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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

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Mashed Turnips

2/20/2019

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Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed
1 bay leaf or 2 large sage leaves, whole
1 to 1½ cups milk (fat free is fine)
1 tablespoon butter, slivered
Salt & pepper to taste

Place the cubed turnips in a generous pot of cold salted water. Cover and bring to a boil.
Reduce to a simmer for about 30 minutes, until the cubes are tender throughout.Drain the turnips.
Remove the bay or sage leaves.
Place the turnips in a blender. Season with salt and pepper and puree in batches if necessary.
Place turnips in a serving bowl. Distribute the slivers of butter and serve.

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Cranberry Walnut Maple Bread Pudding

2/6/2019

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Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed
4 large eggs
21⁄4 cups milk
1⁄2 cup maple syrup
1⁄4 cup brown sugar
1 teaspoon vanilla extract
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream

Preheat your oven to 350°F.
Grease a 1½ quart casserole or baking dish.
Place the bread cubes into the prepared pan.
Whisk the eggs, milk, syrup, sugar, vanilla, nutmeg and salt together. Pour over the bread cubes. Let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for about 50 minutes, until the pudding has puffed up and is light brown around the edges.
Remove from the oven and let stand for a few minutes, the pudding will sink as it sits, as it should.
Serve warm topped with whipped cream or ice cream and drizzled with warmed maple syrup.

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Acorn Squash Roasted with Maple Syrup and Sage Cream

Mashed Turnips

Cranberry Walnut Maple Bread Pudding

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