Panettone

I didn't get around to making my Christmas cake this year. But I did have some surplus orange zest and juice to use up, so I decided to give this panettone a go.

Orange and Raisin Panettone

Slightly adapted from Cook's Country December/January 2018

Ingredients

• 3/4 c. golden raisins
• 2 Tbsp. orange juice
• 3/4 c. warm milk
• zest of 1 orange
• 1 large egg
• 2 large egg yolks
• 3 Tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 390g all-purpose flour
• 2 1/4 tsp. instant yeast
• 1 tsp. coarse sea salt
• 8 Tbsp. unsalted butter, cut into 1-Tbsp. pieces, softened
• 85g candied orange peel
• 1 small egg
• 1/2 Tbsp. water

Ingredients

1. Combine raisins and orange juice and heat in microwave until steaming (~1 minute). Cover and set aside for at least 15 minutes.
2. Combine warm milk, orange zest, large egg, egg yolks, corn syrup, vanilla extract, and almond extract in a large measuring cup.
3. Combine flour, yeast, and salt in a bowl and stir to mix.
4. Make a well in the centre of the flour and pour in the milk mixutre.
5. Working from the centre outward, gradually mix the flour into the wet ingredients.
6. Once all the flour has been incorporated, cover and let rest for 5-10 minutes.
7. Knead in the bowl for a few minutes.
8. Begin adding butter, 1 Tbsp. at a time, while continuing to knead in the bowl.
9. Cover and let rest for 5-10 minutes.
10. Add the raisins and candied peel and knead in the bowl until the inclusions are fully incorporated.
11. Cover and let rise at room temperature for 1-2 hours. Dough is done rising when it no longer springs back when poked with a wet finger. Try to let it rise as fully as possible, but avoid letting it get to the point that it sighs and sinks back when poked.
12. Grease a 20cm (8") round cake pan.
13. Turn the dough out onto a well-floured surface and knead it for a few strokes.
14. Press it into a flat disc.
15. Shape the disc into a ball by folding each side in toward the centre, then flip it over and round it and tension the gluten across the top surface.
16. Place the ball, seam-side-down, in the greased pan.
17. Cover and let rise for another 1-2 hours. Dough should spring back only very slightly when poked with a wet finger.
18. Preheat oven to 180°C (350°F).
19. Beat the small egg with the water and brush the top of the loaf with the egg wash. Try to avoid letting any of the wash dribble down the side of the loaf where it will stick to the pan.
20. Bake the loaf at 180°C (350°F) for 20 minutes.
21. Cover the top of the loaf with tin foil and bake for another 30-40 minutes. (Internal temperature should register 87°C/190°F.)
22. Remove from oven and allow to cool in pan for 15 minutes.
23. Remove the panettone from its pan and transfer to a wire rack to finish cooling¹.

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Variations

Chocolate Chip Panettone

Ingredients

• 3/4 c. warm milk
• zest of 1 orange (optional)
• 1 large egg
• 2 large egg yolks
• 3 Tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 390g all-purpose flour
• 2 1/4 tsp. instant yeast
• 1 tsp. coarse sea salt
• 8 Tbsp. unsalted butter, cut into 1-Tbsp. pieces, softened
• 1 c. mini chocolate chips
• 85g candied orange peel
• 1 small egg
• 1/2 Tbsp. water

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¹ I remembered hearing that panettone normally needs to hang upside down to cool. The recipe didn't make any mention of this, but the loaf did seem very soft and delicate. I initially sat it right-way-up on the wire rack after turning it out of the pan, but I was slightly worried that it was going to collapse under its own weight. The top crust seemed a bit firmer and more substantial than the bottom or sides, so I fliped it over and let it sit on its head to finish cooling. After that, I put it back in the pan for transport. Maybe next time I can try to figure out a way to hang it and see if that makes a difference to the end result. ^Back

I've been in a breakfast rut lately. Usually dressing up some ramen with some extra veggies and protein is a good go-to breakfast for me when I don't know what else to have. But that hasn't been appealing to me lately. Yesterday I had some left over pork chop and brussels sprouts for brunch. Now we're all out of pork chops and I'm faced with the breakfast question again.

