Roasted Butternut Squash with Marcona's

I love when I get a recipe sent to me with just the ingredients that I have on hand. This recipe came yesterday just in time to use a squash I had sitting on the counter with marcona's that I picked up earlier in the day.




Roasted butternut squash with Marcona's

1 medium butternut squash (about 3 pounds)--halved lengthwise, seeds removed and discarded
2 whole cloves
1 cinnamon stick, broken in half
3 tablespoons heavy cream, warmed
2 tablespoons unsalted butter, at room temperature
1 tablespoon light brown sugar
1 tablespoon honey
2 tablespoons marcona almonds, coarsely chopped
Flaky sea salt

Preheat the oven to 350°. Using a large knife halve the squash lengthwise. Scoop out the seeds and reserve for another use.

Into the cavity add a piece of cinnamon and clove. On a parchment lined baking sheet, bake in oven about 45 minutes to an hour, until tender. 





Let cool slightly and scoop into processor. Add the butter, and brown sugar and warm cream. Blend until smooth and season with salt and pepper.






To serve, top with the chopped nuts, a drizzle of honey and a sprinkle of the flaky salt.

Remember...

That cracker problem... Well I made another round. This time wheat thins.

http://chicagoist.com/2012/01/24/how_to_make_homemade_wheat_thins_cr.php#photo-1

One bad habit

I love crackers. Always have, likely always will. Thanks to Chicagoist I am now making my own and it will likely become a bad habit.

Here is there simple recipe for cheese crackers: http://chicagoist.com/2012/02/09/how_to_make_homemade_cheez-its.php#photo-1

Butternut Squash with Herbed Breadcrumbs

I was looking for something to do with all the butternut squash I seem to be collecting. This looked like a great choice and it was. I made a few changes, but the basics are the same.

• Butternut Squash with Herbed Breadcrumbs
• 1 Tsp butter
• 2 Tsp olive oil
• 4 cups thinly sliced onions (about 1 pound)
• 2 1/2 pounds butternut squash, peeled, seeded
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tsp dried thyme
• 3/4 cup stock or water

• 2 cups panko or other breadcrumbs
• 2 cups  grated cheese, I used a mix of cheddar gruyere and Parmigiana 
• 1 1/2 tablespoons chopped fresh rosemary or 1 tsp dried
• 1/2 teaspoon dried thyme

Preheat oven to 375. In an oven proof pan, melt butter and oil. Add onions and sauté once medium about 5 minutes until soft. 


        


After peeling the squash, slice into thin slices.  


    
  


Add the squash to the pan and cook another 5 minutes. 


    


Add the sugar, salt, pepper and thyme and cook another few minutes until the squash begins to brown.




     


Add the stock or water and cover with foil and place in oven. Cook for about 40 minutes.




     

While squash is cooking, mix the topping in a small bowl.


     
    
Top the squash with the bread crumb mixture. At this point it will still be somewhat wet.


              




Raise temperature to 425 and cook another 20 to 30 minutes until the top is lightly browned and the liquid as evaporated.