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
      garden 081

      BUTTERNUT SQUASH QUICHE–makes TWO deep dish pie shells
      food pics 010

      • –this quiche has the same taste sensation as the lasagna further below, with lots of extra protein…
    • food pics 029
      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.
      food pics 031

      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)

      058

      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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      Continue reading
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      THEE BEST MORNING GLORY BREAKFAST CAKE / MUFFINS (if I do say so myself)

      Morning Glory Breakfast Cake/Muffins
      Julyfood 103

      I love a good morning glory muffin, and while on the hunt for the perfect recipe I found that every one seemed to have something missing…I wanted it all, and I wanted to make them as healthy as possible…packed with protein and fibre…although I still use sugar, I have made them with honey or agave as well…it works.

      2c whole wheat flour
      1/2c combined oats & flax (both or either–I sometimes use a porridge mix)
      1 c sugar
      2tsp cinnamon
      1tsp nutmeg
      ½ tsp ginger
      2 tsp soda
      2 shredded Large carrots
      1+1/2 c combined stuff, depends what I have in the house…some or all of the following:
      (almond slivers, coconut, pumpkin, sunflower seeds, cranberries, raisins, sesame seeds)

      in separate bowl combine:
      4 eggs
      1+1/3c grapeseed oil
      2 mushed large bananas

      gently fold dry & wet ingredients together, do not over-mix, bake until bamboo stick comes out clean. (45 minutes at 350 or so in a muffin tin or rectangular cake pan)