The River Reporter Special Sections Header

Few clouds
Few clouds
35.6 °F
October 28, 2016
River Reporter Facebook pageTRR TwitterRSS Search

Cooking real food from scratch; Avoiding ‘edible food-like substances’

Encouraging people to cook real food from scratch was the author’s mission for many years at the Wayne County Farmers Market.
Contributed photo

Baked butternut squash and apples with maple syrup
Serves 8
1 3/4 to 2 pounds butternut squash,
peeled, quartered lengthwise, seeded,
cut crosswise into 1/4–inch-thick slices
(about 4 cups)
1 1/2 pounds medium-sized tart green
apples (such as Granny Smith), peeled,
quartered, cored, cut crosswise into
1/4–inch-thick slices (about 4 cups)
1/2 cup dried currants
Freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup pure maple syrup
3 Tbsp unsalted butter, cut into pieces
1 Tbsp fresh lemon juice

Preheat oven to 350 degrees.
Parboil squash in large pot of boiling, salted water to soften slightly, about 3 minutes. Drain well.
Combine squash, apples and currants in a 13-by-9-inch glass baking dish. Season generously with nutmeg, salt and pepper.
Combine maple syrup, butter and lemon juice in a small, heavy saucepan over low heat. Whisk until butter melts, pour syrup over squash mixture and toss to coat evenly.
Bake, uncovered, until squash and apples are very tender, stirring occasionally, about 1 hour. Cool for 5 minutes before serving.
(Can be made a day ahead, covered and refrigerated. Rewarm, covered, in a 350-degree oven for about 30 minutes.)

Tomato and corn sauté
2 teaspoons vegetable oil
1 cup fresh corn kernels (about 2 ears)
1/2 cup diced shallots
1 pound tomatoes, diced
1 Tbsp chopped fresh tarragon or basil
1/4 tsp salt

Heat oil in a medium skillet over medium heat.
Add corn and shallots, and cook, stirring occasionally, until lightly browned, about 5 minutes.
Remove from the heat and let stand for 5 minutes.
Stir in tomatoes, tarragon
(or basil) and salt.