Hi, my name is Kristen, and I’m a butternut squashaholic. When those beautiful, light orange gourds start showing up at the market, I can’t help myself. I pile them into my shopping bag, week after week. And when Trader Joe’s offers up pre-cut squash, I stock up, knowing that makings for a quick, satisfying soup will be waiting in my fridge.
Sometimes, I just roast cubes of squash and pop them into my mouth straight out of the oven. Other times, I turn them into soup, lasagna, pizza, and gnocchi. I’ve even taken to converting my pumpkin curry to a squash curry. As if that weren’t enough, for this coming weekend’s Friendsgiving dinner, I’ll be bringing not one but two squash dishes: a poblano pepper and butternut squash soup, and butternut squash cupcakes with goat cheese frosting.
But what I really want to share right now is a tart so good that I actually made it twice last week. The tart made its debut at girls’ night last Thursday. Although it emerged a success, I had admittedly rigged the game by serving it to two goat cheese- and caramelized onion-loving friends. (more…)
Before I complete the last three posts in my Project Wedding Dessert Bar series, I need a break from the sugar. I went through just about 20 pounds of the stuff for my baking and candy making bonanza, so I think a savory reprieve is justified.
I’ve been craving savory Fall foods like crazy. Especially squash. And cheese. Anything warm and comforting will do, but even more so if there’s some hint of freshness.
These stuffed jalapenos brought all those things home for me. (more…)
I blame my friend Kelsey for my consumption of Trader Joe’s has these Caramelized Onion and Feta Pastry Bites every since she introduced them to me at a dinner party a few years back. They make a perfect appetizer, not only because the fillo pastry dough is stuffed with an irresistibly yummy feta-cream cheese mixture topped with caramelized onions, but also because they go from freezer to oven to mouth in 20 minutes.
So, of course, I had to figure out how to make them at home. (more…)
I bet you’ve been wondering what I did with the extra butternut squash puree from the gnocchi I made a week and a half ago. And if you weren’t wondering, then you didn’t notice that the pictures clearly contained way more than one pound of cubed squash. In fact, I roasted not one but two whole pounds of the orange winter veggie, as I have at least five other uses for leftover roasted butternut squash, including lasagna. And, thanks to some inspiration I derived from a lunch with Bill at Google’s infamously foodie friendly cafeteria almost a year ago, pizza has become one of those uses.
Yes, I could have made my own dough and incorporated the squash into it, but that’s a little too close to a gnocchi remix for me. Instead, I froze the roasted butternut squash puree for a week, then defrosted it, drained excess liquid, and used it as a pizza sauce.
Spread over the rolled-out dough, the puree itself tastes so rich and luscious that the pizza doesn’t need any crazy or heavy toppings. (more…)