A friend sent me this recipe, and then also told me what she used the resulting squash in, and I gotta say…her recommendations work very well! What didn’t work were the proportions in the original recipe, but we can always fix that, and will!
Ingredients:
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2 tablespoons sesame seeds
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2 tablespoons vegetable oil
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1 tablespoon gochujang (gluten-free if necessary)
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2 teaspoons soy sauce (ditto)
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1/2 large butternut squash, peeled, seeded, sliced 1/4” thick*
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scallions, thinly sliced
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flaky sea salt
*The original recipe said a whole medium sized squash, but with a half a large one I found it was baaaarely enough sauce to cover the large half that we had, so I don’t think a whole one, even a somewhat smaller one, makes sense.
Optional serving suggestion:
- bag of random Asian style salad mix from the store
- 2 mandarins or 1 large orange, peeled and separated into segments
Max squash amount!
Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil (optional, but gonna simplify your cleaning).
Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock.
Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet.
Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.
If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.
Gochujang Roasted Butternut Squash
Adapted from Bon Appetit.
Optional serving suggestion:
- bag of random Asian style salad mix from the store
- 2 mandarins or 1 large orange, peeled and separated into segments
Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil.
Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock. Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet. Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.
If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.
Ingredients:
Next, pound the chicken breasts flat. Either put them in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick. The second time I made this the pieces of chicken were so unreasonably large that I wasn’t able to get the chicken thin enough, which made it a nightmare to roll, so oversized chicken isn’t a plus in this case.
Spread 1/4 of the cream cheese mixture on the chicken.
Roll up the meats, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.
Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.
My serving suggestion is to pair with cornbread and something green!
Ingredients:
Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.
Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl, and beat until well combined.
Add in the caramel sauce and beat again.
In a separate large bowl, beat the heavy cream until soft peaks form.
Gently fold the whipped cream into the caramel mixture by hand.
Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving.
Consider serving with chocolate sprinkles, more caramel sauce, and/or whipped cream.
Ingredients:
Add the sugars and whisk until dissolved.
Remove from heat and set aside to cool slightly.
Gently combine the root beer mixture and the flour mixture, stirring until just combined.
Cool in the pan, then turn out onto a wire rack or platter.
To make the frosting, combine all the ingredients in a food processor, pulsing in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, this isn’t a time you can substitute in a blender, just use a mixer and beat until smooth.
Serve with vanilla ice cream, and store leftovers well wrapped at room temperature.
Ingredients:
Stir in eggs and vanilla extract.
Stir in the flour mixture until just combined.
Stir in the chocolate chips, then scoop the dough by heaping tablespoons onto the lined sheets, spacing widely.
Bake for 10 minutes, rotating pans halfway through.
Let cookies cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
Ingredients:
Make a well in the center. Combine the egg, water, and apple cider vinegar in a cup/small bowl.
Pour the liquids into the well in the dry mixture. Mix together until the dough holds together.
Divide the resulting dough into 2 even pieces, wrap in saran wrap, and refrigerate at least 30 minutes.
When the dough is ready, preheat your oven to 350 degrees. Combine the tomatoes, cheese, basil, and garlic in a bowl and set aside.
Roll out one of the pieces of dough to about 1/8″ between 2 sheets of plastic wrap or wax paper. Flip a 6″ diameter bowl and use it as a giant cookie cutter, cutting out 4 rounds from the piece of dough, then doing the same with the second piece of dough. (I actually only got 7 total, guess I didn’t roll thin enough!)
Place 3 tablespoons of filling on one side of a dough round, leaving some clear space on the edge to seal. It turns out you probably want even more empty space than shown here, as folding up the edges takes room.
Press together to seal, then fold over the edges, a bit at a time, starting from one edge – the 
Bake 10-15 minutes until crispy.
This (and many) gluten-free dough doesn’t brown much at all, so all your browning will come from the egg wash, so if yours was maybe heavy on the water, don’t wait until the end of time for it to brown!
These brownies use a small amount of the flour blend from 
Remove from the heat and stir in the eggs, sugars, and vanilla, stirring again until smooth.
Stir in the flour mix until just combined, then add the caramel chips and again stir until combined.
Gently transfer the batter to the prepared pan.
Bake 30 minutes, until cooked through but still moist.
Cool in the pan, then cut and serve. (With ice cream??)
Ingredients:
Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs.
Bake 8 minutes then remove from the oven. Increase oven temperature to 350.
While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth.
Add the sour cream and beat on low until mixed.
Add the eggs and beat again on low until just mixed.
Pour half of the filling evenly into the crust, then sprinkle the 1 1/3 cups of cinnamon chips over the filling.
Bake 1 hour, or until center is almost set – I gave mine a bit of extra time based on how mobile it still seemed when I jiggled it at 1 hour. Remove from the oven and place on a wire rack.
When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth – they don’t actually have to feel hot to melt, but did require longer than the 30 seconds at 50% power that Hershey’s recommended. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.
Ingredients:
Add the eggs one at a time, beating on low after each until combined. Add the vanilla and beat again until just combined.
Transfer the mixture to the prepared pan and smooth the surface.
Bake for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, not wet batter.
Let cool in the pan 5 minutes, then turn out onto a wire rack and let cool completely.
Ingredients:
Melt the baking chocolate and beat into the cream cheese mixture, followed by the vanilla, salt, and powdered sugar. Beat until smooth.
Stir 1/2 cup of the mini chocolate chips and the mini marshmallows into the mixture by hand.
Line a small bowl with plastic wrap, and scoop the cream cheese mixture into it.
Use the plastic wrap to shape the mixture into a rough ball, pulling the plastic wrap around it. Refrigerate at least 2 hours to firm up.
After chilling the ball, unwrap and sprinkle heavily with chocolate chips, rolling the ball in additional chips to coat.
The chocolate chips will act like flour on a dough ball, allowing you to handle the ball without it sticking to your hands much, so you can finish shaping the ball more. You can serve immediately, or re-wrap in plastic wrap, place back in the small bowl, and put the bowl in a large ziplock until closer to time to serve. Serve with graham crackers for spreading on.
sparecake 