Pumpkin or Winter Squash...both!
Well, everyone knows I make awesome blueberry scones in the summer, when blueberries are in. So now its fall I thought I would try to make pumpkins scones. I liked this recipe because it has coffee in it. It taste like a pumpkin spice latte. They turned out pretty good. But I was wondering why there is not an egg in it. There is an egg wash before putting in the oven. I'm going to add an egg next time. These are going down to the office for a treat for the great staff here.
Next week I will try again. Also, I am making Cranberry Bliss Bars to bring to Danny's aunt Diane's for Thanksgiving. We are traveling to Fayetteville, NC for the Thanksgiving weekend. Can't wait to see Stephanie and Danny and Ember :)
Last night I made butternut squash soup. Chuck made it for me a couple winters ago and I just love it. Our friends Kim and Jay gave us an immersion blender for a house warming years ago and it makes it so easy to make. I will put the recipes for the scones and the soup at the end of this post. Thanks for reading!! Momma Sal
Ingredients: pumpkin scones
2 1/2 cups all-purpose flour
1/2 cup light brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into cubes
3/4 cup pumpkin puree
1/2 cup heavy cream
2 teaspoons instant espresso powder
1 large egg, beaten
1 cup confectioners’ sugar
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Freeze for 10 minutes.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy cream and espresso powder. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
Place scones onto the prepared baking sheet. Brush with egg. Place into oven and bake for 20-22 minutes, or until firm to the touch and lightly browned.
To make the glaze, combine confectioners’ sugar, buttermilk, vanilla and cinnamon. Whisk until smooth. If the glaze is too thick, add more buttermilk as needed; set aside.
When the scones are done, cool for 10 minutes and drizzle the glaze on each scone. Allow glaze to set before serving.
This recipe is from Damn Delicious, one of my favorite cooking sites.
Butternut Squash Soup
Total Time: 50 min Prep: 10 min Cook: 40 min
Yield: 6 to 8 servings
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
Just found this recipe this morning, have not tried it but looks good.
Butternut Squash Alfredo Pasta
3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups total)
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 pound fettuccine
2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
Special equipment: an immersion blender
Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.