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

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!!

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

BUTTERNUT SQUASH QUICHE–makes TWO deep dish pie shells

–this quiche has the same taste sensation as the lasagna further below, with lots of extra protein…

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.

ORANGE POPPYSEED & BUTTERNUT CAKE

–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

DRY bowl:

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)

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

Morning Glory Breakfast Cake/Muffins

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)