As I have mentioned before we are blessed with a lot of pumpkin and squash. My parents do a wonderful job of growing it each year and they generously share with us. I like to cook it and then freeze it as puree. Since I have been on the
eating out of your pantry challenge I have been trying to use it very regularly.
This week has been a pretty successful one for using a bunch so I thought I would share some of the ways with you. Even if you don't have a lot of squash on hand you might find it worthwhile to get some. It is high in Beta Carotene and Vitamin B and also has Vitamin C, Potassium and Fiber.
One of our new pumpkin/squash favorites is Baked Pudding. (Basically cake.) This recipe was one my sister Anna had originally used for Persimmon Pudding. That is delicious but we don't have any persimmons up here (She was able to get a bunch when she lived in Indiana). So my Mom tried it using squash. I knew she had and that she thought it was good but I was sceptical until my sister Martha made it for breakfast when we were out visiting. It was very yummy! Martha and family like it with plain cream poured on it (which
is good) and our family really likes it with whipped cream.
This recipe I have modified to my own prefences (like less than half of the original sugar).
Pumpkin/Squash Pudding (photo above)
2 1/2 cups pureed squash or pumpkin
3 eggs
3/4 cup sugar
3/4 cup melted butter
1 cup milk
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups flour
Mix everything together and put in a greased 9 x 13 pan. Bake at 350 degrees for around 30 minutes.
Another thing I made this week with pumpkin in it was ravioli. I had fun making this but it actually wasn't the greatest success in the eyes of my family, but the pumpkin part wasn't the problem (It was the filling). I used pumpkin in the noodle part. I beat together a couple of eggs and pumpkin and then added as much flour as possible before rolling it out.
For the filling I used some of our homemade goat milk cheese, hamburger, egg and pureed brocoli stems and leaves. It was fun to create the recipe but I think it needs some improvement! :-)
Another Pumpkin success was a new pie recipe. I was low on eggs and also wanted to replace most of the sugar with Maple syrup so I revamped another recipe I found. It worked out quite well! Here it is:
Healthy Pumpkin Pie
1 3/4 cup pumpkin or squash puree
1/4 cup sugar
2 Tablespoons flour
1 Tablespoon melted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 egg, seperated
2/3 cup maple syrup
1/3 cup dry milk
Mix everything but the egg white together. Mix very well. Beat the egg white until stiff. Fold egg white into the pumpkin mixture. Pour into prepared pie shell. Bake in 350 degree oven until done (firm).
Some of the other things we enjoy putting pumpkin or squash in are:
Do you ever "sneak" veggie purees in your foods?
My friend A decided to be creative and did this tin in pink & blue. She did a decoupage of the same paper - sleeping bears - in pink for the lid and blue for the body.
" . . . Now I lay me down to sleep and pray the Lord my soul to keep . . . "
Just lovely! Good for a boy or a girl
#372 A vacuum. This is something I never liked as a child (the noise I think) but I do really appreciate my vacuum now. I can just imagine how very gross our floors would be without it!
. I don't know how I would live without it. I know it can be done but I am very thankful that I don't have to.
#377 Fun going skiing as a family.
Sure, it took me 3 minutes to wash everyone's hands... and about a minute to wipe up the tables.... but they finger painted happily for about 15 minutes. Worth it, in my book.
A couple times a week we pull out the playdough. They have the best time. Messy? A little. Worth it? Definitely.
Another thing I made this week with pumpkin in it was ravioli. I had fun making this but it actually wasn't the greatest success in the eyes of my family, but the pumpkin part wasn't the problem (It was the filling). I used pumpkin in the noodle part. I beat together a couple of eggs and pumpkin and then added as much flour as possible before rolling it out. 
