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

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. 

SIMPLE PIZZA CRUST

My girls, like their father, love pizza. When I say love I mean LOVE. I've tried a host of pizza crust recipes ranging from a cauliflower to bean base. From gluten-free flour blends and yeast to straight from a box. Each time they came out okay. You know, edible. An occasional visitor but not necessarily a mainstay at our table.

Then I came across a recipe from Julie Morris in her book Superfood Kitchen and wondered if maybe she had hit on something grand. It's really simple with a minimal ingredients list, something lacking in many of the other recipes. Of course I needed to adjust some ingredients based on our family's specific dietary needs. I subbed different grains for rice flour and sneaked in a bit of squash for the beans.

And then, I held my breath and gave it to my two little [tough!] judges. They plowed through five pieces each. I'd call that success.

[THE RECIPE]
Adapted from Superfood Kitchen by Julie Morris
Makes One Pizza Crust

1/2 c. sorghum, quinoa, or buckwheat flour
1/4 c. flaxseed powder
3/4 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 T. chia seeds

1 1/2 c. buttercup squash puree*

3 T. water

Mix all of the dry ingredients in a medium-size bowl. Add the squash puree and water and mix well using hands, a spoon, or a mixer [I find a mixer works best here but use whatever you have]. Let sit for 15 - 20 minutes.

Preheat oven to 375 degrees.

Gently spread dough out on a parchment-lined baking pan or pizza stone. Smooth to a 1/4-inch thick. If the dough gets sticky you can sprinkle extra flour or wet/oil spoon or hands.

Bake for 20 minutes.

Remove from oven and add toppings of choice [I show pesto with shredded goat cheese here]. Bake for an additional 5 - 10 minutes or until everything is cooked to your preference.

Cut into squares and serve immediately.

ROASTED DELICATA SQUASH

I'll get to the squash, I promise. But first...

All together now - BIG SIGH. Holidays are over, families are back home, travels' wrapped up. Kids are becoming themselves again, snow is falling [depending on what latitude and longitude you call home], and what do you know - it's a new year.

For as much as I love the hustle and bustle of the Christmas season, I equally look forward to the soft quiet of January. To me it's like a warm blanket to wrap myself in as calm and peace descends  It is in this month I hope for snow. Not just a dusting but a real snow storm - ten inches plus.

There is brilliance behind each of the seasons. Spring is full of newness, restlessness, and energy. Summer is marked by beach time fun, long hot days, and hard outdoor work. Bounty, gratefulness  football games, and more hard outdoor work lace the Autumn days. But winter - winter is for rest, rejuvenation, reflection, and hunkering down by the fireplace. It's the time for looking at your life and recognizing areas you are doing really well, finding areas you want to change, and building good habits to take with you throughout the year.

Enter New Year's Resolutions.

I have never been the biggest fan of January 1. The pressure to be better, do better, always weighed heavy on me. I would half-heartily make a resolution or two knowing that within a week said resolution would be long forgotten - replaced by guilt. Happy new year to you too.

This year however I'm going about it a bit differently. Rather than ruthlessly picking my persona apart, I've decided there may be a more constructive [and feel-good] way of going about change. This year I have listed things I want to do, to change, to work on, to accomplish and am giving myself the entire year to do them. Real novel, huh? I'm also giving myself the freedom to fail. I'm beginning to realize that life throws curve balls, God has other plans [wait, what?! I'm not in control????], and that two little girls really drive my life these days.

This brings me to one of my goals for the 2013 year - cooking with my 2 1/2 - year old. Time if precious these days and generally I am frantically trying to throw dinner together before the girls wake up from their generally-to-short naps. I'm half way into the meal preparation when one or both yell / cry for my attention. Stress and under-my-breath muttering ensues.

Then, the other day, I brought the step stool to the counter and had my daughter climb up. While I was cutting potatoes, she dutifully cut her wooden produce alongside me. It was beautiful - a memory I won't soon forget. And thus, a goal was born. If my daughter is up, and the baby allows, we cook together - side by side. Maybe she'll get bored with it [okay, she is bound to get bored with it], but for now it's a way for me to turn what would be a stressful, draining activity into fun, teachable moments - especially in this season that should be laced with slow and intention.


Now, what you've been waiting for - the tie into squash [I promised you I would get there]. This is one of the recipes I have my daughter help me with. It is fantastically easy and one she absolutely loves. The beauty in delicata is the skin is tender enough to eat - no peeling required. If you have ever tried to skin a butternut you are saying "hallelujah!" right now.

If you have never tried any recipe from this blog - start here. You can find delicata squash almost everywhere and will probably have all the other ingredients [all 4 of them] in your cupboard or pantry. If you don't like rosemary, use sage. If you don't like sage, use cinnamon. If you don't like cinnamon, go plain or use whatever herb you do like. If you don't have oil, use melted butter. If you have never tried squash, this is the one to start with.

In this season of reflection, may you be gentle with yourself as you look at ways to work towards wholeness and well-being in your life. May you give yourself the room to fail and recognize the constraints in your life. May you hunker down by a fire and enjoy a cup of tea. May you find the beauty in winter and this new year.

Happy 2013.

[THE RECIPE]

1 medium size delicata squash
extra virgin olive oil
ground rosemary
Celtic or other sea salt
freshly ground pepper

Preheat oven to 400 degrees. Cut squash in half length-wise. With a spoon, scrape out seeds [you can save your seeds and roast using one of these recipes]. Cut each half into slices about 1/2-inch thick.

Place cut pieces in bowl and drizzle with a little olive oil. Using your hands, rub oil onto each all sides of each piece. Place oiled squash slices onto a parchment-lined baking sheet. Lightly all pieces with salt, pepper, and ground rosemary.

Bake at 400 degrees for 12 - 15 minutes or until a deep golden brown and a little crispy on top. You can also broil once the squash has become soft to get that color and crisp.

Remove from oven and cool slightly. Serve hot. This goes really well with black [forbidden] rice.