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Squash, Apples and a Bit o’ Beans

I got home from work the other night cold, tired and positively ravenous.

I was dying to crash on the couch with a bowl of popcorn and an old movie, but then I saw my acorn squash, which reminded me of Joanne of Eats Well With Others, and suddenly I simply had to make her recipe for Roasted Corn Pudding in Acorn Squash Cups which she had adapted from her good friend Heidi who had found it in The Vegetarian Compass. Phew!

Where this wave of inspiration and energy catapulted from I have no idea, but suddenly I was a whirling dervish of industry and creativity, churning out not only the Roasted Corn Pudding, but also Brussels Sprouts with Dijon Butter and Plymouth Style Baked Beans.

No doubt my efforts were made easier by the sublimely ridiculous old Disney movie “North Avenue Irregulars” that entertained me whilst I chopped and stirred and waited for things to roast.

The Brussels Sprouts with Dijon Butter were finished first, and I downed them happily, delighting in the strong garlicky mustardy butter sauce that pairs so beautifully with cabbage and Brussels Sprouts.

The Roasted Corn Pudding in Acorn Squash Cups came out next and oooeee, where they ever good!! I love the sweet, clean taste of the squash next to the creamy pudding studded with corn and scallions, the whole lot dripping with sharp cheddar cheese.

Then it was time for the beans. I’m not sure what makes them Plymouth Style, but I was intrigued by the recipe calling for grated apple. First I rinsed, quick-soaked and cooked the beans. While they simmered I chopped an onion and grated an apple, added lovely, thick molasses to the spices, tomato sauce and juice.

I fried up the onion, then the grated apple, and added both to the sauce mixture, stirring in the cooked beans. Baked for 45 minutes the beans soaked in all the fabulous flavors of the sauce, emerging soft, sweet and savory, just the way baked beans ought to.

Happy New Year’s Eve, dear ones! 🙂

Plymouth Style Baked Beans
(adapted from the back of a bean bag that I accidentally threw away :-))

5 cups cooked Great White Northern beans
1 Tbsp vegetable oil
1 onion, diced
1 or 2 apples, cored, peeled and grated
2 tsp dry mustard
3 Tbsp molasses
1 can tomato sauce
1/4 tsp salt
1/2 cup red fruit juice (I used Hibiscus Cooler)

Fry onion in oil for 5 minutes, add grated apple and cover tightly. Cook on low heat for 5 minutes. Add to remaining ingredients, cover tightly and bake at 375 degrees for 45-60 minutes.

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Simple Noodle Soup » ramblingtart - […] as a little bonus, several of you requested the Dijon Butter recipe I used for the Brussels Sprouts the other day. Here it is […]

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