Vanilla and Cardamom Glazed Acorn Squash Rings

In the spirit of fall, I've dived into another squash recipe. While the Southwestern Butternut Squash Saute was delectable savory squash side, these glazed acorn squash rings, with their sweet, caramelized flavor are so simply sweet and delicious they almost feel like dessert. I'm a sucker for anything with maple syrup, so this recipe was made for me. The glaze in this recipe would be equally delicious blended into roasted acorn squash puree as an alternative to mashed potatoes or sweet potatoes. This side is equally at home alongside a grilled panini or roast turkey at Thanksgiving dinner.

Vanilla and Cardamom Glazed Acorn Squash Rings
from Fast, Fresh, and Green by Susie Middleton
serves 2 to 3

1 small acorn squash (1 to 1.25 lbs)
2 T. unsalted butter, plus 2 t. more if needed
2 t. pure maple syrup
1.5 t. vanilla extract
1/8 t. ground cardamom
Kosher salt

1. Preheat the oven to 475 degrees F. Line a large (18x13x1-inch) heavy-duty rimmed sheet pan with a piece of parchment paper.

2. With a sharp chef's knife, cut the acorn squash in half lengthwise (though both the stem end and the pointy end). Scrape out the seeds and fibers with a spoon. Put each half, cut side down, on a cutting board. Slice off about 3/4-inch from each end, and discard. Slice the squash crosswise into 1/2-inch-thick half-rings. If you want, you can trim away any remaining fibers from the rings by running a paring knife around the inside of each. Pout the half-rings on the parchment paper.

3. In a small sauce pan, melt the 2 tablespoons butter over low heat. Remove the pan from the heat and add the maple syrup, vanilla, and cardamom. Stir well. Use a pastry brush to lightly brush the squash pieces with a little less than half of the mixture. Season the pieces very lightly with salt and turn them over. Brush this side with more of the mixture, but reserve about 1 tablespoon for brushing on after cooking. (If using a larger squash and you wind up with less than 1 tablespoon of liquid, add 1 to 2 teaspoons more butter to the saucepan). Season the tops very lightly with salt.

4. Roast the squash for 12 minutes. Use tongs to flip the pieces over. Continue to roast until they are nicely browned (the bottoms with be browner than the tops) and tender when pierced with a paring knife, 10 to 12 minutes. Flip the piecces over again when they come out of the oven so that the browner side is up.

5. Reheat the butter mixture briefly over low heat if necessary (or to melt the additional butter). Brush the butter mixture over the squash slices and serve.

Southwestern Butternut Squash Saute

This recipe has completely restored my love of Fast, Fresh, and Green after mild disappointment with Dark and Crispy Pan-Fried Potatoes. This week I am fully embracing all the incredible produce of fall-apples, squash, sweet potatoes-I just can't get enough! While I'm happy to enjoy roasted squash with a bit of butter and brown sugar, this recipe takes it to another level. The savory chili powder and cumin are contrasted by the sweet maple syrup, and the creaminess of the goat cheese brings it the whole dish together into something that is rich, but not at all heavy. This was still delicious reheated the next day for lunch and is sure to make an appearance on our dinner plates again soon.

Southwestern Butternut Squash Saute
from Fast, Fresh, and Green by Susie Middleton
serves 4

2 T. extra-virgin olive oil
1 lb. butternut squash, cut into 1/2-inch dice (about 4 cups)
1 medium-large yellow onion, cut into 1/2-inch dice
1 t. kosher salt
1 T. unsalted butter
1/4 t. ground coriander
1/4 t. ground cumin
1/8 t. chipotle chile powder
2 t. pure maple syrup
1 t. fresh lime juice
2 T. chopped fresh cilantro
1 oz. crumbled fresh goat cheese
2 T. toasted pepitas (Mexican pumpkin seeds)

1. In a large (12-inch) nonstick skillet, heat the olive oil over medium heat. Add the squash, onion, and 3/4 teaspoon of the salt. Toss thoroughly to coat. Cook, stirring frequently with a silicone spatula only occasionally at first, and then more frequently as the vegetables begin to brown, until the squash is tender and lightly browned and the onion is well browned, 20 to 22 minutes. Remove the pan from heat.

2. In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/4 teaspoon salt, and cook, stirring, for a minute or two to soften the spices. Add the maple syrup, simmer for 15 to 30 seconds, and remove from the heat. Stir in the lime juice.

3. Drizzle the butter mixture over the squash and stir thoroughly but gently with a silicone spatula to incorporate. Add the cilantro and fold it in gently. Transfer the squash to a small serving platter and sprinkle with the goat cheese (if using) and the pepitas. Let sit for a few minutes for the goat cheese to soften a bit and for the flavors to marry. Serve warm.

