Roasted Root Vegetable Salad

 This past weekend we went to a friend's house and I helped her make this salad to serve for dinner. She invited a few guests over and we had fun chopping and roasting veggies together in the kitchen.  The weather has finally turned a little bit cooler and this salad was the perfect introduction to fall.  It features all those delicious veggies that beg to be used this time of year- butternut squash, parsnips, turnips and carrots.  The veggies are roasted in the oven with some shallots and then mixed with a delicious vinaigrette.
  
This salad was a definite favorite at dinner.  It is a nice side dish and is so delicious!
Here is the recipe for Roasted Root Vegetable Salad 

Curried Lentils and Butternut Squash with Kale

I recently went through the 3-ring binders I have been collecting for 8 or 9 years, that are full of recipes. I would go through magazines and tear out recipes I wanted to try or recipes that I printed off the internet. I won't mention how many of these binders I have collected over the years, but needless to say, when I saw them all together, I was more than embarrassed!

I decided to take a few recipes that I had forgotten about and try them. I found this in Parents magazine and it was supposed to be a side dish for Thanksgiving. The link below has the original recipe, which I didn't really follow. The butternut squash was supposed to be cooked along with the lentils, but I like it better roasted in the oven. And I had some kale that needed to be used, so I sauteed that and made it a bed for the lentils and butternut squash!

Here is the inspiration for this recipe, but I did my own thing

Butternut Squash and Hazelnut Lasagne

A couple of weeks ago, a friend asked me if I wanted to get together and make this lasagne with her. I thought that cooking together sounded like a blast, so I quickly agreed to come over later that week with all my supplies to put this lasagne together. I usually avoid recipes that have tons of cheese and milk, since we have some lactose intolerance issues with certain members of my family, but not this time. My friend had tried this recipe before and loved it. She said that lots of the comments on epicurious said it took forever to put together, but we didn't think it was so bad. I prepped my squash, herbs, nuts, cheese, etc., before I went to her house, so we just cooked the squash, made the sauce and then assembled the lasagne.

It was so nice to have this made and waiting in the fridge, so that when dinner time rolled around, all I had to do was put it in the oven. This made a ton of lasagne! I know the recipe said that it serves 6, but in order for that to happen, someone would have to eat a ton of this. We did even eat half of it that night. The butternut squash, sage and hazelnuts go perfectly with the cheese and sauce. All we had on the side was a huge salad of mixed baby greens and it was a filling meal. I ended up freezing the leftovers, so we could enjoy them later.

Here is the recipe for Butternut Squash and Hazelnut Lasagne

Marrakesh Stew

I know I am a complete wierdo, but I totally crave things that are chock full of vegetables. This stew practically jumped out at me from the pages of EveryDay Food a few weeks ago. It was a cold day, so the thought of a hearty vegetable stew really made me happy. Carrots, eggplant, butternut squash, potatoes, tomatoes and chickpeas- what a healthy, delicious combination.

I am always a little bit skeptical when cinnamon is called for in a savory recipe, but with the cumin, coriander and cayenne, the cinnamon really played a nice part in the flavor here. It worked well with everything else that was going on in this dish.


Now, this stew is not beautiful to look at, but it is wonderfully spiced and delicious. I warned my family not to make any comments about how this looked, but to give it a chance and try it first, and they were all pleasantly surprised at how tasty it was.

This makes a lot of stew, so I have a large ziploc bag of it in the freezer, along with the leftover Israeli couscous mix, just waiting for a busy night a couple weeks from now, when I can just put the frozen stew on the stove and have an instant dinner. I love it when there is enough of something leftover that it can be dinner again in a couple of weeks!

Marrakesh Stew from Everyday Food Magazine

Serves 8 * Active time: 10 min. * Total time: 1 hour

Ingredients:
1 TBSP extra-virgin olive oil
1 large red onion, diced large
2 teaspoons ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon allspice
4 large carrots, cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
coarse salt and ground pepper
1 15 oz can diced tomatoes
3 3/4 cups low-sodium vegetable broth
2 small eggplants, cut into 1-inch pieces
1 can (15.5 oz) chickpeas, rinsed and drained


In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Add spices, and cook until fragrant, 2 minutes.
Add carrots, potatoes, and squash and season with salt and pepper.

