roasted squash cornbread

 

i think we can all agree (especially justin) that cornbread is the best side dish ever. it is kind of like cake that you get to pretend is bread, am i right? whenever anyone asks justin what his favourite recipe in bake the seasons is, he always responds with the jalapeno cheddar cornbread. featured in the summer chapter, it is a fantastic addition to any summer bbq. what about fall though? a fall cornbread slathered in butter for those cozy bonfire nights. yes please!

introducing: roasted squash cornbread! this recipe is a cozy fall twist on a traditional summer cornbread. made in a cast iron skillet, it is the perfect side dish to dip in a fall stew or to use as the base to a thanksgiving stuffing (if you want to get real fancy). because there are so many types of squash available this time of year, i am going to leave which squash to use up to you. it will work with absolutely any variety. for this recipe i used a mix of butternut sqaush & acorn squash. if you are in a pinch, feel free to use canned pumpkin or butternut squash puree. it won't bring that sweet roasted flavour, but it will still do the trick. for the flour, i used a blend of bob's red mill's all-purpose flour & whole-grain medium grind cornmeal. the medium grind cornmeal adds enough texture, without making each bite grainy.

now lets get cornbreading!

ingredients

  • 1/2 cup unsalted butter, melted
  • 1/4 cup turbinado sugar
  • 2 large eggs, lightly whisked
  • 1 cup mashed roasted squash (see notes)
  • 1 1/2 cups buttermilk
  • 1 1/2 cups bob's red mill all-purpose flour
  • 3/4 cups bob's red mill whole-grain medium-grind cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 cup grated old cheddar cheese, plus more for topping

directions

  • preheat oven to 350 degrees. butter a 9-inch cast iron skillet & set aside until ready to use.
  • in a large mixing bowl whisk together the butter, sugar, eggs, squash & buttermilk until well combined.
  • in a separate mixing bowl sift together the flour, cornmeal, baking powder, baking soda, salt, pepper & nutmeg.
  • add the flour mixture to the wet ingredients & mix until combined. fold in the rosemary & cheddar cheese.
  • transfer batter to prepared skillet & bake until the top is golden brown, about 25 minutes.
  • let stand 15 minutes before serving. best enjoyed fresh within 48 hours!

note: this recipe works with any fall squash! pumpkin, butternut & acorn squash are my favourites. to roast, simply peel & dice desired squash. drizzle with olive oil, salt & pepper. roasted at 350 degrees for 25 minutes, until softened. let cool before mashing.

sourdough donuts + everything (but the) bagel challah

 

savoury challah bread & sweet donuts in one post? that is correct because both recipes use the same dough as the base! come on, how awesome is that? this simple sourdough brioche can be used for just about any bread based recipe you wish to make. the recipe is by zoë françois who is one of the most amazing pastry chefs & cookbook authors. i was lucky enough to not only hangout with her, but learn from her while i was in new york city. i attended the platinum instant sourdough launch with red star yeast at the feed feed headquarters. the best part of this sourdough brioche recipe is that you don't need a finicky sourdough starter because the platinum instant sourdough includes the sourdough culture in the packet.

platinum instant sourdough from red star is a breakthrough for home bakers. it starts with the traditional platinum yeast, but uses a unique two-in-one blend of instant yeast & natural dough strengtheners for a superior rise (both before & during baking). the yeast also contains real sourdough culture that lends an authentic sourdough flavor to any yeast based recipe. this means making sourdough at home is now a whole lot easier! it is best to use the full packet in a recipe because it contains a blend of yeast & sourdough starter. the recipe for this sourdough brioche is also a no-knead style bread, making it extra simple to make. i promise, it will take the fear out of baking with yeast at home. now let's get started!

note: this recipe produces a very LARGE batch of dough, which will yield enough dough to make 3 dozen donuts or 3 loaves of challah. i like to make a batch of this dough to bake all sorts of treats including chocolate babka & pumpkin danishes. the dough can be refrigerated for a week or frozen for months.

