Now drain the rest of the water off the pasta. Use a mug to remove about 250ml of the cooking water, and set aside. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. When the squash or pumpkin has been roasting for about 10 minutes, bring a large pot of salted water to a boil. Roast in the oven for 20-30 minutes, or until easily pierced by a fork. Spread it out evenly on the sheet pan, so the pieces are not all piled up on top of each other. Dump the cubed squash or pumpkin onto a sheet pan and, using your hands, coat it in the miso-garlic butter. Combine the softened butter, miso, crushed garlic and olive oil in a small bowl.
BUTTERCUP SQUASH BREAD PLUS
This is a great use of that Hallowe’en pumpkin, if that happens to be still hanging around.Ģ tablespoons unsalted butter, at room temperatureģ to 5 large garlic cloves, crushed to a paste in a mortar and pestle with a little saltġ kilo squash or pumpkin, peeled and cut into 1cm cubesĥ0g grated Parmesan, plus more for servingġ-2 limes, zested and juiced, to yield 2 teaspoons zest and 2 tablespoons juice In fact, if you like this, and you will, then definitely try the NYT’s ‘five ingredient creamy pasta’ (). The lime juice and zest contrasts with the richness of the buttery squash or pumpkin, and the combination of miso, butter an cheese is magical. As Fahr observes, it ‘hits all the right notes: sweet, salty and savory’. This recipe by Yasmin Fahr in the New York Times yields impressive flavour and a surprisingly creamy texture. A Recipe from Rebecca: Miso-Butter Pasta With Squash Bake for 25 to 35 minutes, until it is golden brown. The inside temperature should be about 88C, if you happen to have a bread thermometer. Remove from the oven and cool on a rack for at least an hour before slicing. Heat the oven to 180C. Very gently, brush the loaf with a little milk and sprinkle with the pumpkin seeds. Place it on an oiled baking sheet.Ĭover the loaf with a tea-towel and put it somewhere warm to rise. When it has doubled in size, and the top springs back gently when you press it with a finger-tip, it is ready to bake.
Divide it into three equally-sized portions. Roll each into a 45cm-long rope. Plait the three ropes together, pinching the ropes together at each end. Gently tuck each end under the plaited loaf, so that it looks attractive. Scrape the dough into an oiled mixing bowl and put it somewhere warm to rise. Let it rise until double (about an hour), and then put it in the fridge. Leave it there for at least four hours, or overnight.Īfter this time has elapsed, take the dough out of the fridge and tip it onto a work surface. If itĬontinues to stick to the bowl you can add a few tablespoons more flour and knead for aboutĪdd the butter, one tablespoon at a time, mixing thoroughly after each addition. After all the butter has been added, knead for another eight to nine minutes. The dough should be smooth and elastic, and pull away from the sides of the bowl. When you lift the dough hook, the dough should fall from the hook in a single mass. If it breaks into pieces, continue to knead for another few minutes until it does. Minutes or so, or until the dough begins to pull away from the sides of the bowl. Increase the speed to medium and knead for 6 Wet, somewhat lumpy dough begins to form. Scrape down the sides and continue to mix for about two more minutes, or until a Mix on low for about 20 seconds to blend, and then add the squash/pumpkin In a stand mixer fitted with the dough hook, combine 400g of flour with the yeast, allspiceĪnd salt. Whizz it up with a hand blender, or mash it carefully, until it is smooth. Put your 230 grams of squash/pumpkin into a medium bowl and add the milk, honey, andĮggs. The rest to make pumpkin muffins, or you can freeze it, or do with it what you will. Measure out 230 grams of the soft, cooked flesh for use in this recipe. Once the squash is cool enough to handle, cut off the rind (or just scoop out the flesh with a Remove from the oven and set aside to cool.
Place the squash or pumpkin on a baking sheet and bake for 30 to 40
Street (whose recipe this is) states that ‘it would be difficult to make this dough by hand’, so Iħ00g-1kg winter squash or pumpkin, chopped into wedgesĤ tablespoons milk (I used Oatly barista), plus a little more to brush over the loaf beforeĤ00g plain flour, plus possibly a little moreģ tablespoons pumpkin seeds, coarsely chopped Since the dough is quite sticky it’s best to make this recipe using a stand mixer. Result is a soft, golden brioche-like bread with a moist crumb. Time, since you need to roast the squash, the dough needs to rise and rest in the fridge. The recipe does not demand a lot of your attention but it does take quite a bit of Here is a relaxing weekend baking project to use that uneaten chunk of squash you got in the
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