Acorn Squash Dessert

To end the month of squash, I thought I would share a recipe for something unusual, like a dessert.  The natural sweetness of Acorn Squash make them perfect for a dessert dish and this recipe with cranberries makes it amazingly seasonal. The added plus is it is vegetarian too.

                                                       

Acorn squash can be a little difficult to cut in half, but they are worth it in flavor. Use a sharp knife to slice in half.

Acorn Squash Dessert with cranberries and walnuts

With each spoonful try to catch a little bit of everything, the walnuts, the cranberries and some of the syrup built up at the bottom of the squash. If it is not sweet enough, add a spoon of honey. Enjoy!

1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 teaspoons savory, crumbled
2 tablespoons butter

Directions

Preheat oven to 375F. Toss to combine walnuts, cranberries, savory and brown sugar. Cut each acorn squash in half. Remove and discard seeds.  Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half. Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily. Remove from the oven, place on a plate and serve right away.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Rosemary Walnuts

I am in Winnetka today, at the Winnetka - Northfield Library on Oak Street in Winnetka, doing a program called Holiday Decorating with Marcy.  It discusses making decorations and gifts with herbs.  We are going to make wrapping paper, gift tags as well as some herbal gifts.

One of the items I am recommending making is a soup wreath.  I give step-by-step instructions for making this wreath of fresh herbs for soup here, with a recipe.

Here is an extra I am including for those who take the class and for those who cannot take it.

Rosemary Walnuts

I had to start with something edible, because tastes are always linked to the holidays.  This recipe is a twist on sugared nuts, giving you a savory recipe instead.

1 pound shelled walnuts

2 Tbls. of olive oil

2 Tbls. butter, melted

3 Tbls. minced fresh rosemary leaves

2 tsp. paprika

½ to 1 tsp.  salt or a salt substitute

Preheat oven to 325 degrees.  Place all ingredients in a bowl and toss to mix.  Spread on a baking sheet large enough to hold the nuts in a single layer.  Bake for 20 to 25 minutes, stirring once or twice or until the nuts are golden but not browned and the scent of rosemary fills the room.  Remove and cool.  May be eaten when warm or stored in an airtight container for up to 2 weeks.  Makes 2 cups.

Celebrate NUT DAY! Walnut Rosemary Brittle

I know there have been several nut recipes this week, but it is due to the fact that today is National NUT Day, not crazy like me, but nuts, like walnut, pecans, etc.  so in celebration, here is another recipe for a nut treat!  This is a rich herbal flavored spin on a traditional item. 

These days I make less and less Peanut Brittle because those around me have allergies, but I find that walnuts seem to cause less sensitivity so now I make this Walnut Brittle instead.

The technique for brittle is the same as a traditional recipe.  You heat the sugar and water to a boil and let it boil until the sugar caramelizes to a perfect amber color.  I use those silicone baking sheets now rather than a buttered pan because the flexibility of the mat makes breaking and removing so much easier and less messy.

Walnut Rosemary Brittle

I use dried herbs for this, but for a more earthy flavor you can use fresh rosemary.  Add the fresh rosemary at the very last moment so it does not loose its green color.

1 cup sugar

1/3 cup water

Pinch of cream of tartar

1 cup walnut halves

3/4 Tbls. dried rosemary

In a medium pot, combine sugar, water and cream of tartar.  Stir over medium heat until sugar is dissolved.  Cover the pot and let boil approximately 5 minutes undisturbed.  Remove lid and examine color of the molten sugar.  When the mixture turns amber, quickly add the walnuts and rosemary, gently stirring to incorporate.  Pour brittle onto silicone mat or onto a buttered baking sheet.  Spread thin with a buttered spatula to achieve a glass like texture. 

For a special treat sprinkle sea salt crystals while candy is still warm for a sweet salty treat.

Also check out the Spicy Pecans we posted for the weekend recipe, Oct. 19, 2012