fall flavors

yesterday on my fatherhood blog, real men drive minivans, i talked about the flavors that evoke memories of the season. as a tribute to fall, i’m doing a fall flavor series utilizing butternut squash and cranberries. in today’s video i make the two recipes that serve as the foundation for the different dishes in the series.

roasted butternut squash

• 1 butternut squash, peeled, seeded and chopped
• olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup brown sugar (or molasses)

1. preheat over to 350 degrees
2. coated the chopped butternut squash lightly with olive oil
3. add the cinnamon, nutmeg and brown sugar, then toss to combine
4. spread out onto a cookie sheet (lined with parchment paper helps)
5. roast in the oven for approximately 60 minutes or until fork tender

port wine cranberry sauce

• 1 12oz package of fresh cranberries
• 1 cup port wine
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• orange zest
• dash of salt

1. add the port wine, water and sugar in a medium sauce pan and bring to a boil
2. wash and pick over cranberries, then add them to the sauce pan
3. bring back to a boil, then reduce heat to medium and cook for 10 minutes, or until cranberries burst
4. stir in the cinnamon, nutmeg, orange zest and salt
5. using a blender or an immersion blender, blend until smooth
6. allow the sauce to cool before using in any other recipe

coming up on the fall flavors series:

• roasted butternut squash and apple bisque
• roasted butternut squash lasagna with port wine cranberries
• port wine cranberry creme brulee
• roasted butternut squash ravioli
• roasted butternut squash risotto

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• Fall flavors (realmendriveminivans.com)

Tagged as: Brown sugar, Butternut squash, Cook, Cranberry sauce, Home, Olive oil, Sugar