1001 ways to cook butternut squash (okay I exaggerate…quite a few)

garden 101
Yeah, I grew a few too many butternut squash this year….but what a lovely vegetable to work with, so many options from sweet to savory.
PASTA SAUCE, QUICHE, CAKE, LASAGNA, VEGAN BIRYANI….all so delicious!!
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  • BUTTERNUT SQUASH PASTA SAUCE
    • –can be made vegan

      split and roast a good size squash…

      simmer ONIONS & GARLIC in 1/4 cup OLIVE OIL & 2tbs BUTTER
      when golden, add add 1cup QUINOA simmer for 5 minutes
      add ROASTED SQUASH, 1 cup of WATER & VEG BROTH CUBE
      add a little ALMOND MEAL, 1/2 cup PARMESAN CHEESE, FRESH BASIL, CURRANTS, a dash of NUTMEG SALT & PEPPER and ORANGE JUICE &/OR CREAM till smooth top with GOAT CHEESE OR MOZZARELLA CHEESE
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      BUTTERNUT SQUASH QUICHE–makes TWO deep dish pie shells
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      • –this quiche has the same taste sensation as the lasagna further below, with lots of extra protein…
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      2c roasted butternut squash, then cut up small
      2c chopped greens (spinach, chard, beet greens)
      4 2inch sprigs of sage–finely minced
      1/2 cup caramelized (fried crispy-brown edges) onions-thin sliced, fried in butter 2tbsp
      1/2 teaspoon of nutmeg
      1 cup of milk
      1/2c flour
      1/2 cup Parmesan
      fresh mozzarella (the soft ball/log kind–sliced into thin rounds)
      8 eggs
      salt & pepper
      ready made deep dish pie shells

      blend all ingredients (except fresh mozarella) in big bowl, divide between two pie shells, top with mozzarella rounds, salt & pepper the top
      cook for 45min at 350 or so…check for center firmness.
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      ORANGE POPPYSEED & BUTTERNUT CAKE
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      –this cake was so yummy, fruity, nutty & moist that it got snapped up, it didn’t even have icing!

      Here is a picture of the apx. size squash to use–cube, steam & mash 3 cups of raw-diced squash
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      DRY bowl:
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      2c whole wheat flour
      1/2c oats/flax
      1c +2-3tbsp brown sugar
      2tsp cinnamon
      1tsp nutmeg
      1c combination of: almond slivers/hazel nuts/chia seeds/pumpkin seeds
      3+tbsp poppyseeds
      1/2 cup minimal process cranberries
      rind of 2 large navel oranges done on cheese grater for long strips
      2tsp baking soda

      WET bowl:

      4 large eggs
      2tbs vanilla
      1c grapeseed oil
      3c raw-cubed butternut squash, steamed & mashed
      juice & chopped pulp from 2 large navel oranges (pith excluded–as in photo)

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      blend without over-mixing and bake for 45-50 minutes at 350degrees in a greased rectangle cake pan…or until firm in center and stick comes out clean.
      Great alone, as a breakfast cake with coffee or tea…or iced with orange-cream cheese icing

    • BUTTERNUT SQUASH LASAGNA
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      A to Z the “Abundance of Zucchini”–a sweet & spicy take on the old zuke

      >garden food 015garden food 023
      August is coming to an end and zucchini is abundant, hence the need arises to invent some new recipes to use up these lovely long green things…

      Using lots of fresh-from-the-garden goodies I made the most delicious LASAGNA I have ever had– twice!

      But, First I went sweet, and found most zucchini breads/cakes/loaf recipes used only a little over 1 cup of zucchini—that’s not enough! I wanted to use MORE! and I had alot of other stuff to use up in the fridge too, like sour cream, lemons and blackish bananas. So, I got busy and TA DA! introducing…..a moist, delicious, sweet, & actually quite HEALTHY cake….full of fruit & veggies, whole grains and some protein

        COCONUT BANANA LEMON ZUCCHINI CAKE
        COCONUT LEMON BANANA ZUCCHINI CAKE
        COCONUT BANANA ZUCCHINI LEMON CAKE

      (i cant decide…maybe something like “summer-harvest” cake)

        first bowl:

      2 cup whole wheat flour
      1 cup of ground flax (i used golden, but I’m sure it doesn’t matter)
      2 teaspoons baking soda
      2/3c cranberries (if you get minimally-processed ones…extra excellent!)
      2/3c shredded coconut (or more, http://www.coconutresearchcenter.org/)
      2/3c sugar (more or less to your liking)
      3 tbsp poppy seeds (or more, http://healthyeating.sfgate.com/benefits-poppy-seeds-5632.html)
      1/2tsp salt
      note to self: next time add 1/2 cup slivered almonds, adds protein & couldn’t hurt!

      second bowl:

      4 large eggs (protein baby!)
      1/2c sour cream (next time I will use yogurt–less fat, more protein)
      2c shredded zucchini (one good medium sized)
      2 mashed ripe bananas (medium size)
      2 tsp vanilla
      1/4c grapeseed oil
      zest of one lemon (or orange, or both)
      juice of one lemon (or one orange, about 4 tbsp)

      mix contents of both bowls together & bake till golden & firm in center
      350 degrees for about 35 minutes or more…depends on your cake pan–could make muffins or loaf, but definitely watch your time…

        LEMON CREAM CHEESE FROSTING:

      1/3c cream cheese, 1/4c butter, 1/2 c icing sugar, tbsp of lemon juice (in this case I used “realemon”) rind of 1/2 orange or a few chopped cranberries–makes it extra pretty & tasty