THE 'ALL THINGS WINTER SQUASH' SQUASH POST

This past fall something came over me and, like a squirrel collecting acorns, I stashed winter squash everywhere. Garage, basement, upstairs bedroom, refrigerator - basically wherever I could find cool, semi-empty space. There are a few reasons I look forward to winter each year: the fires, the soups, the warm blankets and slippers, the slowing down-ness of life and movement, the holidays, and the squash.

Okay, its mostly the squash.

Over the years I've collected and created a number of disappearing squash recipes and it's been a while since I've assembled them all in one place. So, here it is. If you have squash on hand or have been eyeing it at the market or store grab it. This is your one-stop, you have it so flaunt it, here's what to do with squash post.

[BREAKFAST / BAKED]

[BABY'S] PUMPKIN PORRIDGE
BRAN MUFFINS [sub fruit puree for squash puree]
PUMPKIN APPLE BREAD
PUMPKIN RICE BRAN MUFFINS
PANCAKES OR "SNEAKY CAKES" [sub fruit puree for squash puree]
SPICED PUMPKIN WAFFLES WITH MAPLE-GINGER SYRUP

[APPETIZERS / SNACKS / SIDES]

BAKED BUTTERNUT SQUASH CHIPS
BUTTERNUT SQUASH HASHBROWNS

"CHEESY" PUMPKIN DIP

ROASTED PUMPKIN SEEDS
SPAGHETTI SQUASH BABY CAKES WITH CRISPY SAGE

[MAIN DISHES / SOUPS / SALAD]

BUTTERNUT SQUASH LASAGNA
BUTTERNUT SQUASH MAC N' CHEESE
BUTTERNUT SQUASH PASTA SAUCE
CHIPOTLE BLACK BEAN STUFFED DELICATA
PUMPKIN RISOTTO
QUESADILLAS WITH "CHEESY" BUTTERCUP SQUASH FILLING
ROASTED DELICATA SQUASH
ROASTED VEGGIE-STUFFED HUBBARD SQUASH [great holiday dish!]
SIMPLE BREAKFAST [sub delicata squash or peeled and cubed winter squash for sweet potato]
SIMPLE PIZZA CRUST
SPAGHETTI [SQUASH] AND [NO MEAT] BALLS
SPAGHETTI SQUASH PAD THAI

BUTTERNUT SQUASH SOUP
END-OF-WINTER SOUP
WHITE CHILI WITH WINTER SQUASH BASE

SPRING SALAD [sub delicata or peeled and cubed winter squash for the sweet potato]
WINTER PUMPKIN MILLET SALAD

[DRINKS / SMOOTHIES]

CREME DE PUMPKIN SHAKE
PUMPKIN-GOJI SMOOTHIE [enjoy this warm for a nice winter twist]
SPICED PUMPKIN LATTE

[DESSERTS / SWEET TREATS]

BUTTERCUP CUSTARD
CREAMY PUMPKIN ICE CREAM
PUMPKIN-APPLE CRISP
PUMPKIN PUDDING
UP-SIDE-DOWN PUMPKIN PIE

TOP POSTS OF 2014

About this time last year as I waited for the calendar to flip from 2013 to 2014, I sent up a prayer asking for a year of quiet and rest. 2013 had been filled with struggle and my physical and spiritual health mirrored the toll those twelve months [years?] had taken on my body and soul. It's 30 minutes to midnight and I'm sitting here in such gratitude for the answer to a whispered prayer - the blessing and healing found within this past year.

May 2015 be one of joy and creativity, beauty and grace. Happy New Year friends.

