Autumnal Stuffed Squash

My sister came up from Chicago for the weekend. Despite the miserable weather we managed to have some fun: Watched some films, drank some warm drinks, and (of course) went to the farmers market!

Our goal was to find something to make pickles out of. We shopped around for a while, nibbling on things here and there, until we came upon some red and green okra for the pickles. Then, as we approached a stand abundant with winter squash I had an inspiration for dinner!

Ingredients (Serves 2):

Squash:
1 sweet dumpling squash
2 medium apples
1 small beet
3 tsp maple butter (butter+maple syrup)

Cut the squash in half and scrape out seeds. Place on baking sheet with the flesh side up.
Peel the apples and beets and cut finely. Place in bowl and add maple butter, stirring until the butter is distributed. Spoon filling into the squash, and place in an oven preheated to 375ºF. Bake until you can easily sink a fork into the flesh.

Rice:
1 cup Basmati rice
1 1/2-2 cups water
2 medium Jerusalem artichokes

While the squash is baking, cook the rice! Let the rice sit in the water for 20 minutes. Meanwhile, finely dice the Jerusalem artichokes. In a covered pot, bring rice to a boil. Add artichokes and then turn to low. Cook until the rice is soft.

Brussels Sprouts:
40 sprouts
2 Tbs (or so) olive oil
salt and pepper to taste

Cut the sprouts in half. Place in bowl and toss with olive oil, salt, and pepper. Place on an oiled baking sheet, cut side up. Bake in oven with squash until slightly crispy on the outside.

When it's all done, serve it up! Delicious!

As a side note, while we were in the kitchen making this, a guy wandered in and proceeded to make an almond butter, banana, and bacon sandwich. Not something I would eat, but he seemed to enjoy it...

Anyway happy fall everyone! : D

Challah to My Homies

Has anyone else noticed that all the Jewish holidays/holy days except Yom Kippur involve eating delicious delicious food?
Well it's Friday, and that means challah, so here is my challah recipe!

2 tsp instant yeast
3 1/2 cups all purpose flour
1/4 cup warm water
1 1/2 tsp salt
4 eggs
1/4 cup vegetable oil
1/4 cup honey

First, make a slurry by combining yeast, 1/4 cup flour, and water in a large bowl. Mix until smooth, and let it sit for 15-20 minutes until it has begun to bubble and puff up slightly.

When the slurry is ready, add salt, 3 eggs, oil, and honey. Mix well until all the ingredients are incorporated. Then add the rest of the flour, mixing it with the other ingredients. Knead until smooth and firm (but still easy to knead.)

Set dough in a warm clean bowl, and cover it. Let it sit for about 2 hours, or until it has doubled in size.

When the dough is ready, divide it into three even pieces, and braid them together just as you would someone's hair. Place it on baking sheet and cover it with a sheet of tinfoil or cling wrap. Let it rise for another two hours, or untill it has tripled inside.

Take your remaining egg and whisk it. Using a brush (if you don't have one, paper towels work) coat the top of the loaf with a layer of egg.

Place in oven heated to 325ºF and cook for 30-50 minutes, or until the loaf is well browned.


And there you have it! It's not very complicated, but it can be time consuming if you don't have anything short to do during the rising times. I always bake this when I have homework or studying to do--it's a good way of managing time with tasty results!