I originally wrote a nutritional column using fall squash. Then I looked at the calendar and changed my mind. It’s October so why not celebrate with some Halloween recipes?
MUMMY DOGS
1 can refrigerate crescent rolls
10 hog dogs or mini hot dogs
Mustard or ketchup for the eye
Preheat oven to 375°F. Open crescent roll dough and unroll dough separate dough creating 4 rectangles. Press perforations on the dough closed to seal dough into a sheet and use a knife to cut 10 lengthwise strips.
Wrap dough around each hot dog to make it look like mummy bandages, leaving a small space for the face. Bake 15 minutes.
Use mustard or ketchup to draw eyes once hot dogs have slightly cooled.
MUMMY MEATLOAF
This one is simple. Make and bake your meatloaf. In the meantime, cook and make mashed potatoes. Place the mashed potatoes in a pastry bag or plastic bag with the end cut off. When the meatloaf is done, decorate the top with the mashed potatoes so it looks like bandages. Use a slice of olive to make the eyes. Add a touch of blood (ketchup) somewhere for dramatic effect.
Now for a sweet treat.
JELLO WORMS
What is Halloween without some ickiness. These can be tricky to make.
1 pkg. raspberry Jello, the regular sized box
3 pkg. unflavored gelatin
3 c. boiling water
125 flexible straws
3/4 c. whipping cream
15 drops green food coloring
1 wide mouth Mason jar, 4 cup size
In a large measuring cup, combine the Jello and the unflavored gelatin. Add the boiling water and stir until the gelatin is completely dissolved. Chill in the fridge for 20 minutes or until lukewarm.
Stretch each of the straws open to extend the flexible parts and then put the straws into the mason jar with the flexible side closer to the bottom.
Add the green food coloring to the whipping cream and stir until combined. Don’t whip it. Pour the whipping cream mixture into the Jello mixture and stir until it’s well combined.
Pour the mixture through the top of the straws until it fills the container. The straws will self-level so don’t worry about filling each individual straw.
Chill for at least 8 hours.
Run each straw under hot water for a few seconds. Pinch the straw from the top down to squeeze out each worm. If you are making these in advance, squeeze the worms onto a waxed paper lined baking sheet and store them covered, in the fridge until you are ready to serve them.
These can be made up to 2 days in advance.
SLIME FILLED COCONUT LIME CUPCAKES
2 c. granulated sugar
zest of 3 limes
1½ c. unsalted butter, room temperature
6 large eggs, room temperature
1½ tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
7 oz. sweetened shredded coconut
1 c. granulated sugar
1 tbsp. lime zest
1 c. fresh lime juice (about 8 medium limes)
4 large egg yolks, lightly beaten
½ c. unsalted butter, cubed
yellow and green gel food coloring (more yellow than green)
2 (8 oz.) cream cheese, room temperature
1 c. unsalted butter, room temperature
1 tsp. vanilla extract
zest of 2 limes
1 (2 lb.) bag powdered sugar
yellow and green food coloring (more yellow than green) OR Electric Green
For the Coconut Lime Cupcakes:
Preheat oven to 350°F. Line three cupcake tins with 30 paper lines.
In a medium bowl, combine the sugar and lime, mix together with your fingertips until the sugar is moistened and fragrant.
Cream together the butter and sugar on high until light and fluffy. Add the eggs one at a time. Add the vanilla. Make sure to scrap down the sides and mix until well combined.
In a separate bowl sift together the flour, baking powder, baking soda, and salt.
Alternate the dry ingredients and the buttermilk into the butter mixture. Fold in 7 ounces of the shredded coconut. Fill each prepared cupcake liner to the top with batter.
Bake 20 minutes or until tops are brown and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes. Remove to a baking rack to cool completely.
For the Lime Curd (Slime):
Bring sugar, zest and juice to a boil in a heavy medium saucepan. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture whisking constantly until well blended.
Place saucepan over medium to medium-low heat and cook whisking constantly until mixture reaches a pudding like thickness (about 10 minutes). Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.
Remove from heat and pour mixture through a fine strainer into a bowl. Add gel food coloring. Mix until well combined.
Place plastic wrap directly on warm curd (to prevent a film from forming). Chill 3 hours.
For the Cream Cheese lime Frosting (Swamp Scum)
Cream together the cream cheese, butter, vanilla and lime zest until well combined and fluffy. Slowly add the sugar 1 cup at a time until smooth. Add gel food coloring. Beat until all color is evenly combined.