[TOP TWELVE RECIPES OF 2014]

Super Immunity Jell-O

Pumpkin + Sunflower Seed Butter

Quesadillas with "Cheesy" Buttercup Squash Filling

Simple Pizza Crust

Red Velvet Pancakes

Spiced Apple Porridge

Zucchini Pasta

Two Summer Salads + One Herb Dressing

Asparagus-Leek Soup

End-Of-Winter Soup

Homemade Honey Bum Cream + All-Purpose Salve

Herbal Tea for Cold / Flu

[TOP TWELVE  BOOKS OF 2014]

Bread & Wine by Shauna Niequist

Falling Upward by Richard Rohr

Immortal Diamond by Richard Rohr

Energy Medicine by Donna Eden

Emotional Intimacy by Robert Augustus Masters

Eastern Body, Western Mind by Anodea Judith

The Wisdom of the Enneagram by Don Richard Riso and Russ Hudson

Living Your Yoga by Judith Lasater

What Do You Do With An Idea by Kobi Yamada

Against All Grain by Danielle Walker

Eat, Taste, Heal by Thomas Yarema, Daniel Rhoda, and Johnny Brannigan

Superfood Kitchen by Julie Morris

QUESADILLAS WITH "CHEESY" BUTTERCUP SQUASH FILLING

Because my girls and I don't eat much dairy, quesadillas have been a bit of a challenge for us. However, the simplicity of the meal has had me forever enchanted.

Buttercup squash seem to hold a wonderful solution. These little guys have a thick flesh when cooked, reminiscent of a sweet potato, which is enough to hold together two finicky tortillas. The nutritional yeast and spices give it a "cheesy" flavor although [here's my disclaimer], cheese is cheese no matter how you cut it and, if we call it what it is, there isn't a substitute for the real stuff.

However, there is a different kind of really, really good and this is it.

So, put your preconceptions of what a quesadilla should be [or has been] on the shelf and give this a whirl. You might be surprised by your lack of disappointment.


[THE RECIPE]
Makes 2 - 4 Quesadillas

For the tortillas:

4 sprouted corn tortillas
extra virgin, raw coconut oil
sea salt

Gently rub, using hands, a thin coat of coconut oil over one side of each tortilla. Sprinkle a pinch of salt on each. Set aside.

For the "cheesy" spread:

1 large buttercup squash [or other thick-fleshed squash or sweet potato], roasted*
1/2 medium - large onion [or one small], finely chopped
1 - 2 tsp. raw, unrefined extra virgin coconut oil
1/2 red, orange, or yellow sweet pepper, finely chopped
1 - 2 medium size carrots, shredded
1 large clove of garlic, minced
1/2 tsp. powders of each: turmeric, coriander, and oregano
1 1/2 tsp. cumin powder [freshly ground if possible]
1 T. nutritional yeast
sea salt and freshly ground pepper, to taste
1 - 2 cups shredded greens [kale, spinach, pok choi, arugula, mustard greens, etc.]

Roast squash using instructions below [*].

In a medium cast iron or stainless steel pan, saute onion in a teaspoon or two coconut oil until onions are soft and just beginning to brown. Add pepper, shredded carrots, and garlic and saute for another minute or two until peppers are just beginning to soften.

Scoop roasted squash out of the shell and place in a blender with spices, yeast, and salt. Using a tamper, blend until very smooth. Add water by the tablespoon if mixture is too difficult to blend. The spread should have a thick, paste-like consistency.

Once sauce is blended [taste and make any necessary adjustments], spread onto the non-oiled side of half of the prepared tortillas. Top with the sauteed vegetables and shredded greens, add any additional fillings of choice [see suggestions below], and top with the remaining prepared tortillas. The oiled sides should be facing out. Place on a hot skillet or panini maker and cook until filling is warm [about two minutes]. Remove and gently cut into triangle pieces. Serve immediately with sides of choice [see suggestions below].

Optional Fillings:

additional sauteed vegetables
soaked and cooked beans of choice [black, adzuki, white, etc.]
shredded goat cheese
shredded chicken, beef, or lamb

Optional Sides:

salsa

fresh cilantro

avocado or guacamole
Greek Yogurt or non-dairy plain cultured yogurt of choice
coconut milk kefir

*To roast the squash, cut squash in half and scoop out stringy flesh and seeds. Place haves face-down [shell up] on a cookie sheet and cook at 450 degrees for 20 - 30 minutes or until soft. Use a knife or fork and gently prick to check. Remove from oven and let cool for 15 - 20 minutes or until you are able to handle the hot squash.