Squash with a Twist

With the exception of the few frost hearty crops like kale, collard greens and hard shell squash, we’ve said goodbye to another great garden year. The other day I picked the squash (with the exception of the 2 that are not quite ready), made a batch of green tomato chutney, and a final batch of green/red tomato sauce - the freezer is full.

We’ve got 3 kinds of squash this year; acorn, butternut and buttercup all waiting to be roasted or turned into something wonderful. My go to recipe is simply roasting and serve with a splash of maple syrup - maybe butter if I’m feeling like living life on the edge. 

Squash is extremely flexible it can be cooked, roasted, flattened into patties, fried, or included as a base flavor for soups. The seeds of squash are also edible, and can be made into a number of different forms or their oils can be extracted. 

I've been thinking about using butternut squash for the “cheese” in macaroni and cheese and turning acorn squash into a dessert - a fall custard if you will. This custard is simple to make and has only 5 (seriously count them) ingredients I found the recipe over on It’s a Love / Love Things blog - you can check it out here.

 Ingredients

2 cups of baked acorn squash

4 eggs

1/4 cup of coconut oil

2T butter (or more coconut oil if you prefer)

1/2 tsp cinnamon

maple syrup to drizzle. 

Instructions

Preheat the oven to 350. Toss all ingredients into a high speed blender and puree until smooth. Pour mixture into a greased pan (I use coconut oil) and smooth with a spatula. Bake at 350 for 50-60 minutes. When a toothpick inserted comes out clean, the custard is done. Allow to cool on a cooling rack for 20 minutes. You can serve it warm or cold with a drizzle of maple syrup. 

Enjoy!