When we picked up a large spaghetti squash at the CSA, we were slightly crestfallen that there wasn’t another squash option. Sometimes we can choose from among several winter squashes, or sometimes there’s a good variety in the sizes. Not this time. It was a large spaghetti squash. We were disappointed primarily because we find it difficult to do something great with spaghetti squash. After some thought, we figured we might be going about using spaghetti squash the wrong way, and that we need to turn everything on its head.
On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.
Here’s a recipe that will make your holiday dinner seem more festive and elegant, and it only takes a few minutes. What’s not to love? This is based on a recipe from Dirt Candy, by Amanda Cohen — a cookbook crossed with a graphic novel that we love, by the way. If you get the chance, check it out.
At one time, we had a recipe for Brown Butter Roasted Pears. The other day, we lucked into a couple of large pears that looked perfect to turn into such a dessert. We searched through the vast library here at Scratchin’ It Central, and it was gone! The best we can figure is that we lost it in the crash of ’15, so we searched the Internet for a suitable substitute.
Ah, what’s better on pumpkin pie than whipped cream? How about maple whipped cream? It just seems like a natural pairing to have maple flavor along with pumpkin, doesn’t it? We thought so, and we came up with the idea of making a maple flavored whipped cream. Ready to try it for yourself to see if it’s as good as it sounds?
Want a light little treat that’s easy to put together? Of course! How about trying these little translucent maple tuiles? They take just four ingredients, bake really fast, and look cool! We found this recipe in Baking: From my Home to Yours, by Dorie Greenspan; they looked so yummy that we just had to try making them ourselves.