![]() The smaller Fuyus can be eaten when they are hard. Seriously, this is really good: Instead of the marshmallows, top an orange-scented sweet potato puree with hazelnut souffle.įall is ripe with orange fruits, such as persimmons. One of my favorite sweet potato dishes is a twist on the old favorite of sweet potatoes baked with marshmallows. Sweet potatoes also make a wonderful gratin: Moisten them with cream flavored with a little bourbon and top with chopped toasted pecans. Rather than apple, add small cubes of ripe pear. Puree the pulp in a food processor with a nub of butter and a grating of nutmeg. Roast them on a cookie sheet in a 400-degree oven for 30 to 40 minutes or in a 375-degree oven for an hour. Whether you choose the starchier golden variety or the denser, sweeter dark orange one, sweet potatoes are just as easy to prepare as winter squash. Add just enough cream to moisten (because squash is lower in starch than potatoes, it won’t thicken as much liquid), top with grated Gruyere and bake until everything is bubbly. There are two tricks to peeling: having a good, sharp vegetable peeler, and choosing squash that are smooth-skinned, such as butternut, rather than those that are deeply ridged, such as acorn.Īrrange steamed squash in a buttered gratin dish. If roasting, give the cubes a turn in some good chile powder and moisten them with pumpkin seed oil first. You can also peel the squash, cut it into cubes and roast or steam. Or for a more traditional take, puree the squash and chicken stock with a base of sauteed leeks and garnish it with some fresh sage leaves you’ve crisped in hot oil. Thin the puree with stock and you’ve got a nice soup, particularly when the squash is sweetened with dark maple syrup and spiced with roasted chiles, paprika and New Mexican red chile powder. Fold in some shredded raw apple or add a hint of warm spices such as clove and ground ginger to the puree to make a filling for ravioli or cannelloni. Scoop the meat out of the shell and whip it with some butter and a little cream to make a smooth puree. Start with the most basic preparation: Cut them in half, scoop out the seeds and roast them at 400 degrees (cut-side down in a little water in a jelly roll pan) until the flesh is so soft the squash collapses, about an hour. ![]() Winter squash are among the most versatile vegetables around. Some of the sweetest and most distinctive tastes of fall come in the color orange: pumpkins and other winter squash, sweet potatoes, persimmons, the first mandarins. Now, thankfully, I can enjoy the orange colors of autumn right where they belong - on my dinner plate. Today, of course, I live where leaves have the good sense to stay on the trees almost year-round. Granted, that little phobia didn’t do much for the color scheme on my holiday table, but back then that seemed a small trade-off. And by Thanksgiving, I was so sick of raking up those dead orange leaves that I didn’t care whether I ever saw that color again. Before I moved to California, I lived in a house with a huge tree out front that turned a flaming shade of the color every autumn. I’ve always associated the color orange with Thanksgiving.
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