A Lesson Learned

I made “pumpkin bread” using leftover butternut squash, which is a valid variant, but one I’d never had before.  The lesson?  When it calls for a cup of the pumpkin/squash, that is what you should use, unless you adjust carefully.  Otherwise you get a look at how there is a continuum between pie-like and bread-like.  Not that it isn’t so tasty that most of it was gone within hours.  It’s just… unexpected.

On the plus side, I have a new use for leftover steamed butternut, as long as there’s a cup of it.  The squash bread done right could be even better than the pumpkin was.

1. I no longer peel squash.Place in microwave dish with couple of TBLS water,cover with paper towel than wrap tightly with saran wrap.I cut the squash in good size pieces as it is easier to scoop out at the end. It takes about 15 min.Other choice is I lay cut squash on sprayed cookie sheet flesh side down in 400 degree oven and bake till done.
   Have you ever eaten stuffed squash shells(the large shells)with tomatoe sauce? All you have to do is mix the squash with a LOT of Parmesan cheese add some grated nutmeg to taste. Fill shells add sauce and bake. I’ve made my own pasta and filled with squash just like a ravioli and that is fantastic.

   Posted by  on  11/25  at  10:11 AM  from 
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