RECIPE: Roasted Delicata and Sweet Dumpling Squash (with Rosemary and Maple Syrup)

Whole Roasted Sweet Dumpling & Delicata (left), Roasted Sweet Potato & Summer Squash (middle), & Delicata with Maple Syrup & RosemayWhen I opened my Doorganics Box last week, I was excited to see a couple of sweet dumpling squashes.  They looked up at me and said, "Roast me!" 

There was also a long, winter-squash-type thingy that I had never seen (nor eaten) before.  It said nothing. 

I needed it to speak, so I turned to the magic of the Internet and discovered that the long, squash-like thingy was a Delicata squash, and that it could be roasted easily, either whole and open-faced.  Then, thanks to four beautiful sprigs of rosemary sitting on the counter, I was inspired me to think, "maple syrup!" (Don't I always think maple syrup?)

I took initial whole roasting guidance from a neat blog called Fanatic Cook.  It is written by an aerospace engineer turned Master of Public Health/Master of Science in Human Clinical Nutrition and Biochemistry.  Say that 3 times fast.  The author ("RB") shows us how to beautifully roast a whole dumpling squash.  I've deviated a bit from RB's instructions, so I could try more stuff at the same temperature. 

Now lets have some fun with squash.  Here's three easy recipes.  The 2nd is a favorite.

Whole Roasted Winter Squash

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.  Make sure no parchment sticks out past the pan (or it might burn). 

Thoroughly wash one dumpling squash and one delicata squash (or 2 or each, just leave space enough for the squash to breathe and turn).  Use a knife to pierce each squash in several places all the way around to vent.  Place them on the cookie sheet and set into the preheated oven. 

Every 15 or 20 minutes, turn the squash so that every inch can get an even heat exposure.  Turn from top to bottom first, and as it starts to soften, turn side to side. 

When the squash is soft and browning, remove from the oven.  Let it cool down, cut in half, scrape out the seeds and pith.  Then serve hot. You can add a little sea salt, or some brown sugar or maple syrup, or just eat them plain.  Butter lovers can use these dairy alternatives, too.  The dumpling squash is quite delicious roasted and naked (you can even eat the dumpling's skin), so purists like RB might not want to dress it up at all. 

The delicata squash will take about one hour.

The dumpling squash will take about 1-1/2 hours.

Roasted Delicata with Rosemary and Maple Syrup

 Preheat the oven to 350 degrees Fahrenheit.

1 delicata squash

1 tsp. safflower oil

1 pinch of sea salt

*please use sea or kosher, not the variety that comes in a blue cylinder.*

2 TBS of maple syrup

2 large sprig of fresh rosemary

Thoroughly wash one delicata squash and cut it in half, lengthwise.  Scoop out the seeds and pulp and save the seeds (so you can plant in your garden!)  Put a little (a tsp.) safflower oil on your hands and "lightly" (I mean, lightly) rub the inside and the outside of each half.  Sprinkle the insides with a little sea salt - a pinch on each half.  Then spread the maple syrup on the flesh (inside) of each half - one TBS per half.  Make sure you get some up the sides.  Remove the rosemary leaves from the stem and sprinkle on the flesh.  Put in the preheated oven. 

After the first half hour, check every 10 minutes.  Cook for about 1 hour until soft, and carmelized.   This is so, so yummy.

Roasted Sweet Potatos and Summer Squash

Preheat the oven to 350 degrees Fahrenheit

2 Sweet Potatoes (I used Covington, super good)

1 large Yellow Summer Squash

Safflower Oil

Sea Salt

Line a cookie sheet with parchment and set aside.  Wash the squash and scrub the sweet potatoes, then chop of the stem and butt ends.  Cut the potatoes in half lengthwise, then place face down on the cutting board and slice into 1/4-1/3 inch think slices.  Then cut those slices in half.  All of the vegetables should be slightly larger than bit sized pieces (potatoes smaller than the squash for more even cook time) since they shrink in the oven.  Place on the sheet.  Sprinkle two pinches of sea salt over the vegetables.  Place the oil in the cup of your hand - about 1 TBS.  Lightly rub the potatoes and squash pieces with the oil. 

