Wonderful Winter Squash

Winter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.

This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.

Ingredients
1/2 cup cooked winter squash
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh
1/4 cup flax seeds, ground (I use a coffee grinder)
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1.5 Tablespoons coconut oil
1.5 teaspoons grated fresh ginger
1 teaspoon vanilla extract

Directions

1. Put everything in the bowl of a food processor and whirl away. 
2. It it's too thick, add a little water. 
3. Taste and adjust seasonings.
4. Serve at your next fall gathering and impress everyone there OR
5. Serve to some munchkins and let them guess what's included in the ingredient list.

Ginger Mashed Winter Squash

Yum.

It's all that needs to be said about this one.

Ingredients
Winter squash (butternut, sweet dumpling, delicata, etc.--use all the same or a combination of several)
Freshly grated ginger (start with a teaspoon)
A lot of cinnamon (no idea how much I put in!)
Butter Flavored Grapeseed Oil* or Butter (start with a Tablespoon)
A drizzle of honey
Sea salt to taste

*Email here to order.
Directions

1. Preheat oven to 400 degrees.
2. Slice squash in half lengthways and scoop out seeds.
3. Place face down on a cookie sheet with a lip. Add enough water to cover the bottom of the tray.
4. Roast until a fork inserts easily.
5. Let cool slightly and scoop out flesh.
6. Add remaining ingredients and mash together. Adjust seasoning to taste.
7. Enjoy!

Butternut Soup

I found 2 small/medium size butternut squash on my counter this week and wanted to try something new, so here's what came of the experiment. It is yummy and soothing. We served it over leftover wild rice and steamed greens.

Ingredients
1-2 butternut (or other winter) squash, peeled & chopped (about 3 cups or so)
1 onion, chopped
4 cups of chicken stock
1 1/2 cups milk
1 teaspoon or so tumeric
2 teaspoons or so curry powder
sea salt to taste
chopped fresh cilantro (optional)

Directions

1. Place peeled, chopped squash and onion in stock pot, sprinkle a little salt, and cover with stock. Bring to a boil, cover tightly, reduce heat, and cook (about 30 minutes) until squash is tender.
2. If time allows, let cool. If not, no worries. Use an immersion blender (very handy tool for this recipe!) or pour squash into blender and puree. It might require multiple batches in a blender.
3. Return to stock pot and add milk, curry, tumeric, and salt to taste.
4. Garnish with cilantro.
5. Enjoy!

Pumpkin Bread

This is a lovely fall recipe my mother-in-law shared from years ago. I modified it to fit the ingredients I typically use for baking, and it turned out delicious. It makes quite a lot (two 9x5 loaves), so I made some muffins and mini-loaves to share with friends  (be sure to reduce cooking time significantly) in addition to two small loaves for the freezer.

Ingredients
2.5 cups sugar
1 cup Butter Grapeseed Oil (click here to order) or other oil
(I might try coconut oil next time)
4 eggs, beaten
2.5-3 cups cooked winter squash or pumpkin*
2 cups pastry wheat flour
1.5 cups unbleached all purpose flour
2 t soda
2 t salt
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t cloves
2 cups chocolate chips
1 cup walnut pieces

Directions

1. Preheat oven to 350.
2. With a mixer cream sugar and oil together.
3. Add eggs and pumpkin--mix well.
4. Sift together dry ingredients and add to mix slowly.*
5. Stir in chocolate chips and nuts by hand.
6. Pour into two well greased and floured 9x5 inch loaf pans.
7. Bake 1.5 hours or until a toothpick inserted in the center of the loaf comes out clean.
8. Let stand 10 minutes.
9. Remove from pan to cool.
10. Enjoy!

* I had pumpkin in the freezer, so it was plenty moist. If you find the batter is a bit dry, add water a little at the time to make it pourable. The original recipe calls for canned pumpkin and 2/3 cup of water, but I found I didn't need the water.