Forage with the creature from Mary Shelley’s Frankenstein for your next meal – a sweet and buttery maple roasted acorn squash with tangy cranberry sauce.
Frankenstein: A Gothic Culinary Journey
In Frankenstein, Mary Shelley weaves a tale of creation and ruin – and most importantly, hunger. Hunger for knowledge, power, love, companionship, and vengeance. To honour this gothic romance masterpiece, we are following the journey of Victor Frankenstein through food – from his days as an inquisitive scientist to his ultimate poetic ruin by the will of his unbridled creation.
Each recipe leads us through Dr. Frankenstein’s and the creature’s story – the frozen Arctic, a candlelit laboratory in Bavaria, the alpine woods and its cozy cottages, and the ultimate final act of vengeance enacted upon Dr. Frankenstein’s bride by the creature. These recipes draw on the landscapes and unique circumstances of the characters, reflecting the dualities defined by Frankenstein – isolation and familial warmth, love and vengeance, innocence and hubris. We invite you to devour these recipes either one at a time, at an autumnal gathering, or at your next book club!
The Creature
Abandoned and helpless, the creature makes his way into the alpine forests. Having been rejected by Dr. Frankenstein without any understanding of who he is and the world around him, the creature wanders alone. Unable to communicate, but overwhelmed by a multiplicity of sensations, the creature finds warmth from the sun and comfort from fire.
Having to make do with what he can scavenge, the creature begins to gather acorns, berries, nuts, and anything else that he can find. Stumbling upon the remnants of a fire, the creature learns that it can cook his food. Golden acorn squash is drizzled with butter and maple syrup and then roasted until tender. A tangy cranberry sauce flavoured with orange and a cinnamon stick is the perfect topping for the sweet squash while butter browned walnuts add a satisfying crunch and toasty flavour.
Ingredients
Squash: While this recipe is made with acorn squash, you could substitute with another squash such as kabocha or pumpkin. Cut the squash in half, scoop out the seeds and pulp from the middle. If using acorn squash, cut the squash into quarters. If using a large squash or pumpkin, cut into wedges.
Cranberries: You can use fresh or frozen cranberries.
Orange: The zest and juice of an orange are both used in the cranberry sauce.
Walnuts: I like to toast the walnuts in a little butter in a skillet over medium heat. Alternatively, you can toast them in the oven at 300°F for 7 to 10 minutes until lightly browned.
How to Make Maple Roasted Acorn Squash with Cranberry Sauce
Roast the squash
Preheat the oven to 400°F. Cut the acorn squash in half. Scoop out the seeds and pulp. Cut each piece in half again. Arrange the squash wedges skin side down in a lightly greased baking dish. Depending on the size, you may need to use two baking dishes.
In a small bowl whisk together the melted butter and maple syrup. Brush the mixture over the squash. Cover the baking dish with foil and bake for 35 to 45 minutes until the squash is tender.
Make the cranberry sauce
Zest and juice the orange. Measure the orange juice, adding enough water to equal 1/2 cup. In a saucepan, combine the cranberries, sugar, orange zest, orange juice, water, cinnamon stick, and salt. Place over medium high heat, stirring to dissolve the sugar. Bring to a boil and then reduce the heat. Let simmer for 5 to 7 minutes until the cranberries have burst and the sauce has thickened slightly. Remove and discard the cinnamon stick.
Toast the walnuts
Roughly chop the walnuts. In a small skillet or shallow saucepan, melt 2 tsp butter over medium heat. Add the walnuts. Cook, stirring often, until the walnuts begin to brown, about 3 to 5 minutes. Watch carefully as the nuts can burn easily. Remove from the heat and set aside until service.
Serve the Maple Roasted Acorn Squash with Cranberry Sauce
To serve, arrange the squash on a serving platter. Spoon the cranberry sauce generously over the squash. Top with the toasted walnuts and enjoy!
