ChezCindy: Roasted Acorn Squash with Chicken and Rice

Acorn squash is a versatile vegetable often roasted as a simple side dish, glazed with butter and brown sugar.  A method used to make a good accompaniment to roasted turkey at the holiday dinner table. 

 In this recipe, I am using the squash as a vessel for the main dish, filling the roasted halves with a creamy chicken and rice mix.  I use a medley of fresh herbs, parsley, sage, rosemary and thyme, to add flavor and color to the mix, hitting all the notes for a lovely autumn dinner.  

Roasted Acorn Squash with Chicken and Rice

2 medium acorn squash

4 tablespoons olive oil, divided

1/2 pound ground chicken or turkey

1 medium yellow onion, diced

1 cup diced white button mushrooms

2 cloves garlic, minced

2 teaspoons kosher salt, divided

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 teaspoons minced fresh rosemary

2 teaspoons minced fresh sage

1 teaspoon minced fresh thyme

1 tablespoon minced fresh parsley

2 cups of cooked rice or cauliflower rice

3 tablespoons cream

4 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees.  Cut each acorn squash in half, scoop out the seeds.  Place each half cut-side down on a cutting board.  Slice off a thin bit from the skin of the squash so that when turned over, the squash half will sit level on the baking tray.  This will keep the squash from wobbling around and spilling out the filling.  

Rub the cut squash with 2 tablespoons of olive oil, placing cut-side down on a large heavy-duty baking sheet with sides.  Place the tray with the squash into the preheated oven, center-rack, roasting for roughly 30 minutes.  The squash flesh should feel tender when gently pierced with a fork.  Remove from the oven, set aside to add the filling.  Turn off the oven.  

While the squash is roasting, place a large skillet over medium-high heat.  Add the remaining 2 tablespoons of olive oil to the pan.  When the oil is hot, add in the ground chicken and 1 teaspoon of salt, stirring to break up the meat into small crumbles.  Cook until lightly browned.  Remove the chicken from the pan onto a plate, set aside.  

Cook the diced onions in the same pan, stirring until soft.  Add in the diced mushrooms, tossing together with the onions.  If the pan is too dry, add in another tablespoon of oil.  When the mushrooms and onions are tender, add in the minced garlic, cooking for about 30 seconds.  Add the cooked chicken back to the pan with the cooked vegetables.  Season with the remaining teaspoon of salt, black pepper, red pepper, all of the chopped fresh herbs stirring to combine.  Add in the rice stir to combine.  Stir in the cream to coat the chicken and vegetables.  Turn off the heat.  

Bring it all together:  Turn on the broiler.  Keeping the squash on the roasting pan, turn each half cut-side up.  Generously fill each half with the creamy chicken and vegetable rice mixture.  Sprinkle 1 tablespoon of grated cheese onto the top of each filled squash.  Place the sheet tray with the filled squash under the broiler for 3-4 minutes until the cheese is lightly browned.  Carefully remove from the broiler, serve hot.  

ChezCindy: Cranberry-Walnut Pumpkin Muffins

 

This lovely seasonal pumpkin recipe can be baked into muffins or as a quick bread.  The addition of yellow cornmeal is different from other pumpkin baked goods, enhancing the texture and adding structure for a muffin or bread that puffs up tall to fill the pan as it bakes.  

My mother made pumpkin breads and muffins when we were young kids every fall season.  She offered the pumpkin treats with a spread of cream cheese.  If you have not tried this combination, I encourage you to do so.  The crunch of the walnuts and the tart cranberries are delightful paired with the creamy savory cheese, and the sweetness of the baked good.  

I use my pumpkin pie spice blend in this recipe.  Putting this spice blend together is a quick start to many sweet pumpkin recipes.  The muffins would also be really good with a homemade pumpkin butter.   

Cranberry-Walnut Pumpkin Muffins

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

2 teaspoon pumpkin pie spice*

3/4 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs, lightly beaten

1 cup pumpkin puree

3 tablespoons canola oil

1 1/2 teaspoons vanilla 

1 cup dried cranberries

1/2 cup chopped toasted walnuts

Makes 12 standard size muffins or 1 9x5-inch loaf 

Preheat the oven to 350 degrees.  Line a standard size muffin tin with 12 paper cupcake liners.  Set aside.  Or if using a 9x5-inch loaf pan, lightly grease the pan with baking spray.  

Working with a large mixing bowl, measure out the dry ingredients, starting with the flour to the pumpkin pie spice, adding these to the mixing bowl.  Stir to combine.

