Recently have been getting some acorn, butternut, and buttercup squash and have been trying to find ways to use it. When it is nice to grill outside, I’ll just clean a squash, throw some walnuts and syrup in the cavity and set it down by the coals.
Recently I’ve been finding uses for the leftovers. I’ve had some success with some pumpkin pancakes, but they still are a bit thick and stick to the pan. The simplest use I’ve found is to just have some mashed up and top some oatmeal with nutmeg and cinnamon in the morning. Still trying to find new uses for it though other than making pie. Anyway, here is what I made for Monday’s breakfast.
Squash cornbread
In bowl add and mix
1 Tsp. Baking Powder
1 Tsp. Baking Soda
2/3 C Fine Cornmeal/Corn Flour
2/3 C All Purpose Flour
Separately mix and blend until smooth
1/4 C Milk
1/4 C Yogurt or Sour Cream
1-4 Tbs. Oil or Butter
1C Cooked, Mashed squash
1 Large Egg
Cinnamon
Nutmeg
Heat oven to 425°F
I usually liberally grease/ oil a cast iron skillet and pour off/remove the excess and add it to the liquid ingredients.
Pour liquid into dry ingredients and stir until ingredients are moist. Pour into greased 8" ovenproof skillet (or equivalent pan) and bake. Check at 20-25 minutes with tooth pick until a toothpick inserted in the center comes out dry.
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So any other ideas? I have a feeling I'll end up with at least some leftover pumpkin after Thanksgiving.