Squash 101 (was Re: ? for Theresa M...)

[Guest guest]

Theresa,

Would you add these to the website (if they're not already there). They're

just too good to lose.

Thanks,

Marilyn

leaky gut, low thyroid/adrenal, SCD 4 1/2 weeks

? for Theresa M...

>

>

>

> I gotta ask...what are your " squash squares " ?

>

> Lori (who's now on a mission to find some new veggie recipes)

>

>

>>

>>

>> Hi:

>>

>> SNIP My dream appliance would be a commercial grade

> blender that could crush ice and make a " Slurpee " type drink, or not

> start smoking when I blend squash to make my squash squares

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

> _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Hi Marilyn:

I'm having so much computer trouble lately, would someone else be able to upload

it for me, on my behalf? Also, if anyone has tried it and had it fail, let me

know. You know how it is with recipes you make so often off the top of your

head, you might miss something? I hope the people who have tried it made some

yummy squares!

Take care. Theresa (in Vancouver, Canada)

Re: Squash 101 (was Re: ? for Theresa M...)

Theresa,

Would you add these to the website (if they're not already there). They're

just too good to lose.

Thanks,

Marilyn

leaky gut, low thyroid/adrenal, SCD 4 1/2 weeks

Squash 101 (was Re: ? for Theresa M...)

> Hi:

>

> Okay, here's what I do with squash. These aren't hard and fast recipes per

> se, so let me know if they don't work out.

>

> This is the time of year for winter squashes: the long-keeping ones with a

> hard skin like acorn, butternut, hubbard, pumpkin, etc. Buy as many as you

> can now and they'll last well into January. Our farmers' markets are done

> for the season, but if I had the $$$ I would have stocked up on a bunch of

> these, they are nutritionally dense. I bought mine from a farmer who grows

> them organically and biodynamically.

>

> To cook, I use the lazy method. I use my oven almost every day. I cut the

> squash (any kind) stem to stern, north pole to south pole. I don't scoop

> out

> the seeds yet, leaving them in keeps the squash moister (although for

> seed-dense squashes like pumpkin, I like to scoop out the seeds and

> oven-roast them at a low temp, say 250-300, with a bit of butter for

> non-SCD

> people). Put the squash cut side down on a cookie sheet with sides or a

> cake

> pan, whatever fits. Sometimes I put a little water in the bottom, but I

> don't know if that's necessary. Bake it at 350 for about 45 minutes to 1

> hour, or until a fork or sharp knife inserted into the flesh goes through

> easily, i.e. the flesh isn't too firm.

>

> Let it cool; although sometimes I do this step while still hot, using oven

> mitts. Scoop out the seeds and string and discard. Either peel off the

> skin

> or scoop/cut out the flesh. When I'm doing this for freezing, I wait until

> the squash is room temperature and put 1 " square cubes on a sheet of wax

> paper on a cookie sheet into the freezer until frozen, then store the

> cubes

> in zip lock bags in the freezer for future use. You can make up quite a

> batch at one time and freeze it.

>

> Recipes. Here are the two main recipes I use the squash for.

>

> Squash Squares. We really love pumpkin pie, but I've never been a big

> crust

> fan anyway, and I came up with this one day after I tried baking it as a

> custard and I got impatient. Put about 4 cups of squash cubes as prepared

> above into a blender (see the connection?). Add 4 large eggs, (and this is

> the non-recipe part) spices and honey to taste. I add about 1 tbsp of

> cinnamon, some ground cardamon, a pinch of nutmeg and a pinch of cloves,

> along with a pinch of salt. When I'm using blue-skinned squashes like

> hubbard, and my favourite, sweet meat, I can get away with adding about a

> tbsp. of honey, otherwise, try about 1/4 cup. Add just enough liquid for

> your blender to be able to puree (if I had a better blender, I'd need less

> liquid, and I'd have firmer squares). I have used yogurt and canned

> coconut

> cream. You can also add melted butter or coconut oil to make it more

> filling, but I never have the time to melt it for adding so often omit it

> and it tastes just fine. Pour into a well-buttered 9 x 13 " pan (although a

> smaller pan will give you thicker squares). Bake at 350F for about 20-25

> minutes, or just until it starts to pull away from the pan. You must wait

> until it cools for it to cut properly, but I often just eat it right away.