Dark and Crispy Pan-Fried Red Potatoes

I'll start off by saying that this is first recipe from Fast, Fresh, and Green that has disappointed me. These potatoes are by no means unpalatable, but they did fall short on a few accounts. The first is my fault. I used a nearly brand-new cast-iron pan, which even though it came "pre-seasoned", most definitely did not have the nonstick properties of a well-used, well-seasoned cast-iron pan and some of my delicious potato crust stuck to the pan (I did scrape up all the delicious brown bits and mix them in with the rest of the potatoes). The second is the fault of the recipe-there's just too much fat. Instead of tasting the flavor of the potatoes, the potatoes mostly taste like oil and butter. Don't get me wrong, I love the flavor of butter, but as an accent and complement to other flavors. If I make these potatoes again, I'll start the cooking at a higher heat to get a better sear and crust on the potatoes, use less oil (though maintain the final butter enrichment), add finely minced onions for additional flavor, and use more garlic, pressed through a garlic press.

Dark and Crispy Pan-Fried Red Potatoes
from Fast, Fresh, and Green by Susie Middleton
serves 3

3 T. extra-virgin olive oil
1 lb. red potatoes, unpeeled, cut in 1/2-inch dice or pieces
1 t. kosher salt
1 T. unsalted butter
1/2 t. minced fresh garlic, or more if you like
1/2 t. chopped fresh rosemary
Coarse sea salt (optional)

1. In a 10-inch straight-sided saute pan or a seasoned cast-iron skillet, heat the olive oil over medium heat. When the oil is hot (it will loosen and spread out), add the potatoes, immediately spreading them out in one layer. Sprinkle with 1 teaspoon kosher salt. Cook, without stirring or moving, until the potatoes have developed a nice crust on the bottom and can be moved, 7 to 9 minutes (check with a thin metal spatula). Flip over all of the potatoes with the spatula and cook for 4 to 5 minutes more without stirring.

2. Continue to cook, now flipping and scraping more often, until the potatoes are a deep caramel brown color on most sides and feel tender when pierced with the edge of the spatula, 12 to 15 minutes. (If necessary, lower the heat a bit toward the end of cooking.) Turn the heat down to low and add the butter, garlic, and rosemary. Stir until the butter is melted and the garlic is softened, 30 seconds to 1 minute. Transfer to a serving dish and season with more kosher salt or coarse sea salt (if using).

Cumin-Spiked Roasted Sweet Potato Fries

If you're having burgers, the obvious accompaniment is fries. I figured as long as I was trying out the Easy Bean Burgers recipe from Veggie Burgers Every Which Way, I might as well try out one of the sides as well. With fall's arrival, I'm excited to gobble up winter squash, apples, and sweet potatoes. Luckily for me, Veggie Burgers Every Which Way also had an amazing recipe for sweet potato fries. This is the best sweet potato fry recipe I've found to date. The complex flavors of the garam masala and smoky cumin create a complex, but not overpowering, flavor palate that perfectly complements the sweet potatoes.

Cumin-Spiked Roasted Sweet Potato Fries
from Veggie Burgers Every Which Way by Lukas Volger
makes 4 servings

3 large sweet potatoes
2 t. potato starch or cornstarch
1.5 t. garam masala
1 t. ground cumin
3 T. olive oil
Salt

1. Preheat the oven to 450 degrees F. Lightly grease a large baking sheet.

2. Scrub the potatoes and let dry. Cut into 1/4-inch matchsticks.

3. Combine the potato starch, garam masala, and cumin, and toss with the potatoes. Add the olive oil and 1 teaspoon salt and toss.

4. Spread the potatoes on the prepared baking sheet. Bake, flipping twice, for 25 to 30 minutes, until crispy on the outside and tender on the inside. Remove with a metal spatula and toss with additional salt to taste.

Easy Bean Burgers

After the great success of Spinach-Chickpea Burgers, I decided to pick up Veggie Burgers Every Which Way for some more excellent veggie burger recipes. I've marked many recipes to try, but thought it was best to start with the  most basic recipe in  the book, Easy Bean Burgers. The simplest recipes showcase the talent of the cookbook author and offer a wonderful jumping off point for developing my own recipes. I used black beans (my favorite) and panko bread crumbs with the Easy Bean Burger recipe. These burgers are super-easy to make, filling, healthy, and easily adaptable to individual taste-the perfect everyday recipe.