p.s. red star yeast has launched the sourdough it up! sweepstakes. share your sourdough style & be entered to win one of five $500 baking prizes. to enter, use platinum instant sourdough yeast from red star to "sourdough up" your favourite yeast recipe & share a photo of your final baked product on instagram (must be a public account) using the hashtag #sourdoughitup. don't forget to mention & tag @redstaryeast in the picture too! sweetstakes will be live until october 31, 2019. for more information, click here.

ingredients

for the sourdough everything bagel challah

for the sourdough donuts

  • 1 batch platinum instant sourdough donuts
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/4 cup whipping cream, plus more to reach desired consistency
  • 1 teaspoon pure vanilla extract
  • rose petals, for sprinkling
  • cocoa nibs, for sprinkling

directions

for the sourdough everything bagel challah

  • divide prepared brioche dough into 3 equal portions (this recipe will yield 3 loaves of challah).
  • turn out dough onto a floured surface & divide each portion into thirds. roll each third into long ropes (1 1/2 inches thick) & pinch the ends together.
  • braid the ropes together tightly & tuck under both ends. transfer to a baking sheet lined with parchment paper, cover with a damp towel & let rise for one hour.
  • preheat oven to 375 degrees.
  • brush the dough generously with egg wash & sprinkle with everything bagel seasoning.
  • bake for 45 to 50 minutes, until golden brown. let cool slightly before slicing.
  • enjoy fresh within 48 hours!

for the sourdough donuts

  • in a large mixing bowl whisk together the sugar, butter, cream & vanilla extract until silky smooth. if glaze appears thin, add more powdered sugar. if glaze appears thick, add more cream.
  • dip each freshly fried donut in the glaze & transfer to a cooling rack. sprinkle with rose petals & cocoa nibs.
  • enjoy fresh within 24 hours!

butternut squash + bokchoy breakfast pizza

 

when the crisp days of fall roll around, we do a lot more cooking at home. weekends included! one of my favourite things to cook together is pizza & flatbreads. i like to call this recipe a flatbread over pizza because i feel like you can include a lot more (not so traditional) ingredients on a flatbread. this recipe is inspired by my favourite chinese vegetable: bok choy. it features various flavours often found in asian cooking, such as sesame, garlic & soy. it also incorporates the must have ingredient of fall: butternut squash. i can't get enough butternut squash this time of year. i topped each flatbread with a fried egg because then it is considered breakfast, am i right? & who wouldn't want this for breakfast!

to keep things extra simple, i use angelic bakehouse's flatzza buddy crust. it is like a cross between a pizza crust & a flatbread. the buddy crust is the new personal size version of angelic bakehouse's popular flatzza crust. justin & i love using the flatzza crust for an impromtu pizza party, so i am pretty excited about the new personal size version. you can eat the whole thing to yourself & top it with whatever you like (i am talking to you pineapple pizza lovers). lastly, this crust is good for you too, as it is made with sprouted whole grains. it is one of those recipes that you don't have to wait until friday night to induldge in!

ingredients

  • 2 angelic bakehouse's flatzza buddy crust
  • 1 tablespoon olive oil, plus more for drizzling
  • 100 grams sweet sausage, casings removed
  • 1 clove of garlic, minced
  • 1 pound baby bok choy, sliced
  • 1 cup roasted butternut squash, diced
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon seasame oil
  • salt & pepper, to taste
  • 1 cup grated mozzarella
  • 1/2 cup crumbled feta
  • 2 fried eggs, for topping
  • everything bagel seasoning, for sprinkling

directions

  • preheat oven to 375 degrees.
  • line a baking sheet with parchment paper. place pizza crusts on tray & set aside until ready to use.
  • heat olive oil in a large skillet over medium heat. add the sausage & cook until sausage is browned, about 5 minutes.
  • to the same skillet add the garlic, baby bok choy & butternut squash. cook until the bok choy is wilted, about 5 minutes.
  • stir in the soy sauce, seasame oil, salt & pepper. cook for an additional 2 minutes. remove from heat & let cool slightly.
  • drizzle pizza crusts with olive oil. sprinkle with mozzarella & feta.
  • evenly divide bok choy mixture between the two crusts. bake for 12-15 minutes, until the cheese is melted & the crust edges are golden brown.
  • top with a fried egg & serve!