Peggy Hanson is our chef. She says she is one of the "famous Rhubarb Sisters" of Lanesboro -- who have sung with Garrison Keillor on PHC.
She writes a column called Real Food for her county newspaper - the FIllmore County Journal - every other week. Peggy includes recipes as well as commentary about a variety of food and life related topics. She's a cheerleader for people who still are willing to peel, chop, slice, dice and actually cook their own food.
She helped start the Lanesboro Farmers Market -- which has just ended its 5th year. For the past 17 years she has operated the Cady Hayes House B & B in Lanesboro.
ROASTED BUTTERNUT SQUASH
Ingredients:
Fresh butternut squash, enough to yield about 8 cups of chunks of approximately 3/4-inch size Eight cups of cut up squash weighs about two pounds prior to roasting and should serve eight generously If you buy two 2 to 2 1/2 pound squashes you should have plenty for 8 cups of chunks, plus extra to bake and mash
3 T. olive or walnut oil
1 T. balsamic vinegar
1/2 t. salt and 1/2 t. pepper
2 t. honey, maple syrup or brown sugar
Fresh or dried herbs optional. Some possibilities: 1 T. fresh thyme or 1 t. dried thyme; 1 T fresh sage, cut in thin strips; 1 t. Herbes de Provence (a classic dried herb blend)
Peel and seed the squash. Cut into pieces about 3/4 inch in size.
( The rounded ends are a little time consuming to peel and cut. If you want you can bake them upside down for extra squash puree - good plain or in muffins or even pancakes. )
In a large bowl, mix the squash pieces with the remaining ingredients. Spread into a single layer on a cookie sheet, jelly roll pan or other large baking pan.
Bake at 400 degrees about 30 minutes, or until tender and somewhat browned. Stir once or twice during cooking to discourage sticking and encourage even browning.
Results will vary depending on the size of the squash pieces, the moisture content of the squash, the type of pan you use and the idiosyncrasies of your oven. Don't be afraid to cook a bit longer or turn up the temperature to 425 degrees if the squash is not browning to your satisfaction.
This dish can be prepared in advance and reheated just before serving.
CRANBERRY-BLACK WALNUT UPSIDE DOWN CAKE
Topping:
3 T. Butter
1/2 cup real maple syrup (You could also substitute honey, but the flavor will not be as interesting.)
1/4 c. brown sugar
2 1/2 cups fresh or frozen whole cranberries
1/2 cup walnuts (if you have access to black walnuts, by all means use them. Lightly toast them in the oven first - about 10 minutes at 325 degrees. They add a lovely complex flavor.) Melt butter in cast iron frying pan or other heavy skillet - Approximately 10 inches in diameter. Add syrup and sugar and cranberries. Bring to a boil on top of the stove and simmer 3-4
minutes, until berries pop. Set aside while you make cake batter.
Start preheating the oven now, too.
Cake:
5 T. butter
3/4 cup sugar
2 large eggs
3/4 cup buttermilk
1 cup flour
1 cup cornmeal (preferably whole grain, which includes the germ - and the flavor! Look in refrigerated section of your market. If you
cannot locate decent corn meal, substitute whole wheat pastry flour.
The later ask your grocer to stock decent corn meal.)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
about 2 t. finely grated lemon rind
Cream butter and sugar. Add eggs. Mix dry ingredients. Add to butter-
sugar-egg mixture in three parts, alternating with the buttermilk.
Mix thoroughly but don't overbeat.
Carefully pour batter over cranberry mixture, using spoon or rubber scraper to smooth batter to the edges.
Bake at 350 degrees about 30 minutes, or until knife inserted in cake comes out clean and cake is not wobbly in the middle.
Let cool 5 to 10 minutes. Then carefully put platter or large plate on top of pan and, using oven mitts, flip over the frying pan and the plate at the same time. Make sure you have firm control of both the cake and the platter at all times. The cake should slide out on to the plate. If some cranberry topping remains in the pan, simply scrape it out and spread it on the top of the cake so the topping is uniformly distributed. No one will ever know you had to make repairs.