Cook, stirring occasionally, until beginning to brown, 5 minutes.
Add tomatoes and broth- vegetables should be completely covered by liquid; add water to cover if necessary.
Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, for 20 minutes.

Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes.
Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through.


*I served this over the Harvest Grains Blend from Trader Joe's- a combination of Israeli couscous, orzo, and red quinoa.

Curried Butternut Squash and Potato Latkes with Apple Salsa

I've never had Latkes before, so I am certainly not an expert. I have no idea how they should taste, what they should look like, etc. I just saw a section of Cooking Light recently that was dedicated to different types of latkes and these ones, with the combination of butternut squash and potatoes, caught my eye. I liked the idea of the apple salsa too.

I tackled this recipe the day after Christmas.
There was all this talk of it snowing here in Georgia for Christmas and I really didn't think it was going to happen. Maybe it is because I can't stand the white stuff or just because I like to think that it is impossible for snow to come here (even though it has on occasion), but sure enough, Christmas night, it started to snow. And it didn't stop until the next morning. Church was canceled, we were snowed in and it felt like the perfect day to try these guys.

The peeling and shredding of the squash and potatoes is what takes up the most time, but when you are snowed in, what else are you going to do?
Draining the liquid in a colander didn't work for me, I had to literally squeeze out all the liquid. I had read or heard somewhere that this is a very necessary step to have good latkes.
There was a nice bit of heat in these from the jalapeno (I used this instead of a serrano pepper) and I have to say that I think the apple salsa was a really nice compliment to these latkes.

My daughter & I really loved these, some of the others thought they were just okay. I served them with a little bit of unsweetened, natural applesauce and a dab of greek yogurt, alongside the apple salsa.

Recipe for Curried Butternut Squash and Potato Latkes with Apple Salsa
* I used a jalapeno pepper instead of a serrano pepper

Cooking Light Virtual Supper Club- New Year, New Food

For this month's Cooking Light Virtual Supper Club, I was given the opportunity to pick the theme. I love trying new foods, so I thought that a great theme for the beginning of a new year would be- New Year, New Food.

Each member of our Supper Club chose a CL recipe that included an ingredient/food that they had never tried before. I was thinking about what food I wanted to try and noticed that there were fresh chestnuts available at my grocery store. I have absolutely no idea what chestnuts are used for and I had never tried them. My only reference for this food was the line "Chestnuts roasting on an open fire", from The Christmas Song.

I wasn't sure if they were really an actual nut, or just happened to have "nut" at the end of their name. (turns out they are an actual nut)
Then I was browsing around the Trader Joe's that just opened recently in my area and saw a package of chestnuts that were already peeled and cooked. The recipe I picked- Farro Minestrone with Brussels Sprouts, Butternut Squash and Chestnuts called for bottled chestnuts and I figured this find at TJ's was as close as I was going to get to the product I needed.
I also have never tried Farro, but I couldn't find it anywhere, so I used barley instead.

This minestrone was absolutely amazing. The chestnuts were a great addition to this soup. They have a really interesting flavor and texture that blended in with the other flavors magically.
I know the ingredients sounds kind of strange, but I was blown away by how well all the different ingredients went together. I think the pancetta really added a great deal of flavor to the base of the soup. (Thank you Trader Joe's for carrying chopped pancetta, that is ready to use!).

I didn't want the tomatoes to be cooked, so I just stirred them into our individual bowls, leaving them out of certain family member's, who think that tomatoes are deadly.

I was really impressed with this soup. It was so flavorful, so healthy and so delicious.

Here are the new foods that the other members of our Supper Club tried for the first time this month. Jamie tried a recipe using fontina cheese, Sandi picked a roesti casserole (I've had my eye on that dish for awhile now), Val chose quinoa, and Helene wanted to make a flan for the first time- she was unable to participate this month, but we am still including the link to the recipe she was going to try.

