From Scratch
By Lara McCormack
October is my favorite time of year. Between the beauty that surrounds us in this valley to the deliciousness waiting in the garden to be harvested, there is so much to be grateful for.
Take some time this next week to preserve some of your favorite foods. There are plenty of apples, tomatoes, potatoes, garlic, herbs and pears around the valley right now. One of my favourite ways to preserve flavour is to freeze food while it’s fresh, like whole tomatoes, cored apples and basil. Nothing is better in the mid of winter than pulling out a bag of these ingredients to add to a warming dish!
With basil, I pick whole stems, place them in a freezer bag and blow air into it. Quickly close it and put it in the freezer. When you go to use it, break it up over your favorite pasta or pasta dish. The flavour is incredible! Whole tomatoes work well in soups and stews, as such frozen fruits in pies and crumbles. Stock up on your local garlic, squash and root vegetables with enough to get you through the winter months. We are so abundant with amazing local farmers in this valley who grow produce that tastes second to none to anything else I have tasted in my world travels; #grateful!
The following recipe is a go-to over the autumn season and is especially well liked over Thanksgiving. Once you make it, it becomes easier every time!
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Copyright Recipe from Half Baked Harvest – one of my favorite food blog sites is the perfect, delicious, and unique addition to this year’s Thanksgiving table.
Prep Time: 20 mins / Cook Time: 1 hr / Total Time: 1 hr 20 mins
Servings: 8 / Calories: 220 kcal
Ingredients: 2 small to medium butternut squash; 4 tablespoons extra virgin olive oil; kosher salt and black pepper; 1 stick (8 tablespoons) butter at room temperature; 3 tablespoons maple syrup; 2 teaspoons chopped fresh sage + 8 sage leaves; 1 cup finely torn ciabatta bread; 3 ounces prosciutto
1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.
2. Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.
3. Grab the squash from the oven and transfer it to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position two spoons on either side of the squash to help prevent cutting all the way through. Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.
4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes until the squash is tender.
5. At the same time, toss together the bread, two tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor.
6. Remove the squash from the oven and transfer it to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!
To make ahead, roast the butternut squash through step 4, but only roast for 30 minutes. Remove the squash from the oven and let cool. Then keep in the fridge for 1-2 days. To finish roasting, remove the squash from the fridge while you preheat the oven to 425 degrees F. Spread the squash with butter and finish roasting, another 20 minutes or so.
The breadcrumbs can be made fully ahead and kept in an airtight container for up to 4 days.
Lara McCormack is co-owner of From Scratch – A Mountain Kitchen in Fairmont Hot Springs, where one can savor fabulous, seasonal food, sip from a selection of BC wines and enjoy the views of our gorgeous valley landscape.
