Roasted Butternut Squash soup

A simple and appetizing soup. An idea when serving the soup: garnish with some roasted and chopped hazelnut or other nut.

Ingredients:
2 small butternut squashes (1 1/2-2 lbs. each)
6 Tbs. unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
salt and ground pepper to taste
ground nutmeg to taste, if needed
pinch of sugar, if needed

~ Preheat oven to 400 F.
Slice each squash in half lengthwise, remove and discard seeds, and prick with a knife. Place the squash on baking sheets and bake for approximately 1 hour, or until flesh can easily be penetrated with a knife. Remove from oven. Scoop out the pulp from the skin, and set aside in a bowl.
In a Dutch oven over low heat, melt the butter. Add the onions to the melted butter and half of the sage. Cook for 8-10 minutes, or the onions are tender and translucent. Add the stock and squash pulp, bring to a boil. Turn the heat down and simmer for a few minutes. Remove from heat.
Puree in batches in a blender or food processor. Reheat gently over low heat and season with salt and pepper. If the soup tastes starchy, add a little nutmeg. If the nutmeg doesn't add the right flavour, add the pinch of sugar. 

Serve in pre-warmed bowls, and garnished with remaining sage and (optional) nuts, or nutmeg.    

Sweet Cinnamon Delicata Squash with Apple

This is really good--I recommend you try it.
I also wanted to note that In the kitchen with Francesca has passed the two-hundred page view mark; exciting!

Ingredients:
2 delicata squash
2 Tbs. butter
1 1/2 cups apple, shredded
2 Tbs. honey
1/2 tsp. ground cinnamon

~ Preheat oven to 350 F.
Cut squash in half, length-wise, and scoop out the seeds. Place in a shallow baking pan with enough water to cover the bottom of the pan. Bake for 20-30 minutes. Pierce with a sharp paring knife to test tenderness. When cooked, remove from oven and set aside for 2 minutes to rest.
Heat a saute pan over medium heat, add the butter an melt. Add the apple and saute for 2 minutes. Add honey and cinnamon and mix well. Remove from heat.
When squash has cooled slightly, scoop out the flesh from the outer shell of the squash and add to apple mixture. Stir until thoroughly mixed. Reheat just before serving.

Cauliflower and Hot Pepper

I made this yesterday with a lot of leftovers that were in my refrigerator. I wasn't sure how it was going to turn out; then the next thing I knew I had eaten all of it. It is spicy, and all of the ingredients are slightly browned; a new hit in my house.

Ingredients:
1 1/2 LBs. cauliflower, washed and cut into florets
1 small hot pepper (red), chopped and most seeds removed
3-4 small carrots, thinly sliced
1 cup onions, chopped
1/2 tsp. salt
1/4 tsp. fresh ground black pepper (plus more to taste, if desired)
3 Tbs. butter

This version was made with broccoli too.

~ In a large skillet, melt 2 Tbs, of butter. Once the butter is melted, add onions and cook on medium heat until they are soft, about 6-8 minutes. Add the cauliflower florets to the skillet, and let the onions and cauliflower brown slightly before adding the carrots. As the carrots, cauliflower and onions are browning, add the remaining 1 Tbs. of butter. Stir mixture every few minutes to prevent from burning. Add salt and pepper. Once the cauliflower is fully cooked, turn the heat down and add the hot pepper. When the hot pepper is tender, turn off heat completely, and remove skillet from heat. Serve warm, or at room temperature. (I like mine with a splash of soy sauce.) 

New York State Apple Cobbler

I made this for the first time last year, and I absolutely loved it. The cheddar cheese in the topping makes this cobbler absolutely irresistible.

