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Butternut Squash Timbale
Susan Marcia Fein Chef of Living Arts Kitchen in Austin Texas

A hearty yet light autumn dish, slightly sweet and very yummy. Great for a snack or side dish with fish or fowl.

  • 1 whole butternut squash
  • 1/2 cup rice, soy or regular milk
  • 3 whole eggs
  • 1 tsp. nutmeg
  • 1 tbsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 cup Brown Family Farm pure maple syrup
  • 1 tbsp. vanilla extract

Preheat oven to 400°F. Bake squash for 1 hour or until tender when pierced through with a knife. Let cool. Cut squash in half and remove seeds. Scrape the meaty part out and put into a bowl. Mash the squash until all the big lumps are gone. Add all of the above ingredients and mash and mix until well blended. Adjust the seasoning. (All squash have different levels of sweetness and therefore seasoning should be adjusted accordingly.)

Spray a glass pan with cooking spray and pour the squash mixture into it. Bake at 375°F for 30 minutes or until the center of the timbale doesn’t wiggle any more. Do not bake more than 45 minutes. Serve in pan or allow to cool before unmolding. Serves 6.

Maple Glazed Carrots   Back to top

  • 6-8 carrots, scrubbed and cut on the diagonal into 1/4" slices
  • 1/3-cup Brown Family Farm pure maple syrup
  • 1 tbsp. fresh mint, chopped fine (or 2 tsp dried)

Heat butter or oil in small saucepan; Add Brown Family Farm Maple Syrup and stir to combine. Remove from heat and reserve. Cook carrots briefly until they are a bit underdone and a little crunchy (al dente); pour off any liquid in the pan and add maple syrup mixture and mint to the carrots and simmer, stirring, for two minutes just until tender and glazed.

Maple Spinach Salad   Back to top

  • 2 bunches of fresh spinach, cleaned
  • 4 oz of sliced mushrooms
  • 1 hard boiled egg
  • 8 oz of bacon, cooked crisp
  • 1/3 cup Brown Family Farm pure maple syrup
  • 2/3 cup of rice wine vinegar
  • Salt and pepper to taste
  • 2 tbsp. toasted sesame seeds

Remove stems from spinach and toss with mushrooms in a serving bowl. Chop egg and crumble bacon. Toss with the spinach.

Stir Brown Family Farm pure maple syrup and vinegar together. Add salt and pepper. Heat until warm in a saucepan. Pour maple syrup dressing over spinach and toss. Sprinkle sesame seeds to finish.