> The kids (even my notoriously picky 10yo dd) love this...for breakfast,

> school lunch dessert, after school or bedtime snack. Haven't tried

> freezing

> it after it's baked, there's never any leftovers.

>

> Squash Soup. I puree about 4 cups of squash (butternut and acorn are less

> sweet, more suitable for soups) with enough stock to make a medium soup. I

> add sea salt and coconut cream, and different spices depending on my mood:

> 1/2 tsp cinnamon; curry powder; leftover tomato sauce. The other secret I

> use is if I have leftover meat (especially if it's " grisly " meat, I cook

> it

> for a while in the stock, and then puree it with the squash, that way I

> don't waste the meat and they get extra protein), other times, I'll

> pan-fry

> a bunch of kale, chard or spinach in a bunch of butter, adding garlic at

> the

> end, and puree that with the squash. My son and 3yo dd LOVE this (tonight

> he

> asked me to save the recipe, but it's different each time depending on how

> my stock turns out, I used pork stock tonight), but my 10yo dd turns her

> nose up, hence the squash square creation.

>

> That's it. Sorry this is so long. Let me know if you have any questions.

>

> Take care. Theresa (in Vancouver, Canada)

[Guest guest]

Theresa,

I tried the squares - they were a hit! The kids loved them. We'll be

adding that recipe as a staple!

They weren't very firm though. I used 4 c squash, 4 eggs, about 1/4 c

honey, and spices - no water added - in a 9x13 pan. I cooked them

about 50 min before they were done. They tasted *great*, just

wondering if I missed something in order to get the texture right...?

Even after refridgerating them, they were still less than pumpkin pie

texture. Any ideas?

Thanks! I'm off to cook more butternut squash for tomorrow's breakfast!

Lori

>

> Hi Marilyn:

>

> I'm having so much computer trouble lately, would someone else be

able to upload it for me, on my behalf? Also, if anyone has tried it

and had it fail, let me know. You know how it is with recipes you make

so often off the top of your head, you might miss something? I hope

the people who have tried it made some yummy squares!

>

> Take care. Theresa (in Vancouver, Canada)

> Re: Squash 101 (was Re: ? for Theresa M...)

>

>

> Theresa,

>

> Would you add these to the website (if they're not already there).

They're

> just too good to lose.

>

> Thanks,

>

> Marilyn

> leaky gut, low thyroid/adrenal, SCD 4 1/2 weeks

>

>

> Squash 101 (was Re: ? for Theresa M...)

>

>

> > Hi:

> >

> > Okay, here's what I do with squash. These aren't hard and fast

recipes per

> > se, so let me know if they don't work out.

> >

> > This is the time of year for winter squashes: the long-keeping

ones with a

> > hard skin like acorn, butternut, hubbard, pumpkin, etc. Buy as

many as you

> > can now and they'll last well into January. Our farmers' markets

are done

> > for the season, but if I had the $$$ I would have stocked up on

a bunch of

> > these, they are nutritionally dense. I bought mine from a farmer

who grows

> > them organically and biodynamically.

> >

> > To cook, I use the lazy method. I use my oven almost every day.

I cut the

> > squash (any kind) stem to stern, north pole to south pole. I

don't scoop

> > out

> > the seeds yet, leaving them in keeps the squash moister

(although for

> > seed-dense squashes like pumpkin, I like to scoop out the seeds and

> > oven-roast them at a low temp, say 250-300, with a bit of butter

for

> > non-SCD

> > people). Put the squash cut side down on a cookie sheet with

sides or a

> > cake

> > pan, whatever fits. Sometimes I put a little water in the

bottom, but I

> > don't know if that's necessary. Bake it at 350 for about 45

minutes to 1

> > hour, or until a fork or sharp knife inserted into the flesh

goes through

> > easily, i.e. the flesh isn't too firm.