Initially I was thinking that maybe I'd just have some ramen anyway, even if it didn't appeal. But I figured it wouldn't hurt to take a few minutes staring at breakfast inspiration to see if anything sang to me. What this revealed was that I wanted a eggs and toast sort of breakfast. I thought about making a croque madame, but we didn't have either the gruyère or the ham. Then I stumbled across this salsa verde baked eggs recipe... I even had an unopened jar of salsa verde in the pantry! I'd gotten it just in case I my mole de olla ended up needing some extra tomatillos/sauce, but didn't end up needing it in the end.

This is an incredibly simple recipe: Just put some salsa verde in a pan and bake some eggs in it. Then top with cheese and veggies as you see fit and serve with a starch of your choice. I topped mine with Cheddar cheese and a sort of cabbage-carrot-radish salad that we had on hand and served it with toasted sourdough and it was delicious. I don't have salsa verde on hand that often, but I definitely want to keep this recipe in mind for when I do!

Salsa Verde Baked Eggs

Slightly adapted from The Modern Proper

Ingredients

• 1 tsp. butter, oil, bacon grease, or lard
• 1 c. salsa verde
• 4 large eggs

Toppings & Accompaniments

Choose as many or as few as you'd like.

• cheese: cotija, feta, Cheddar, and/or monterey jack
• veggies: sliced radish, shredded cabbage, grated carrot, sliced avocado, corn, and/or shredded radicchio
• other: lime wedges/lime juice and/or chopped fresh cilantro
• starches: toast, corn tortillas, and/or flour tortillas

Directions

1. Preheat oven to 200°C (400°F) and grease a 25cm (10") pan with a fat of your choice. (I like using pork fat here, but follow your heart.)
2. Pour the salsa verde into the greased pan.
3. Crack one egg into each quadrant of the pan. Season with a little salt and pepper if you like, but I didn't find mine really needed it.
4. Bake at 200°C (400°F) for 12-15 minutes¹.
5. While eggs are cooking, toast your bread and/or warm up some tortillas.
6. Serve eggs on (or alongside) toast and/or tortillas and topped with cheese(s) and veggies of your choice.

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¹ I baked mine for the full 15 minutes because TF and I really can't stand undercooked egg whites. This turned out to be a bit too much though and left the yolks cooked hard. I think next time I'd try cooking them for only 12 minutes. Or possibly separate the whites and yolks so that they can be cooked for different amounts of time. I might try putting a white in each quadrant, baking for 3-5 minutes, and then adding a yolk on top of each white and baking for another 8-10 minutes or something. Not sure what the best timing would be, but it may be worth experimenting with. ^Back

Mole de Olla (Mole Cooked in a Pot)

I picked up some pork neck bones on spec at the Asian grocery store a while back. If nothing else, they're great for making sisig. I didn't feel up to making sisig right away, so I dropped them in the freezer and forgot about them for a few months. Then I ran across this mole recipe in a Mexican cookbook that TM had lent me. It sounded interesting and not too difficult to put together, so I figured I'd give it a try.

It calls for ancho and pasilla chiles. I was all out of both, but ordered a few from a local kitchen store. Unfortunately, I wasn't able to get them in time, so I ended up substituting poblano and Anaheim chiles respectively. Ancho chiles are just dried poblanos, but while poblanos are normally sold green here, ancho chiles are dried when the pepper reaches its red-ripe stage. So, between the drying process and the extra ripening, they do taste fairly different, but I was hoping it would still be close enough. Pasilla chiles are the dried form of the chilaca chile. I've never seen fresh ones for sale here, nor could I find any of the other dried chiles that I'd normally consider reasonable substitutes: California or guajillo. So I just tossed in a few Anaheim peppers and hoped for the best.

Sadly, I couldn't find the epazote for this dish either. I was especially disappointed by that since it's meant to be one of the key flavours. I added some cilantro and ground fennel seeds to make up for it, but everywhere I looked people kept reiterating that nothing tastes quite like epazote and you can't really replicate it with any of the substitutes. So, if you can find epazote where you live, definitely use it!

