IHCC: Harvest Moon

For the past two I Heart Cooking Clubs themes, I asked The Husband to pick from my narrowed down list of Tessa Kiros recipes.  Six or seven choices hardly seems narrow to a normal person.  But if you're a what-iffer or a how-abouter like me, you get it. 

The Husband picked a winner with the Apple Cake w/ Toffee Topping.  And he did it again with the Baked Chickpeas. 

So can he go for three of a kind?

You know it. 

Ding ding ding.  Jackpot.

I asked him which sounded the most "harvesty?"  Then fired off a list I don't know how he kept up with.  He didn't pick the first on the list.  He didn't pick the last.  So I'm thinking he was really paying attention.  (That's a big ole tip right there, guys)


Honestly, he wins just by not commenting on "harvesty."
(Another tip)


Notes:
My house smelled like Thanksgiving while this baked.  I took Tessa Kiros' suggestion and sprinkled some cinnamon over the squash along with the brown sugar and butter.  

Speaking of brown sugar and butter...they bake together to form a thickened, syrupy sauce that spoons can't wait to dip into.  Since this does bake for a while, I made it ahead of time and reheated in a low oven before serving. 


The beauty of making this earlier in the day when no one else was home: no one but me knows how much sauce the recipe made.  Just puttin' that out there.  Another tip.


If you like sweet potato casserole and candied yams, Baked Butternut Squash w/ Butter & Brown Sugar has similar qualities.  But not as sweet.

The one thing I didn't like about this recipe: the instructions for peeling the squash.  I find butternut squash a pain to prep anyway and should have gone with my usual method.  The method for peeling the squash as described in the recipe...um...more than once I thought my left palm was a goner.


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Baked Butternut Squash w/ Butter & Brown Sugar
from Apples For Jam by Tessa Kiros


3 1/2 Tbsp butter
2 1/4 lb butternut squash
1/4 to 1/3 Cup light brown sugar
salt
2 bay leaves
4 Tbsp water
Optional: ground cinnamon


Preheat the oven to 350 and generously butter the bottom of a large, round, ovenproof dish with some of the butter.  Peel the butternut by first cutting it in half, then scooping out the seeds with a spoon (save the seeds to toast in the oven for a snack, or to plant).  Cut the squash into long slices that are about an inch thick.  Using a small sharp knife, carefully cut away the skin, keeping the shape of the squash slices and taking care that you don't cut yourself, as the skin is hard.  You should have about 1 1/2 lbs of squash.

Scatter some of the brown sugar over the bottom of the pan and lay the squash slices flat, in a single layer.  If using, sprinkle ground cinnamon over the squash.  Scatter the rest of the sugar over the top, dot with the rest of the butter, and sprinkle with a little salt.  Pour 4 Tbsp of water around the sides and add the bay leaves.  Put into the oven for about 1 hour, or until the butternut is soft and golden, even dark in places, and there is some thick golden juice bubbling away at the bottom.  Spoon the pan juices over the squash a couple of times during the cooking--if it looks a little too dry, add a dribble more water.  Serve warm.  If you aren't serving immediately, then reheat gently so the butter melts again.  Serves 6.


Part of I Heart Cooking Clubs Harvest Moon week w/ Tessa Kiros



Also linking with:
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 71 @ Mom's Sunday Cafe
Tuesdays Tasty Tidbits @ Permanent Posies
Let's Do Brunch @ My Sweet & Savory
Bake With Bizzy @ Bizzy Bakes
What's Cooking Thursdays @ Feeding Four
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Friday Food @ Mom Trends
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