The love of squash is now | BrainerdDispatch.com | Brainerd, Minnesota

The love of squash is now

Diane's Delights

Posted: October 3, 2012 - 4:57pm

Squash, oh, how I love fresh squash!!! And now is the time of the year to take advantage of all the great squash tastes. I usually buy butternut squash but have been experimenting with acorn squash that has a wonderful flavor too. Here is a tasty recipe I recently found in one of my favorite cooking magazines. Not only is it delicious, it looks so pretty sliced when you serve it.

Fall Squash Slices

Serving size: 6

2 medium acorn squash

1/2 teaspoon salt

3/4 cup maple syrup

3 tablespoons butter, melted

1/2 cup chopped pecans

Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut each half crosswise into 1/2 inch slices; discard the ends. Place slices in a greased 9x13-inch baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans. Cover and bake for 40-45 minutes at 350 degrees until tender.

Garlic Pork Roast

5-8 garlic cloves, peeled

1 tablespoon dried rosemary

1 tablespoon olive oil

1/2 teaspoon salt

1 pork roast

In a blender or food processor, combine garlic, rosemary, olive oil and salt; blend until mixture turns to paste. Rub over the roast; cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until internal temperature reaches 160-170 degrees. Let stand for 15 minutes before slicing.

Lisa’s Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Filling:

1 cup crushed walnuts or pecans

4 tablespoons butter, softened

1 cup powdered sugar

1 teaspoon vanilla

8 ounces cream cheese, softened

Beat eggs on high, gradually add sugar and continue beating on high. Add pumpkin and lemon juice, mixing until blended. In a separate bowl combine dry ingredients. Add to pumpkin mixture, mixing well. Spread batter into a greased and floured 10x15-inch jelly roll pan. Sprinkle with one cup finely crust walnuts or pecans. Bake at 375 degrees for 15 minutes. Cool in pan for 15 minutes. Loosen edges and turn out on towel that has been covered with powdered sugar. (Nut side down). Cool 10 more minutes. From 10-inch side, roll cake up in towel. Set aside. Prepare filling: Beat four tablespoons butter into cream cheese, stir in sugar and vanilla, blending until smooth. Unroll cooled cake and evenly spread filling over the top. Roll up cake, place seam side down on plastic wrap and cover. Chill at least two hours. Before serving, slice and dust with additional confectioners’ sugar.

GARY’S TIP: Spray hair spray on plastic storage containers or plastic bags to remove marker. Just spray and wipe.

FOOD FOR THOUGHT: The greatest ability is dependability.