Mole de Olla

Slightly adapted from the Cuisines of Mexico by Diana Kennedy

Ingredients

• 1.25kg pork neck bones (or "boiling beef" with bone)
• 2L water
• 2 tsp. salt
• 4 ancho chiles¹
• 4 pasilla chiles²
• 1 c. chopped tomatillos (tomates verdes)³
• 1 onion, coarsely chopped
• 2-3 cloves garlic
• 1/8 tsp. cumin seeds
• 3 Tbsp. oil⁴
• 450g zucchini, cut into sticks
• 100g green beans, trimmed and halved crosswise
• 1 cob of corn⁵, cut into 6 pieces
• 250g chayote squash⁶, cored and cut into 5mm wedges
• 250g potatoes, cubed
• 3 sprigs epazote (Mexican tea)⁷

Directions

1. Have the butcher cut the meat and bones into serving pieces.
2. Place the meat and bones in a large pot and add the water and salt.
3. Bring to a boil, then reduce heat and simmer, uncovered, until tender (~50 minutes). If using beef, it may need an extra 20-30 minutes of cooking to become tender.
4. Meanwhile, heat a comal, tawa, or similar and toast the chilies well, turning frequently to avoid burning. (If using fresh chilies rather than dried see footnote 1 below.)
5. Allow the chilies to cool, then remove the seeds and veins. DO NOT SOAK.
6. Add the toasted chilies to the blender along with the tomatillos, onion, garlic, and cumin seeds and blend until smooth.
7. Heat the oil over medium heat.
8. Add the sauce from the blender and fry for ~5 minutes. (Longer if using fresh chilies.)
9. Add the sauce to the meat.
10. When the meat is tender, add the zucchini, beans, corn, chayote, and potatoes and cook slowly, uncovered, until vegetables are cooked through (~30 minutes).
11. Add the epazote in the last 5 minutes of cooking.
12. Adjust seasoning as desired and serve with warm tortillas, lime, and fresh minced onion.

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¹ I used poblanos in place of the anchos in my rendition. I halved and seeded them, then cooked them under the broiler until the flesh was soft and the skin was blistered, then tossed them in a plastic bag to rest/steam for ~15 minutes, then peeled the skins off and added flesh to the blender. ^Back
2 As I didn't have pasillas either, I swapped in some Anaheim chiles. I gave them the same treatment as the poblanos above. ^Back
3 The recipe calls for "1 cup tomates verdes, drained". To me this implies that the author is expecting you to bo using some sort of canned or preserved tomatillos. I ended up just getting a pint of fresh tomatillos and using those. If you can't find either fresh or canned tomatillos, I think that a jar of salsa verde would make a reasonable substitute. It'll have some spices and other things added to it, but I think it would be fine in this application. ^Back
4 The recipe calls for peanut or safflower oil. I think any neutral oil would work. I also think that lard or bacon fat would work well if doing the pork neck bone version of this recipe. I didn't get this recipe written up right away, so I can't remember which fat I ended up going with, but I think I probably went the bacon fat route since we have a bunch of that that we've been trying to use up. ^Back
5 It's best if you can use the corn on the cob, but if you don't have any on hand, a cup of frozen corn will do in a pinch. ^Back
6 Kholrabi makes a decent substitute for chayote if you can't find the squash. ^Back
7 Everyone seems to agree that there really is no substitute for epazote. Unfortunately, I couldn't find any, so I added ~1/2 c. of chopped fresh cilantro and 1/2 tsp. ground fennel seeds at the end of cooking to try to make up for it. I'm sure it wasn't the same, but it still tasted good. ^Back

There were a bunch of contenders for what to make with the chicken thighs I picked up the other day. This chicken provençal recipe wasn't one of the ones that initially caught my eye. But I already had the October/November 2019 Cook's Country out for the pork chops and I decided that I wanted to pick another recipe out of the same issue to make next. And, once I actually took a closer look at it, the recipe started to hold more appeal: it includes lots of flavours I like (anchovies, tomatoes, olives, etc), doesn't generate too many dirty dishes, and doesn't take too long to prepare.

We had our chicken over a bit of rice with some left over tebouleh on the side. It was good like that, but I think it would've been even better with potatoes (either baked or mashed) and a spinach salad to go with it. But we were working with what we had (and what we had the energy to prepare), so that's how the meal ended up. Just making a note in case I'm ever planning a similar meal again.

