File this one under, “You can do this!”

James Beard, in the new cookbook,  provides the home cook –both seasoned and beginner – with the skills to master your kitchen and turn out fabulous meals, often in just a handful of minutes.  Spiced Winter Squash is but one of these recipes.  Beard offers simple to understand instructions and then a handful of variations so you never have to tire of the same basic preparation.  We here at The Spice & Tea Exchange, with permission from St. Martin’s Press and James Beard House, add our own variation to Beard’s recipe with a few grinds of our Earthly Delight blend.

One of

the greatest joys of The Essential James Beard Cookbook (read our review) is gaining the confidence to break away from the recipe, having learned from Beard – a master – the virtues of simplicity and the excitement of discovery from everything you cook.  Once you’ve mastered Beard’s technique, layering in flavor becomes almost second nature.

Remember to enter our Cookbook Giveaway for your chance to win a copy of by commenting on any of The Essential James Beard Cookbook posts between now and December 1^st (full details here).

Spiced Winter Squash
Makes 4 Servings

Editor:  Winter squash gets a lift from butter and warm spices.

2 pounds Hubbard, banana, or butternut squash, cut into large chunks, seeds removed
6 tablespoons (¾ stick) unsalted butter, plus more for serving
TSTE Earthly Delight Grinder Blend
TSTE Cyprus Flake or Murray River Sea Salt, to season

Put the squash on a rack or in a steam basket over simmering water and steam until the flesh is just tender, which will depend on the size and age of the squash – but allow at least 20 minutes.  Do not overcook.  Scrape the pulp from the shell and beat well with a fork or whisk, adding the butter and a few grinds of Earthly Delight (up to about 1 teaspoon), until light and fluffy and aromatic.  Season with Cyprus Flake or Murray River Sea Salt.  Serve in a heated dish dotted with more butter.

Variation
Winter Squash with Pecans and Ginger:
Beat the steamed squash with the butter and add ½ cup chopped pecans, ¾ teaspoon TSTE Ginger Teriyaki blend, and ¼ cup dry sherry.  Put in a deep 9-inch baking dish, dot with butter and bake in a preheated 350° F oven until the butter is melted and the squash is hot.