Crazed Chef Craves Squash (really!)

Things have been a little hectic here in the Meadballs kitchen. Big news is that I am finally certified. This seemed liked the hugest hurdle back in the spring. But when the day finally came on Friday, Aug. 4, it really was just he beginning. Because of three things:

  • Most of my pots and pans didn’t work with induction. So I had to buy new ones.
  • I have to wash dishes now. (Dishwasher not in the budget).
  • The ventilation project wasn’t totally finished.

The last is probably the biggest issue because it is August. And while it has been pretty chill so far, it isn’t all that cool in my basement digs with three fridges, two freezers, two ovens, and three induction cooktops going. Sometimes all at once. So the electrician returned to install a big fan, some vents in the ductwork and a cooler for the wine room. As a result, my shiny new kitchen is a mess of dust, dirt, power saws, and electrical things. It is loud and dirty. So I haven’t been in the kitchen much since I picked up my lovely certificate.

But, never fear, it should all be done by tomorrow morning and I’ll be cooking away. If you have signed up for my newsletter – there is a sign-up on this website – you will find the specials for next week. They will also be posted on the Meadballs Meals facebook page. Order by e-mailing marnie@meadballs.com, messaging me on Facebook, or by texting 814.470.8688. Orders need to be received by Sunday at noon for Monday delivery.

In the meantime, I’ve been in my home kitchen working with what to do with a truckload of yellow squash. I love this bread with blueberries. Don’t skip the glaze, it makes the cake and helps keep it fresh.

Print Recipe
Lemonade Blueberry Squash Bread
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Grease 2 regular loaf pans.
  2. Whisk together flour, salt, baking powder and baking soda in a large bowl.
  3. In another large or medium bowl, combine melted butter and sugar. Add lemon juice, lemon zest, and vanilla. Whisk in eggs.
  4. Add wet ingredients to dry. Mix thoroughly.
  5. Add squash and stir just to blend. Toss blueberries with the remaining flour. Add to mixture.
  6. Pour into prepared pans and bake at 325 degrees for 45 to 55 minutes.
  7. Allow the pan to cool; remove the bread and place top down on a serving plate.
  8. In the meantime, make the glaze by combining all the ingredients and mixing until smooth. Pour over top of bread.
  9. Serve.
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Pumped for Pumpkin Season

img_4703I am unabashedly a fan of pumpkin in all things except hot drinks (PSL). I’ve made pumpkin brownies, cakes, pies, scones, cookies and chili.

My love affair began years and years ago when I baked my first pumpkin to make a pie. I wondered why I couldn’t just use a regular pumpkin to make pumpkin pie. I was young and there was no Internet then, so I used a regular pumpkin – the type you carve for jack-o-lanterns. Those carving pumpkins, however, aren’t for pies. They have a high water content and not much flavor.

As my baking experience developed, I learned about sugar pumpkin. This is smaller pumpkin with much more flavor than your Halloween variety. But, for reasons I didn’t understand, it didn’t match the flavor of what is in the can of pure “pumpkin.” Plus, I adore the fall Italian specialty of a pumpkin sauce, used over pasta and to make lasagna. But the Italian pumpkin I’ve tasted is much more flavorful than American pumpkin.

There are two reasons for this. The first is that Italian pumpkin isn’t the same as the American variety. It looks more like a Hubbard squash than a pumpkin.

And, it turns out that what’s in those cans of Libby’s pumpkin is actually Dickinson squash, according to various foodie news outlets. Indeed, according to the FDA’s own regulations,  any type of golden-fleshed orange-type squash may be labeled as pumpkin. This would explain why, even if you cook at sugar pumpkin, it still doesn’t have the taste and consistency of canned pumpkin. Anyone who has eaten a butternut squash, a close relative of the Dickinson squash, can tell you that it is sweeter than even a sugar pumpkin.

img_4685
Roasted butternut squash, bottom, and pumpkin, top.

So when my CSA includes both a sugar pumpkin and butternut squash, you can bet I cook them both up (cut in half, scoop out seeds and bake at 375 degrees for about 90 minutes to 2 hours or until a knife can easily pierce the squash). When they are cool enough, I scoop both out into a bowl and allow to finish cooking. You will find some water in the bottom (that’s usually from the sugar pumpkin), which I drain out. I then puree the two together and use that as my squash mixture for baking. If that sounds like too much work, just buy the canned pumpkin, but not the canned pumpkin pie mix. Why not the blend? Because I like to control the sugar and the spices that go into my food.

If you have a taste for pumpkin, you are probably craving those sweeter squashes, such as the Hubbard, Kabocha, or butternut.

The cooking times for these squash may make working with them tiresome, but you could also cook them in your slow cooker instead of the oven. I just discovered this for a butternut squash. There is no peeling, piercing, or attempting to split lengthwise while taking one of your fingers off.

Just put a whole butternut in your slow cooker, cover, and cook on low for 8 hours. Allow to cool, slice in half lengthwise, remove the seeds, and scoop out the flesh. It’s never been so easy or so good.

 

Enjoy squash season.

 

XOXOXO

Marnie

marnie@marniemeadmedia.com

 

Print Recipe
Pumpkin Gingerbread
Cook Time 55 minutes
Servings
loafs
Ingredients
Glaze
Cook Time 55 minutes
Servings
loafs
Ingredients
Glaze
Instructions
  1. Heat oven to 350 degrees. Grease two loaf pans.
  2. To make the cake, cream butter, vegetable oil and sugar together in a large bowl.
  3. In a separate medium bowl, whisk together flours, baking powder, baking soda, and crystalized ginger.
  4. In another bowl, combine eggs, molasses, pumpkin and pie spice.
  5. Mix in the flour and the squash into the creamed butter, alternating in thirds. So first, add one-third of flour mixture to creamed butter and combine until incorporated, Stir in one-third of pumpkin. Repeat with flour and pumpkin until all are mixed.
  6. Pour into loaf pans. Bake for 50 to 55 minutes, or until tester comes out clean. If you make muffins, this will be about 17 to 20 minutes baking time.
  7. In the meantime, make the glaze by mixing the powdered sugar, butter, orange extract, cream, and salt.
  8. Remove pumpkin gingerbread from oven. Brush with glaze while still warm if you want a shiny finish. Allow to cool and drizzle over top for a white finish.
Recipe Notes

Adapted from King Arthur Flour

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