To Assemble:
Fit a zip top bag over a cup, pour lime curd into the bag.
Cut off the tip to fill cupcakes. Fit a large piping bag over a cup and fill with frosting.
Using a paring knife cut out the center of the cooled cupcakes and hallow out.
Fill with cooled lime curd. Pipe frosting over the curd.
SQUASH RECIPES AS PROMISED
It’s officially autumn. Hopefully you were able to snag some of the farmers market’s last winter squashes like turban squash, honey nut squash, and the old standby, butternut squash.
Here are a few recipes to try.
Turban squash is described as tasting sweet, nutty, and with slightly earthy flavor.
TURBAN SQUASH BISQUE
Preheat your oven to 400°F. Halve the turban squash and use a spoon to scoop out all the seeds and stringy bits. Place the squash halves cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper.
Flip the squash halves so they are cut side down on the baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly, then scoop out the cooked flesh into a bowl. Discard the skin.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn; it can turn bitter very quickly.
Add the scooped-out roasted turban squash flesh to the pot with the onions and garlic. Pour in the vegetable broth, then stir in the ground nutmeg and dried thyme. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes to allow the flavors to combine.
Carefully remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth. Be very cautious when blending hot liquids; ensure the lid is vented and cover with a kitchen towel.
Small tip: For an extra silky texture, you can pass the blended bisque through a fine-mesh sieve.
SIMPLE ROASTED HONEY NUT SQUASH DINNER
2 honey nut squash, halved and seeded
2 tbsp. olive oil
1 tbsp. honey
½ tsp. salt
¼ tsp. black pepper
¼ tsp. ground cinnamon (optional)
1 tsp fresh thyme leaves
1 tbsp chopped pecans or walnuts for topping (optional)
Trim the ends of each honey nut squash and slice them lengthwise. Use a spoon to remove the seeds and any fibrous strands inside. Place the halves on a parchment-lined baking sheet, cut side up. Pat the surface dry with a paper towel to help them roast evenly. Drizzle each half with olive oil and spread it gently using a brush or the back of a spoon. Add a small drizzle of honey to each, letting it pool slightly in the center cavity. Sprinkle salt, black pepper, and a pinch of cinnamon if you prefer subtle warmth. This step sets the foundation for clean, even caramelization later.
Preheat your oven to 400°F while you finish seasoning. Once it’s hot, place the baking sheet on the center rack. Roast the squash for 25 minutes, then check for browning along the edges. Rotate the tray if needed to ensure even color. Continue roasting for another 15-20 minutes until the flesh becomes fork-tender and lightly golden around the edges. The surface should have a gentle gloss from the honey and oil mixture. For a slightly firmer texture, reduce total roasting time by 5 minutes; for a more caramelized version, leave it for an additional 5 minutes.
Once roasted, remove the squash from the oven and let it rest for 5 minutes. The resting time helps the caramelized sugars settle and makes the flavor deeper without being sticky. Sprinkle thyme leaves and chopped nuts over the top for texture. If you want to enhance presentation, lightly brush each half again with a thin layer of warm honey while it’s still hot—this gives a natural glaze without adding heaviness.
Butternuts are a very versatile vegetable. They can be a substitute for pumpkin in just about all recipes. All you have to do is peel the butternut, chop into pieces, and boil just like you would potatoes. When they are soft, drain well.
Use a food processor or blender to make the puree and let cool. Now you’re set to start cooking/baking.
BUTTERNUT SQUASH TARTS
For the crust:
1 1/2 c. all-purpose flour
1/2 c. butter, softened
1/4 c. sugar
1/4 tsp. salt
For the filling:
1 c. butternut squash puree
2 large eggs
1/2 c. heavy cream
1 tsp. vanilla extract
1/2 tsp. cinnamon
Pinch of nutmeg
Preheat the oven to 375°F. In a bowl, mix flour, softened butter, sugar, and salt until crumbly. Press into the bottom and sides of mini tart pans.
In another bowl, whisk together butternut squash puree, eggs, cream, vanilla, cinnamon, and nutmeg until smooth. Pour the filling into the prepared tart crusts.
Bake for 25 minutes or until the filling is set and the crust is golden. Allow to cool before serving.https://healthybaat.com/butternut-squash-dessert-recipes
