Autumn Equinox is considered the Witches Thanksgiving, Here are a few recipes that uses the foods that we harvest during the second harvest and would not be out of place at a Thanksgiving celebration.
Citrusy Mashed Squash with Toasted Pecans
3 pounds butternut squash, peeled, seeded, and cut into chunks
2 tablespoons butter
1/3 cup sour cream or 1/2 cup mascarpone cheese
1/4 cup maple syrup
2 teaspoons finely shredded orange peel
2 teaspoons finely shredded lemon peel
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh sage
1/2 cup pecan halves, toasted and coarsely chopped
Sliced green onions and/or fresh sage leaves and finely shredded orange and lemon peel
In a 5- or 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 16 to 17 minutes or until tender when pierced with a fork. Drain.
Meanwhile, melt the butter in a heavy skillet over medium heat, whisking frequently until golden brown, 5 to 6 minutes. Transfer half the squash mixture to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
Top with pecans, green onions and/or sage leaves, and additional citrus peel.
2 ears of fresh corn or 1 cup frozen whole kernel corn, thawed or 1 8.75-ounce can whole kernel corn, drained
1 cup white whole wheat flour, whole wheat flour or all-purpose flour
1 cup yellow, blue or white cornmeal
1/4 cup packed light brown sugar or 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt or salt
1/4 teaspoon ground cumin or chili powder
1 cup buttermilk, sour milk* or milk
2 eggs, lightly beaten
2 tablespoons butter or margarine, melted
2 tablespoons corn oil or vegetable oil
1 cup shredded aged white extra-sharp cheddar cheese, sharp cheddar or fontina cheese (4 ounces)
If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse. Holding the ear at an angle, use a
sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 1 cup fresh sweet corn kernels.
Grease a 9x9x2-inch square or 9×1-1/2-inch round baking pan; set aside. In a medium bowl, stir together flour, cornmeal, brown sugar, cumin,
baking powder, and salt; set aside.
In a small bowl, whisk together the buttermilk, eggs, butter and corn oil. Add buttermilk mixture all at once to cornmeal mixture. Stir just
until moistened (batter should be slightly lumpy). Stir in corn and cheese. Pour batter into prepared pan.
Bake in a 400 degree f oven 20 to 25 minutes or until edges are golden brown and a wooden toothpick inserted near the center comes out clean.
Cool slightly; serve warm. Makes 9 servings.
Skillet Corn-on-Corn Bread: Prepare as directed above, except place a 9- or 10-inch cast iron skillet in hot oven with 1 tablespoon butter for 5
minutes; swirl pan to coat with butter. Continue as above, working quickly so batter goes into hot skillet. Bake in a 400 degree F oven for 20
to 25 minutes or until edges are golden brown and a wooden toothpick inserted near the center comes out clean. Cool slightly; serve warm. Makes
Corn-on-Corn Muffins: Prepare as directed above. Spoon batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in a
400 degree F oven about 15 minutes or until edges are golden brown. Makes 16 muffins.
* To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir.
Let the mixture stand for 5 minutes before using it in the recipe.