Here is how the menu turned out-

Mary Ann -Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Jamie - Onion and Fontina Beer Batter Bread

Sandi - Roesti Casserole with Baked Eggs

Val - Quinoa with Roasted Garlic, Tomatoes, and Spinach

Helene - Vanilla Caramel Flan

I hope this has inspired you to try some new ingredients or foods this year. I certainly will be!

Recipe for Farro Minestrone with Brussels Sprouts, Butternut Squash and Chestnuts
* I used quick cooking barley instead of farro
* I subbed chicken broth for the wine
* I stirred the cherry tomatoes in at the end, after the minestrone was off the heat

Butternut Squash Baked Risotto

It's been awhile since I talked about risotto.
I saw this recipe in a recent issue of EveryDay Food magazine and thought it would be fun to try since it is not a traditional way to cook risotto.
The risotto is started off on the stove top, but then finishes cooking in the oven.
It kind of kills the notion that to get that creamy beautiful texture you have to spend forever stirring away. I already knew that you don't have to stir risotto the whole time.

So, I started this off in my saute pan and transferred it to a 9*13-inch glass dish to finish it in the oven.
I was a little skeptical when I put it in the oven, as to whether or not it would still have that creamy texture. While the rice on the very top was a little bit drier than that on the bottom of the dish, the overall texture was very nice and risotto-ish.
This was a great recipe and a fun take on the classic preparation of risotto.
I would make it again in a heartbeat.

And I just want to say that whoever said risotto doesn't taste good re-warmed is very wrong. These leftovers are good cold, slightly warm and hot.

Recipe for Butternut Squash Baked Risotto
* I used swiss chard, stems included
* I started this dish in my saute pan and transferred it to a 9*13-inch glass dish when I put it into the oven

Wheat Berries and Roasted Squash Pilaf

Isn't this a beautiful dish?
I thought it was and that is why I tore this recipe out of a recent issue of EveryDay with Rachael Ray and wanted to make it ASAP.

I used wheat berries instead of Farro, which added more time to the preparation, but it is completely possible to cook the berries ahead of time and then, you don't have to wait for an hour while they are cooking.

This is a fairly simple dish. Roasted butternut squash, wheat berries, fresh thyme, lemon juice, olive oil, green onions and dried cranberries.
Not too fancy, but you get a little bit of everything-chewy, sweet, salty, tart.

I really liked it. The only thing I would change about it if I made it again would be to take out the dried cranberries (I felt they added too much sweetness, since butternut squash tends to be a little sweet anyway) and add some beans, (maybe garbanzos).

My family was not so kind about this dish. My husband didn't like the squash, my son didn't like the dried cranberries, etc. So, there were a few people around the table who weren't really very pleased with the flavor combinations in this one.

I think it would be a great side dish to a holiday meal (it was intended to be featured at Thanksgiving) and I plan to make it again with a few changes.


Recipe for Farro and Roasted Squash Pilaf
* I used wheat berries instead of Farro

Butternut-Squash Pasta Sauce

I usually prepare butternut squash the same exact way, every time. I peel it, cube it, toss it with olive oil, salt & pepper, and roast it in the oven until tender. Then I mix it with other stuff to make a salad, side or whatever. And I love it that way, but I wanted to try something different.
I somehow found this recipe and thought it looked really delicious, plus it gave me a new way to enjoy butternut squash. I have had butternut squash as a pasta filling, but never as the actual sauce.
We don't eat pasta very often, so for this occasion I bought 2 kinds of refrigerated tortellini- whole wheat 3 cheese and one with a chicken filling (since one of my kids hate cheese).
I was really excited about the sauce. It smelled delicious. It was nice and smooth. It had a delicious flavor.

I used some chicken stock in place of the water called for to smooth and thin out the sauce.
The toppings- fresh sage, walnuts and parmesan cheese- were absolutely perfect.

Now, there were a few family members who were not at all excited about this pasta sauce. They didn't care for it at all. But, being the mean mom and wife that I am- I made them eat it anyway. I loved it.



