Since unpacking all of my stuff after the big move, I came across my cookbook The American Harvest Cookbook. Cooking with squash, zucchini, pumpkins, and more.
It's a great cookbook and has the following chapters: Soups, Appetizer, and Relishes; Salads; Fish; Meat and Poultry; Main Course Vegetable; Desserts and Baking.
With Halloween and Thanksgiving right around the corner, I thought that maybe some of you would be interested in ideas from this book. There are lots of unique recipes. Some of the stores in England, like Sainsbury's, have a great selection of squashes and maybe some of you have a green thumb and grow your own?
Just let me know if anybody's interested, and I'll be happy to share. For now, here's a sample: This is great (if you like pates) with a good red wine.
Butternut and Chicken Liver Pate serves 6-8
1 butternut squash (approx 1 lb 9 oz - 1 lb 12 oz)
Salt and ground black pepper
Olive oil
1 small onion, chopped fine
1 garlic clove, crushed
14 oz chicken livers
1 Tbsp fresh thyme leaves
1 cup low-fat cream cheese
Thyme, paprika or melted butter, to garnish
- Preheat oven 425 F. Cut scquash in half lengthwise, scoop out seeds, then arrange the halves in a small roasting pan. Season lightly, then drizzle with olive oil. Roast for 30-35 minutes, until the flesh is tender, then leave to cool.
Heat 3 tablespoons of olive oil in a large frying pan, then add the onion, and cook for 3-4 minutes until starting to soften. Add garlic and chicken livers with the thyme, then cook over high heat for 3-4 minutes, until the livers are cooked through and lightly browned. Remove the pan from heat and cool.
Scrape the cream cheese into the bowl of a blender or food processor and add the chicken liver mixture with the fleshof the butternut squash. Blend until smooth, then add seasonings to taste.
Scrape the pate into a serving bowl and smooth the top. Chill for 2 hours, then garnish with a sprig of thyme before serving. You could seal the top of the pate with melted butter, which you should then allow to set for 30 minutes.
Serve the pate with lots of fresh toast or other luscious fresh breads.
