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Posts Tagged ‘ginger’

Even without a reason to cook squash (like the #squashlove! bloghop I partook in over the weekend!), I can’t help but put one of those beautiful winter vegetables in my shopping cart every time I go food shopping in the fall. I honestly think I could eat them for the next two seasons without getting sick of them.

I think this is partially because there are so many things you can do with with them. Since my last recipe was a savory squash dish, I thought this next one could be a little sweeter.

Squashes have a natural sweetness that makes them pair really well with fruits. I keep seeing mashed sweet potato recipes coming up all over the food blogs lately (with Thanksgiving on the way), but I wanted a way to lighten up the typical dish.

While squash is a starchy vegetable, it has less calories than sweet potatoes, so I decided to mash it up and add sweetness with some apples too. Roasted squash and apples pair together really well.

In addition to the natural sweetness from the fruit and vegetables, I added some maple syrup (during the roasting) and orange juice, along with fresh ginger for a little spice and orange zest for flavor.

While this dish may not be very pretty, I hope that you’ll look past it’s disgusting exterior and trust me when I say that this may be one of my favorite side-dishes I’ve ever made.


Chunky Orange Maple Ginger Squash and Apples

Recipe by Me

Print this recipe!

Serves 6 

Ingredients:

2 medium acorn squash, cut in half and then into 1/2″ thick slices (keep peel on)
3 small apples, cored and then cut into 1/8ths
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp cinnamon
salt and pepper to taste
2 Tbsp minced fresh ginger
zest and juice of 1 orange

Preparation:

Spread squash and apples on a large baking sheet sprayed with cooking spray.  Drizzle them with the olive oil thru salt and pepper.

Roast squash and apples at 425 for 25-30 min or until squash is soft.

Remove from oven. After cooling slightly, scoop squash meat from skin and put into a medium bowl. Add apples (I left skin on). Add ginger and orange zest/juice.

Mash squash mixture until it reaches desired consistency.  Add additional syrup if desired. Serve warm.

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As I’ve mentioned before, not only is Nate a loyal Trader Joes (TJs) customer, but a creature of habit who eats the same exact items for breakfast and lunch every day of the week. I’ve tried to take him with me to the supermarket that’s nearby (TJs is a 40 min walk), but he just won’t go.

So you can imagine his distress when he discovered that TJs discontinued his beloved Lemon Ginger Scones that he used to eat each morning along with his cereal, yogurt, and giant glass of grapefruit juice (yes, this boy eats a humongous breakfast). This, of course, gave me a challenge to reproduce these delicacies that he couldn’t do without.

I had only tried my hand at making scones on a few occasions, but I figured it couldn’t be too difficult. Over the course of a couple of months I tried several recipes, but only one got the thumb’s up from Nate.

The recipe came from a cookbook I’d requested at Christmas: A Homemade Life: Stories and Recipes from My Kitchen Table, by Molly Wizenberg (the creator of the blog Orangette). I had stumbled across its title in several other blogs, touting its greatness.

I read through the whole book in a matter of days. It weaves her life story from childhood to present day, alternating with the recipes that defined those memorable times in her life. I loved every word of it and highly recommend it both for the recipes and the tales.

So you can imagine my delight when I came across her recipe for Lemon Ginger Scones! I had thought I’d have to just find a regular scone recipe and alter it for the correct flavor that Nate desired, but I didn’t have to. I followed her recipe except doubled it so the scones would last Nate a while. They had a bit too much liquid when doubling, so I added more flour. The next time I made them I added only enough liquid for one batch. although still doubling the rest of the ingredients, and it was just right.

They’re flaky, moist and delicious. These are now a staple in my kitchen…and on Nate’s breakfast plate 🙂

On an unrelated front…

Nicole from HeatOvento350 has nominated me, among others, for the Versatile Blogger Award! Thank you so much, Nicole 🙂

The rules of the award stipulate that you share seven random facts about yourself and pass the award on to 15 new found bloggers. So here we go:

1) Almost every movie makes me cry (and even commercials sometimes!)

2) My most favorite fruit is the mango, and I’m sadly allergic to them (did you know they’re in the same family as poison oak??)

3) When I was 10, I had 7 teeth pulled at once without being knocked out, but I never had to wear braces.

4) I will never sit alone in a restaurant, but go to the movies by myself all the time.

5) Much to Nate’s amusement, I trained for the Mr. & Mrs. Penn amateur bodybuilding competition when I was in college, and then couldn’t compete because I got mono a few weeks before (I wouldn’t have won anyway).

6) I completed a year of Architectural grad school, and have a Masters in Marriage and Family Therapy, have worked as a Civil Engineer, but currently work in IT in the financial field.

7) Despite #6, I really just want to be a housewife.

Ok, there ya go! I now nominate the following 15 bloggers to play along. If you’ve already done this before or just don’t feel like it, that’s perfectly ok, but here you go:

EspressoAndCream

SugarPlum

SweetPeasKitchen

Mis Pensamientos

KissMyBroccoli

MakeItNaked

Tri2cook

TheCulinaryChronicles

BackToTheCuttingBoard

SweetAsSugarCookies

AFoodLoversJourney

RufusFoodAndSpiritsGuide

InGoodTaste

GetOffYourTushAndCook

LaCaseDeSweets


Lemon Ginger Scones

Adapted from
A Homemade Life

Print this recipe!

makes 16*

4 cups all-purpose flour
4 tsp baking powder
1 tsp salt
8 Tbsp (1 stick) cold unsalted butter, cut into 1/2 inch cubes
6 Tbsp sugar
4 tsp grated lemon zest
1/2 cup finely chopped crystallized ginger
1/2 cup half-and-half (plus more if dough is too dry), and more for glazing
2 large eggs

Preheat oven to 425.

In large bowl, whisk together flour, baking powder, and salt. Using your hands or a pastry cutter, rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. Add the sugar, lemon zest, and ginger and whisk to incorporate.

Pour 1/2 cup half-and-half into small bowl or measuring cup and add the eggs. Beat with a fork to mix well. Pour wet ingredients into the flour mixture,and stir gently to just combine. The dough will be dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. If the dough seems too dry, add more half-and-half, 1 Tbsp at a time.

Using your hands, squeeze and press the dough into a rough mass. Turn the dough, and any excess flour out onto a board or countertop, and press and gather and knead until it just comes together (sometimes I knead in the bowl so I don’t have to dirty my counter). Don’t overwork the dough. As soon as the dough holds together, divide it in two and pat each portion into a rough circle about 1 inch thick.** Cut into 8 wedges.

Place wedges on a baking sheet lined with parchment paper or a silicone baking mat. Pour a splash of half-and-half into a small bowl. Using a pastry brush, gently brush the tops of the cones with a thin coat to glaze. Bake for 10-14 in, or until pale golden. Transfer to wire rack to cool slightly, and serve warm.

 *If you want to halve the recipe, halve all ingredient amounts, EXCEPT the half-and-half.
**If halving the recipe, pat dough into 1 circle instead of two.

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