Cook, Eat, Gather, and Share
I am so sweet on fall. I love the colors, the flavors and the smell. I’m so excited that I’ve figured out an upside to the shorter days. Do you wanna know what it is? It’s longer nights for feasting with family and friends!! Whether I’m cooking a rich savory soup or a hearty meal, I just love food gatherings.
My latest vegetable of choice is butternut squash. I found out from the manager at my local Whole Foods that I can store it in my cupboard for up to one month. Wowza! Butternut squash can be prepared in a number of ways. I have to admit, I love dousing it in a buttery brown sugar sauce which brings out all of its sweet goodness. Yumma, yumma, yumma!
I was swapping recipes with a friend last week who gave me a new recipe that I tried right away. My taste buds went into overdrive with this de-lish dish.
Citrusy Mashed Squash with Toasted Pecans
- 3 lbs. butternut squash, peeled, seeded, and cut into chunks
- 2 Tbsp. butter
- ½ cup mascarpone cheese
- ¼ cup maple syrup
- 2 tsp. finely shredded orange peel
- 2 tsp. finely shredded lemon peel
- ¾ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. snipped fresh sage
- ½ cup pecan halves, toasted and coarsely chopped, sliced green onions and/or fresh sage leaves and finely shredded orange and lemon peel
- In a 5- or 6- Dutch oven cook squash in lightly salted boiling water, covered 16 to 17 minutes or until tender when pierced with a fork. Drain.
- Melt the butter in a heavy skillet over medium heat, whisking constantly until golden brown, 5-6 minutes. Transfer half the squash to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt, and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
- Top with pecans, green onions and/or sage leaves, and citrus peel.
Here’s an FYI for ya: Whole butternut squash can be found in a variety of sizes, and some markets offer ready-to-cook chopped fresh squash. Here’s a guide to know how much to buy.
- 1 LB. Whole = 2 1/3 cups chopped
- 1 ½ LB. Whole = 3 ½ cups chopped
- 2 LB. Whole = 4 2/3 cups chopped