though.

For Thanksgiving we brought Rachel Ray’s Brussels Sprouts with Bacon with the addition of walnuts. These were the best Brussels Sprouts I’d ever had. The bacon and braising seemed to cover up any bitterness, and they were pretty popular.

Our cranberry apple relish was also good, but we were left with quite a bit. We used all of it in muffins, though, which turned out really well, hearty from the whole grains and sweet / sour from the cranberries.

Roasted acorn and buttercup squash (from City Fresh) was another story. Sarah and I really liked it, but pretty much no one else touched it, leaving us with a lot of leftovers. However, I used it as a substitute for the carrots in Smoove B’s carrot chocolate chip muffins (adapted recipe below) and Jonathan I loved them. (Sarah doesn’t like anything resembling pumpkin pie).

Acorn Squash and Chocolate Chip Muffins

(adapted from this recipe by the Onion’s Smoove B)

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2/3 cup chocolate chips
  • 1/3 cup walnuts (optional)
  • 2 large eggs
  • 2/3 cup of sugar
  • generous cup roasted acorn squash
  • 1/4 cup orange juice
  • 5 TB. melted butter

Preheat oven to 400 degrees and grease muffin cups. Combine first ten ingredients in a medium bowl, then combine next five ingredients in a medium bowl. Combine mixtures, stirring just until mixed. Divide between 12 muffin tins and bake for between 18–25 minutes, until toothpick inserted comes out clean.

Makes 12 of the best winter squash muffins you will have ever eaten.

Winter Squash Risotto 

We also made risotto with buttercup squash, ancho peppers and fontina, which was a lot like a very flavorful macaroni and cheese. The whole family enjoyed it.

(adapted from The Better homes and Gardens hot & spicy cookbook)

  • 2 dried ancho (mild), chipotle (hot) or pasilla (hotter) peppers
  • 1 1/2 cups cubed peeled buttercup, butternut or acorn squash
  • 1 bunch green onions, diced
  • 2 cloves garlic, minced
  • 2 TB. olive oil
  • 1 cup Arborio rice
  • 3 cups vegetable or chicken broth
  • 1 cup shredded fontina or Muenster cheese (4 oz)
  • 1/4 cup grated Parmesan
  • 1/4 cup toasted pumpkin or squash seeds (optional)
Cut chili peppers open and discard stems and seeds. Cut into small pieces. Place in a small box and pour boiling water over peppers. Let stand 45 to 60 minutes. Remove peppers, reserving water, and chop.
Place squash and a small amount of water in a medium saucepan. Bring to boiling; reduce heat. cover and simmer 10 minutes or till just tender. Drain.
In a large saucepan cook green onions and garlic in oil till tender. Stir in rice. Cook and stir five minutes.
Meanwhile, in another saucepan, heat broth and chili water (if desired) to a simmer. Gradually add ladlefuls of broth to rice, stirring for a while after each addition until absorbed, until you only have about a ladleful left.
Stir in squash, chili peppers and remaining broth. Cook till rice is creamy and just tender. Stir in cheeses and sprinkle with optional seeds
Serves four.
We used chilis called “Ancho Pasilla” from Whole Foods for this, which were really mild and seemed to be regular anchos. Next time I’d like to use chipotles or pasillas.
We would have included a picture, but rice in gooey cheese sauce with orange colored chunks didn’t turn out to be very photogenic.
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