Preheat oven to 425°F. Toss all the ingredients and spread on a parchment lined baking sheet. Roast until the squash is just brown on the edges, about 30 minutes. BUT check after 20 because the onion or apple may need to be rescued. Puree the roasted goodies with 2 cups of water, adding more water as you like. Garnish. It’s great hot or cold, as a soup or as an easy sauce (over or under) roasted cauliflower, poultry, pasta.
Candy Roaster Blueberry Muffins
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons psyllium husks (optional)
1/3 cup sugar
2/3 cup chopped walnuts or pecans
1 cup mashed roasted candy roaster
1/4 cup butter, melted
1/2 cup buttermilk
Zest of 1 lemon or 1/2 orange
1 cup fresh blueberries (or cranberries)
Preheat oven to 350°F. Insert paper liners in a 12-muffin baking pan. Mix all dry ingredients including nuts in a large bowl. Mix wet ingredients in another. Combine the wet and dry until just mixed. Gently fold in the blueberries. Spoon batter equally into each muffin liner. Bake for 20 minutes or until the muffins are browned. Remove the muffins from the pan and cool 5 minutes on a wire rack. Eat some. Freeze the rest.
Seared Autumn Moons
Cut of a 6 inch hunk of candy roaster, split it in half longwise, peel, slice into 1/4” crescents. Heat 1 tablespoon ghee in a skillet large enough to hold all the roaster slices. Add 1 cup chopped onion, sauté until its translucent. Add 1 teaspoon curry powder or herbes de provence. Cook a minute and scoot the mixture into a bowl. In the skillet, heat 2 tablespoons of ghee, sear the roaster until it is just caramelized and fork tender, not mushy. Add the onion mixture and heat through. Serve hot.
Heat oven to 375°F. Parchment line a 9″ springform or cake pan, using 1 t butter to stick paper to pan sides & to lightly butter the batter side of the paper. Sprinkle a bit of the almond flower in the cake pan bottom over the buttered parchment.
Mix the almond flour, lemon zest & 2 T sugar in. In another bowl, whisk together the flour, baking powder & salt.
In an electric mixer, whip the eggs on high for about 2 minutes. Add the 3/4 c sugar & whip until pale, thick & creamy, about 5 minutes.
Reduce speed to low. Add extracts, almond flour mixture & carrots. Mix until well combined. Add butter & mix until just combined. Fold in flour mixture, combining gently until the dry mixture is just incorporated.
Pour batter into baking pan. (I pull the batter a bit from the center so it bakes more evenly.) Bake 30 minutes until lightly browned & the center springs back. It will most likely have a couple of cracks in the top when it’s done. Remove from oven to a cooling rack. Let the cake cool completely in the pan.
Remove the cake from the pan & display on a cake stand with a glass dome so you can walk by & easily eat it. Hence the name “disappearing.”
P.S. Sprinkle the top with confectioner’s sugar before serving, if you like. I never made it to this step.