I will take the blame if this one is a repeat posting (Don't think it is) but honestly, it is "post twice good."
Growing Bonsai in Mississippi is a lonely man's hobby, since the closest club in in Baton Rouge and maybe Gulfport or New Orleans. For those who do not know, the largest commercial supplier of bonsai trees in the USA is Brussel's Bonsai, in Olive Branch, MS. You can see their website at www.brusslesbonsai.com. They are great folks and happy to let you wander their greenhouses if you are in their part of the state. While you are there, you can look at many beautiful, very expensive little trees in pots.
One last comment and then we will go to cooking, which is what Kingfish said I could do here (sorry KF for talking about bonsai so long).
Bonsai is a hobby for rich men, which I am not. It is also a hobby you will never see the results of your work as you envisioned when you started, since the best trees are several hundred years old. (There are bonsai trees in Asia that are close to 1000 years old. The National Bonsai and Penjing Museum in Washington DC has world class trees you would enjoy seeing, including a 400 year old tree from Japan that survived the Atomic Bomb explosion at Hiroshima. It was against a wall and the bomb blast was blocked by the wall, which was strong enough to protect the tree. It was given as a gift from Japan to the USA for the bicentennial celebration. They only found out about the tree's history later. The story is on the internet if you are interested.
Thanks for sticking with me. Here is this week's recipe
Roasted Butternut Squash
Ingredients:
1
butternut squash
1/2
Tablespoon vegetable oil
1/2
Tablespoon unsalted butter
2
Tablespoons maple syrup
1
teaspoon pumpkin pie spice
Salt
Black
pepper
Directions:
Assemble
the ingredients
Peel the squash. You will need a sharp knife and patience. The skin is tough.
Using a sharp knife, cut the squash in half to expose the seed cavity, which is in the bottom (rounded) half of the squash. The top (narrower) half of the squash is solid.
Scrape out and discard the seeds and pulp.
Cut the squash into 1/2 inch (maybe 3/4) diced pieces.
Place into a bowl while the oven preheats to 400 degrees F.
The squash will be coated with an oil and melted butter mixture, maple syrup and spices before roasting.
When the squash pieces have been placed into the bowl, add the syrup, and the melted butter/oil mixture.
Add the pumpkin spice, 1/2 teaspoon salt, a dash of black pepper and mix the contents.
Spread onto a single layer on an oiled baking pan.
Roast at 400 degrees F for 20 – 30 minutes until the pieces are fork tender. Roasting will be more consistent if the pieces are turned at 10 minutes. Sometimes I turn them and sometimes I don't
The maple syrup and spice coating adds a nice sweetness to the roasted squash.
The roasted squash makes a nice presentation when placed into the serving bowl.
Plated with steamed asparagus and roasted chicken breast with chicken gravy.
Makes a nice plate.
Thanks for looking at my post.
God Bless You.
4 comments:
I will for sure be trying this one! Thanks Bear!
The pumpkin pie spice makes this dish. Yum!
I have a bay laurel tree in a pot that I've been clipping on for years because I like using fresh bay leaves when I have them. I think you could call it a bonsai tree, too.
Thank you as always, Chef Bear.
Since your photo includes asparagus, I had it this afternoon at a local dive, along with shrimp and a small filet. Those who serve asparagus the size of a cigar or a vegetable that's turned yellow with age, should be drawn and quartered on the public square.
The roasted squash would make a good soup with an immersion blender, add some half and half or heavy cream and a dab of sour cream on top.
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