1 ea egg white
½ tsp salt
½ cup sugar
1 Tbsp cinnamon
½ tsp cayenne
1 tsp rosemary, finely chopped
1 lb pecans
Preheat oven to 300⁰ F.
Prepare a baking sheet with a Silpat or parchment paper.
Whisk the egg white in a medium size mixing bowl.
Add salt, sugar, cinnamon, cayenne and rosemary to bowl. Whisk to combine.
Add pecans to bowl and stir all ingredients to thoroughly coat.
Add pecans in a single layer to baking sheet and bake for 20 minutes.
Butternut Squash & Chèvre Dip
1 medium butternut squash, peeled, large dice
1 Tbsp butter
1 ½ tsp cinnamon (or 2 cinnamon sticks)
1 ½ tsp nutmeg
1 ½ tsp cloves
2 Tbs sugar
¼ cup Ginger Syrup
¼ cup water
8 oz chèvre
1 bag sea salt crackers
As Needed salt
To Taste dried cranberries
To Taste spiced pecans*
* You can also use CANDIED GINGER PECANS from VERDANT KITCHEN
- Heat a cast iron pan (or large skillet) over medium high heat.
Reduce heat to medium and add butter. Allow to melt.
Add cinnamon, nutmeg, cloves and sugar to melted butter and allow to toast about 30 seconds.
Add butternut squash and stir, allow to caramelize about 2 minutes.
Add ginger syrup and water and cover pan. Allow to simmer about 10 – 15 minutes until butternut squash is tender and easily pierced by a fork.
Remove from heat (and remove cinnamon sticks if using them) and add contents to bowl of food processor. Pulse until mixture is smooth.
While still warm, add chèvre to food processor and blend until smooth. Scrape sides with a spatula or bowl scraper and blend again to incorporate. Taste & adjust seasoning to preference.
Scoop mixture into a container with a lid or, for a more dramatic presentation, scoop into a piping bag with a star tip or zip-top baggie with a corner cut out.
Cool in refrigerator for at least 2 hours. Mixture will last in the refrigerator up to 1 week.
To plate, pipe (if desired) into a serving bowl and top with dried cranberries and chopped spiced pecans. Serve with sea salt crackers.