When visiting friends over the weekend, I was offered figs just picked from a tree in their backyard. I was told to eat
them within 12 hours since they were ripe and recommended a lemon curd topping. What a treat! Slice fresh figs in half lengthwise and drizzle a mixture of 2 tbl.. lemon curd mixed with 1 tbl. half & half - just to thin the lemon curd. I'm wishing my fig tree to grow faster now!!!
My basil escaped the frost - more drying and pesto ahead. Yes, the peppers are still going strong, too. I am stuffing, roasting, sauteeing & dehydrating them. I've added finely chopped jalapenos to salad dressings we've made.
Here's a different recipe from Cooking Pleasures for butternut squash you should try.
Butternut Squash with Walnut Crumb Topping - 8 servings
1 cup unseasoned dry bread crumbs (always a use for leftover breads)
1/2 cup finely chopped walnuts
1 tsp. dried sage
1 tsp. salt, divided
1/4 tsp. black pepper, divided
1/4 cup butter, melted
1-1/4 lb. butternut squash, peeled (carrot/veg. peeler works good), halved lengthwise, sliced (1/8") -
about 3 cups
1 large Granny Smith apple, peeled, halved lengthwise, thinly sliced
1 med. onion, halved, thinly sliced
2 tbl. canola oil
Heat oven to 425 degrees. Grease a 9" deep dish pie pan or 2 qt. glass or ceramic baking dish.
In med. bowl, stir together bread crumbs, walnuts, sage, 1/2 tsp. salt, 1/8 tsp. pepper & nutmeg.
Add melted butter; stir with fork to blend well. Sprinkle half of crumb mixture over bottom of pan.
In large bowl, toss squash, apple, onion & remaining 1/2 tsp. salt & 1/8 tsp. pepper with oil to coat;
spread over crumbs in pan. Top with remaining crumb mixture. Cover pan tightly with foil; bake 40 min.
or until squash is just tender. Remove foil; reduce oven temperature to 350 degrees. Bake an additional
15-20 min. or until crumbs are well-browned and squash is fork-tender.
Per Serving: 220 calories, 15 g total fat (4 g saturated fat), 3.5 g protein, 20.5 g carbohydrate,
15 mg cholesterol, 450 mg sodium, 2 g fiber