Harvest + Honey

An open-ended love letter, culinarily inspired.

Roasted Squash S’mores with Ginger

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This recipe is one of those that, when I saw it prepared on TV, I had to make almost immediately. My curiosity got the best of me. This was a drop-everything-and-run-don’t-walk-to-the-store kind of moment. I think it was mostly due to the fact that I loved the idea of it and really wished I’d thought of it myself. Sadly, I did not. But Amy Thielen sure did and I was completely mesmerized by the inventiveness of this little bruschetta meets s’mores concept. Plus, I had some squash just lying around since I’d picked up a few at the store earlier this week. We almost ALWAYS have dark chocolate on hand, so alls I really needed to grab was XXL marshmallows, which I might add, made the kid at the cash register look at me funny. Is that a weird thing to buy all by itself? Maybe so. Maybe he was jealous of the fact I was obviously going to be indulging in something super delicious, while he was stuck at his lonely register. Poor guy. Maybe I should bag one up and take it to him …

RECIPE

Recipe adapted from Amy Thielen’s

1 medium buttercup squash (this can be hard to find all year round, so I just used acorn squash which was fantastic)
2 tablespoons maple syrup
2 tablespoons butter
2 ounces cream cheese, room temperature
1/8 teaspoon fine sea salt
8 slices baguette, 1/2-inch thick, cut on an angle
1 small chunk fresh ginger, peeled
8 large marshmallows
One 4-ounce bar dark chocolate, cut into shavings
Special equipment: metal skewers

Preheat the oven to 350 degrees F.

Cut the squash in half, scrape out the seeds and place the squash cut-side down on a baking sheet. Roast for 50 to 55 minutes. Halfway through the cook time, flip the squash so it is cut-side up to release some steam and dry the squash out a bit. Once you can press the squash with your finger and make an indentation, the squash is cooked. Set aside until cool enough to handle, then scoop out the flesh.

In a small saucepan over medium-low heat, the combine maple syrup, butter and 1 cup of the roasted squash. Paddle until smooth with a rubber spatula. Add the cream cheese and salt and mix until smooth. Cover and keep warm over low heat.

Toast the bread until golden on both sides, then rub the bread with the ginger. Set aside.

Thread the marshmallows onto skewers and toast over a fire (either in a fireplace or over a gas range flame) until darkly toasted and melty but not burnt.

To assemble: Smear each slice of bread with some warm squash puree. Top with some chocolate shavings, then with a marshmallow. Consume immediately, in front of the fire.

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Author: Harvest + Honey

Writer, cooking and children's book author, mother, and wife.

2 thoughts on “Roasted Squash S’mores with Ginger

  1. Uuum what. Roasted squash smores?? This is genius. I have got to try it! I can imagine roasted sweet potato would be amazing, too.

    • I was totally enamored with the squash idea, but I actually think I like your sweet potato idea even more! What a fun spin on the traditional sweet potato + marshmallow casserole. Love it!

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