Butternut Squash Cake with Butter Rum Frosting & Skirt Steak with Radishes

Hubby got to pick last night's meal...this is what he chose.  

This cake is delicious.  Moist and flavorful, full of hazelnuts and dried cranberries.

We both thought the rum flavoring in the frosting was a bit much.  Next time would probably just add a little vanilla.  BTW, I ended up overbaking it just a bit, so if you make it, better check it 5-10 minutes before the end of cooking time according to the recipe. The recipe is from Pillsbury.  

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Ingredients:

1 1/4 cups packed brown sugar

1 cup vegetable oil

2 tsp vanilla

3 eggs

2 1/2 cups all purpose flour

1 1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

2/3 cup buttermilk

2 cups shredded peeled butternut squash

1/2 cup dried cranberries

1/2 cup toasted hazelnuts

Frosting

1/2

cup butter or margarine, softened

4

oz (half of 8-oz package) cream cheese, softened

2

tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk

4

cups powdered sugar

1/4

cup chopped toasted hazelnuts (filberts)

DIRECTIONS

• 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• 2In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
• 3Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.
  

                                                    

This dish was a bit different....skirt steak over braised radishes with a mustard sauce. 

 I don't normally think of radishes as something to cook; more of a salad veggie.  They're kind of interesting, they get a lot more mellow when cooked.  Kinda like a potato with a bit of a kick. Is it something I want to eat again...well, maybe.  It was definitely fun to try.  Here's the recipe from Epicurious.  

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• 1/2 pound radishes with leaves (about 7 or 8), leaves reserved and radishes halved if large
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 teaspoon whole-grain mustard
• 1 tablespoon chopped tarragon, divided
• 6 ounces skirt steak
• 1 teaspoon vegetable oil
• 1 garlic clove, minced

• Preheat broiler.
  Bring radishes, water, butter, and 1/8 teaspoon each of salt and pepper to a boil in a 10-inch skillet. Cover, then reduce heat and gently simmer, stirring occasionally, until radishes are tender and most of liquid has evaporated, 10 to 12 minutes. Whisk in mustard. Add radish leaves and cook, tossing, just until wilted. Remove from heat and stir in half of tarragon.
  Meanwhile, coat steak with oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Broil on a broiler pan 4 to 5 inches from heat, turning once, 5 to 6 minutes for medium-rare. Let rest on a cutting board 2 to 3 minutes, then slice across the grain.
  Serve steak over radishes and greens and sprinkle with remaining tarragon.