Chicken Provençal

Slightly adapted from Cook's Country October/November 2019

Ingredients

• 6 bone-in chicken thighs¹
• 1/4 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground, divided
• 1/2 c. flour
• 2 Tbsp. olive oil
• 2-3 shallots (or 1 red onion), halved and sliced
• 3-4 cloves garlic, minced
• 3 sprigs fresh thyme (or 3/4 tsp. dried thyme)
• 2 oil-packed anchovies²
• 1/8-1/4 tsp. red pepper flakes
• 340g cherry tomatoes, halved
• 1/2 c. pitted kalamata olives, halved
• 1/2 c. dry white wine³
• 1/2 c. chopped flat-leaf parsley

Directions

1. Preheat oven to 200°C (400°F).
2. Pat chicken dry and sprinkle with salt and 1/4 tsp. of the pepper.
3. Place flour in a shallow bowl and dredge the chicken, coating thoroughly. Reserve 1 tsp. of the dredging flour. (More if you're increasing the sauce ingredients.)
4. Heat a large oven-safe skillet or Dutch oven over medium-high heat and add the oil.
5. Add the chicken and cook for ~3 minutes on each side.
6. Transfer chicken to a plate and set aside.
7. Reduce heat to medium and add the shallots to the skillet. Cook for 2-4 minutes.
8. Add garlic, thyme, anchovies, pepper flakes, and reserved flour and cook for a minute or so.
9. Add tomatoes, olives, wine, and remaining 1/4 tsp. of pepper and deglaze the pan.
10. Return chicken to pan, skin-side-up, and bring to a boil.
11. Transfer to oven and cook, uncovered, at 200°C (400°F) until chicken is done (~25 minutes or until interior temperature reaches 80°C/175°F).
12. Sprinkle with parsley and serve.

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¹ The original recipe called for eight thighs, but we only had six. I really liked the chicken:sauce ratio that this gave us. I'd be seriously tempted to bump up the other ingredients in order to produce more sauce if making it with more than six thighs in the future. ^Back
2 The original recipe called for two anchovy fillets, but TF and I have found that we prefer using whole anchovies as they break down more easily, are cheaper per unit mass, and (at least in our opinion) are tastier too! ^Back
3 The folks at ATK said that after testing the recipe with both white wine and dry vermouth, they found that their tasters preferred the vermouth. I'm sure it would be lovely with vermouth, but that's not something we keep on hand. In fact, I don't think I've ever used vermouth in anything before. White wine, on the other hand, I use somewhat frequently and, thus, tend to keep a bottle in the pantry for occasional use. So, even though it was deemed sub-optimal, I chose to revert to the white wine option for the sauce. And, honestly, I can't really complain about the results. It was delicious! ^Back

Just a quick write-up because I'm tired, but I also don't want to forget. Again.

Barley-Rye Sourdough

Ingredients

• 100% flour: 80% hard whole wheat, 10% rye, 10% barley
• 65% water
• 20% active (ripe/fed) starter (100% hydration)
• 4% honey
• 2% salt

Directions

1. Feed your starter and make sure it's nice and active.
2. Combine whole wheat flour and water. Mix well, cover, and let stand for 1-12 hours.
3. Add the starter and honey and work them into the dough.
4. Add the salt and work it in as well.
5. Use the rye and barley flour to generously flour the work surface and turn the dough out onto it.
6. Knead in the remaining flour.
7. Once the flour has been worked in, wet your hands and try to work in a little more water if you can.
8. Place dough in covered bowl and set aside to ferment. Rising time will vary depending on room temperature and starter activity.
9. Knock dough back and shape as desired.
10. Cover and allow to rise again (either at room temperature or in the fridge).
11. Bake at 230°C (450°F) with steam for the first 15 minutes, then remove steam pan and reduce heat to 180°C (350°F) and bake until done (usually ~20 minutes for my standard sized loaves, but will vary depending on loaf shape and size and how well-proofed it was).

So, this is one of several slightly insane recipes that I originally saw on the Something Awful cake thread. I originally assumed that "pumpkin pie cupcakes" meant "pumpkin pie-flavoured" and was expecting pumpkin cupcakes with pumpkin pie spices in the batter. Or maybe even just the pumpkin pie spices without the pumpkin itself. That's not the way this recipe rolls though! They start out by having you make a bunch of tiny pumpkin pies. (I guess maybe that makes them pumpkin tarts? I'm not sure.) And then you make your cupcakes, carefully nestling a mini pie in the centre of each one. And top it all off with a cinnamon cream cheese frosting.

