Fall is my absolute favorite season. The colors, the cool weather and the comforting food. I love using pumpkins and squash in my recipes, they offer lots of color and nutrition in the kitchen. Squash is used in a variety of ways from soups to cakes and even pastas. I love to use it in desserts and appetizers; offers a little surprise to the table.
2 cups of Squash (peeled and cut into tiny cubes)
3 cups of sugar
1 cinnamon stick
1 Star anise
1/2 lemon (rind) and juice
1 Orange (rind) and juice
I take my squash cubes in a large bowl and marinate overnight in the Sugar, cinnamon stick, anise star, and cloves. (mix well)
Next day, I place the Squash and marinate in a large sauce pan over medium heat. Add the lemon and Orange rinds with juice. Stirring Frequently; letting it come to a boil until the mixture thickens into a syrup/Jam.
I then (carefully)place the very hot jam in sterilized jars(just rinse and boil them in a large pot of water for a few minutes)
close the lids tightly turning the jars over (up-side-down). I leave them overnight and they will seal. Store your jam in a cold dry place. will last a good year.
*** I serve this Jam as an appetizer over some brie or a soft cows cheese (feta like) with an assortment of crackers and pita.
Pack it up for lunch as a snack for the kids. (mine love it with “the laughing cow” cheese brand)
Tastes sooo delish!****
Squash Phyllo Pastry
I take the same Squash Jam and place it in the center of some Phyllo Pastry sheets (cut into squares)
Add about a tbsp of feta or goat cheese
wrap up the phyllo pastry
goes in the oven at 350C till the pastry is crisp and golden color
Serve with a sprinkle of Cinnamon powder.
***For us big kids, serve with coffee! Yum.