Fall Fun Cooking

The weather is starting to get a little cooler in the evenings which is good since today I taught Fall Fun recipes to the 6 to 9 year olds.  This was a small group, maybe gas was an issue for parents, but we still had fun and made a great lunch.

The menu was:

• Baked Mustard Apple Chicken
• Butternut Squash Puree
• Cinnamon Foccacia

If you think you don't like squash, this is a great starter squash recipe.  It is easy and tasty and also pretty when it's done.

Butternut Squash Puree from Food Network

• 2 pound butternut squash
• 4 tablespoons butter softened and divided
• salt and pepper to taste
• 1 orange zested
• 3 tablespoons honey
• 1 pinch ground cinnamon

1. Halve the squash lengthwise and remove the seeds and strings.  Rub the insides with 2 tablespoons softened butter;season with salt and pepper.  Place on a roasting pan, skin side down.  Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender.
2. Remove the squash from the oven, scoop out the flesh and place in a food processor. 
3. Add the orange zest, honey and remaining butter.  Puree until smooth.  Add a pinch of salt and cinnamon. 

If you've ever carved a pumpkin you know that squash is tough so we let Wayne cut it and watched.  It's safer for an adult to do squash cutting.

Everyone had a great time, did a great job cooking and the food was delicious.  I heard several parents mention that they were making this for dinner tomorrow and Monday.  With their child's help of course.

My husband is on a retreat this weekend so I think the cat and I are going to relax with a book now.  A nice serial killer story.   She's great with relaxing and it is possible we'll both nap.