This month's RFJ ingredients seemed to throw several of us for a loop. They are: acorn squash, sage and orange. My first attempt at a submission was truly horrid. I made a dessert acorn squash stuffed ravioli with an orange/sage relish. I actually gagged at first bite. Something about the flavors put together that way just didn't work, but I refused to give up.
This morning I made an excellent breakfast of acorn squash pancakes and chicken sausage with a maple-orange glaze. It was truly delicious!
Acorn Squash Pancakes
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon each powdered ginger and cinnamon
1/2 teaspoon salt
1 cup mashed or pureed acorn squash
2 eggs
1/2 to 1 cup milk
1 teaspoon vanilla extract
Combine squash, eggs, and vanilla and blend well. Mix together flour, baking powder, salt and spices. Add flour mixture to squash mixture alternately with milk until a loose batter forms. Drop by 1/4 cup onto a hot griddle and cook until bubbles form on the top and the edges are dry. Flip over and cook for another 2-3 minutes.
Chicken Sausage with Maple-Orange Glaze
1 pound ground chicken
1 teaspoon ground sage
1/2 teaspoon freshly ground pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Combine all and blend well. Form into small balls or patties and fry until golden. Add the juice of one orange, 1/2 teaspoon orange zest and 1/3 cup maple syrup. Simmer for several minutes and make sure all sausages are coated well.