Recipe for Butternut-Squash Pasta Sauce from Martha Stewart
* I added chicken stock instead of some of the water to the sauce

Red Lentil and Squash Curry Soup

Red Lentils are a favorite food of mine. A good friend introduced me to them in a delicious soup many years ago. I have been buying them ever since and always love finding new recipes that feature them. They pair beautifully with curry powder.
I love butternut squash too, so I usually find a large one, peel and cut it into cubes and then roast it. I always have enough cooked butternut squash for a couple recipes each week when I do this.
That is what happened with this soup- I already had roasted squash in the fridge, so I just threw it in the soup to warm up, a few minutes before serving.

This was a delicious soup. A lovely combination of squash and lentils.

Recipe for Red Lentil and Squash Curry Soup from Martha Stewart
*I used 1 Tbls of olive oil instead of butter
* I roasted my squash instead of cooking it in the soup and added it a few minutes before serving
* If you don't want to make your own curry powder, you could probably just use normal curry powder and season the soup to your own taste.

Chickpea, Spinach, and Squash Gnocchi

I was looking at a recipe on Eating Well and I saw a picture of this recipe- Chickpea, Spinach and Squash Gnocchi. It looked really good, so I decided to give it a shot.

I've only made gnocchi once before and that was with sweet potatoes. I didn't feel like making the gnocchi from scratch this time, even though last time I felt it was fairly simple. Slightly time consuming, but not too difficult.

I kinda just did my own thing as far as making it goes. I feel so comfortable in the kitchen that sometimes I see the ingredients and read the recipe and don't feel like doing what the recipe says exactly.

I prefer to roast my butternut squash in the oven and so I decided to get that part of the recipe ready first. I cubed my squash into small pieces, drizzled it with olive oil and a little salt and pepper and put it in the 425 F degree oven. It was ready in 25 minutes.

While the squash was in the oven, I prepared the others parts of this dish. I used an onion instead of shallots because I didn't have shallots. I sauteed my onion, added garlic, then the gnocchi and vegetable broth. I also added asparagus spears. I wilted my spinach and then stirred in the balsamic vinegar. Right before serving, I added the butternut squash.
It turned out fantastic.
My kids enjoyed it and all those veggies in there added great color.
I sprinkled some chopped Italian parsley on top, just for fun.
Yum!

Recipe for Chickpea, Spinach and Squash Gnocchi
* I omitted the currants
* I didn't follow the recipe exactly, but used the same ingredients and basic idea

Risotto with Roasted Butternut Squash, Parsnips, and Turnips

A couple of days before we left for DisneyWorld, I tried to use up the veggies that I had in my fridge and decided it was the perfect day for risotto.
The thing about risotto is that everyone thinks it is complicated for some reason. I used to think that and I don't even know why.
When I actually tried it and made it at home, I realized that it is easy.
You don't even have to stir it the entire time. You can walk away and do something else, come back, add more broth, stir, and do something else again.
It's easy; once you have tried it and once you make it at home, you will want to try it again.

I wanted to top my risotto with some roasted veggies and I had a butternut squash, turnips, and parsnips, so I decided that is what I would use.
I also used up the rest of my fresh herbs that I had on hand, which happened to be-sage, rosemary, and oregano. Thyme would also be tasty here or whatever herbs you like to use to flavor your veggies.
You could also use whatever combination of vegetables that you like- roasting them in the oven is the key.

I got my veggies in the oven and then started on my risotto. The veggies ended up being done just a few minutes before the risotto, so they were ready to serve at the same time.

I have also heard that risotto doesn't taste good warmed up or as leftovers. This is absolutely false, in my opinion. These leftovers were good cold, straight out of the fridge and tasted great warmed up too.


Risotto with Roasted Butternut Squash, Parsnips, and Turnips by Mary Ann
Risotto:
1 Tbls olive oil
1/2 large white onion, chopped
2 cloves garlic, minced
1 3/4 cup arborio rice
6 cups low sodium chicken broth
1/4 t 1/2 cup freshly grated Parmesan cheese
salt and pepper
Roasted Veggies:
1/2 large butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed
1 Tbls fresh rosemary
1 Tbls fresh oregano
1 tsp fresh sage
1 Tbls olive oil

Preheat the oven to 425 degrees F. On a large baking sheet combine your squash, parsnips, turnips and chopped herbs. Drizzle with olive oil and toss.
Roast for 25 minutes or until tender.