Like I said: insane. And fairly time-consuming and labour-intensive if you're making everything from scratch.
Tasty though.

The original recipe actually called for using store-bought pastry and canned pumpkin pie filling. But that's not the way I roll, so I started with a pie pumpkin and went from there. That said, if you'd like to save a little time, feel free to shave off a few steps with ready-made alternatives!

Pumpkin Pie Cupcakes

Slightly adapted from Bake It in a Cake via the Something Awful forums

Ingredients

Pumpkin Pies

• 250g flour
• 95g unsalted butter
• 75-90mL cold water
• 1 recipe pie filling from pumpkin pie

Cupcakes

• 3/4 c. unsalted butter, softened
• 250g cream cheese, softened
• 1 c. sugar¹
• 3 large eggs
• 2 tsp. vanilla extract
• 2 1/2 c. all-purpose flour, divided
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1 1/3 c. milk², divided

Decoration

• 1 recipe icing from cayenne-pumpkin cupcakes³
• cinnamon-sugar roasted pumpkin seeds (optional)

Directions

Pumpkin Pies

1. If you're starting with a whole pumpkin, scoop the seeds and get it roasting first.
2. Cut the butter into the flour.
3. Mix the water in with a fork, adding 1 Tbsp. at a time.
4. Shape the pastry into a ball or disc, cover (or wrap in plastic wrap), and chill for at least an hour.
5. While the pastry is chilling, make your pumpkin pie filling: combine pumpkin, egg, egg yolks, sugar, coconut milk, and spices. Use an immersion blender to purée if using home-cooked/roasted pumpkin.
6. Preheat oven to 190°C (375°F).
7. Divide the pastry into two roughly equal portions.
8. Working with one portion at a time, roll out fairly thin (maybe 2-3mm) and cut out 7.5cm (3") circles. Repeat with second portion of pastry. Then roll out scraps and continue until all pastry has been used (or nearly so).
9. Use the pastry circles to line the wells of a mini muffin pan (3-4cm diameter wells).
10. Place mini cupcake liners/papers inside each tart shell and place a few pie weights/beans inside each liner.
11. Bake at 190°C (375°F) for ~5 minutes.
12. Remove liners and pie weights and fill each tart shell with pumpkin pie filling.
13. Return to oven and bake for another 6-7 minutes.
14. Let pies cool in tin for 5-10 minutes, then use a spatula to carefully remove each one from the tin.⁴

Cupcakes

1. Preheat oven to 180°C (350°F) and grease the wells of a muffin tin (5cm/2" diameter wells). Alternatively, you may line the wells with cupcake liners.
2. Cream butter and cream cheese with the sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Beat in the vanilla.
5. Add 1 c. of flour, but don't mix it in yet!
6. Sift the baking powder and baking soda in on top of the flour.
7. Add the salt on top of the flour as well.
8. Now mix in the flour.
9. Add about half of the milk and mix it in.
10. Add another c. of flour and mix it in.
11. Mix in the remaining milk.
12. Add the last 1/2 c. of flour and mix it in.
13. Mix for an additional 30 seconds.
14. Add a generous Tbsp. of batter to each well in the muffin tin.
15. Place a mini pie into each well and press it down a bit so that the batter comes up the sides.
16. Place another Tbsp. or so of batter on top of each pie and spread it out to completely encase the pie.
17. Bake at 180°C (350°F) for 25 minutes.
18. Let cool in pan for ~5 minutes, then turn out onto wire rack to finish cooling.

Decoration

1. Make icing as directed: beat butter and cream cheese together, beat in icing sugar, cinnamon, and vanilla.
2. Chill icing until ready to use.
3. Once cupcakes are completely cooled, decorate with icing as desired.
4. If desired garnish with cinnamon-sugar roasted pumpkin seeds. (I'm kicking myself for not thinking of this until after I took the photo. The seeds were right there!)

