Acorn Squash with Spinach Stuffing

This recipe is one that I’ve been wanting to try for a while, and just never got around to doing. It comes from a recipe card book I picked up a while back, and just looks so delicious. The recipe can be found at Tasteofhome.com here. I’m fairly sure this recipe can be easily converted into a vegan option for any dinner as well, if one omits the butter for something else, and do be careful for those with nut allergies, as there are pecans.

TOTAL TIME:

Prep: 20 min. Bake: 55 min.

MAKES: 6 servings

Ingredients:

• 3 small acorn squash
• 1 cup chopped celery
• 3 green onions, chopped
• 1 tablespoon vegetable oil
• 1 package (10 ounces) fresh spinach, chopped
• 1/2 teaspoon salt, divided
• 6 tablespoons dry bread crumbs
• 2 tablespoons chopped pecans
• 1 tablespoon butter

Directions:

1. Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes.
2. Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted.
3. In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Fill with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender. .

One might try a savory option and add ground meat while cooking.

Nutritional Facts

1 each: 189 calories, 7g fat (2g saturated fat), 5mg cholesterol, 337mg sodium, 32g carbohydrate (6g sugars, 6g fiber), 5g protein.

Orange Glazed Cranberry Bread

Moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. Perfect for guests or with a warm cup of tea in the early morning or afternoon. This particular loaf has not just a delicious orange and cranberry flavor, but it also has a bit of spice in the cinnamon streusel and a bit more of a tang from the orange glaze.

This bread was linked from the Granola I posted before, as the inspiration for the granola itself. The original author for this had a few pointers for anyone making this to follow, which I will also be passing on here. The recipe can also be used to make muffins as well. (directions below)

Two tips that are universal to all ovens:

1) Buy an oven thermometer. They’re inexpensive and will control the temperature in your oven. I was shocked to learn that my oven runs almost 20 degrees warmer than what the dial states. That has a HUGE effect on your food baking properly.

2) Cover your bread loosely with aluminum foil. I note that in the instructions below as a reminder. The foil will allow your bread to bake evenly on all sides and prevent the top from getting too brown before the center bakes through.

Baking science // nerd alert:

Another main ingredient you absolutely 100% need for your bread is buttermilk. Don’t try to substitute the buttermilk with anything!  Buttermilk is what makes cakes, cupcakes, and breads so moist. But that’s not the only reason: the lactic acid present in buttermilk is what will allow the baking soda to produce the leavening gas (carbon dioxide).

Most people don’t typically keep buttermilk in the house. I know I wouldn’t if I didn’t bake for a living. Save yourself a trip to the store and make a DIY buttermilk at home.

1. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup.
2. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes.
3. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

yield: 1 loaf     prep time: 20 mins

total time: 1 HOUR, 20 MINUTES PLUS COOLING

Ingredients

STREUSEL

• 1/4 cup (31g) all-purpose flour
• 2 Tablespoons (30g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons (45g) unsalted butter, cold

BREAD

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (110g) chopped cranberries, fresh or frozen (do not thaw)¹
• optional: 1/2 cup (65g) chopped pecans
• 1 large egg, at room temperature²
• 1/2 cup (105g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) buttermilk (no substitutions)
• 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
• 1 teaspoon vanilla extract
• 2 Tablespoons orange zest

GLAZE

• 1 cup (120g) confectioners’ sugar
• 1-2 Tablespoons orange juice
• as much orange zest as you want

Directions

1. Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
2. Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Go for pea-size crumbs.
3. Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
4. Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
5. Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.
6. Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.
7. Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
8. Make ahead tip: For longer storage, you can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Additional Notes:

1. 1 cup dried cranberries may be used instead of fresh/frozen.
2. Room temperature egg is highly suggested for this bread. It will disburse more evenly when mixed. To bring the egg to room temperature quickly, place in a cup of warm water for 5 minutes.

Make muffins! You can make muffins with this cranberry orange quick bread batter. Bake at 350°F (177°C) for around 20 minutes.