Saturday, October 23, 2010

Cooking Squash & Making Muffins


I made squash muffins yesterday. They were a big hit!

They are best made with real cooked and mashed winter squash, either fresh or from the freezer. Just, please, don't use that canned stuff!!













First, cut open your fresh squash and scoop out the seeds and inside. Save the seeds for roasting ;-)












Cook the squash.










There are several ways this can be accomplished.


Baking: Turned squash halves upside down in a pan with a little water and baked for about 45 minutes in the oven. Let cool and scoop cooked squash out of peel.
Boiled: Peel and cut into big chunks. Bring to a boil and cook for only 10 minutes. If it cooks in the water for too long, it will be too wet. Drain well and mash. A potato masher works well for this, as does a ricer.

Or you can cook it in the microwave. I have never tried that as you can only do one piece at a time and I am usually processing many squash at once for the freezer.

When the squash is well done, mash it with a potato masher. What a beautiful bright orange this is! Lots of beta carotene!
















Baking is easier but I had squash pies in the oven so I peeled and boiled this.










Squash Muffin recipe:

1 cup squash, cooked and mashed
1/3 cup oil
1/4 cup light corn syrup
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace
Raisins (optional)

Makes 1 dozen muffins.

Preheat oven to 350F.


Mix the wet ingredients together in a big bowl. Then mix the dry ingredients together in another bowl. Stir the dry ingredients into the wet ones until well mixed. Spoon into muffin papers or a greased muffin pan. Fill quite full as they don't rise a lot. Bake at 350F for 20-23 minutes until barely starting to brown on top.



Delicious hot with real butter or at room temperature! Good in lunches too!



5 comments:

Clayton said...

Hi Sheryl
How many kinds of squash did you end up getting fruit from. We had 2 and only got 1 medium size squash due to the wet weather I think. It grew a lot of vine but not much for fruit.
The types were Mandan Banquet and North Georgia Candy Roaster. We always try to grow English Vegetable Marrow for Marrow Marmalade and did get a couple of those too. Good advice as always.

Carol said...

Sounds so yummy will have to give it a try later today or tomorrow. My squash did not do well this either, tons of vines and blooms but very few fruit and they did not form til very late and are very small. Hopefully next year will be better.

Mr. H. said...

Your squash muffins sound delicious.:)

Sheryl at Providence Acres Farm said...

Hi Clayton! Good to hear from you! We got a lot of squash! Hand pollinating helps.

We got about 8 little ambercups, 8 turban, 3 large Hopi black, 3 Hopi gray, 2 sweet mama, 4 spaghetti, 2 Upper ground sweet potato squash and about 4 ambercup/hubbard crosses.

All but the spaghetti and sweet potato are maximas, which we prefer. I wouldn't bake with anything else. A few were mouse eaten and left in the field. I gave some away to the inlaws and son's girlfriend. Their's didn't do very well.

Yesterday I processed most of the ambercup. I had planned to process the turban tomorrow, since they don't seem to be keeping long but we just got 2 bush cords of wood today. It'll have to wait.

The Japanese Redneck said...

They look good. I like the way that squash looks.