Tag Archives: butternut squash

Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

I have received one butternut squash and one dozen eggs every Tuesday for the last three weeks from my CSA.  Up until yesterday, I had exactly three butternut squashes on my counter and three dozen eggs in my refrigerator.  I always like to kid myself and say things like “When fall gets here and the kids are back in school, I will finally organize their baby books.  Or clean out the storage area.  Or have that yard sale I’ve been meaning to do since June.”  Instead, I am confronted with back to school nights, violin shopping, supply acquisition, homework helping, pick ups and drop offs, driving, soccer, snacks, and maintaining some level of personal hygiene.

(Memo to my kids: I really have tried with your baby books.  Although I am very sentimental and keep things like your baby teeth and dried up belly button stubs, I am very poor at organizing these items into beautiful volumes for you to treasure one day.  I really hope it is OK that everything is crammed into a baby book with a cracked spine, papers falling out, and notes written in any color pen (or pencil) I had handy.  I do love you.  But not enough to scrapbook.)

And this entire month has been consumed by the Bloomsburg Floods.  We have the luxury of not being in the epicenter of the destruction and our busy schedule is pretty trivial compared to what the residents are going through.  But it has meant a lot of back and forth travel — which means bags that don’t have a chance to get unpacked before they are being packed again. Whirlwind is how some describe it, I think.  But as I talk with friends who are having their homes condemned, I am pretty sure a whirlwind would be a welcome feeling.  Never mind the “problem” of having all of your children’s baby book items in a box, rather than in a muddy heap never to be looked at again.

This whirlwind seems to blow cooking and eating rules out the window.  The grown ups have eaten a lot of Thai takeout. The kids have eaten way too many pasta dinners and lots of dessert.  It was the boy’s 5th birthday too, which seemed to provide an endless supply of cookies, rice krispy treats, cakes, and cupcakes.  But no more!

I turned on the oven yesterday (and it still worked!) and I made these muffins in an attempt to make a relatively healthy treat or breakfast that the kids would enjoy.  They are whole grain, quite low in sugar and fat, and filled with both butternut squash and apples.  They were a nice fall treat and used up one whole squash and 4 eggs.

Only two squash and 32 eggs to go.

Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

Makes about 18 full size muffins

Muffins:
1 1/2 cups of cooked butternut squash (I like to halve mine, scoop out seeds, and slow roast for about an hour at 325 degrees Fahrenheit)
4 eggs
1/4 cup of dark brown sugar (can use more — up to 3/4 cup for a sweeter muffin)
1/3 cup applesauce
6 T vegetable oil
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
2 cups whole wheat pastry flour
1 medium apple, peeled, seeded, and finely chopped

Streusel:
1/4 cup dark brown sugar (can use more here too if you like)
1 t cinnamon
1/3 cup chopped and toasted pumpkin seeds

1. Preheat oven to 350 degrees Fahrenheit.

2.  In a large bowl, mix wet ingredients by whisking together cooked squash, eggs, dark brown sugar, applesauce, and vegetable oil.

3. In a medium bowl, mix dry ingredients by combining salt, baking soda, baking powder, cinnamon, and whole wheat pastry flour.

4.  Add dry ingredients to wet ingredients and whisk until just combined.  Stir in chopped apples.  Spoon into greased muffin tins about 2/3 of the way full. (You can use cupcake papers if you like.)

5.  Combine streusel ingredients (brown sugar, cinnamon, and pumpkin seeds) and sprinkle a nice spoonful over top of each muffin before baking.

6.  Bake muffins for about 15 minutes until just done and a tester comes out basically clean.  Let cool a few minutes in tins and then remove muffins to a cooling rack.  (I had to use a knife to loosen them before removing.)

 

 

 

 

Crispy Split Pea Burgers

So I’ve been trying to do some extra clean living lately.  I think the overindulgence of the holidays pushed me over the edge.  On top of eliminating gluten/wheat, I’ve stopped drinking wine, and have been trying to go without alcohol at all.  Crazy talk, you say?  Probably so.  But something has been crying uncle (crazy uncle, perhaps?) and I’m trying to figure out what the hell it is.

Unfortunately, the thing that has made me feel the best is giving up wine.  So that sucks.

