Have you been craving hot soups and warm dishes? My body may be slightly tricked by the beautiful California weather, but it’s finally becoming cooler and the leaves are changing – which means fall cooking! As you’ve seen in past posts, Farmelot grew a bunch of winter squash in all varieties. One particular variety – galeux d’eysines (French name)- caught our eyes.
Jake and I decided to make some fall foods with the squash. Here’s a picture story of Jake’s soup:
Now how are we going to cook this monster squash?!?!
And the final blended product:
Winter Squash Soup:
cooked winter squash, full cream, cinnamon, nutmeg, cloves, allspice, vegetable broth & blend
My idea for the squash was to use walnuts from the farm and make rolled oat walnut & pumpkin bread
whole wheat flour – 4 cups
rolled oats (not quick kind) – 3 cups
baking powder, salt, and baking soda – 1 teaspoon each
cooked pumpkin flesh, blended ( 3 cups about)
2 tablespoons apple cider vinegar
1 cup (ish) plain yogurt
1 cup (ish) apple sauce, no sugar added
1 cup (ish) honey and/or agave
2 cups walnuts
2 heaping tablespoons cinnamon
1 1/2 tablespoons ginger
1/2 to 1 teaspoon of nutmeg, allspice, and ground cloves
I love making breads like this! You can easily replace applesauce for eggs, and yogurt for oil in this recipe. Also, there’s no need to use white flour, whole wheat works great and is healthier. Plus, there’s the added oats for fiber. I cooked this one in a bunt pan, but you can definitely put the batter in loaf pans, muffin, or mini muffin. Bake at 350-375 degrees for 40 (mini)-70 (bunt) minutes depending on pan.