This is a variation of a coconut custard filled squash I did.

It’s basically the same but instead of coconut milk I used evaporated milk and also changed the sugar to dark brown sugar in the custard and the nuts because I’ve discovered that dark brown sugar is much tastier.

Ingredients for around 8 or more servings

4 squash (acorn or something similar) cut in half and remove seeds

a few squirts olive oil

fresh ground sea salt

fresh ground black pepper

1-12oz size can of evaporated milk (for custard)

3 eggs beaten (for custard)

1 Tablespoon corn starch (for custard)

1 teaspoon ground ginger (for custard)

1 teaspoon ground cinnamon (for custard)

1/2 teaspoon ground nutmeg (for custard)

3/4 cup dark brown sugar (for custard) or a little more if you want sweeter

pinch sea salt (for custard)

2 cups walnuts (walnut topping)

4 Tablespoons unsalted butter – melted (walnut topping)

2 teaspoons Walkins Maple Bourbon Rub) (walnut topping)

2 Tablespoons dark brown sugar (walnut topping)

non stick spray

Directions

Preheat oven to 350F.

On sheet pans spray with olive oil and grind fresh sea salt and fresh black pepper.

Put the cut cleaned squashes cut side down on the sheet pan(s).

These stay in the oven for 30 minutes. While the squash are cooking make the custard filling. In a large bowl combine the evaporated milk, eggs, corn starch, ginger, cinnamon, nutmeg, salt, and brown sugar.

The squash should be coming out of the oven soon. They need to cool enough so you can pull off any stems that stick out. Flip them over so you can fill them with custard. I found it easiest to sit the pans on the middle rack and then pour in the custard filling. Depending on the size of your squash they will take 45-60 minutes to cook the custard all the way.

Walnuts – Combine walnuts, butter, Walkins Maple Bourbon Rub, dark brown sugar and mix well. Spread this out on a non stick sprayed sheet pan. This goes on the top rack in your oven along with the custard filled squash for only 10 or up to 15 minutes..

Remember some of the custard filled squash will be ready before some of the others. You can tell by moving the rack and can see if the custard is set or still jiggles. Add walnuts to the top and enjoy either warm or chilled.

ENJOY!!!

These tasty cheesy rice balls are based on several arancini recipes but are made different. I read about people making the risotto like rice instead of frying the special rice and slowly adding the hot broth with lots of stirring so I gave this a try. I also put in a lot of extra cheese in them so they came out different than arancini so I didn’t want to call them that. This recipe made about 40 rice balls for me. It comes out better if you make the rice mixture the day before.

Ingredients for maybe 20 servings (I’m thinking most people will eat two or more)

2 cups arborio rice

4 cups vegetable broth

1 cup dry white wine

2 Tablespoons unsalted butter

1 onion – fine chopped

3 cups parmesan cheese – grated

4 oz taleggio cheese – grated

5 eggs (one gets added to rice mixture the rest are for coating rice balls ) beaten

optional – about 1/2 cup mozzarella pearls or small cut chunks of mozzarella cheese to stuff cheesy balls or you can use peas or something meaty.

1/2 cup corn starch

3 cups panko

1 Tablespoon Aleppo pepper

oil to fry (enough to cover rice balls I used canola)

Directions

Heat up broth and add wine, onion, and butter. Boil about 4-5 minutes. Add rice and stir every now and then till mostly absorbed. Take off heat. When mixture is warm or cool (just not hot) mix in one beaten egg, the shredded parmesan and telaggio cheeses. chill well or overnight.

Put on a pot of oil and cook at around 350 degrees F you need enough oil to cover rice balls.

Set of a pan with the cornstarch, panko, and Aleppo pepper mixed.

Set up a bowl with the beaten eggs.

Roll a ball of rice and stuff it with a mozzarella pearl. Then roll rice ball in egg and then into panko/cornstarch mixture.

Fry in oil until browned

let fried rice balls rest on paper towel lined pan.

Enjoy either plain or with tomato sauce or a pesto aioli.

ENJOY!!!!!!