“Squashed” Bread Pudding

So I had a lot of butternut squash leftover and wasn’t sure what to do with it. Until, that is, I found a dessert recipe for butternut squash.

Hmm. I’m always up for trying new desserts, especially ones featuring squash.

Much to my surprise, the end result was pretty good. You’d never know squash was in this recipe. And it tastes almost exactly like warm bread pudding.

Top it with a dollop of ice cream and you’ve got a winning combination.

Winter isn’t my favorite season, but winter squashes are quickly becoming my favorites! Try this recipe next time you’re feeling adventurous.

Ingredients

2 T + 2 t squash puree

1 T stevia

2 t vegan butter

2 t lemon juice

1/5 of an egg, mixed (or try a flax egg)

1.5 T spelt flour

dash of baking powder, ginger, salt, cinnamon, and allspice

Surprise! I shaped a hole in the center of my pudding and filled with a little chocolate cake batter. Yum.

Directions

-Preheat oven to 325 degrees. Lightly grease a small ramekin and set aside.

-Mix puree, stevia, and butter. Blend in juice and egg.

-Then slowly add in the remaining dry ingredients. Once well mixed, transfer to ramekin and bake for 12-14 minutes.

If you like a gooey bread pudding, take the dish out a little early.

And don’t skimp on the ice cream. You deserve it!

Butternut Squash Fries

Butternut squash is a “winter squash,” i.e. one that’s harvested most in early fall to winter.

So as cold weather approaches, I’m trying out new winter squash recipes like there won’t be another winter coming. Remember my butternut squash mac-n-cheese? Too tasty for words!

Now I’m trying butternut squash–French-fry style. And the recipe is so easy, it’s practically foolproof.

Makes one generous serving of fries.

Ingredients

-about 1 1/2 cups butternut squash

-cooking oil or spray

-seasonings of choice (I used a little onion salt)

Directions

-Preheat oven to 425 degrees. Lightly grease a cookie sheet and set aside.

-Slice squash into fry-like strips. Toss in 1 t or less oil, or lightly coat with cooking spray. Lay on sheet and sprinkle lightly with seasonings.

-Bake for about 15 minutes. Remove sheet and flip fries, so the sides bake evenly. Bake another 20 minutes or so. Once the fries start to brown, remove from oven. If you like a crispier fry, broil for 3-4 additional minutes.

Serve warm with some tasty ketchup (my favorite comes from Trader Joe’s!).

Barley-Stuffed Acorn Squash

When my mother mistakenly bought an acorn squash instead of a butternut squash, I saw an opportunity.

Although I had never heard of acorn squash before, and there aren’t an overwhelming number of recipes featuring this winter squash, I did find one that sounded intriguing. Barlety-stuffed acorn squash cups. It sounded intriguing.

The final result? Pretty good. I have to admit that the squash itself tastes a little plain, but the second time I tried this recipe I coated the pre-baked squash pulp with a little sea salt and chili-flavored olive oil, and added crushed garlic to the barley.

Much better.

And a fairly easy recipe for a cold day in late fall.

Ingredients

-1/2 acorn squash, pulp scraped out of center

-sea salt

-olive oil (flavored or regular)

-1/4 cup uncooked barley

-2 T chopped veggies of your choice (carrots, tomatoes, peas, etc.)

-1 t crushed garlic

-1 t vegan butter

-parsley and pepper to taste

Directions

-Preheat oven to 400 degrees. Take the squash and coat with salt, oil, and other seasonings you like. Place the pulp side down on a cookie sheet and bake for about 20 minutes.

-Meanwhile, boil the barley ’til soft. Drain.

-In the same pot, spray a little cooking oil and start sauteeing the veggies you chose. Mix in garlic and butter. Then mix in drained barley ’til evenly mixed and most of liquids are absorbed.

-Stuff the squash with the barley mix and bake for another 5 minutes or so.

Serve warm (right out of the oven), and enjoy!

Butternut Squash Mac-n-Cheese

I have a hard time believing anyone who says they don’t like squash.

“Seriously?”

“Have you ever tried it?”

Squashes of all sorts can enhance any dish. The flavors are agreeable, and the texture can vary significantly, depending on how you prepare it.

But most importantly, squashes are packed with nutritional benefits. Take butternut squash, for example. Whole Living calls it a “power food” because it’s packed with fiber, phytonutrients to fight off cancer, and carotenoids that help prevent heart disease.

Sound even yummier? I thought so.

So try this Butternut Squash Mac-n-Cheese, adapted for one from O Mag’s recipe.

Ingredients

  • 1/2 cup dry whole-wheat elbow macaroni
  • Nonstick cooking spray
  • 1 t olive oil
  • 1 t wheat flour
  • 2 T non-dairy milk
  • 1/4 cup butternut squash
  • 3 T shredded reduced-fat Cheddar cheese
  • pinch or so of salt, paprika, and pepper

Directions

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the squash puree, Cheddar, and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

I’ve seen similar recipes with interesting mix-ins: apple-smoked turkey bacon, crisped apples, and so on. Although I loved this one with squash only, some protein or meat mix-ins would make for an even more flavorful combination.