In a large, heavy saucepan, or dutch oven type pan, over medium high heat, warm 1 Tbls olive oil.
Add onion and saute until soft and translucent, abt 5-7 minutes. Add garlic and cook for 1 minute.
Add rice and stir, for about 2 minutes, making sure that the rice is mixed with the onion and coated with oil.
Add 1 cup of chicken broth and stir.
At this point you can stir continuously, or make sure you stir every few minutes.
Add 1/2 cup to 1 cup chicken broth, once the rice has absorbed the broth that is already in the pan. Continue to stir and add broth, until the rice is creamy and all the broth has been absorbed.
This process should take about 25-30 minutes.
Grate fresh Parmesan into your risotto until it melts and is combined evenly.
Season with salt and pepper, to taste.

Scoop the risotto into bowls and top with the roasted veggies.

Butternut Squash Soup

or maybe it should be called Butternut Squash Puree. I don't know exactly.
Did you hear about the hugest butternut squash ever?
Well, if you didn't, I will just tell you that this soup/puree is the last food item that I made with my gigantic squash.
I cut my squash into cubes and roasted it in the oven with a chopped onion, fresh chopped thyme, rosemary, and oregano. Of course, it was tossed with olive oil, salt and pepper.
I roasted it for about 25-30 minutes at 425 degrees and when the squash was tender, I put the oven roasted mixture in the food processor.

I added some chicken broth, just to thin it out a little bit and, there you go- soup or puree or whatever you want to call it.
Healthier than some recipes because it doesn't contain any cream or half and half and so easy.

So if you happen to have a butternut squash on your hands and have no idea what to do with it, roast it in the oven. There are so many possibilities once you have all those tender little cubes of roasted squash!

Roasted Butternut Squash Pizza with Arugula and Spinach

Once upon a time there was the most gigantic butternut squash in the whole entire world.
I happened to find this huge squash and I bought it. It was 18 inches tall.
I was able to make this Bundt cake that had a couple cups of shredded butternut squash, these roasted veggies,
both of these stuffings/dressings, a soup (which I haven't posted yet) and I STILL had some squash left.
I roasted the rest of the squash cubes, along with a large chopped onion, in the oven with fresh oregano, fresh thyme, and fresh rosemary.
Then I remembered Maria's post about Pizza that was topped with butternut squash and I decided that sounded really good. I didn't follow her recipe, but I used her idea.

I used a pre-made whole wheat crust, just because I had one that needed to be used. I also had some arugula and spinach that I thought would be great under the squash.
I drizzled my crust with a little bit of olive oil, heaped on tons of arugula and spinach and then topped the greens with my roasted butternut squash/onion mixture.
I sprinkled feta cheese and shredded mozzarella cheese on top and put it in the oven for a few minutes.
Ok, people. This was the most delicious pizza I have ever tasted. Ever. So good.
I can't tell you how great the flavors went with each other.
Unbelievable.

I know there are people out there that believe the simplier the better when it comes to pizza. I agree-sometimes.
This is a topping heavy pizza, but it is so good. And pretty too. And it just seems like it has to be good for you because of all the veggies.
That probably only applies if you don't eat the entire pizza yourself. Good luck with that.

Roasted Butternut Squash Pizza with Arugula and Spinach
pre-made whole wheat or regular pizza crust (Here is my fave quick crust)
3-4 cups butternut squash cubes
1 onion, chopped
fresh thyme
fresh oregano
fresh rosemary
salt and pepper
olive oil
spinach
arugula
feta cheese
shredded mozzarella cheese

Spread your butternut squash cubes and chopped onion on a large baking sheet. Drizzle with olive oil. Toss with fresh herbs, salt and pepper.
Roast at 425 degrees for 25 minutes or until squash is tender.

Make your crust and prebake if necessary.
Drizzle crust with a little bit of olive oil.
Spread arugula and spinach over crust.
Top greens with roasted butternut squash/onion mixture.
Sprinkle cheeses over squash mixture.
Bake in oven, until cheese is melted and crust is done.

