Thursday, September 29, 2011

Winter Squash Coffee Cake with Dulce de Leche

  This week at the grocery store, I was walking around the produce section to see what new things I could use in baking. Since it so happens to be Fall (even though we wish it wasn't here yet) there was a huge selection of squash and pumpkins.  So I took one of each of the sweet ones: acorn squash, golden acorn squash, dumpling squash, pie pumpkin and yellow acorn squash.
  First I cut them all in half, degutted them and saved the seeds. I then baked the squash at 350 F for 40 minutes until I could poke a fork through the outer skin.  I pureed all of them together since they each have a unique sweetness and texture, which I thought would go well together. So I ended up with a gallon Ziploc bag full of squash goodness!  I also baked the seeds and ended up with a quart Ziploc bag.
  I made Winter Squash Coffee Cake today with the puree and decided it needed a little something sweet and creamy...Dulce de Leche.  My cousin Mary-Catherine just started her company Catarina not too long ago. She makes THE best Dulce de Leche...Ever.  If you have never tried or heard of Dulce de Leche now is the time, because you are truly missing out! Just click on the link above to learn more.
Anyway, I gave some of the cake to the owners at Wagin Tails and the rest is going with Brandon to work tomorrow....if there is any left:).

See how creamy and delicious the Dulce de Lech looks?!