(COLORADO SPRINGS) — Chef Janon Bourgeois joined FOX21 Morning News on Wednesday, Oct. 2 and featured autumn dishes with seasonal ingredients. See below for her recipes.
BBQ Acorn Squash Ribs
- 1 Acorn Squash
- 1 tsp Avocado Oil (or other neutral oil)
- 1 Tbsp Favorite BBQ Rub
- Preheat the oven to 400 degrees.
- Divide squash in half, trimming the top and bottom and removing the seeds. Slice in 1 inch sections.
- Toss in oil and sprinkle with BBQ seasoning.
- Bake for 35-45 minutes until tender.
Curry Pumpkin Wontons
- 1 cup of Pumpking Puree (or mashed sweet potato)
- 1 tsp Curry Seasoning
- 1/2 tsp Salt
- 32 Wonton Wrappers
- 1/2 cup Cottage Cheese
- 3 cups Frying Oil
- Combine pumpkin with curry seasoning and salt
- Place 1/2 Tbsp of pumpkin and 1/4 Tbsp of cottage cheese in the center of each wonton wrapper. Trace a wet finger along the edge of the wonton and seal making a large triangle.
- Fry in batches until golden brown.
Delicata Truffles
- 4 Eggs
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 1/2 cup Coconut Oil (melted w/extra for greasing the pan)
- 1 Tbsp Vanilla Extract
- 1 1/4 cups cocoa, sifted
- 1/2 cup Flour
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1 Delicata Squash
- Preheat the oven to 400 degrees
- Lightly grease a baking pan with coconut oil.
- In a large bowl, beat together the eggs, granulated sugar, brown sugar, coconut oil and vanilla.
- Stir in the cocoa, flour, salt and cinnamon.
- Slice the delicata long ways, removing the top and bottom and the seeds (leave on skin). Dice delicata and mix in the truffle batter.
- Pour into the greased pan and bake for 40 minutes. Allow to cool.
- Form into balls and chill.
