Thursday, October 10, 2013

Bathhouse Butternut Tartlett

Butternut Squash 

While others might be thinking of pumpkins this time of year, it was the butternut squash that caught slave's eye this week at the store. The price was 69 cents a pound. Really, what can you buy that is as loaded with good nutrients, as versatile to cook, and looks as pretty for that price?
They contain a complete list of vitamins, minerals, and antioxidants in that tasty orange flesh. Lots of fiber and protein: even the seeds contain healthy fats. It’s hard to think of another vegetable that comes as close to providing a such a well rounded meal! On top of that, who is gonna turn it down at 69 cents a pound!
The real question is how to cook it this time? It’s great just oven roasted which intensifies the flavors. Simple roasting highlights the buttery, nutty undertones that give this squash its name.
Sometime, try glazing roasted wedges with balsamic vinegar and soy sauce. Or for a more spicy dish try pureeing them into a curried soup.
BTW, when You cut it open and scrape them out don't throw the seeds away because they are easy to toast and make a fantastic garnish.

Hint: Take a slice off the bottom of the squash before peeling. That will keep it from rolling all over the place.

Bathhouse Butternut Tartlett
  • 9 inch pie crust
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • a scant teaspoon ground nutmeg
  • 1½-2 lbs butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
  • 2 tablespoons coarse sugar
  • 1 orange for its zest and its juice.
  • 2Tbs Real Maple syrup
  • ½ cup non-fat whipped topping
  • 1 tablespoon finely shredded orange peel or ½ tsp Cinnamon. ============

Preheat the oven to 450 degrees F. with a baking sheet in the oven as it warms. On a lightly floured surface roll out the well thawed pie crust. Notice this time slave is just using the store made, but only because my Master allows it. Place this gently onto a glass pie pan and let its own weight stretch in down to fill the bottom of the pan. Be careful finishing that job because you don't want it to tear or leave a hole.

Using a fork prick tiny hole throughout the bottom. Line it with a double thickness of foil, then pour in about a pound of dry beans.
Bake for about 10 minutes. Carefully lift out the foil so that you don’t spill the beans! Continue to bake for 4 or 5 minutes more or until pastry is set and dry on the bottom. Set aside to cool slightly. Reduce oven temperature to 400 degrees F.

In a 12-inch skillet, melt butter over medium heat. Add brown sugar, salt, and nutmeg. Cook and stir until combined and bubbly. Add squash and orange zest. Cut the orange and with the cut side up, squeeze the juice into the squash. Continue to cook 7 minutes, stirring frequently. 

Use a slotted spoon to remove squash from saucepan, arranging slices in 2 rows lengthwise over pastry. Spoon over any remaining sauce and drizzle the Maple syrup over the top. Sprinkle with coarse sugar and dust with cinnamon.

Bake, uncovered, 15 minutes. If the edges are starting to get too dark lay strips of foil over them so they don't burn. Test the squash with the tip of a fork if not tender, bake for 5 minutes more then remove to cool. Allow to cool slightly before serving with Master's favorite topping. Here slave used thawed frozen topping with some orange zest and just a touch of cinnamon.

No, it will not be as full as a pie. In fact this can be baked on a flat sheet with the edges folded up over it. Either way resist the temptation to eat it all at one setting!

However if that does happen, you just have to make another, after all you don't want that topping to go to waste.

Serving my Master Indy:

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

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