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14 Oct 2009 04:29
Squash harvest Double Squash Morning Glory Muffins 1 cup whole wheat flour 1 cup sugar (white or brown) 2 tsp. cinnamon 2 tsp. baking soda 2 packed cups grated raw butternut squash or carrots 1/2 cup chopped pecans or walnuts 1/2 cup raisins 1/4 cup flaked coconut, sweetened or unsweetened (optional) 1/3 cup canola or light olive oil 1/2 cup mashed squash, buttermilk or plain yogurt 2 tsp. vanilla extract 1 pear or apple, coarsely grated (don't bother peeling it) Preheat the oven to 350°F. Spray muffin cups with nonstick spray or line them with paper liners. In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the grated squash, pecans, raisins, and coconut and toss to combine well. In a medium bowl, whisk together the oil, eggs, mashed squash, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined. Don't worry about getting all the lumps out - overmixing will make the muffins tough. Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Tip them in their cups to help them cool by allowing steam to escape.Scalloped Squash and Sweet Potatoes 1 medium butternut squash 1 large sweet potato (the dark-fleshed kind) 1/2-1 cup coarsely grated Parmesan, old cheddar or Gouda freshly grated nutmeg salt and pepper 1 1/2 cups whipping or coffee cream Preheat oven to 350°F. Spray a 9"x13" baking dish (or one of similar capacity) with nonstick spray, or butter it. Peel and thinly slice crosswise (about 1/8" thick) the squash and sweet potato. A mandoline works well for this. Layer about a third of the squash and sweet potato, overlapping, in baking dish and sprinkle with a bit of salt, pepper and nutmeg; repeat these layers until the veg are all used up, reserving a bit of cheese to add on top. Pour the cream over top. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper. Cover tightly with foil and bake for 45 minutes, until the veg are tender when poked with a fork. Remove the foil and cook for another 10 minutes, until lightly browned on top (add more cheese if you want). Serves 8. 3 large eggs 1 cup all-purpose flour 1/4 tsp. salt
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