Butternut Squash Bread

Butternut Squash bread baked

Do you know what I’m waiting for? Sure, I’m waiting for the stuff everyone else is waiting for: peace in the middle east, health care reform, cars that can fly, etc… But what I really really really can’t wait for is for someone to invent the replicator. You know, from Star Trek? Oh, how many times I have wanted to walk up to my replicator window and order up a cup of earl grey tea, hot, just like Patrick Stewart, and have it instantly! And the thing I imagine about the replicator is that whatever you order would be perfect. Your filet would be exactly medium rare, just like you want it. Your hot chocolate would be not-too-hot to drink and not-too-cool you have to throw it in the microwave. Your pizza would have the exact right amount of crispiness around the edges. And your butternut squash bread? Well, the replicator would bake it *all the way* and not take it out five minutes too soon like a mere human such as myself.

Butternut Squash Bread in the Mixer

What has stood between me and bread perfection time and time again? Impatience…about 5 minutes worth, to be exact. I can’t tell you how many times I’ve taken bread, cake, or cookies out of the oven too early. Sometimes it works in my favor–who doesn’t love an ooey gooey chocolate chip cookie or brownie? But with things like bread, you just have to be patient. Let the peak of the bread solidify before you take it out even when you think the edges look brown and ready (Kelsey!).

Other than that little problem, this bread was excellent. The cool thing about butternut squash is that it is practically indistinguishable from pumpkin, so you can substitute it for any recipe you have that calls for pumpkin. I used my mom’s extraordinarily simple and delicious pumpkin bread recipe.

Butternut Squash Bread Baking

This recipe is really no-nonsense: just mix everything up together, pour in the bread pan, and bake. Done. You can add raisins or cranberries, walnuts or pecans, coconut or chocolate chips. Eat it with a slab o’ cream cheese if you want to. Just, please, please, whatever you do…don’t take it out of the oven too early (Kelsey!).

Until my replicator is installed (you know, next to my holodeck and transporter), this will be one of my favorite recipes.

Butternut Squash bread Butternut Squash Bread

makes 2 loaves

3 cups sugar

4 eggs

1 cup vegetable oil

1 to 1.5 pounds cooked butternut squash-pureed or at least mushed up really well.

2/3 cup water

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon

1 teaspoon nutmeg

I added about a cup of raisins

Beat all ingredients together. Grease pans. Bake at 350 degrees for 1 hour (or until the peaks are solid–no jiggling!)

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Pear Galette

Pear Galette after baking2I’m gonna make this short and sweet, folks. Never make a pie again. Seriously. And this is coming from a pie-aholic. I LOVE pie. I love apple pie, pumpkin pie, peach pie, blueberry pie. I love ALL pies. And I have to admit, I’ve gotten pretty good at making pies. But I seriously never have to make one again, because I have discovered the galette. Easy. Not messy. You can accidentally put a hole in your crust (not that I ever do that) and it does. not. matter. Galettes are every bit as buttery, fruity, and flaky as pies, but with half the work. Glenn and I even might have said, just under our breaths, that we might perhaps possibly like this better (GASP!) than a pie!! AHH!

 

 

Kiefer Pears

These pears (which are, as best as we can tell, Kiefer Pears) came from my brother-in-law’s property. They’ve been growing there for years and they are absolutely wonderful for baking. He does not do a thing to them all year: no fertilizing, no pest control, nuthin’, and they come out perfect. I’m sure you could use any pears for this recipe, but if you can find some Kiefer Pears, you won’t be sorry. Do not pass GO, do not collect 2oo dollars. Go make this now. NOW!

 

 

 

 

 

 

Pear Galette--Rolled out dough

 Keifer Pears, Sliced

  Pear Galette before baking

Pear Galette after baking

  

Pear Galette, adapted from Martha Stewart

Martha’s recipe serves 8, but I adapted it to serve 2. We ate every last bite of this galette, so if you have more than two, you should probably double it.

All-purpose flour, for work surface

1/2 recipe Pate Brisee (see below)

1 tablespoon cornstarch

1/4 cup granulated sugar

pinch of salt

2 large ripe pears, sliced quite thinly. It’s up to you how much crunch you want left in them

1 tablespoon unsalted butter, cut into small pieces

1 large egg

sugar for sprinkling (about a tablespoon)

3 tablespoons homemade caramel or pear syrup (the first time I made this, I had homemade caramel left over, so I used that. The second time I made it I had no caramel, but I did have some pear syrup from my father-in-law’s pear preserves. I just drizzled it on top. It was excellent. Martha Stewart’s recipe tells you to heat up some apricot jam, strain it, and brush it over the galette. That sounds great too, but I’d loose the straining part–why make it hard on yourself.) 🙂

 

1. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

3. In a bowl, mix together cornstarch, sugar and salt. Add pear slices and toss until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20-30 minutes (yeah, right…I was too hungry to do this last step).

4. Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg with some water. Brush edges of dough with egg, and springle edges (or the entire thing!) with sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 45 minutes (you might check on this and dab up any pear liquid that seeps out onto the parchment so it won’t burn. Pears are VERY juicy).

5. Remove galette from oven and drizzle with caramel, syrup, or apricot jam.

 

Pate Brisee (Pie Dough), from Martha Stewart

Makes 1 double-crust or 2 single-crust 9- 10-inch pies.

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8-10 seconds (or, just use a pastry cutter, which I did because my food processor is broken and never to return)

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process for more than 30 seconds. To test, squeeze a small amount together: if it is crumbly, add more ice water, 1 tablespoon at a time (or, use a fork, like the girl with the broken food processor did.)

3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least an hour. Dough may be stored, frozen, up to 1 month (or for the next day, which is when I made this galette again).