Maria's Recipe for Roasted Butternut Squash Pizza

2 Thanksgiving Stuffings/Dressings- Butternut Squash & Cheese Panade and Savory Butternut Squash Dressing

When I was narrowing down all the recipes I wanted to try out before Thanksgiving, I saw these two different takes on stuffing/dressing that both contain butternut squash. I love butternut squash. I think it has the perfect texture and flavor and could turn a squash-hater into a squash lover.
The first recipe is called Butternut Squash and Cheese Panade. (What is panade? Check out this link or this one for more info) I used a multigrain sourdough bread to make my bread crumbs and made enough for the other recipe that I was going to make later. I also roasted a lot of butternut squash and onions with the herbs, so I would have enough for the other stuffing.
This panade is super simple. You layer your bread cubes, butternut squash/onion/herb mixture and cheese. (I used swiss.) Then you pour in the chicken broth, which is soaked up by the bread and bake it until it is golden and the bread is puffed.
I thought this was really good. Very tasty combination of flavors.
The second stuffing/dressing was Savory Butternut Squash Dressing. I found this recipe in Better Homes and Gardens Magazine.
I changed a lot of things about this recipe, mainly because I already had my butternut squash roasted. I also had cooked quinoa in my fridge so I decided to use that instead of the wild rice called for. I also left out the dried cranberries.
I sauteed my onion, celery and fresh cranberries in a little bit of oil and then mixed up the egg mixture. I threw in some cooked quinoa and my toasted bread cubes and then put it in the oven to bake. I liked this recipe better, but I think it is because it had more of the traditional "stuffing" texture that I am used to. I really didn't follow the recipe that closely though. I kind of did my own thing.

I really like how both of these recipes incorporate butternut squash into the stuffings/dressings. I am all about having more nutrition and vegetables at Thanksgiving, so however I can get them in, I will try it. Do you have a favorite stuffing/dressing?

Recipe for Savory Butternut Squash Dressing

Recipe for Butternut Squash and Cheese Panade

2 Thanksgiving Sides- Autumn Hash and Vegetable Trio with Orange-Thyme Dressing

I love roasting vegetables. I truly believe that any vegetable can taste delicious if you roast it in the oven with a little bit of olive oil, salt and pepper. It's true for brussel sprouts, parsnips, beets, cauliflower, etc. I could give millions of examples.
I saw a couple of recipes in the Thanksgiving issues of food magazines and these 2 side dishes really looked delicious. I decided to try both of them and see if they would be a great addition at a Thanksgiving dinner. Both of these would be great for a special occasion, but I also think they would be great anytime. Delicious.

The first recipe comes from Bon Appetit and I thought it looked beautiful with all the different colors and I loved that they included the beet greens, mixing them in with the oven-roasted vegetables. The original recipe calls for potatoes, sweet potatos, yams, baby golden beets, and butternut squash. I changed it a little bit and decided to use red potatoes, butternut squash, golden and red beets. The fresh herbs it uses are oregano, Italian parsley, and rosemary.

I couldn't find baby beets, so I just used normal sized beets and cut them into small pieces.
This was really delicious and a great way to get more vegetables on the table!

Recipe for Potato and Autumn Vegetable Hash



The second recipe I found in Ladies Home Journal. It combines acorn squash, carrots, and beets. It also has a fabulous dressing that combines thyme (one of my fave herbs) and orange juice/zest. Delicious! The thyme and orange really go great together and make these vegetables taste amazing.

Spice up your thanksgiving table by adding some delicious color and nutrition with roasted vegetables!


Recipe for Vegetable Trio with Orange-Thyme Dressing

Recipe for Potato and Autumn Vegetable Hash

Celebrating National Bundt Day: Buttermilk Bundt w/ Spiced Vanilla Icing and Chocolate Zucchini Mini Bundts

(If you are looking for a MSC Cupcake, it is posted below this post, I promise)

So, how many of you know that today is National Bundt Day?
I wouldn't have known if it hadn't been for The Food Librarian.

