Monday, October 27, 2008

Fall Food

I like this recipe. It's relatively simple and something new to do with extra winter squash. I got this recipe from my mother in law and altered it to suit our needs. So I will post the recipe as I made it with the other options below.
It doesn't really photograph that well, but it taste good.

Squash Puff
3 cups cooked winter squash (I used acorn)
1/4 c rice milk
2 T flour
1/4 t salt
1/4 t pepper
1 T orange zest
2 beaten eggs
2 T oil
2 T brown sugar + extra for topping

Mix together the milk, eggs, oil, and orange zest. Then add flour salt, pepper, and brown sugar. Mix again. Finally mix in the squash. Dump it all into a buttered 1 quart casserole dish and place dish inside another pan that has 1/2 inch or so of hot water (see my two pans). Sprinkle additional brown sugar on top, if so inclined. Bake at 350 degrees for about 50 minutes or until firm in the center.

*Use evaporated milk or light cream or regular milk in place of the rice milk. Apparently any sort of milkish product will do!
*Use melted butter instead of oil.
*You may want to use less pepper. This was a lot for this dish, but I can't decide if I like it or not. It definitely gives an added kick, so you'll just have to use your own judgement.

To cook squash easily: Pierce squash through with knife a couple of times, then microwave for about 5 minutes. When it is soft enough, cut in half and scoop out the seeds. Place skin side up, squash side down on a plate and microwave for an additional 6-8 minutes, until easily pierced with a fork. Then scoop out the squash and leave the skin behind!

1 comment:

Abby said...

I've always been a huge summer squash lover, but the whole winter squash thing is new to me. I bought an acorn squash to roast - and I'm excited to see a new way to use it here!