At Trek Travel, we do a little bit of exploring by bike and a whole of exploring by fork. Recently, however, we were reminded that you don’t have to travel far to eat well. With the right recipe and locally sourced ingredients, you can deliver an abundance of fresh flavors right to your table. We turned to Trek’s in house chef Dan Smith to share a few fall recipes, and below is an appetizer of some of our favorites. Wouldn’t it be great if all sports nutrition was this exciting?
BUTTERNUT SQUASH JAM
Ingredients:
1 large butternut squash
1 small yellow onion
1 teaspoon chopped garlic
1 cup whole milk
1.5 teaspoons salt
1.5 teaspoons ground cinnamon
3 oz. butter
1⁄4 teaspoon white pepper
1⁄2 cup light brown sugar
2 teaspoons molasses
Instructions:
Peel and remove the seeds from squash. Cut the squash into medium size cubes. Chop the onion in to small pieces.
In a heavy-bottomed sauce pan melt butter, add onion and garlic and cook over medium heat until soft and translucent.
Add sugar, molasses, pepper, salt and cinnamon. Reduce heat to low and stir to mix all ingredients. Allow to cook for one minute.
Add milk and stir, then add squash and cover. Allow to cook over low heat just below a simmer for 90 minutes.
Remove from heat and blend or mash everything together. Spread on toast or cornbread, or enjoy as a puree with chicken or fish.
PUMPKINS MIFFUNS
Ingredients:
1.5 cups all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons salt
1.5 teaspoons ground cinnamon
3/4 teaspoon ground ginger
2 cups pumpkin puree
1 cup vegetable oil
1/2 cup plain yogurt, room temperature
4 large eggs, room temperature
1.75 cups light brown sugar
Instructions:
Preheat the oven to 350°F. Spray 2 muffin tins with pan spray and line them with paper liners.
Combine the flour, white wheat flour, baking powder, baking soda, salt, cinnamon, ginger in large mixing bowl.
Put the pumpkin, oil, yogurt, eggs, and brown sugar in a medium bowl and whisk to blend.
Pour the liquid mixture into the flour mixture and stir with a rubber spatula until you have a smooth batter.
Fill the muffin cups 3/4 of the way to the top. Bake for 20-25 minutes until the muffins are firm to the touch.
Cool for 10 minutes and then turn the muffins out of the pans and cool completely on racks
CORN BREAD
Ingredients:
4 ounces unsalted butter
1/2 cup grams sugar
1/2 teaspoon fine sea salt
2 large eggs (cold)
1 cup buttermilk (cold)
1 cup all purpose flour
1 cup corn flour
1/2 teaspoon grams baking soda
Instructions:
Preheat oven to 375°F. Grease an 8-inch square baking pan.
Microwave the butter until it is melted. Use a silicone spatula to stir in the sugar and salt.
Add the eggs, one at a time, stirring until it is fully absorbed. Stir in the buttermilk.
Once the buttermilk is mostly mixed in, add the flour, corn flour, and baking soda.
Stir the mixture together until it looks creamy and smooth. Pour the batter into the prepared pan.
Use the back of a spoon to smooth it into the corners and spread it in an even layer.
Bake for 30-40 minutes, until the top is a light golden brown and the bread is cooked through.
Remove from oven and let the bread rest for at least 10 minutes before serving.
