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FALL SQUASH 2014 Recipe

Before all the Squash decorations turn to mush on your front step, turn them into wonderful desserts and savory foods for your family! Plan on roasting and cooking down your large Tennessee Cheese Pumpkins and Blue Hubbard Squash a day or two ahead and once cool puree until smooth for use in cakes, muffins, sauces, soups and side dishes! Take advantage of a rainy day and fill the house with the smell of roasting Pumpkin to “put up” in the freezer- fresh cubes, roasted pulp and puree can be stored in the freezer for about 3 months. Defrost overnight and use in recipes that call for puree or soft textured results. Fall Squash & Pumpkins contain a lot of natural sugars and can be a great way to reduce your sugar intake with desserts such as Pumpkin Pie, Butternut Cupcakes and Squash Coffee Cake!

Fall Squash and Pumpkin contain Vitamin A, C & B6, rich with

Beta-Carotene and are a great source of trace minerals such as Manganese, Potassium, Magnesium. ½ Cup can contain 11 grams of Carbohydrate, 1 ½ grams Fiber and 35 Calories.

To prepare your Squash & Pumpkin, cut in half & remove seeds, cut into large, even pieces that will fit inside of a large deep baking dish and pour in just enough water to fill the bottom of the pan. Cover with foil and bake for 1 hour or so at 375F, remove foil and continue to bake until fork tender. Remove from oven and cool until you are able to handle easily, and scoop the flesh out using a large spoon or slice the skin off with a knife. Place pulp into a large saucepan with just a little water (< ¼ Cup) to start and bring to a simmer over medium heat stirring occasionally – as it heats up there will be a few splatters that may come out of the pot, so be sure to keep an eye on it and keep small children and pets back from the stove! Allow to cook down for several hours and desired consistency is reached: cook down as dry as possible if using in desserts to concentrate the flavor, or less time for soups & stews. Alternatively, place roasted pulp into a slow-cooker and monitor overnight. As an example, a 22 pound Hubbard Squash (pictured along with Tennessee Cheese Pumpkin) roasted and cooked down yields 3 quarts of puree!



14 ounces Blue Hubbard Squash puree, divided

1 Egg, beaten

3 ½ ounces Butter, melted

1 Cup Milk

1 Cup Walnuts, chopped

12 ounces Flour

1 Cup Sugar

1 teaspoon Baking Soda

½ teaspoon Salt

1 Tablespoon Baking Powder

Oven 350F

Whisk Flour, Salt, Sugar, Baking Powder & Baking Soda together in a large bowl. In a separate bowl combine 7 ounces Squash, Egg, Butter and half the Nuts, the add ½ Cup Milk. Mix wet ingredients into the dry and fold in with a large spatula- pour in more milk until you have a thick batter that is not too runny. Transfer batter evenly into a 9 x 13 inch baking dish and spoon the remaining Squash in 3 lines along the length of the batter (pictured).

Squash Puree in cake batter

Sprinkle with remaining Walnuts and place on middle rack of oven for 35 minutes, then reduce heat to 325F for a further 10 – 15 minutes. Test that cake is done by inserting a knife or cake tester in the middle and ensuring that it comes out clean with no batter sticking. Cool to room temperature before cutting into portions.

Hubbard Squash Coffee Cake



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