Working in a separate medium size mixing bowl, add in the sugars and the eggs, mixing until well  combined.  Add in the pumpkin puree, oil, and vanilla, mixing until combined.  Transfer the sugar-pumpkin mixture to the large mixing bowl with the dry ingredients, stirring until fully combined.  Fold in the dried cranberries and the chopped walnuts, folding until evenly mixed.  

Using a 1/4-cup spring-loaded ice cream scoop, scoop out the thick batter into the prepared muffin tray.  Or, transfer the batter to the 9x5-inch loaf pan.  Place the muffin tray, or loaf pan, into the preheated oven.  Bake the muffins for 22-24 minutes.  Bake the loaf bread for 50-55 minutes.  A wooden skewer inserted into the middle will come out clean with a few crumbs attached.  Remove from the oven, allow to cool in the pan for 10 minutes before removing, setting onto a wire rack to cool. 

*If not using pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice or ground cloves.

ChezCindy: Gingerbread Bundt Cake with Sugar Doughnut Glaze

 

I don't make Bundt cakes very often.  When I do, I think of them to be something special.  It's probably because of the beautiful design created from the cake pan and the hope that it will turn out of the pan in one gorgeous shape.  This one not only turned out nicely, but the taste was spectacular with gingerbread spices.  

I have fond memories of my mother making a pistachio Bundt cake for my grandfather, her father, when he came to visit us.  This cake became a signature cake for her, making it mostly for special occasions.  For that time, it was very hip to use supermarket help when baking.  The recipe she made used a box of Jell-O pistachio pudding mix.  My mother most likely found the recipe in one of the magazines she subscribed to, or even from the back of the pudding box.  To us kids, it may have been a bit too grown up for us, at least for me it was.  My palette sure has changed.  

I love all things gingerbread, as you might notice from my earlier posts.  This recipe from King Arthur Baking Company does not disappoint.  The ginger and other spices take front and center in this moist delicious cake.  The glaze may seem odd at first as it is very thin, not a thick icing at all.  Once the sugar glaze is applied, it soaks into the cake, creating a sparkling sugar appearance like that of a sugar doughnut.  Really wonderful and delicious.   

Gingerbread Bundt Cake with Sugar Doughnut Glaze

2 1/2 cups all-purpose flour

2 1/2 teaspoons ginger

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

12 tablespoons unsalted butter, room temperature

1 1/2 cup brown sugar, lightly packed

2 large eggs, room temperature

1/2 cup molasses

1 cup water

Sugar Doughnut Glaze

1/3 cup water

1/4 teaspoon ginger

1/4 teaspoon cinnamon

3/4 cup granulated sugar

Preheat the oven to 350 degrees.  Prepare the Bundt cake pan by either spraying it was a flour baking spray, or using a brush to coat the pan with melted butter and dusted with flour.

In a large separate bowl, add the flour, spices, salt, baking soda and baking powder, whisking all to combine.  Set aside.  

Working with a stand mixer, or using a hand mixer, add in the butter and sugar, mixing together until fluffy.  Add in the eggs, one at a time, mixing to combine, scraping the bowl after each addition.  Mix in the molasses.  Add in the flour mixture alternately with the water, starting and ending with the flour.  Mix just until smooth.

Transfer the batter to the prepared Bundt cake pan, smoothing the top.  Bake the cake for 45-55 minutes, until a cake tester inserted into the center of the cake comes out clean with just a few crumbs.

Remove the cake from the oven allowing it to cool in the pan for 10 minutes.  While the cake is cooling for the 10 minutes, make the sugar glaze by adding the ingredients to a small bowl. stirring until combined.  Turn out the cake onto a wire rack.  

While the cake is still warm. brush the cake with the sugar glaze, using the full amount to cover generously.  Allow the cake to cool fully before slicing and serving.  

ChezCindy: Versatile Potato Gratin

 

As soon as the weather turns a bit cooler, approaching fall and winter, I get the urge to make a potato gratin dish.  This is a favorite in our house.  It is a bit indulgent with the cream and cheese, but so good by itself and pairs well with other vegetables and meat.  

This version is made with potatoes and butternut squash.  I had just made my butternut soup recipe, and had leftover squash.  It seemed like a good use to slice the squash thinly and add it to the potato gratin.  The squash not only added beautiful color, but also added a sweetness in contrast to the rich potatoes and cheese.  

