Thursday, October 25, 2012

When Artists Cooks



Most people either love or hate Butternut Squash...personally, I love them.  Their rich, creamy, sweet taste is a sensory reminder of a cozy, comfortable, late Fall afternoon.  They're perfect in all sorts of delicious dishes, they keep for months, and to top it off, are packed with Vitamin C...a necessary weapon in fighting the cold season ailments.



I remember many fall days with pots of pumpkin soup bubbling away on the stove.  It quickly become one of my favorite dishes, and I became famous amongst my friends for the best pumpkin soup around.  Of course warm crusty bread is a must have too.




I've since become more adventurous with the fall and winter squashes, and this recipe for Butternut Squash and Pumpkin Seed Loaf is the perfect companion for a nice pot of tea.  I serve it warm, laced with butter. But the best news of all is that my six year old actually LOVES it too!!  No small feat given it's loaded with vegetable.




Butternut Squash & Pumpkin Seed Loaf

Makes 1 Loaf

1 large egg
1/2 cup superfine sugar
1/4 cup vegetable oil
2 1/2 ounces winter squash (any variety), coarsely grated
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon apple pie spice, or allspice
1 tablespoon raw sugar for spinkling
1 tablespoon pumpkin seeds

Preheat oven to 350 F (180 C). 
Grease a 4/6 inch loaf pan and line the bottom with parchment paper.
Use an electric mixer to beat together the egg and sugar in a mixing bowl 
until pale and fluffy (about 3 mins).
Add the oil and beat to combine.

Stir in the grated squash, then gently fold in the flour, baking powder, and spice.
Pour into the prepared pan and sprinkle with the raw sugar and pumpkin seeds
Bake for 30-40 mins or until skewer (when inserted) comes out clean.
Cool on a wire rack and serve warm.



The great thing about this recipe is that you can substitute the butternut squash for any variety of winter squash including zucchini.  It's simply delicious and I urge you to give it a try.


This page in my recipe journal was done using Neocolor II water soluble crayons and ink I'm in the thick of writing a new mini-class called "Wet Crayon Workshop" which will be available through Joggles in the new year.


By the way, I want to thank everyone who left me heartfelt comments of love and support on my last post.  My little guy is having a better time of things, as am I.  Your advice, encouragement, ideas, and friendship really lifted me up at a time when I felt pretty down...THANK YOU!!

...and thanks for checking in. xx