This week has been a pretty successful one for using a bunch so I thought I would share some of the ways with you. Even if you don't have a lot of squash on hand you might find it worthwhile to get some. It is high in Beta Carotene and Vitamin B and also has Vitamin C, Potassium and Fiber.
One of our new pumpkin/squash favorites is Baked Pudding. (Basically cake.) This recipe was one my sister Anna had originally used for Persimmon Pudding. That is delicious but we don't have any persimmons up here (She was able to get a bunch when she lived in Indiana). So my Mom tried it using squash. I knew she had and that she thought it was good but I was sceptical until my sister Martha made it for breakfast when we were out visiting. It was very yummy! Martha and family like it with plain cream poured on it (which is good) and our family really likes it with whipped cream.
This recipe I have modified to my own prefences (like less than half of the original sugar).
Pumpkin/Squash Pudding (photo above)
2 1/2 cups pureed squash or pumpkin
3 eggs
3/4 cup sugar
3/4 cup melted butter
1 cup milk
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups flour
Mix everything together and put in a greased 9 x 13 pan. Bake at 350 degrees for around 30 minutes.
Another thing I made this week with pumpkin in it was ravioli. I had fun making this but it actually wasn't the greatest success in the eyes of my family, but the pumpkin part wasn't the problem (It was the filling). I used pumpkin in the noodle part. I beat together a couple of eggs and pumpkin and then added as much flour as possible before rolling it out. For the filling I used some of our homemade goat milk cheese, hamburger, egg and pureed brocoli stems and leaves. It was fun to create the recipe but I think it needs some improvement! :-)
Another Pumpkin success was a new pie recipe. I was low on eggs and also wanted to replace most of the sugar with Maple syrup so I revamped another recipe I found. It worked out quite well! Here it is:
Healthy Pumpkin Pie
1 3/4 cup pumpkin or squash puree
1/4 cup sugar
2 Tablespoons flour
1 Tablespoon melted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 egg, seperated
2/3 cup maple syrup
1/3 cup dry milk
Mix everything but the egg white together. Mix very well. Beat the egg white until stiff. Fold egg white into the pumpkin mixture. Pour into prepared pie shell. Bake in 350 degree oven until done (firm).
Some of the other things we enjoy putting pumpkin or squash in are:
- Bread
- Pancakes
- Waffles
- Chocolate Cake
- Pumpkin bars with cream cheese frosting
- Pumpkin Bread
- Pumpkin muffins (with choc chips is very yummy!)
- Pizza dough
Do you ever "sneak" veggie purees in your foods?
I always way cut sown the sugar for persimmon pudding, too. I think it would be a good place to use some of your maple syrup. Since it is a pudding if it turns out thinner would be no problem.
ReplyDeleteGreat ideas for using pumpkin! I never would have thought to use it in pizza dough. Does it make the dough orange? I have been trying to find more ways to sneak veggie puree into our meals. Spaghetti sauce is a good way.
ReplyDeleteI made a pumpkin corn bread the other day, it was quite good. I also have a lot of pumpkin to use up. I need to use more of it....this motivated me! :)
ReplyDeleteAnna, I think you are right. I will have to try it with Maple syrup next time.
ReplyDeleteJackie, It does sometimes turn the dough a little orange. Sometimes our pumpkins have been a bit pale and then with my whole wheat crust you can hardly notice it.
Nola, I will have to try Pumpkin Cornbread. Good idea! I actually made cornbread tonight but I didn't have any pumpkin thawed.