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Mission: Im-Squashable

by verdemama on July 12, 2010

I’m usually down for some fruits and veggies, but summer squash? Definitely not my fave. It’s just so fantastically boring, in my opinion. (No offense, squash. I know you offer a respectable amount of manganese, vitamin C and vitamin A.)

I wrote a couple of weeks ago about how the squash plant in our garden is producing baseball bat-sized squash on the daily, which is now piling up in my kitchen despite being pawned some off on friends, family, Erik’s coworkers and anyone else not intimidated by XXL produce. My mission became clear: figure out cleverly tasty ways of eating these Goliath-sized veggies that will impress even my finicky palate.

Here’s this week’s recipexperiment. I found a random squash bread recipe online  and tweaked it to be organic and a wee bit healthier. The result? Pretty damn tasty, even for a squash skeptic such as myself. Here’s what I did.

Ingredients
3 organic, free-range eggs, beaten
1 cup organic white sugar
1 cup organic brown sugar
1 cup vegetable oil (I used coconut oil, which touts such benefits as long-term energy, increased metabolic rates, as well as anti-bacterial, anti-viral, and anti-fungal activity)
2 teaspoons organic vanilla extract
3 cups all-purpose flour (I used organic whole wheat flour)
3 teaspoons baking powder
2 teaspoons ground cinnamon
a few cranks of ground nutmeg
2 cups shredded yellow squash

How-to
::Preheat oven to 325 degrees F (165 degrees C). Lube up your baking dish (I used two small loaf pans).
::In a large bowl, beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
::Bake 45-55 minutes in the preheated oven, until a knife inserted in the center comes out clean.

I made one loaf with walnuts—another superfood that is practically off the charts in omega-3 fatty acids—and made one without for Orion. They turned out pretty decent and will make a yummy, healthy-ish dessert, breakfast or midday snack.

I used half a giant squash for this recipe and the other half for stir-fry that night. So the good news is I’m figuring out how to use some of our squash stockpile. The bad news is I’m still drowning in an official crap-ton of the stuff and will likely be eating squash for every meal for the next three months. SOS.

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