Who wants pie?

February 24, 2013

It held me in good stead as a decorative object from early fall right through the holidays. Now this gorgeous Winter squash, the Hubbard, is about to be transformed into a simple comforting treat. This recipe for Brown Sugar Hubbard Squash Pie claims to be heartier and more flavorful than canned pumpkin, but equally creamy. Even with the added process of cutting this monster up and baking it off into the master roasted squash puree could not have been simpler or more economical.  One finished pie down and there is enough puree to freeze that will make 4 more or anything else you can conjure that requires cooked squash…Gnochi, Soup, Lasagna?  That said, the end result looks fantastic. I think it’s time to put on some coffee and start cuttin’. Copy of hbbrdsqsh2FCopy of bkdHbbrd2FpiePrepFpiePourF

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Pumpkin X 2

January 16, 2013

One pumpkin…two great eats. The first, a savory pumpkin peanut soup, the other a soft pumpkin cookie. Both suitable for the cooler (OK, colder) months, you decide which you make first. The soup  I improvised when I had leftover pumpkin after a day of baking. Not quite Indian and not quite Thai, it’s basically a pumpkin vegetable soup with an assortment of spices ( but, nothing too exotic) and peanut that’s a satisfying non-meat meal to come home to after a hard day at work or a harder day of holiday returning. It thickens and tastes even better on the 2nd and 3rd day…you might also serve it up over a bowl of quinoa for that added grain protein. Whip some up on a Sunday afternoon and enjoy it into the week  for lunch or a quick supper.