Ingredients:
APPLE MIXTURE:
2 1/2 - 3 LBs. tart cooking apples (I used Cortland)
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 Tbs. bourbon or brandy
TOPPING:
6 oz. cheddar cheese
4 oz. butter (1 stick, half cup, etc.)
1/4 tsp. salt
1 cup sifted all purpose flour (sift the flour after it has been measured)
1/2 cup brown sugar, packed

~  Adjust the oven rack to the middle of the oven. Heat oven to 350 F.
TOPPING: Grate the cheese, either by hand or with a food processor (leave slightly chunky). Place the cheese and butter in an electric mixing bowl and beat until mixed. Add the salt, flour, and sugar and beat on low speed until mixed. Set aside.
APPLE MIXTURE: Butter an ovenproof baking dish, measuring approximately 11 x 8 x 2 inches, set aside. Peel, quarter and core all the apples, cutting them again a few times--depending in the size of the apple. You should have about 8-9 cups of sliced apples. Place the apples in a large mixing bowl with the sugar, cinnamon, nutmeg, and brandy or bourbon. Mix with a spatula, until the apples are completely coated and everything is mixed. Put the apples in the buttered baking dish, making sure the apples lay slightly smooth on the top layer. Between two pieces of wax paper, press the topping into a flat layer. Put the topping over the apple mixture, pressing down slightly. Bake uncovered in the oven for 20-30 minutes until the apples are tender when tested with a toothpick, and the topping is lightly browned.

Rose Hip Jelly

This jelly has a lovely, burnt-orange colour, and has a velvety texture.

Ingredients:
2 quarts rose hips (approximately 2 lbs)
1 1/2 quarts water (6 cups)
1/4 cup strained lemon juice
1/2 package pectin crystals
2 1/2 cups sugar

~ Boil together rose hips and water, until the hips are soft enough to crush. Mash the rose hips a little, and continue to cook for a few more minutes. Strain through a fine sieve, to measure  2 cups of rose hip juice.
Add lemon juice and pectin, bring to a boil. Then add the sugar, boil until it tests for set (put a small dollop into a small dish and put in the freezer for 1 minute. Take out of freezer after minute is up and turn dish sideways, if the jelly does not move it is ready) .
Bottle and seal.

Pumpkin Cornbread

Good grilled. Serve with soup or strong cheese. Freezes well.  This recipe makes a one pound loaf.

Ingredients:
1/2 lb. fresh pumpkin, peeled, deseeded, and cut into chunks
2 3/4 cups white bread flour
1 1/2 cups yellow cornmeal, plus extra for dusting
1 tsp. salt
1 heaping tsp. dried yeast
1 Tbs. superfine sugar
1 1/4 cups lukewarm milk
1/3 cup vegetable oil
1/2 cup raisins
1/2 toasted pumpkin seeds
1/2 tsp. ground cloves
1 1/2 tsp. baking soda

~ Heat oven to 400 F.
Lightly grease a large loaf pan.
Put the pumpkin in a roasting pan and roast in the oven for about 40 minutes, or until soft. When pumpkin flesh is soft, puree it and set aside. Turn off the oven.
Put flour, cornmeal, salt, yeast and sugar in a large bowl, and then add the milk. Mix with your hands until you have a smooth dough. Cover with a cloth and put the bowl in a warm place for an hour (or the dough has doubled in size). When the dough has risen, stir in all the remaining ingredients, including the pumpkin puree. Turn the mixture onto a board "floured" with cornmeal and knead for several minutes. Place the dough in a clean bowl, cover with a cloth, and leave to rise again in a warm place until the dough has doubled in size (about an hour). 
Heat the oven again to 400 F. 
Place the dough in the prepared pan and bake for 30-40 minutes, or until loaf sounds hollow when tapped on the bottom of the pan. Allow to cool on a wire rack.  

Herbed Gravy

Have a Happy Thanksgiving!

Ingredients:
8 Tbs. (1 stick) butter
1/2 cup all-purpose flour
4 cups turkey stock, or chicken stock
1 Tbs. fresh Italian parsley leaves, chopped
1 Tbs. fresh sage leaves, chopped
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 tsp. salt
1/2 tsp. ground pepper
1 tsp. cider vinegar (optional)

~ Melt the butter in a heavy 4-quart pot, and stir in the flour. Cook mixture over moderate heat, whisking as needed, until lightly browned, about 5 minutes. Add the stock in a thin stream, whisking constantly to prevent lumps, and bring to a boil. Reduce the heat to low, stir in any turkey juices accumulated on the platter, and simmer for 5 minutes. Add all the herbs, salt and pepper (vinegar too, if desired) mix well. Serve quickly.