Scones: Butternut Squash with Cinnamon Icing (Sage is optional)

Whenever possible I love to incorporate the herbs  from my garden into the food I make, so when I came across this recipe for Butternut Squash with Sage from "Food 52"  I knew I wanted to try it.
Because they are not overly sweet they make a good addition to holiday dinners  alongside roast turkey, or ham... (You can omit the cinnamon icing  and just brush with  cream & garnish the top of each scone with a sage leaf.)
The great thing is, these scones are actually better if you mix and shape them in advance and freeze them, then bake from frozen ~ so they are ready at a moments notice if needed.




I've made them both with the sage, and without ~ Predictably, those who aren't fond of sage or those who are not fond of  somewhat unconventional flavor combinations  prefer the scones without the sage.  I happen to love the flavor of sage, and I liked them both ways.




The addition of the butternut squash puree helped keep these scones more moist, and a little more cake-like than traditional all-butter scones. As with most scones they the texture and flavor is best while still warm from the  oven.   However, I never let a cold or day-old scone go to waste . . .  Although they are too fragile to stand-up to toasting  in a traditional electric pop-up toaster, you can just split them  as you would an English Muffin and toast or broil in an oven,  or toaster oven... and little pat of butter doesn't hurt, either. ;)

If you give them a try, I hope you like them!
Thanks for stopping by for a visit today. :)


Blessings, ~mari xo

Roasted Delicata Squash with Pancetta and Sage

Are you familiar with Delicata Squash?

Stock Photo

I love them because of their mild, slightly nutty flavor,  and you don't have to bother peeling them  ~ the skin is tender when cooked. And their shape is so fanciful when sliced.  (The ones I am able to find around here are the perfect size for two meals, a little bigger  than a russet potato.) There are many ways of preparing Delicata ~  steamed, sauteed, baked, in soups, etc.



This recipe is one of my favorite ways of preparing this  delectable squash and it could hardly be more simple. Just cut the squash in half from stem to blossom end, clean out the seeds* , then slice each half into 1/2-inch slices (making little half-moons.) Put the slices on a shallow-rimmed baking pan, along with a couple of peeled, smashed garlic cloves, toss with a little olive oil, sprinkle with salt and pepper and roast in a hot oven for about 6 minutes.
* You can roast the seeds, they make a tasty snack!




  Flip the slices once, bake for another 6 minutes. Then scatter some very thinly sliced pancetta over the squash along with a few fresh sage leaves and roast for an additional 5 to 6 minutes until the pancetta is slightly crisp.

Optional drizzle (see below):

  Although I could eat this roasted squash as my main course, this time I served it with glazed salmon~ (it got too dark for good pictures, but I can share the method with you.)


Whisk together 2 tablespoons whole-grain mustard 2 tablespoons real maple syrup, grade B My favorite is  Coombs Family Farms 100% Pure Organic Maple Syrup (voted #1 by 'Gourmet' magazine)
This makes enough for 2 to 4 salmon filets,  and is easily increased if you are serving more,  (as you can see, it's just equal parts syrup and mustard.)  It is soo good, I could eat it by the spoonful! And if you like your glaze spicy add a pinch for cayenne pepper, or some Sriracha Hot Chili Sauce to taste. And another optional use for it if I'm not making the glazed salmon to serve with the squash: During the last minute or two of baking you can sparingly drizzle with this sauce over the squash.
(I must say the roasted squash is perfectly delicious  without the sauce but when I'm not serving the glazed salmon, it adds a nice additional flavor dimension to the roasted squash as brings that that  great play of sweet and salty between the sauce and the pancetta to the dish.)

You can get the printable recipes for  the squash here.


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If you follow my blog you probably know how fond I am of plain white dishes and serving pieces, and this is one of my favorites because it is so versatile. I love that ~ kitchen items that can multi-task. Of course I use this one for its' intended purpose as a tart/quiche pan ~ but I use it as a serving platter/tray~ for sandwiches, appetizers, fried or carved chicken, as a shallow casserole dish, for sliced fruit, arranged salads, etc.

If you're interested, you can get more information below:
  BIA Cordon Bleu (Great price!):

Pillivuyt from France:

Thanks for stopping by today, I'd love if you would leave me a comment. And please feel free to describe your favorite way(s) of preparing winter squash.  I'm always on the lookout for new recipes to try!

Blessings ~ Mari xo

Roasted Butternut Squash Soup

It's that time of year here ~ 
Soup Weather!
And this is one of the most flavorful, comforting, and it is one of the  easiest soups to make that I know. 
The bonus? It is packed with goodness, and is fairly low calorie too.Easy on the budget as well.



Butternut Squash . . . yes, Organic! :)

Just a method, no actual "recipe" needed.
The amount of onion, broth and seasoning will depend upon the size of your squash; and how thick or thin you like your soup.

Ingredients:
Butternut SquashVegetable or Chicken Stock/BrothChopped yellow onionOlive oilButter (Optional)Salt & Freshly ground Pepper
Optional:
Light or Heavy Cream, to enrich while blending, if desired.
Garnish Suggestion ~ Crisp croutons, a sprinkle of fresh herbs, a knob of butter, a swirl of plain yogurt, sour cream, or some sliced peppers, toasted nuts, a little crumbled bacon, or crisply fried fresh sage or oregano leaves? Yum!
Method: 
Split Butternut Squash in half, from stem to blossom end.Scrape out seeds and fiber (sharp tipped spoon, or melon ball tool works perfectly.)Place the squash cut side down on parchment lined, shallow baking pan which has been brushed with oil.  (I use olive oil.)  Bake squash in a preheated 375˚ (F) oven until squash flesh is tender when pierced with a knife tip.
Remove from oven and allow to cool a while. When cool enough to handle, use a spoon to scrape squash flesh from squash skin. Set aside.
In a pot (Dutch oven or soup pot) saute chopped yellow onion in a tablespoon or so of butter or olive oil until tender and translucent.Add cooked squash flesh to the pot and add vegetable or chicken stock.Stir while it warms, then puree with a stick (immersion blender), or pour into an electric blender or food processor fitted with metal blade and whir until smooth; adding more vegetable or chicken stock until desired consistency is reached. Pour back into pot and warm over medium heat.  
Taste and add salt and pepper (and butter!!) as needed. Garnish as desired, and then ~
 ENJOY!
 ~ The very last of our summer bounty ~


Red and Green Bell Peppers, both Green/Red Thai Peppers, Jalapenos (hidden), Poblano peppers (known as chile anchos when dried), and Italian Frying Peppers.

Because of the odd weather this spring and summer,  I believe the peppers out-performed the tomatoes this year. Very unusual for my garden!
I ended up with an abundance of peppers,  some to be eaten fresh and the others with be pickled or dried.
This time I garnished the soup with thinly sliced, raw Italian frying peppers, they are long and slender very mild, and similar in flavor to a Bell Pepper ~ they provided a nice contrast & complimented this soup very well.
If you make this one,  I hope you add your favorite garnishes to make it your own.

Similar recipe you may enjoy:
Silky Acorn Squash Soup - Low Calorie
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!! Just a reminder,  the fabulous Bertolli GIVE AWAY DRAWING is coming to a close !!
You can get the details and enter the drawing HERE if you haven't had a chance to enter yet.

Happy weekend everyone.
Blessings!  ~ m.