I knew what I wanted to do with these little beauties even before I even saw them, it had been a moment of clarity! Butternut squash, roasted and pureed, stuffed into these little beauties, then coated in cinnamon sugared pistachio’s……… Now these would be a blossom to be savored…..a blossom of legendary status!
They were delicious, more of a dessert than an appetizer, the subtle flavors of the squash, the crunch of the sweet and salty pistachio’s, just little bites of autumn….
1 butternut squash, peeled, seeded and cubed
1/2 cup Demara Sugar
1 tbsp pure Vanilla
1/2 stick Butter
1 tsp Cinnamon
1/2 tsp salt
1/4 tsp pepper
Cut up your squash, and place it in a baking dish, add the rest of the ingredients, and place in a 350 degree oven for about 45 minutes, a few times during the roasting, take out the squash and mix together to coat all the pieces.
Allow the squash to cool, then place in a stand mixer and whip into a puree, at this point I added 1/2 cup of Marscapone, but it’s really optional, it would be fine without it. You also should re-season the mixture if needed.
1/2 cup of ground pistachio;s
1 tbsp Demara Sugar
1 tsp Cinnamon
Once cooled place the squash mixture into a pastry bag and pipe the mixture into my blossoms. Lightly Flour the blossom, then dip the blossom into an egg wash, then into your pistachio mix.
Lightly sauté the blossoms in olive oil, until they have a good color. There is no need to cook the blossom too much. If you would like to serve them warm, they can be placed in an oven to finish, or they can be chilled and served cold or room temperature. Its up to you!
Now come along with me and lets take a walk through the Collingswood Farmers Market!
The market was in its glory this beautiful fall morning, a bounty of apples, squash of every shape and color.
Basket brimming to the top with colorful peppers, bunches of beets, carrots, and rhubarb!
I know I’m going to miss this wonderful farmer’s market, and in the cold snowy days of winter, it will only be a fond memory…..but while its still here, I plan on enjoying every minute of beautiful fresh produce!
That’s all for now my friends, its getting late, and tomorrow starts a new week at the Mount. But I promise you more recipes, more images , and more stories of Mama Jeanette.
Thanks for stopping by, I do appreciate it!