Tag Archives: winter squash

DIY Pumpkin Puree & Pumpkin Spice Waffles

Connecticut Field Pumpkin

Whoever decided that pumpkin spice food is just for autumn got it wrong. Now is when I scrambling to pack all the winter squash and pumpkins we put up this summer into our meals. Before long it will be spring and as much as I love the stuff I don’t want the house to still be overflowing with winter squash. Come spring I’ll be ready for greens, snap peas, and rhubarb! So for now it’s pumpkin spice, tasy, warm, filling and sweet.

DIY Pumpkin Puree

***for those who are ready for the waffle recipe keep scrolling****

Any local foodie will tell you pumpkin puree doesn’t come in a can! It’s actually super easy to make and nearly any winter squash or pumpkin will do. If you’ve got a Waltham Butternut or Table Queen on hand there’s no need to go search the farmers market for a pie pumpkin.

Split your squash or pumpkin in half and scoop out all the seeds. Place the pumpkin opening down in a shallow baking pan with about 1 inch of water. This will keep it from drying out.

Bake at 350°F for 30 minutes to 2 hours or until tender depending on the size of your pumpkin.

*Optional: clean the seeds and bake in a single layer on a cookie sheet with a little vegetable oil and salt while your pumpkin is baking. Bake until golden brown. Alternatively save them for next year!

On to the good stuff.

Pumpkin Spice Waffles

These waffles are a great breakfast or treat on a cold winter days and they’re an awesome way to cook with local, healthy ingredients. I bet you can get all the veggie haters in your life to eat some winter squash hidden in these little gems.

Another great thing about these waffles is that the squash takes the place of the egg in the recipe so they’re great for people with allergies or those who are vegan. I promise you’ll love them even if you’re not!

These waffles are that perfect mixture of crispy on the outside and soft and fluffy on the inside.

Here’s what you’ll need:

  • 1 cup of flour (all purpose or whole wheat)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 TBS sugar
  • 1/2 cup of pumpkin puree
  • 6 TBS vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk (for dairy free replace with nut milk or water)

Option toppings:

  • maple syrup, butter, molasses, or powdered sugar

First combine all dry ingredients in a mixing bowl then add the pumpkin or squash puree, vanilla extract, and vegetable oil. Next, slowly stir in the milk. If you’re puree was watery you may need less of the milk. The batter should be easy to pour but not thin.

While you’re mixing up your batter you can pre-heat your waffle iron. A hot waffle iron makes better waffles that stick less.

Cook your waffle using the normal directions for your waffle iron and enjoy! Then promise your family you’ll make a double batch next time when they keep coming back for more.

Pin it for later.

Squash Souffle, 2 styles

Have you ever wondered what to do with winter squash that still haven’t gotten completely ripe when frost hits?  Seed grower and heirloom advocate Rodger Winn told us about a family recipe for squash souffle while we visited his farm one summer.Jul2015 (811) making squash souffle from int stage Mrs Amer prcsd

It starts with intermediate-maturity squash.Jul2015 (806) making squash souffle from intermediate stage Mrs A prcsd

Most squash recipes call for either winter squash, which are harvested at full seed maturity, or summer squash, which are harvested when the seeds are just beginning to develop.  Most squash varieties that are bred for use as summer squash, if allowed to get to the stage of seed maturity, will be unappetizing.  However, most squash that are bred to be winter squash, if you harvest them when the seeds are just beginning to mature, are a wonderful substitute for regular summer squash.  They’re also quite tasty in-between.

When your squash plants are on their last leg and many of the leaves have died, it’s not hard to find a squash that’s still immature; they’re just easy to see. And, when your first fall frost is around the corner and you’re doing your annual winter squash harvest, you’re bound to find a few immature fruits along with the mature ones. If the peel is tough,  you’ll need to peel them. If the seeds are tough, you’ll need to scoop them out.  (The seeds are likely to be tough unless the squash is just barely past the summer squash stage, but, depending on the variety, the skin might remain tender much longer.)

Irena’s Squash Souffle

I really liked the sound of Rodger’s recipe, but I didn’t remember the details, and I often don’t have the patience to measure ingredients.  Here’s how I made a squash souffle that my housemates and I really enjoyed.

Jul2015 (808) making squash souffle from intermediate stage Mrs A prcsdJul2015 (810) making squash souffle from intermediate stage Mrs a prcsdFirst, I cut an intermediate-stage Mrs. Amerson’s squash into big chunks. Mrs. Amerson’s is a moschata type, and I’m pretty confident that other squash in the moschata species, such as Seminole and Butternut, would produce very similar results.

I removed the seeds and the parts of the peel that were tough.  I sliced the squash thinly.  It wouldn’t all fit in one frying pan, so I put it in two. Those frying pans mostly gets used for savory dishes, but I didn’t worry about how their seasoning would affect this dish.

I let the squash cook a bit, stirring occasionally, while I beat about 10 eggs, then mixed them with about 5 cups of milk and about 2 cups of evaporated cane juice (i.e., sugar, but not as processed as most white or brown sugars).  I poured the mixture over the squash, sprinkled it with nutmeg, covered it, and cooked on low heat until the surface was solid.Jul2015 (812) making squash souffle from int stage Mrs Amer prcsd

I enjoy strong flavors, so the next morning as I was enjoying my squash souffle for the second time, I picked some Anise-Hyssop and Mexican Mint Marigold from the garden to eat with it.Oct2016 (296) squash souffle prcsd

Then, I decided to write this post, so I asked Rodger for the family recipe.  If you want to cook from a recipe, this is probably the one to use.

For Rodger’s South Carolina family, this is a Thanksgiving recipe.  They tend to get their first frost in early November.  Intermediate-maturity squash will keep just fine for a couple of weeks, and sometimes much longer, but won’t keep until spring.

Winn Family Squash Souffle

We use pumpkins that are almost mature but still have a green rind.  If they are too immature the pie will be mushy. Cut the squash lengthwise in 1 in strips and peel. Then slice very thin, about 1/8 in. Layer the slices in a pre baked pie crust till filled. For the custard use 1 or 1 1/2 cups white sugar or unrefined sugar, 2 cups milk, a tsp. of vanilla extract, and 3 eggs. Mix well. This is enough custard for two shallow pies, or one deep dish with a little left over. Then bake at 375 degrees until set (about 45min to 1hr). Enjoy.