Sunday, September 26, 2010

~what's for dinner?~

This is one of my favorite fall meals.
super easy to make, delicious, and healthy!


Ingredients
Serves 4
2 medium acorn squashes (about 2 pounds), halved and seeded
2 teaspoons extra-virgin olive oil
3/4 pound ground chuck (95 percent lean)
Ground cinnamon
Ground nutmeg
2 teaspoons coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cups water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons toasted pine nuts
Directions
Preheat oven to 400
degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.
Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat.
Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce
heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming -inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.
Then, onto dessert.
Although I have yet to try these
{we are baking them shortly though!}
they look amazing!

Makes 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350
degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

happy baking!

xoxo


9 comments:

Karena said...

Melaine how delish!! Two of my faves squash and pumpkin for autumn!

I have a Giveaway from the French Basketeer I think you will love!

Karena
Art by Karena

cityfarmer said...

yumm-y in my tumm-y

Amy Wathen said...

These look SO good. I wish I could find some pumpkin! i haven't been able to buy any since after Christmas last year and I am DYING here.

Nancy's Notes said...

Oh Melanie, looks just scrumptious! Wow, I am so hungry now!

Allison said...

Sounds delicious and nice and quick to make! I love squash in the Fall. It's alwyas fun to try a new recipe. Thanks for sharing it. That cupcake looks heavenly! I probably could not stop at one of those!

Sheila @ Dodging Raindrops said...

That acorn squash sounds super yummy. Thanks for sharing the recipes!

* French Farmhouse 425 * said...

~Y~U~M~M~Y~

tiina { sparkling ink } said...

Oh, everything looks so delicious and perfect for this season. Thanks for the inspiration!

the lady of the house said...

You had me at hello, dear girl.

I LOVE food that has some "spice!" & I adore pumpkin - these look like some great recipes and I'm SO jazzed to have another recipe of something more I can do with Ground Chuck (*wink) up my sleeve. Have a great week!

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