Squash and Ginger Soup

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Squash and Ginger Soup

Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Squash Cake

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Squash Cake

Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Gooseberry Crunch

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Gooseberry Crunch

Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!
Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!

Blueberry Crisp

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Blueberry Crisp

Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!
Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!