We all know what ‘killing two birds with one stone’ implies and this week for my blog entry I get to do just that. Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. The recipe challenge this month focuses on using winter squash. And guess what appeared in my CSA bag this week…you’re right: acorn squash, which is a member of the winter squash family.
Although winter squash varieties have subtle differences in taste they can be used interchangeably (except for spaghetti squash). And I love the fact that you can prepare winter squash by baking, boiling, steaming, microwaving, broiling and grilling. There are many ways for people to use winter squash, some of the different ways include:
- soups and stews
- main dishes
- salads
- vegetable side dishes
- breads and
- desserts
| 3 lbs winter squash, cooked and mashed |
1/2 tsp salt |
| 1 cup sour cream |
1/4 tsp pepper |
| 1 Tbsp butter |
1 medium onion, finely chopped |
| Stir mashed squash with remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered in 400°F oven until hot, 20-30 minutes. 6 servings. |
| Bread Made With Winter Squash |
| 2 cup flour |
1/4 cup vegetable oil |
| 1 tsp baking soda |
1/2 cup sugar |
| 1/2 tsp salt |
1/2 cup honey |
| 1 tsp cinnamon |
1 egg + 1 egg white |
| 1 tsp ginger |
1 1/4 cup pureed, cooked winter squash |
| 1/4 tsp nutmeg |
|
| Sift together first 6 ingredients. Mix together oil, sugar, and honey until light and fluffy. Beat in egg and egg white. Add squash puree and beat until smooth. Fold in dry ingredients. Turn into greased 9X5 inch loaf pan. Bake at 325°F for one hour or until toothpick inserted in middle comes out clean. |
Check out some of these great food blogger who belong to Recipe Redux.