> >

> > Let it cool; although sometimes I do this step while still hot,

using oven

> > mitts. Scoop out the seeds and string and discard. Either peel

off the

> > skin

> > or scoop/cut out the flesh. When I'm doing this for freezing, I

wait until

> > the squash is room temperature and put 1 " square cubes on a

sheet of wax

> > paper on a cookie sheet into the freezer until frozen, then

store the

> > cubes

> > in zip lock bags in the freezer for future use. You can make up

quite a

> > batch at one time and freeze it.

> >

> > Recipes. Here are the two main recipes I use the squash for.

> >

> > Squash Squares. We really love pumpkin pie, but I've never been

a big

> > crust

> > fan anyway, and I came up with this one day after I tried baking

it as a

> > custard and I got impatient. Put about 4 cups of squash cubes as

prepared

> > above into a blender (see the connection?). Add 4 large eggs,

(and this is

> > the non-recipe part) spices and honey to taste. I add about 1

tbsp of

> > cinnamon, some ground cardamon, a pinch of nutmeg and a pinch of

cloves,

> > along with a pinch of salt. When I'm using blue-skinned squashes

like

> > hubbard, and my favourite, sweet meat, I can get away with

adding about a

> > tbsp. of honey, otherwise, try about 1/4 cup. Add just enough

liquid for

> > your blender to be able to puree (if I had a better blender, I'd

need less

> > liquid, and I'd have firmer squares). I have used yogurt and canned

> > coconut

> > cream. You can also add melted butter or coconut oil to make it more

> > filling, but I never have the time to melt it for adding so

often omit it

> > and it tastes just fine. Pour into a well-buttered 9 x 13 " pan

(although a

> > smaller pan will give you thicker squares). Bake at 350F for

about 20-25

> > minutes, or just until it starts to pull away from the pan. You

must wait

> > until it cools for it to cut properly, but I often just eat it

right away.

> > The kids (even my notoriously picky 10yo dd) love this...for

breakfast,

> > school lunch dessert, after school or bedtime snack. Haven't tried

> > freezing

> > it after it's baked, there's never any leftovers.

> >

> > Squash Soup. I puree about 4 cups of squash (butternut and acorn

are less

> > sweet, more suitable for soups) with enough stock to make a

medium soup. I

> > add sea salt and coconut cream, and different spices depending

on my mood:

> > 1/2 tsp cinnamon; curry powder; leftover tomato sauce. The other

secret I

> > use is if I have leftover meat (especially if it's " grisly "

meat, I cook

> > it

> > for a while in the stock, and then puree it with the squash,

that way I

> > don't waste the meat and they get extra protein), other times, I'll

> > pan-fry

> > a bunch of kale, chard or spinach in a bunch of butter, adding

garlic at

> > the

> > end, and puree that with the squash. My son and 3yo dd LOVE this

(tonight

> > he

> > asked me to save the recipe, but it's different each time

depending on how

> > my stock turns out, I used pork stock tonight), but my 10yo dd

turns her

> > nose up, hence the squash square creation.

> >

> > That's it. Sorry this is so long. Let me know if you have any

questions.

> >

> > Take care. Theresa (in Vancouver, Canada)

>

>

>

>

[Guest guest]

Hi Lori:

Did you use 4 cups of squash puree? Was it baked or steamed? I fill the blender

to the 4 cup mark with squash CUBES. I'm not sure what that would work out to in

puree, I'm thinking about 3 cups. I just baked up some squash this afternoon and

I'll try the puree for the squares and see what proportions I use. Do you have

an industrial-strength blender? If I used just squash and eggs, my blender would

explode LOL! That's why I add the yogurt or coconut cream, to get the blades

going and just enough fluidity to mix everything without overloading the motor.

If you were able to blend it with squash and eggs, maybe your squash was too

watery?

Glad you enjoyed the taste, if not the (lack of) firmness :-). BTW, what do you

do with squash for breakfast?

Take care. Theresa (in Vancouver, Canada)

Squash 101 (was Re: ? for Theresa M...)

>

>

> > Hi:

> >

> > Okay, here's what I do with squash. These aren't hard and fast

recipes per

> > se, so let me know if they don't work out.

> >

> > This is the time of year for winter squashes: the long-keeping

ones with a

> > hard skin like acorn, butternut, hubbard, pumpkin, etc. Buy as

many as you

> > can now and they'll last well into January. Our farmers' markets

are done

> > for the season, but if I had the $$$ I would have stocked up on

a bunch of

> > these, they are nutritionally dense. I bought mine from a farmer

who grows

> > them organically and biodynamically.

