What to cook with squash:
squash & marscapone
There are many different types of “squash”. We had our first baked acorn and pumpkin of this season. Lots more to go!
We baked it halve side down until fork tender, scooped out the meat and tossed it in the blender. The plan was to make squash ravioli however upon further investigation there was no ready to go homemade dough in the freezer the only thing we had was some old premade dough that turned out to actually be phyllo.
What to do?
There not that different…right?
We had to work the recipe a bit. No sage butter but butter none the less. Literally. O’ there is some pecan bits and dried cranberries lets through those in. Layered everything and baked at 350F until golden brown.
FYI go easy on the butter and freezer burnt phyllo.
Note to self, “Next time sweeten it up a bit…. honey instead of butter to alternate layers”.
Does anyone have a good phyllo recipe?
Gluten-free Squash cookies
Cookies are about the easiest thing to make gluten-free.
We started off following a recipe but ended up with usually going with the touch and feel approach.
The key to gluten-free is more or less equal parts starch and flour from different sources….
Millet, buckwheat, sorghum, rice, potato, cassava etc. Use what you have and the more diversity the better.
These here were made with ground (food processor) buckwheat and sunflower seeds. ~1c each
~1c each of millet, sweet sorghum, sweet rice and brown rice flour.
~1c each of potato, cassava, and sweet potato flour.
2t each of xanthan gum, baking soda, and baking powder.
~1c sugar of your choice.
Add nuts and chocolate chips if desired.
Mix in >2c of roasted and blended squash and a stick of butter until the consistency of cookie dough.
You could probably put in an egg or two, either way.
Bake @ 350F for 20min or until golden.