Easy Bean Burgers
from Veggie Burgers Every Which Way by Lukas Volger

1.5 c. cooked beans (one 15-ounce can)
2 eggs, beaten
1/2 c. roughly chopped fresh parsley
1/4 c. grated Parmesan
2 t. Dijon mustard
1/2 t. salt
1/4 t. freshly ground black pepper
Squeeze of fresh lemon
3/4 c. toasted bread crumbs, plus more if needed
2 T. olive oil

1. Preheat the oven to 375 degrees F.

2. In a mixing bowl, mash the beans using a potato masher or fork. Fold in the eggs, parsley, Parmesan, mustard, salt, pepper, and lemon juice. Fold in the bread crumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust the seasonings. Shape into 4 patties.

3. In an oven-safe skillet or nonstick saute pan, heat the oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 10 to 15 minutes, until the burgers are firm and cooked through.

Blue-Ribbon Apple Cake

With Labor Day weekend's arrival, summer has come to an end. And while I'm sad that the season of fresh berries and sweet corn has passed, I'm excited to welcome crisp evenings with mugs of hot chocolate, sweet potatoes, winter squash, and luscious apple desserts. I made my first crisp of the fall this past week and I'm ready to tackle a long list of apple-based culinary projects. With a busy weekend full of visits from friends, Taste of Madison, and the normal tasks and chores, I didn't have time to tackle apple pie, so I opted for apple cake. This is essential pineapple upside-down cake made with apples, so if you like apples and pineapple upside-down cake you'll love this dessert.

Blue-Ribbon Pound Cake
from the America's Test Kitchen Family Baking Book
makes one 9-inch round cake; serves 8

Apples
4 T. (1/2 stick) unsalted butter
1/2 c. packed (3.5 oz.) light brown sugar
1.5 lbs (3 to 4) Granny Smith apples, peeled, cored, and sliced 1/2-inch thick
1/8 t. salt

Cake
1/2 c. sour cream, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 t. vanilla extract
1.25 c. (6.25 oz.) all-purpose flour
3/4 c. (5.25 oz.) granulated sugar
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
8 T. (1 stick) unsalted butter, cut into 8 pieces and softened

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan.

2. For the apples: Melt the butter in a large heavy-bottomed skillet over medium-high heat. Stir in the brown sugar and cook, swirling the pan occasionally, until the sugar looks dark brown (like dark brown sugar), about 2 minutes. Stir in the apples and salt and cook, stirring often, until the apples have softened slightly and the juices are thickened and syrupy, 5 to 7 minutes. Scrape the apple mixture into the prepared cake pan and lightly press into an even layer.

3. For the cake: Whisk the sour cream, egg, egg yolk, and vanilla together in a small bowl. In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one pieces at a time, about 30 seconds. Continute to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

4. Slowly beat in the sour cream mixture until combined, about 30 seconds. Increase the mixer speed to medium and beat the batter until smooth and fluffy, 1 to 3 minutes.

5. Spoon the batter over the apples and gently spread it into an even layer. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

6. Let the cake cool slightly in the pan, about 10 minutes. Place a serving platter over the top of the cake pan, invert the cake, and let sit until the cake releases itself from the pan (do not shake or tap the pan), about 1 minutes. Gently remove the cake pan and serve warm or at room temperature. 

Carrot Bread

Another weekend, another opportunity to try an easy homemade bread recipe. These recipes are so unbelievably easy, I can't resist trying a new one each week. If I had more people to feed, I'd try two new recipes a week!

Although raisins aren't exactly the same as currants, you could substitute them in a pinch. The dusting of cumin seeds definitely makes this a savory bread, so leave them off if you don't like the smoky cumin flavor or want your bread more of the sweet variety. I can't enough of this savory, smoky bread, which I happily dunked into a bowl of butternut squash soup. It should make excellent toast alongside some eggs, or wonderful turkey or roast beef sandwiches. I look forward to exploring myriad possibilities for this delicious bread.

Carrot Bread
from My Bread by Jim Lahey

3 cups (400 grams) bread flour
1.25 teaspoons (8 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1.5 cups (350 grams) carrot juice
3/4 cup currants
3/4 cup coarsely chopped walnuts
Additional flour for dusting

1. In a medium bowl, stir together the flour, salt, and yeast.. Add the carrot juice and, using a wooden spoon or your hands, mix until you have wet, sticky dough, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add the currants and walnuts and mix until incorporated.Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

3. Place a tea towel on your work surface. Generously dust it with flour and sprinkle on the cumin seeds. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 450 degrees F, with a rack in the lower third, and place a covered 4.5- to 5.5-quart heavy pot in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution-the pot will be very hot). Cover the pot and bake for 25 minutes.

6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 20 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.