Orange Honey Butter Recipe

Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.

Ingredients

  • 1/2 cup (125 ml) softened  Butter
  • 1/4 cup (50 ml) honey
  • 1 tsp (5 ml)  finely grated orange zest.

Directions

  • Place all ingredients in a small bowl
  • With a mixer, mix at a high speed until light and fluffy.

Storage

  • Store unused Orange Honey Butter in the refrigerator for up to 3 days.
  • Let the butter warm the butter to about room temperature before serving.

How To Stream A Pumpkin Or Winter Squash

Winter Squash In Steamer
Winter Squash In Steamer

Steaming winters squash is my most used method of preparing winter squash.  I find it quick, easy, and once streamed, the squash is easily used.

Kitchen Equipment

  • A streamer—for large squashes I repurpose my pasta pan.
  • A pair of tongs
  • A large metal spoon – Usually use a large tablespoon, but any strong large metal spoon will do fine.
  • A scrap bowl to keep the bits and pieces out of the way, until you are ready to deal with them.
  • A kitchen Cleaver to cut the squash
  • A cutting board
  • A table fork

How To Prepare The Squash Or Pumpkin For Streaming

  • Wash the exterior of the squash to remove any debris
  • On a cutting board, use the Clever to remove a small quantity from both ends
Trimmed End Of Winter Squash
Trimmed End Of Winter Squash
  • Slice the squash lengthwise on both side to its center
Winter Squash Cut Lengthwise
Winter Squash Cut Lengthwise
  • Scrape out seeds and membranes set aside.
Using Spoon To remove Seeds and Membranes
Using Spoon To remove Seeds and Membranes
  • Measure the depth of your steamer and cut both halves into lengths slightly shorter, so, the squash will fit into your streamer.
  • Cut each section lengthwise down the center, effectively quartering large quash. If you are dealing with a smaller squash you may want to leave it in halves, if they are not too large. For very large squash you may need to cut them into more section.  The goal is to get them to fit and to be in roughly equal size chunks.

How To Steam Your Winter Squash

  • Add water to just below, an inch or so, the base of your stream insert
  • Fill your stream with the first batch, loosely pack so the stream can circulate easily
Winter Squash Loosely Loaded Into Streamer
Winter Squash Loosely Loaded Into Streamer
  • Cover and turn on high
  • Once the stream is flowing, reduce to a medium or medium-low heat
  • Let the squash steam for a few minutes. This can vary depending on the thickness of the flesh of the squash.  For thick squash 15 minutes for thinner squash 10 minutes, then start checking your squash for doneness every few minutes.
  • Test with a table fork, when the fork can be inserted easily through the flesh to the outer shell of the squash you squash is done
Testing With Fork For Doneness
Testing With Fork For Doneness
  • Turn off and let cool. I’m usually working with large winter, so, I use tongs to move the squash to a heat tolerant bowl or pan to cool while I fill my steamer and cook the next batch.
Using Metal Tongs To Move squash to a cooling Bowl or Plate
Using Metal Tongs To Move squash to a cooling Bowl or Plate
  • Once cool, use a metal spoon to remove the flesh from the outer shell and place in a container of your choice.
Separating Flesh from Shell With A Spoon
Separating Flesh from Shell With A Spoon

Caution:  Stream squash is extremely hot and can burn you, as can the steam. So, be careful and let the squash cool before handling and don’t get in too big of a rush to start removing the flesh from the shell.

Uses of Steamed Squash

  • Steamed squash is very useful and can be used in any number of ways, such as soups, pies, bread, cakes, and/or mash. It can be added to other dishes like macaroni and cheese (and other dishes) as a partial cheese substitute.
  • Also, it can be added to dog food in moderation to provide fiber and added nutrition. We are giving it to our dogs, we like to add some home-grown yogurt too for added flavor and benefit for our dogs. By the way, we check with our vet and she recommends adding some squash to a dog’s diet.

Storage Of Steamed Squash

  • In the refrigerator steamed squash can be stored for three or four days before used.
  • Once cooled streamed winter squash can be placed in freezer containers and frozen for up to a year. Keep in that it will come out of the freeze and be watery, but it perfectly usable.
  • Streamed winter squash can also be canned, if care is taken, and stored in your pantry or cellar up to three years.