Gratins in general are most often made with just potatoes and usually cheese, the standard cream or milk, and seasoning.  I often use other vegetables that can be sliced thinly like the potatoes, such as sweet potatoes, turnips, or rutabaga.  All are good.  Cheeses can also be varied using parmesan, cheddar, gruyere, or a mix of whatever you have available.  Put it all together and bake at the temperature of choice if you happen to be roasting a chicken or braising something fabulous.  The temperature can range from 325 up to 425, with the length of cooking time adjusted accordingly.  If using a high temperature and the top gets too brown, simply cover with foil and continue cooking until the potatoes are tender and the cream has thickened.  Use the recipe below as your guide, adjusting to your preference and whims.  

Versatile Potato Gratin

2-3 pounds potatoes, Russets or Yukon Golds

2 cups heavy cream

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 cup parmesan cheese, grated

2 teaspoons kosher salt

2 tablespoons butter for preparing the casserole dish

Preheat the oven to 375 degrees.  Using a food processor with the slicing disk, or a mandolin, or just a sharp knife, thinly slice the potatoes.  If using Russets, I scrub and peel these potatoes.  Yukons have thin skin so I usually just scrub these really well and do not peel.  

Place the heavy cream and the minced garlic into a small sauce pan.  Gently warm the cream and garlic for a about 5 minutes, but do not boil.  Turn off the heat.  Add in the fresh thyme leaves.  

Prepare a 10-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish.  Begin to build layers of potatoes by placing a layer of the thinly sliced potatoes on the bottom of the dish.  Sprinkle with a bit of salt.  Ladle a quarter of the cream/garlic/thyme mixture over the potatoes.  Sprinkle 2 tablespoons of cheese over the potatoes.  Continue building with 3 additional layers. For the top layer, add all of the remaining potatoes, making this your prettiest layer, using all of the cream and the remaining cheese.   

Place the casserole dish into the hot oven, baking for 45 - 50 minutes, until the potatoes are tender, the cream has thickened, and the gratin is bubbly and golden brown.  Let stand for 10 - 20 minutes before serving.  

ChezCindy: Pumpkin Pie Spice Granola - GF

 

Wonderful to have on hand for the season is this delicious Pumpkin Pie Spice Granola.  All the flavor notes of autumn with pumpkin seeds and warm spices like nutmeg, cinnamon and ginger.  Great to eat as a snack, or for breakfast with your favorite milk, or as a topping over yogurt.  Try making your own mix of pumpkin pie spice with this easy recipe.  Or purchase from your grocer in the baking aisle.  

Pumpkin Pie Spice Granola

1/3 cup coconut oil, melted 

1/2 cup maple syrup

1 teaspoon vanilla extract

3 cups old fashioned oats

1 cup pepitas, raw pumpkin seeds

1 cup chopped pecans

3 tablespoons brown sugar

1 1/2 tablespoons pumpkin pie spice

1 teaspoon kosher salt

1 cup dried cranberries

Preheat oven to 300 degrees.  Line 2 large rimmed baking sheet pans with parchment paper. 

In a small saucepan, melt the coconut oil; cool.  Add in the maple syrup and vanilla.  Whisk to combine. 

In a large bowl, add the oats, pepitas, pecans, brown sugar, pumpkin pie spice and salt.  Stir to combine.  Pour the coconut oil syrup mixture over the oats, stirring well to coat the oat ingredients.  Wait to add the dried cranberries until granola is baked.  Adding the dried fruit during the baking time makes the fruit tough and over-dried.  

Transfer the oat mixture to the lined sheet pans, spreading into a even layer.  Bake in the oven for 50 minutes, until lightly browned without stirring.  Remove from the oven.  Add the dried cranberries at this time.  Allow the granola to cool on the sheet pans.  When completely cool, break the granola into pieces and transfer to an airtight container, such as mason jars or zip-lock bags.  Granola will stay fresh in your pantry for 3-4 weeks.  The granola can also be frozen for later use.  

ChezCindy: Easy Gluten Free Blueberry Crisp - GF

 

Fruit crisps are a favorite in this house.  Easy to put together with any fruit available for the season.  In a pinch, frozen fruit can also be used.  

I often play around with different flours to create a gluten free recipe.  I recently discovered cassava flour from another recipe I was interested in.  Cassava flour is made from the tropical root vegetable, dried and pulverized into flour.  It can substitute 1:1 for wheat flour, providing a good alternative for those seeking a gluten-free diet.  I have used it in other recipes with a blend of other flours to make delicious cookies.  Fruit crisp recipes do not require much flour, so it is an easy swap.  If gluten free is not for you, then regular all-purpose flour can be used.  

