FALL!

i've never experienced buttercup squash before. it's pretty tasty. sweet and dense. made an apple and buttercup squash bake w/raisins.

2 lb. squash
2 Cortland apples
1/2 C brown sugar
1/4 C melted Earth Balance
1 T flour
1 t salt
1/2 cinn. and nutmeg

bake at 350 for about 30-40 minutes.

there really isn't a proper way to describe how difficult it is to actually cut up this particular squash. i didn't have the patience to slice it in half and bake it in water and THEN let it cool before using it...but i should have.

still have one left. considering using some of it in the pumpkin ravioli that i anticipate making this week, as it will make it pretty sweet w/out using sugar...idk. ideas.

* * *

Pumpkin Coconut Bread

2 C sugar
1 C brown sugar
1 C oil
4 eggs(egg replacer =4)
15 oz. pumpkin puree
3.5 C flour
2 t baking soda
2 t salt
1/2 t cloves
1.5 t cinn.
1 t nutmeg
2/3 C water
1 C coconut
1/2 C walnuts

@350 for 60 minutes


cooked down some blackberries w/ a little water and maple syrup to make a coulis to put on top.

zucchini (or in my case-yellow squash) burgers

4(ish) zucchini (yellow squash actually works amazingly well and when that's what you have an abundance of...)
1/2 t salt
1/4 C almonds (crushed or slivered)
3 T minced basil (fresh from our garden!!!)
1 T flour
egg replacer equivalent to 1 egg
1/4 C bread crumbs
1 T oil

as always, of course, doing what a recipe tells you to do is vital and makes a huge difference/makes you not want to pull your hair out and cry.

after shredding the squash, squeeze out the excess water via cheesecloth.

combine all ingredients. shape into patties and fry in a good amount of oil until lightly browned. transfer to a tray and bake at 350 degrees for 20-30 minutes.


also, another good lesson is to actually use (purchased) breadcrumbs as opposed to just toasting leftover bread and making your own as this works much better for desired results.

as we (of course) STILL have a bunch of yellow squash from my mom's garden, but alas, have no more almonds, i will be making them w/walnuts, today. we'll see.
*shrug*



credit to Emily Gould:
http://thingsiatethatilove.tumblr.com/post/919605145/cookingthebooksshow-this-morning-we-had-a-visit
the link to the actual recipe is not working anymore, FYI.