There’s a cookbook that just came out that is absolutely perfect for the new season–The Everyday Squash Cook.
It’s a collaboration between Rob Firing, Ivy Knight and Kerry Knight.
Rob is the gourd nerd, who makes a passionate case for squash as the ultimate superfood. Ivy (a Toronto chef who has sautéed in some of the country’s top kitchens) is the creative mind behind the recipes. And Kerry is the test-kitchen stickler who has ensured every recipe is easy to follow and geared toward the home cook.
Today I was interviewing Kerry for the National Post.
Our Q+A will come out later this week, along with a Thanksgiving recipe for a bacon-wrapped and blue-cheese-stuffed squash that’s sure to steal your turkey’s thunder.
In the meantime, let’s skip to dessert.
While Kerry was over at my place, he made this spongy and syrupy Butternut Cranberry Pudding Cake–amazing warm, with a cloud of whipped cream on the side. This is the kind of dish that makes you happy fall is here. If you bake it, let us know how you got on!
Butternut Cranberry Pudding Cake
1 cup fresh or frozen cranberries
1 cup diced (1/2-inch) butternut squash
1 cup maple syrup
2/3 cup whipping (35%) cream
3/4 tsp orange zest
1/2 tsp kosher salt
2/3 cup all-purpose flour (for gluten-free: substitute almond meal)
1/3 cup cornmeal
1 & 1/2 tsp baking powder
1/2 tsp kosher salt
3 tbsp granulated sugar
1/2 cup milk
1/2 cup butter, melted
1 tsp pure vanilla extract
Creme fraiche or whipped cream
Preheat the oven to 400 F.
In a saucepan over medium-high heat, combine the cranberries, squash, maple syrup, cream, orange zest and 1/2 tsp salt. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 1 minute. Remove from the heat and set aside.
In a bowl, whisk together the flour, cornmeal, baking powder and salt.
In a large bowl, whisk together the egg and sugar. Add the milk, butter and vanilla and mix well. Add the flour mixture and whisk to blend.
Pour the warm cranberry mixture into a 9- x 9-inch pan. Pour the batter overtop. Bake in pre-heated oven until golden and cranberry mixture bubbles around the edges, about 20 to 25 minutes. Remove from the oven and set aside to cool for 15 minutes.
Serve topped with crème fraîche or whipped cream.
And a side of love.
Recipe excerpted from The Everyday Squash Cook, by Rob Firing, Ivy Knight and Kerry Knight, 2014, Harper Collins
* * * * *
UPDATE: Here’s my Q+A with Kerry and the amazing recipe for bacon-wrapped squash stuffed with sourdough, blue cheese and kale in the National Post. Wow!