> >

> > To cook, I use the lazy method. I use my oven almost every day.

I cut the

> > squash (any kind) stem to stern, north pole to south pole. I

don't scoop

> > out

> > the seeds yet, leaving them in keeps the squash moister

(although for

> > seed-dense squashes like pumpkin, I like to scoop out the seeds and

> > oven-roast them at a low temp, say 250-300, with a bit of butter

for

> > non-SCD

> > people). Put the squash cut side down on a cookie sheet with

sides or a

> > cake

> > pan, whatever fits. Sometimes I put a little water in the

bottom, but I

> > don't know if that's necessary. Bake it at 350 for about 45

minutes to 1

> > hour, or until a fork or sharp knife inserted into the flesh

goes through

> > easily, i.e. the flesh isn't too firm.

> >

> > Let it cool; although sometimes I do this step while still hot,

using oven

> > mitts. Scoop out the seeds and string and discard. Either peel

off the

> > skin

> > or scoop/cut out the flesh. When I'm doing this for freezing, I

wait until

> > the squash is room temperature and put 1 " square cubes on a

sheet of wax

> > paper on a cookie sheet into the freezer until frozen, then

store the

> > cubes

> > in zip lock bags in the freezer for future use. You can make up

quite a

> > batch at one time and freeze it.

> >

> > Recipes. Here are the two main recipes I use the squash for.

> >

> > Squash Squares. We really love pumpkin pie, but I've never been

a big

> > crust

> > fan anyway, and I came up with this one day after I tried baking

it as a

> > custard and I got impatient. Put about 4 cups of squash cubes as

prepared

> > above into a blender (see the connection?). Add 4 large eggs,

(and this is

> > the non-recipe part) spices and honey to taste. I add about 1

tbsp of

> > cinnamon, some ground cardamon, a pinch of nutmeg and a pinch of

cloves,

> > along with a pinch of salt. When I'm using blue-skinned squashes

like

> > hubbard, and my favourite, sweet meat, I can get away with

adding about a

> > tbsp. of honey, otherwise, try about 1/4 cup. Add just enough

liquid for

> > your blender to be able to puree (if I had a better blender, I'd

need less

> > liquid, and I'd have firmer squares). I have used yogurt and canned

> > coconut

> > cream. You can also add melted butter or coconut oil to make it more

> > filling, but I never have the time to melt it for adding so

often omit it

> > and it tastes just fine. Pour into a well-buttered 9 x 13 " pan

(although a

> > smaller pan will give you thicker squares). Bake at 350F for

about 20-25

> > minutes, or just until it starts to pull away from the pan. You

must wait

> > until it cools for it to cut properly, but I often just eat it

right away.

> > The kids (even my notoriously picky 10yo dd) love this...for

breakfast,

> > school lunch dessert, after school or bedtime snack. Haven't tried

> > freezing

> > it after it's baked, there's never any leftovers.

> >

> > Squash Soup. I puree about 4 cups of squash (butternut and acorn

are less

> > sweet, more suitable for soups) with enough stock to make a

medium soup. I

> > add sea salt and coconut cream, and different spices depending

on my mood:

> > 1/2 tsp cinnamon; curry powder; leftover tomato sauce. The other

secret I

> > use is if I have leftover meat (especially if it's " grisly "

meat, I cook

> > it

> > for a while in the stock, and then puree it with the squash,

that way I

> > don't waste the meat and they get extra protein), other times, I'll

> > pan-fry

> > a bunch of kale, chard or spinach in a bunch of butter, adding

garlic at

> > the

> > end, and puree that with the squash. My son and 3yo dd LOVE this

(tonight

> > he

> > asked me to save the recipe, but it's different each time

depending on how

> > my stock turns out, I used pork stock tonight), but my 10yo dd

turns her

> > nose up, hence the squash square creation.

> >

> > That's it. Sorry this is so long. Let me know if you have any

questions.

> >

> > Take care. Theresa (in Vancouver, Canada)

>

>

>

>