Spicy Roast Butternut

(guest appearances by Ottolenghi magic brussel sprouts and Smitten Kitchen garlic mushrooms)

Inspired by:

Spicy potatoes with tahini and soy - https://www.theguardian.com/food/2019/dec/21/yotam-ottolenghi-recipes-green-chilli-con-carne-spicy-potatoes-leftover-christmas-loaf or https://jonoandjules.com/2020/11/05/spicy-roast-potatoes-with-tahini-soy/  

https://bourbonbarrelfoods.com/

Butternut squash

Roasted with sesame oil, smoked salt and pepper, garlic, harissa; 400 - 25 ish

Sauce - miso, soy, mirin, rice vinegar, peanut butter

Pumpkin Streusel Muffins

https://www.seriouseats.com/recipes/2016/10/pumpkin-spice-streusel-muffins-recipe.html 

For the Streusel:

1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant

1 ounce light brown sugar (2 tablespoons; 30g)

1/2 ounce all-purpose flour (2 tablespoons; 14g)

1/4 ounce ground cinnamon (1 tablespoon; 7g)

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1 ounce unsalted butter (2 tablespoons; 30g)

1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)

For the Muffins:

6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)

5 1/2 ounces all-purpose flour (1 cup; 155g)

5 1/4 ounces sugar (3/4 cup; 150g)

1 tablespoon ground cinnamon (1/4 ounce; 7g)

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1/2 teaspoon ground cloves

1/4 teaspoon ground or grated nutmeg

6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F

8 ounces pumpkin purée, fresh or canned (1 cup; 225g)

4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)

2 large eggs, cold

1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions

1.

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

2.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

3.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Bourbon Spice Nuts

https://www.seriouseats.com/recipes/2012/08/bourbon-old-fashioned-glazed-pecans-recipe.html 

Ingredients

1/4 cup bourbon whiskey
1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon kosher salt
1/ 4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
2 cups raw pecan halves
2 tablespoons unsalted butter
1 tablespoon zest from 1 small orange



Directions
1. Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
2. Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
3. Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
4. Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
5. Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve.

---> sticky, cook longer??? up the spices, no more salt

6.