Iron Chef has nothing on this competition. The Food Network challenge involves one secret ingredient whereas Joust participants must prep a dish using three ingredients, as chosen by the previous month’s winner.
Last month’s win was secured by Sticky, Creamy, Chewy with her Gorgonzola, fennel and pear tart. For this month’s challenge, “Sticky” chose acorn squash, orange and sage as THE feature ingredients.
From the get-go, I knew this month’s challenge would be tough…how does one combine orange and sage in either a savory or sweet dish? I got a headache, frustration and ultimately almost opted to not submit an entry…this combo is quite difficult.
I finally settle on prepping some acorn squash as a dessert. Many fall Sunday dinners include yams and sweet potatoes as a sweet side dish or as a dessert. I decided this was going to be direction to make my entry to.
What we have here is slices of acorn squash, poached then seasoned and baked in a fluffy dollop of meringue to offer up a different dessert that’s easy to prepare and a sexy dessert for presentation.
1 acorn squash, quartered and seeded
1 1/2 cups of water
1 1/2 cups of orange juice
1/2 cup sugar
3 egg whites
cream of tartar
Aprrox. 100gr. icing sugar
4 Tbsp. brown sugar
2 tsp. fresh sage, finely chopped
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. ground anise seeds
some melted butter
Pre-heated 400F oven
- Place a pot on your stove-top large enough to hold all the squash quarters. Fill with orange juice, water and sugar and bring to a boil. Poach your squash for about 10-15 minutes, until almost fork tender (squash will finish cooking in the oven). Remove the squash from the liquid and place in cold water to stop the cooking process. Pat dry and reserve.
- In a small bowl, mix your brown sugar, cinnamon, nutmeg, sage and ground anise and reserve. Now brush your squash quarters with melted butter and sprinkle the sugar & spice mixture all over the flesh of the squash. Place on a baking sheet and reserve.
- Using a clean bowl, add your egg whites and some cream of tarter and beat your egg whites with a hand mixer for a couple of minutes or until it starts to stiffen. Add your icing sugar and continue beating until stiff peaks are formed.
- Place dollops of meringue on top of each squash quarter and bake on the middle rack of your oven for 5-10 minutes or until meringue is golden brown.
- Serve immediately.
© 2008 – 2009,
. All rights reserved.