Blueberry Crisp Desserts - Gluten Free

1 pint fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon cassava flour

1 teaspoon lime juice

2 teaspoons orange juice

Topping:

1/4 cup butter, softened

1/3 cup granulated sugar

1/4 cup almond flour

3/4 cup old fashioned rolled oats

1/4 cup slivered almonds

1/4 teaspoon cinnamon

Makes 4 ramekins

Preheat the oven to 375 degrees.  Line a sheet tray with parchment paper.  Lightly grease 4 ramekins for baking the fruit crisps.  

Combine the blueberries, sugar, cassava flour, and juices in a medium bowl, tossing all to coat the berries.  Divide the fruit mixture between the 4 prepared ramekins, placing the ramekins onto the lined sheet tray,

To make the topping, in a second medium bowl, combine the butter, sugar, almond flour, oats, almonds and cinnamon.  Using a fork, work in the butter to mix with the rest of the ingredients to create a crumbly topping.  

Generously top each of the filled ramekins with the crumb topping to cover the blueberries.  Place the sheet tray in the oven, baking for 35-40 minutes until the tops are golden brown and the fruit is bubbling through the topping.  Cool slightly before serving.  Serve warm.  

ChezCindy: Sheet Pan Roasted Autumn Vegetables

 

Making the transition from summer to fall is easy to navigate with this recipe of Roasted Autumn Vegetables.  Actually it is a mix of fruit and vegetables.  Beautiful crisp apples, fresh cranberries, butternut squash and red onions.  All of this produce lends to a bit of sweetness when roasted, combined with an herbed olive oil.  When I tossed these vegetables onto the sheet pan, it looked like autumn.  I just had to capture a photograph.  

The roasted vegetables can be center of plate served with farro, an ancient grain with a nutty chewy texture.  Or, add Italian sausage links to the sheet pan before roasting for a delicious dinner.  

Sheet Pan Roasted Autumn Vegetables

1/2 cup olive oil

3 sprigs of fresh herbs - thyme, rosemary and/or sage

1 medium butternut squash, about 1 1/2 pounds

1 large red onion

2 firm-tart apples, such as granny smith

1/2 cup fresh cranberries*

1 1/2 teaspoons kosher salt, divided

4 fresh mild Italian sausages, optional

1/2 teaspoon McCormick Grill Seasoning, optional

Preheat the oven to 425 degrees.  

Combine the olive oil and the fresh herbs in a small saucepan.  Place over medium heat, bringing the oil to a simmer.  Heat the oil for about 3 minutes until the herbs have wilted slightly and the oil is fragrant.  Remove from the heat, setting aside.  

Prepare the produce:  Cut the squash into 2 pieces separating the large bulbous part from the long thin portion of the squash.  Set the seeded bulb section aside for another use.  Peel the remaining squash section.  Cut the squash in half lengthwise.  Cutting crosswise, cut each half into 1/2-inch planks - the planks will look like half-moon shape.  Remove the skin from the red onion, cutting the onion into 1/2-thick wedges.  Cut the apples, unpeeled, into quarters, remove the core from each quarter.  Cut each quarter into 1/2-inch wedges.  Place the cut vegetables/apples, plus the fresh cranberries into a large bowl.  Pour half of the oil over the vegetables and fruit.  Sprinkle with 1 teaspoon of salt.  Toss together.  Transfer all to the sheet pan, spreading into an even layer, scraping the oil from the bowl onto the sheet pan.  Top the produce with the sprigs of herbs that were wilted with the olive oil.  Save the remaining herbed olive oil for another use.  It will be delicious with toasted ciabatta bread for bruschetta.  

If using the optional Italian sausage:  using a fork, prick each sausage several times to keep them from splitting while roasting.  Place the sausage on top of the vegetables/fruit.  Drizzle a bit of the herbed oil over the sausages.  Sprinkle the McCormick seasoning over the sausages.  

Place the sheet pan into the hot oven, roasting for 25-30 minutes until the vegetables/apples are tender and lightly browned, and if using, the sausages are cooked through (internal temperature of 160 degrees).  Sprinkle with the remaining 1/2 teaspoon of salt, and a drizzle of the herbed olive oil.   Serve hot.  

* dried cranberries can be substituted for fresh.  The dried berries will need to be added to the sheet tray at the end of the roasting time, about 10 minutes remaining in the cook time.  

Recipe adapted from The Apple Lover's Cookbook by Amy Traverso