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Happy Wednesday!  I have a couple of recipes and ideas today so I’m just going to plunge right in!

The first recipe is a favorite of my daughter’s.  It’s sweet, savory, low in fat and calories and addictive.  It’s a Butternut Squash Puree.

Preheat the oven to 375.  Line baking sheets with foil and spray with something like Pam.  It provides easy clean-up!


about 2 lbs of butternut squash
2 tbsps each honey and butter
1 to 1-1/2 tsps each (depends on how spicy you like the dish) chili powder and cinnamon
kosher salt and freshly ground pepper
olive oil spray

poke several holes into the squash and microwave for about 5 minutes. This will make the rind soft enough to be able to cut the vegetable in half and scoop out the seeds and pulp.

Place cut side up onto the prepared sheets.  Spray with olive oil and sprinkle with salt and pepper.  Roast for about 40 minutes or until very tender.  

Halve the rest of the ingredients.  Place half of the squash pulp into a blender with one of the reserved halves of saved ingredients.  Puree and repeat with second batch of food.

Mix together and place in microwave safe casserole.  Reheat if necessary.  Serve!

Save the seeds for roasting!  They taste just like pumpkin seeds.

Now my son loves all things pumpkin, but his favorite is this spicy quick bread.  It’s delicious toasted with marmalade and butter.

Preheat oven to 350 and prepare two loaf pans.  Put some wax paper on the bottom so that it won’t stick when they‘re removed after cooling for 10 minutes.


In a large bowl mix:

3-1/2 C flour
1/4 tsp powder
2 tsp soda
1-1/2 tsp salt
1 tsp each cloves, cinnamon, nutmeg, ginger

In a large mixing bowl blend together:
1 C vegetable oil
2 C roasted and mashed pumpkin
1-1/2 C each brown and white sugar (I like the dark brown)
4 eggs

Once the wet ingredients are combined, stir in dry ingredients.

If you’d like, this is a great time to add 1 C of toasted walnuts or pecans!

Divide batter and pour into prepared pans.  Bake 50-60 minutes-depending on how your oven “runs”

Cool 10 minutes on a rack before removing from pan.

I have a great quick bread recipe for all the leftover yams and sweet potatoes, but I’ll save the recipes for this tasty tuber for next week!


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