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¹ The original recipe called for 1 1/2 c. of sugar, but that seemed like a lot, so I scaled it back a bit. I think the final cupcakes taste plenty sweet enough with only 1 c. of sugar. Especially since they end up getting iced as well. ^Back
2 Whoops! Just realized that the recipe says 1 1/3 c. milk, not 1 1/2. Oh well, it still seemed to turn out fine with 1 1/2 c. ^Back
3 The original recipe came with its own icing recipe but, as far as I can tell, it was pretty similar. The base was the same combination of cream cheese, butter, and icing sugar. The main difference seems to be that it also called for melting "cinnamon chips" and mixing them into the icing. I have never heard of cinnamon chips before. I assume they're some sort of cinnamon-flavoured white chocolate baking chip? Anyway, I had some icing left over from making the cayenne-pumpkin cupcakes the previous week, so I just used it here and was quite happy with the results. I figured it's still a cinnamon-y, cream cheese-y icing, so it amounts to just about the same thing. ^{Back 4} Full disclosure, I don't have a mini muffin pan, but I do have a Babycakes Cupcake Maker so I just used that to make my pies. This worked alright, but the crusts did end up a bit underbaked since you can't really blind bake them that way and the filling cooked faster than the pastry. I've written out the instructions to do them in the oven here both because I don't expect everyone to have a cupcake maker and because I think that blind baking the crusts will likely provide better results. (And I have used the pie weights inside a cupcake liner approach for making tart shells before. It works quite well. Although I usually use liners one size smaller than the wells on the muffin tin, so I'm not sure how that works when you're already using a mini muffin tin. If you can find "extra mini" liners, that would be idea. Otherwise I think slightly crumpling the liners so that they're a little more flexible and willing to conform to the smaller shape would probably work reasonably well. It may take some experimentation, but I'm sure it can be done! ^Back

Spice-Roasted Butternut Squash

We've had a butternut squash languishing on the counter for a couple weeks now. I keep telling myself that tommorrow will be the day that I finally manage to do something with it. But then it just never quite happens.

I had been vaguely thinking of making the squash salad out of that vegetable a day cookbook I'd been flipping through a while back, but I just wasn't feeling it today, so I turned to Cook's Country instead.

The squash was pretty nice. But I found it a bit greasy. I think that 3 Tbsp. of oil + 2 Tbsp. of butter is way too much fat for one squash. I'd probably try cutting the oil and butter each by a Tbsp. next time.

I was also a little confused by the flavour combinations. The lemon version involved cumin, cinnamon, and thyme. With the lime, they had cumin, allspice, and chives. And with the orange, they had cumin, coriander, and oregano. Now, I followed the recipe this time, and it was tasty but, personally, I would've been much more inclined to put the lime with the cumin and coriander and then double up on the Coriandrum with a bit of cilantro (coriander leaves) in the butter. I've included the original recipes below, but below that I've also included my take on what flavour combinations I think would be good.

Spice-Roasted Butternut Squash with Honey-Lemon Butter

From Cook's Country December/January 2018

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh thyme
• 1 tsp. lemon juice

Directions

1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together oil, 1 tsp. salt, cumin, cinnamon, and cayenne.
3. Toss squash with oil mixture.
4. Dump squash into prepared baking sheet and spread to form an even layer.
5. Roast at 220°C (425°F) for 30 minutes.
6. Combine butter and honey and heat until butter is completely melted.
7. Stir in remaining 1/4 tsp. of salt, thyme, and lemon juice.
8. Drizzle squash with butter mixture and serve.

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Variations

Spice-Roasted Butternut Squash with Honey-Lime Butter

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground allspice
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh chives
• 1 tsp. lime juice

Spice-Roasted Butternut Squash with Honey-Orange Butter

Ingredients

• 3 Tbsp. olive oil
• 1 1/4 tsp. salt, divided
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. chopped fresh oregano
• 1 tsp. orange juice

Better Butternut Squash: Lemon

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. ground cinnamon
• 1 tsp. ajwain seeds, ground
• 1/8 tsp. ground Kashmiri chilies
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 2 tsp. lemon juice

Better Butternut Squash: Lime

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1/8 tsp. ground cayenne
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 2 tsp. chopped fresh cilantro
• 2 tsp. lime juice

Better Butternut Squash: Orange

Ingredients

• 2 Tbsp. olive oil
• 3/4 tsp. coarse sea salt, ground
• 1 tsp. allspice berries, ground
• 1 tsp. ground cinnamon
• 1.25kg butternut squash, cubed
• 1 Tbsp. unsalted butter
• 1 Tbsp. honey
• 1 tsp. grated ginger
• 1 Tbsp. chopped flat-leaf parsley
• 2 tsp. orange juice