Topic: In The Kitchen
This year my garden yielded a HUGE crop of squash. The crooknecks were shared but they still produced a bumper crop that had me roasting it in chunks for freezer storage. I also got an incredible yield from delicata squash and we're still enjoying that. The third squash was yellow acorn which I've been investigating new ways to use.
I found a reciebe for Acorn Squash Bread and had to give that a try! I adjusted the recipe in some ways so here is my version:
Cut the squash in half and scoop out the seeds and stringy bits. Place both pieces, cut side down, in a microwave dish. Add 1/2 inch of water and nuke for 15 minutes.
Turn cut side up and allow to cool completely.
Preheat oven to 350 degrees fahrenheit.
Scoop the soft squash into a blender and puree.
Measure out 1 cup of the squash puree, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/2 cup of applesauce, and 1/2 cup of egg substitute (Egg Beaters, for instance). Can use 2 eggs instead, if you wish.
Combine these ingredients in a bowl.
Measure out 1 1/2 cups white flour, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground ginger, 1 tsp baking soda, 1/2 tsp baking powder. You may elect to add 1/4 tsp salt but I leave it out.
Add these dry ingredients to the wet slowly while stirring.
Stir until no lumps remain.
Add 1/2 cup chopped nuts and fold into batter. I used walnuts but it would be good with pecans as well.
Use baking spray to prepare mini-loaf pans.
Divide batter between four pans and bake for 45-50 minutes.
Turn out loaves onto a wire rack to cool.
The first time I made this recipe I used a single full-size loaf pan and baked it for 60 minutes.
Many more squash left - will be making more of this bread.