30 Days ago she started her "I like Big Bundt" countdown to National Bundt Day, which means that for the past 30 days, leading up to today, she has posted a different bundt cake everyday. She started with the Pumpkin Spice Bundt with Buttermilk Icing, which I couldn't resist. I saw that bundt on day 1 and made it immediately.

The past 30 days have brought lots of delicious looking bundts. I really really wanted to make this one, this one, this one, this one, this one, ok, well, obviously, you get the idea.
I love Holiday Baking Magazines and I saw this bundt cake recipe in a special edition of Fine Cooking called Sweet Cakes. The link to the recipe is at the very bottom of this post.
I was very intrigued because this bundt cake contains shredded butternut squash. I have never seen a baked good that called for shredded butternut squash, so I decided I would make this bundt for National Bundt Day.

This bundt was a basic buttermilk cake with nutmeg and ground ginger, both of which I doubled because I like spices (ALOT). The shredded butternut squash is folded in at the end, right before you pop it in the oven. The icing also has buttermilk and nutmeg (doubled again) and I added ground ginger, for a little extra zing. Crystallized ginger is finely chopped and sprinkled over the icing.
I don't have a review on how this one tastes, yet. I wrapped it tightly and shipped it to my family in Utah, because I knew my younger brothers (17, 21) would be able to devour the entire thing in a matter of minutes and their bodies would never know the difference. And because my mom always said that sharing makes it taste better.
I did taste one tiny little crumb and it was good.
My girls were dipping their fingers in the leftover icing that had drizzled down the sides onto a piece of foil and they LOVED it
Of course I had to overdo it on National Bundt Day and make some baby Bundts to join in the fun. I really wanted to make the Chocolate Zucchini Bundt that Mary featured a couple of weeks ago and I happened to have a bunch of zucchini that needed to be used asap. I tried talking myself out of it and finally decided that I would just make 1/2 recipe and make some mini bundts.
When I was flipping through my copy of King Arthur Flour Whole Grain Baking, I saw a recipe for Chocolate Zucchini Cake which only used whole wheat flour and which could also be made in a bundt pan, so I went with that recipe instead. The whole wheat made me feel better about making it and eating it.
I made 1/2 of the recipe and it made 5 mini bundts. I skipped the glaze since I was going for a healthier treat anyway and just made a simple powdered sugar/milk glaze instead.
My kids really, really, really liked these mini bundts. I was going to send some to work with my husband, but they just didn't last long enough.
You can tell that they have whole wheat in them, because they do taste a little bit heartier and healthier than normal cake, but it really goes with the whole zucchini thing anyway. Very, very good.

I hope you have a wonderful Bundt Day! Bake someone a bundt and share the love!


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Chocolate Zucchini Cake from King Arthur Flour Whole Grain Baking
use 9*13-inch pan or a 10-cup Bundt
Cake:
2 1/2 cups traditional whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup packed light or dark brown sugar (I used dark)
1/2 cup granulated sugar
1/2 cup unsalted butter, softened, or vegetable oil (I used butter)
1/2 cup buttermilk
3 large eggs
1 tsp vanilla extract
2 cups shredded zucchini
1 cup chocolate chips
Glaze: (optional)
1/2 cup heavy cream
3/4 cup chocolate chips
2 tsps corn syrup

Preheat the oven to 350 degrees F. Lightly grease the pan of your choice. (I used baking spray w/ flour)
Whisk together the flour, cocoa, baking soda, powder and salt in a medium bowl (I added 1/2 tsp ground cinnamon to this mixture).
Stir together the sugars and butter (or oil) in a large mixing bowl until smooth. Add the buttermilk, eggs, and vanilla; mix well.
Add half the dry ingredients. stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake until the top springs back when lightly touched, 45 to 50 minutes. (My mini bundts were done in 23-25 minutes). Remove from the oven and cool on a rack for 15 minutes.
If using a bundt pan, remove the cake from the pan and cool completely.
If using 9*13-inch pan, you can serve from the pan of invert cake onto a platter and drizzle with the glaze.

To make the glaze: Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake, if desired.

Recipe for Buttermilk Bundt Cake with Spiced Vanilla Icing