food with a hint of autumn

​Recently I was going through Jean Anderson’s cook book “The Grass Roots Cookbook” I came across a quick bread recipe that uses butternut squash. I love vegetable-based breads and cakes such as zucchini bread and carrot cake.  This recipe seemed a bit similar to my carrot cake recipe in that it uses vegetable oil. The oil will give you a moister and more tender product.
 
For the recipe you’ll need sugar, brown sugar, cooked and mashed butternut squash, vegetable oil, eggs, flour, baking soda, salt, cinnamon, nutmeg, ground ginger, water, raisins and chopped walnuts. (I omitted the raisins).

​I made my own butternut squash by peeling, seeding and cubing the squash and cooking it in my pressure cooker. The recipe was quite easy to prepare and other than the squash, it uses pantry staples. The bread is baked in a 9- x 5- x 3-inch loaf pan and takes approximately 60 minutes in a 350° oven.
 
The bread came out delicious! You would never know that it was butternut squash. It gave the cake a subtle nutty taste; some say it tastes like sweet potato. Also, we didn’t find the bread overly sweet.
 
My son-in-law has been recipe hunting for me and again sent me a nice selection recipes, one of which was for Spaghetti Squash Pepperoni Pizza Boats. I had just purchased a spaghetti squash and was able to adjust the recipe to accommodate what I had on hand.
 
For the recipe you’ll need spaghetti squash, salt, pepper, extra virgin olive oil, chopped pepperoni, marinara sauce, mozzarella and parsley. My daughter taught me a neat trick to cut the squash. I use a large two prong fork and prick around the circumference of the squash. Next, I insert my chef’s knife and cut along the line which makes cutting so much easier.
 
For my version of spaghetti squash pizza, I substituted pork ragu. I had the sauce left from another meal and used this in place of the pepperoni and marinara sauce. I was going to use the ragu the next time I made homemade pizza, but tonight this worked out perfectly. The spaghetti squash came out delicious! The sauce gave the tender and neutral squash texture and great flavor. This is something I would make again for supper. As a matter of fact, this is the second recipe I’ve made using spaghetti in the last few weeks.
 
Spaghetti squash will last 1-2 weeks in a refrigerator, but if stored in a cool, dry place (55 to 60°), it can last up to 3 months. It’s great to keep on hand when you need for a side or main dish. It has no fat or cholesterol and is very low in carbohydrates (2%). One cup of spaghetti squash is only 31 calories and has 1.5 g (6%) fiber.

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​Butternut Squash Quick Bread
Makes one (9- x 5- x 3-inch) loaf
The Grass Roots Cookbook ©1977
By Jean Anderson
 
Recipes of Mrs. Jake R. Hatfield of Washington County, Arkansas
 
 1 cup granulated sugar
½ cup firmly packed light brown sugar
1 cup cooked, mashed, unseasoned butternut squash (you may use, if you like, 1 cup thawed, frozen commercial winter squash)
½ cup vegetable oil
2 eggs
2 cups sifted all-purpose flour
1 teaspoons baking soda
½ salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ ground ginger
¼ cup water
1 cup seedless raisins
½ cup chopped black walnuts, California walnuts or pecans (Mrs. Hatfield uses black walnuts which grow wild on the farm)
 

1. Place granulated sugar, brown sugar, squash, oil and eggs in large mixer bowl and beat at medium speed 1 to 2 minutes until smooth.
2. Sift flour with soda, salt and spices and mix in alternately with the water, beginning and ending with the dry ingredients. Fold in raisins and nuts.
3. Pour batter into a well-greased-and-floured 9- x 5- x 3-inch loaf pan and bake in a moderate oven (350°) for 60 to 65 minutes, until bread pulls from sides of pan is peaked and springy to the touch.
4. Cool bread upright in its pan on a wire rack for 10 to 15 minutes, then loosen with a thin-bladed spatula, turn out on rack and cook to room temperature before cutting. 

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Spaghetti Squash Pepperoni Pizza Boats
By Judy Kim, December 1, 2016
From the www.delish.com
 
Yield: 4 servings
Prep time: 15 minutes
Total time: 55 minutes
 
 INGREDIENTS
2 whole spaghetti squash
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 c. chopped pepperoni
2 c. marinara
2 c. shredded mozzarella
1/4 c. chopped parsley
 
 DIRECTIONS

1. Preheat oven to 400º. Place spaghetti squash on a plate and microwave 5 minutes. Halve each lengthwise and remove any seeds (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
2. Bake, cut-side down, for 30 minutes. Remove from oven and heat broiler.
3. Meanwhile, in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate.
4. Loosen spaghetti strands using a fork. Add 1/2 cup marinara, 1/4 cup mozzarella, and 1/4 cup crispy pepperoni to each baked squash half. Mix filling with a fork and top with 1/4 cup more mozzarella and parsley. Return to baking sheet.
5. Broil until cheese is melted and golden, 4 to 5 minutes. Serve immediately.

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