Fortunately, I have very little sticktoitiveness so it probably won’t last long.

The biggest hassle with giving up wheat is the inability to cook a quick pasta dinner — which is generally a favorite with the kids and can be a good and easy meatless dinner option.   I know there are gluten-free pasta varieties, but I haven’t found one that’s decent (any recommendations?) and I can’t tolerate sitting around the dinner table WITHOUT A GLASS OF WINE when everyone starts complaining about how much they hate the fake pasta.  I have limits, you know.

So, I was digging deep into my brain (trust me, you don’t want to go there) and deep into the pantry (it’s not too pretty, either) to figure out a meatless dinner last night and came up with these crispy burgers made from split peas.  They are sort of a cross between a veggie burger and a falafel, but the kids devoured them and came back for more.   The boy even wanted the leftovers for lunch.  We served them bunless with some homemade Russian dressing and beautiful salad greens from the solar powered greenhouse at  Village Acres Farm.   I think they would also be great made into smaller fritters for a delicious appetizer.

They are filled with all the best things — split peas (which are full or protein, fiber, vitamins, and minerals), brown rice, butternut squash, garlic, onions, and some shredded cheese right inside the burger.  Give them a try and don’t be scared off by the deep frying.  You don’t need any special equipment.  And for the fat phobics, just make sure your oil is at the right temperature and very little will be absorbed into your food.  (I should add that if you are willing to use a non-stick pan, you could probably just pan fry these in much less oil — but I’d rather deep fry than use non-stick.) The other great thing about these is that the filling can be made up way ahead of time and you can fry them whenever you are ready.  Plus they make great leftovers (cold or warmed up).    Feel free to modify the spices and experiment with different sauces — I am definitely going to try a spicy curry variety with raita.

Crispy Split Pea Burgers

Makes about 10 burgers

1 cup of chopped onion (from about 1/2 of a large onion)
2 garlic cloves, finely chopped
1 cup of butternut squash, peeled, seeded, and chopped into 1/2 inch pieces (from 1/2 of a small squash)
1 T olive oil
1 t salt
Freshly ground pepper
1 t smoked paprika
1 t ground cumin
1 cup of dried green split peas (yellow would probably be fine, and lentils might work too)
1/2 cup of brown rice
3 cups of vegetable broth (other broths would work too)
1 cup of cheddar cheese (packed), grated
2 T cornstarch (plus about 1 cup more for breading)
Canola oil (for frying)

1.  Heat olive oil in a large saute pan.  Cook onion and garlic over medium high heat for 2-3 minutes until just softened.  Add in butternut squash cubes, salt, pepper, smoked paprika, and cumin.  Cook for 2-3 minutes more.

2.  Add in split peas, brown rice, and broth.  Stir well to loosen any carmelized bits in the pan and cover.  Cook for one hour or until peas and rice are soft and nicely cooked.  Give it a stir every once in a while so it doesn’t stick.   Remove from heat and allow to cool slightly.

3.  Put pea mixture into the food processor (or use a masher if all else fails) and process for 5-10 seconds.  If your mixture is still warm, make sure you leave the feed tube open so steam can escape.  You don’t want a total puree — it’s best if it’s still a little chunky.  But make sure the peas are blended well.  Taste for seasoning and add more if necessary.   Transfer to a bowl and chill for 30-60 minutes (the more the better).

4.  When ready to cook, stir 2 T of cornstarch and grated cheese into pea mixture.  Stir well to incorporate evenly.  In a deep saute pan, heat about 1/2 inch of canola oil to 375 degrees F.

5.  Place about 1/2 cup of additional cornstarch on a plate.  Shape pea mixture into small patties and dredge in cornstarch.  Pat gently to remove any excess.  Gently place into hot oil and fry about 2-3 minutes until golden.  (I found they held together much better when formed into smaller patties and I cooked about 3 at a time.  While they cook, use a metal spatula to loosen them from the bottom of the pan if they stick.)

6.  Carefully flip them over (away from you so you don’t splatter hot oil on yourself) and cook for 2-3 additional minutes until golden brown on second side.  Drain on paper towels and keep warm in the oven while the remainder cook.