Roast for about 30 minutes, stirring up occasionally so that they get lightly browned on either side.  Serve hot.  Devour.

This method also works great for turnips!

RECIPE: CEO Muffins (Maple Cornbread)

Food allergy info: gluten-, dairy, and soy-freeEvery spring I become a little maple syrup obsessed.  No offense to Aunt Jemima, but I used to abhor this amber liquid until I learned a valuable lesson:  the difference between the real thing and the processed corn-syrupy substitute that was so popular when I was a kid.   So, when I saw the bag of blue, stone ground corn meal sitting next to the maple syrup in the refrigerator I had a Eureka moment.  Muffins!

I brought a version of these muffins to my Grand Rapids Chamber CEO Roundtable group to give them a test run.  I love this group of business makers, because they are no nonsense leaders who are full of Eureka moments.  Plus, when it's time to make a decision, they don't linger, they just do it.  I named the muffins after them, because these muffins are equally "no nonsense".  They stand alone, no buttering up allowed.  They aren't too sweet but are super satisfying, and the recipe is decidedly quick to make and bake.   Besides, since the muffins got rave reviews from these hard-to-please folks (one on-the-go Prez said it is perfect to eat in the car - no crumbs), I simply had to name them CEO.

Secret Tip

Real maple syrup rocks and is a great replacement for sugar.  But, like chocolate, the maple needs something to add more depth when used in baked goods.  Coffee is the secret ingredient.  You don't actually taste the coffee, but there is just enough to round out the mapley flavors with the corn.  (Likewise, adding a little coffee to your chocolate dessert recipes adds an indescribable depth of flavor as well).

On a differrent note, try a touch of real maple syrup in your cup of coffee instead of sugar.  You don't need more than a drop of two, and Voila!  There is less sugar in your cup.   You will love me, you will thank me and you will add important trace minerals like zinc and manganese -- instead of empty calories to your java (and your bod).

Recipe

Free from:  Gluten, dairy, soy

Makes 12 muffins

Preheat oven to 400 degrees F.

Ingredients

1 & ¼ cups gluten-free stone ground organic corn flour (I used blue corn in mine, but Bob's Red Mill medium grind is great, but is processed in a factory that also processes soy and tree nuts, or Arrowhead Mills GF Organic Corn Meal is tested for gluten to 10 ppm.)

1 & ¼ cups of Jules Gluten-free All Purpose flour

(Jules is made in a facility free of the Big 8 allergens)

1 tsp. of sea salt

1 TBS of gluten-free aluminum-free baking powder

2 eggs

1 c. coconut milk (or almond milk)

¾ c. real, grade A maple syrup

2 TBS safflower oil (or coconut oil)

2 TBS brewed espresso or really good, strong coffee

Prepare a 12-cup muffin tin: pour a little of the oil onto a paper towel, then grease the inside of each little muffin cup.

In a large bowl, whisk together the dry ingredients (corn flour, all purpose flour, sea salt and baking powder).  Use a whisk so that the flours combine well without any of those unsightly lumps.  In medium bowl, whisk together the wet ingredients (egg, coconut milk, maple syrup,  oil and coffee).  Add the wet stuff into the dry stuff and stir until it is “just” mixed.  Wait 1- 2 minutes until the mixture firms up a little. 

Spoon into the prepared pan so that each cup is filled near the top.  Bake at 400 degrees Fahrenheit for 15 minutes (pretty much exactly).  The top of the muffin should be just firm.

Pop out of the tray to cool.  If you use paper muffin cups, wait until completely cooled before diving in so the paper comes off more cleanly.

Serve with anything grilled like steak or chicken.  Or simply consume with a cup of really good coffee.