Thursday, October 9, 2008

Winter Squash Redux

* I wrote this last February. Now that squash is back in season, I'm ready to make this next week. Oh winter squash, how many ways do I love thee...


Winter squash, how many ways do I love thee? Last night it was in lasagna. Oh, so delicious.



I just threw a layer of mashed up butternut squash in the middle of my lasagna and baked as usual. Lasagna is such a wonderful winter meal that can be done so many ways.



And I'm always making up a batch of 'Pumpkin' Bread, made with basically any orange flesh squash I have on hand. I played around with the recipe and this one is my family's favorite. The only spice used is powdered ginger, which brings out the squash nicely instead of covering it up.


Sally's Winter Squash Bread

2 c squash purée
1 c granulated sugar
1 c brown sugar
4 eggs
2/3 c oil
2/3 c water
1 t salt
2 t baking soda
2 t powdered ginger
3 c white whole wheat flour (or any flour of your choice)

Mix squash and sugars together in a large bowl. Mix in eggs, one at a time. Stir in oil, water, salt, baking soda and ginger until combined well. Mix in flour just until combined. Bake at 350 in greased bread or muffin pans. Bread takes about 45 min and muffins range from 15-20 min. Bread will also brown much more on top than muffins will. Enjoy!


I don't think I will have enough squash left in my freezer to last through the summer. That's a funny thought, freezing winter vegetables to last you until they are in season again! Winter is almost over, thank goodness, but I sure will miss eating winter squash.

4 comments:

Roxanne said...

YUM! The lasagna looks amazing! I wish your post was right - that winter is almost over!

Kate said...

I'll have to try this with the ginger!

bunzi said...

yummy!

melissa said...

Oh, that lasagna looks divine. I'm going to have to try that.