Butternut squash recipes

• Butternut squash soup with ginger and lime click here
• Stuffed butternut squash click here
• Praline butternut squash

Pureed butternut squash topped with sweet, maple-flavored fruit--this is a perfect dish for fall entertaining, especially during the holidays.

2- to 2 1/2 pound butternut squash

1 cup of water

15.25 ounce can pineapple chunks, packed in their own juice, drained.

1/2 cup dried fruit (apricot, peaches, apples, or any combination)

2 tbsp chopped pecans, dry-roasted

2 tbsp maple syrup

1 tbsp dark brown sugar

1 tsp grated lemon zest

Preheat the oven to 350. Cut the squash in half. Scoop out the seeds with a spoon. Lay the squash with cut side down in a shallow baking pan. Pour in the water.

Bake for 45 to 50 minutes, or until the squash is tender. Let cool for at least 15 minutes.

Remove the squash pulp from the rind with a spoon. In a food processor, process the pulp for 1 minute, or until smooth. Spoon into an ungreased 1 quart casserole dish.

In a medium bowl, stir together the remaining ingredients. Spoon the mixture over the squash.

Bake, uncovered, for 30 minutes, or until thee mixture is warmed though.  

  BON APPETIT....

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GALETTE DES ROIS (Epiphany traditional King's cake) french recipe

Ingredients (serves 6 people):

- 2 round pastry dough sheets
- 1/2 cup of almond powder
- 1/4 cup of butter
- 1/2 cup of sugar
- 2 eggs
- 1 yolk + 1 tbsp of sugar for glazing
- vanilla/ almond liquor
- 1 full tbsp of cornstarch
- little less than 1/2 cup of milk
- 1 spoon of rum or kirsch


Directions:

Beat 2 eggs with the sugar.
Add in the cornstarch, which has been mixed with the cold milk.

Cook on low heat until boiling, stirring constantly.
Let it thicken and withdraw from the burner.

Add in the almond powder, vanilla, liquors and butter cut in pieces.

Pour in the dough at the bottom.

Cover with the other round, and weld the edges.
Paint the egg yolk mixed with sugar on top.

Cook in the bottom of the oven for 30/35 minutes at 400-425°F.

French cuisine

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The butternut squash is a common vegetable in South Africa, it makes a very tasty soup and can be cooked on the barbecue (also known as Braai in South Africa) wrapped in foil with spices such as nutmeg and cinnamon.