I mean it sounds odd. I’ll give it to you. Not necessarily the most enticing entry into the sweet treats category of the Great Root Radical Baking Website. But give it a chance. The Butternut Relish recipe actually comes from a recipe for pie, and is meant to go on top of the pie. But we had it on these tasty Sagey Scones, and it was strange but delightful.
Definitely a good trick to have up your sleeves if you’re running out of ways to use butternut squash!
[Halfway through making the relish, we felt it wasn’t exactly what we had in mind, and googled “Butternut Squash Marmalade” and found that it is indeed a thing, and I kind of want to make it as well. If I do, I’ll keep the Root Radical CSA Members Facebook page in the loop!]
- 3/4 cup butternut squash peeled and finely diced
- 1 1/2 tbsp lemon peel finely diced
- 1 1/2 tbsp lemon juice
- 3 tbsp sugar
- 1/4-1/2 tsp salt
- 2 tbsp candied ginger finely diced
combine squash, lemon peel, lemon juice, sugar, and salt in a small bowl and stir well.
let sit for 30 minutes.
dump into a small pot and cook on low heat, stirring frequently, until liquid is reduced by half and everything is tender.
remove from heat and cool, then add candied ginger!
- 2 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter chilled and diced
- 1 bunch sage leaves diced
- 3/4 c buttermilk but do you live in france? do you run a pancake establishment? is there a powerwashed, close-up-ready jersey cow in your vicinity? no? then just add a dash of lemon juice to literally any kind of milk you have on hand and you are good to go.
- 1 tbsp melted unsalted butter for brushing the top
preheat oven to 450
sift together the salt, flour, baking powder and baking soda
toss in the butter and use knives or a potato masher or your fingers to crumble the butter through the flour mixture to create a nice grainy texture
stir in sage (at this point, you could also add grated cheddar if you so desired)
add little bleps of buttermilk while mixing until it all just holds together and is on the edge of being sticky
pull out onto a floured surface, and with your floured hands form into a 7"x7" square, about 1/2" thick. once I've done that, I like to fold it over itself and smoosh down again so that once it's baked, it has a perfect little breaking point for putting jam/relish in, but follow your hearts.
cut into squares or triangles or rhombi, brush the tops with melted butter, and toss in the oven on a tray for 10-12 mins tops.