I was all over the place with this month’s theme. I had 10X as many ideas as there are varieties of squash. And then I realized it was Halloween. Why not don a toque and costume myself as a “baker and candy-maker”? No one would recognize me, for sure!
“Come in my little pretties … I have a treat for you.” Hee hee.
Squash: You either love it or hate it!
I was not a big fan of squash growing up. Unless you’re very young, you probably weren’t either. That was before the globalization and cross-culturalization of recipes … the days when it was generally overcooked and served only as a side dish to accompany some protein … before we knew that roasting vegetables was a hell of a lot better than boiling!
But, today, squash serves many recipes. It’s roasted, sauteed and fried. It’s incorporated in quiches, fritattas, pastas and a whole range of other dishes. It’s also frequently used in baking – adding much needed moisture to bread and muffins.
Michael Ruhlman’s “Ratio” gave me the correct formula for making muffins. Then, I took liberties. Instead of all purpose flour, I used wheat flour and halved the butter and sugar. I felt like a mad scientist as I moved forward with this challenge. I’m not a baker nor a candy-maker but I went fearless into the unknown — and it totally worked!
… well, except that my intention was to make squash candy and the result was candied squash (get the difference?). It was just as well, however. See “The Bonus” below.
The Bonus: While I made both components strictly for the challenge, they turned out to be perfect accompaniments for a pork roast dinner the following day. And the last muffin made a great breakfast with a couple of strawberries.
Finishing Touch: Dusting of mixed brown sugar, chili flakes and pumpkin spice.
Once again, a BIG thanks to Natasha and Laz for hosting our 5 Star Makeover Culinary Group. I can’t wait to see what everyone did! A round-up of all the dishes will be published Five Star Foodie on Friday.