How Not To Waste The Scraps

There are several ways to take advantage of the squash scraps. Among them are:

  • Roasting the seeds for a snack and other uses
  • If you are a gardener, growing non-hybrid seed (and/or grow no other variety which could cross breed), you can dry the seeds and use them for a future
  • Composting the scraps to make a garden soil additive
  • If you happen to have livestock, feed it to them, they will love it. Especially, chickens, cattle, and pigs.

Related References

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
Pumpkin Cheesecake

Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season.  A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crust Ingredients

Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor7 oz200 grams
Sugar1 tablespoon15 ml
Butter, unsalted6 tablespoons90 ml

Cheesecake Ingredients

Cream cheese – room temperature16 oz450 grams
Sugar1 ½ cup343 ml
Pumpkin or winter squash puree15 oz425 grams
Egg3
Greek yogurt, plain3/4 cup177 ml
Vanilla extract1 tablespoon1 tablespoon
Pumpkin pie spice1 ½ teaspoon7 ml
Salt½ teaspoon2 ml

Pan Size

Dish/Pan
US measure
Metric measure
9 x 3 inches12 cups23 x 8 cm2.8 liters

Recipe Directions

The Crust

  • Preheat the oven to 325 F(163 C)
  • Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
  • Using a food processor, pulse crush wafers. Add butter and process.
  • Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
  • Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

  • Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt.  Continue mixing until combined – do not overwork it.
  • Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
  • Remove from oven and cool on a rack to room temperature.
  • Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
  • Refrigerate until cool and set; about 8 hours.

Servings

Use a chef’s knife to slice into 12 servings.

How best to serve the dish?

Serve cool or at room temperature.

Topping Recommendations

Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake.  Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper.  Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.

Related References

Winter Squash – Neck Pumpkin

This forerunner of the modern-day butternut varieties is believed to have originated in Pennsylvania, U.S.A. A very old form of Butternut squash with a large long curving neck. Interior is thick rich sweet yellow-orange flesh with a nutty flavor. Grows well in the southern U.S.A.

ClassificationDays To MaturityFruit SizeWeightSkin ColorHabit
Squash100-120Average 18″ to 30″ long and 3″ to 5″ inches in width, and ending in a 9″ bulb.10 -30#smooth light-Buff/TanVines grow to 6 feet, producing 4-5 squash per plant.
Seed DepthSeeds Per groupSeed SpacingSpace Between HillsDay To GerminationThin To (Plants Per hill)
½ -1″3-43″10-12′7-141-2
SpeciesGenusYear IntroducedHeirloomResistance
CucurbitaMoschataVery Old – Date UnknownYesExcellent resistance to vine borers.
FamilyButternut
UsageEdible – Very good food qualities.
StorageGood keeper
Space SaverPick young and use as summer squash.

Winter Squash – Hercules Butternut

Hercules Butternut Squash (C. Moschata)
Hercules Butternut Squash (C. Moschata)

 

The Hercules Butternut squash is not entirely consistent in shape, however, the Hercules butternut squash produces some very large squash. The vines are long and very vigorous.  It has a bulbous shape that is remarkably free of crooknecks. The interior is a deep orange color with a firm and fine texture.   

Classification

  • Squash

Days To Maturity

  • 100-105 days

Species

  • Cucurbita

Genus

  • moschata

Fruit Size

  • 18 to 25 inches with a neck which averages 4 inches in diameter.

Weight

  • 2 to 4 pounds

Skin Color

  • Buff / Tan

Habit

  • Vining with 8-10 foot vines

Usage

  • Edible with Good food qualities

Storage

  • Good Keeper

Resistance

  • Demonstrates resistance to mildew and to vine borer.

Heirloom

  • Yes

Planting

Planting guidelines for plant the Hercules butternut squash in well fertilized prepared garden beds.

Seed depth

  • ½ – 1 inch

Seeds per group / hill

  • 6 to eight seeds

Seed spacing

  • 4 inches

Space between hills

  • 4 to 6 feet

Days to germination

  • 7 to 14 days

Thin to (plants per hill)

  •  2 to 3 plants