squash doubles.
the vegetable, not the british sport but I think you knew that.
So, it’s not unknown I love and cook with squash…a lot.
They might be my favorite vegetable, honestly!
Affordable, approachable, flavor soakers, fast cook-time, diverse because of its simplicity. What’s not to love?!
You can take any squash in the family, and make a thousand dishes with it!
This past week was a great example of using the (overrated but still beloved) fall squash:
the pumpkin.
I will say, as a huge pumpkin-lover, I can agree that the commercialism of this humble vegetable is out of hand. BUT. Will that stop me from feeling giddy when I see it out and about as soon as September (well, August) hits?
NO.
Within the last twenty-four hours, I did a little fall spin on my favorite breakfast cookie recipe and created one of the BEST pumpkin-spice creamers I’ve ever had.
First off, these breakfast cookies.
(I never measure these out and they always turn out delicious. If you make these, trust your gut)
The recipe-ish:
2-3 bananas (the riper the better, I typically use frozen and defrost)
1/4-1/2 cup of peanut butter
A good amount of honey if I’m feeling it
2ish cups of oats
a sprinkle of baking soda
a GOOD pinch of salt
a generous sprinkle of cinnamon
chocolate chips. measure with your heart you know how
And that’s it!
Although I subbed most of the peanut butter with 3/4 cup of pumpkin puree, keeping a tablespoon of PB to hold everything together. I also mixed in cranberries and pumpkin seeds with the chocolate chips and topped with flaky salt.
Very autumn, lots of texture, not too sweet, and actually a solid breakfast to take to work or just a good little sweet treat any time of the day.
the pumpkin creamer is as follows:
a heaping spoonful of pumpkin puree
equal-ish parts water to pumpkin
half-inch knob of ginger, grated
a dash of fresh nutmeg, grated
an even more generous sprinkle of cinnamon
a pinch of salt
equal-ish parts natural bliss oat-brown sugar creamer
The creamer is already sweetened so no need to add more. Y’all. This was so delicious. Rich, balanced, and a good pumpkin punch without tasting like your typical pumpkin pie.
I immediately had flashbacks to my freshmen year of college, drinking half-sweet PSLs outside my college’s Starbucks, except 100 times better.
And now, another fall squash that gets lots of attention on the savory side:
the butternut squash.
Ah, the butternut squash.
More subtle, richer than pumpkin and so SO versatile.
Almost too versatile….
This past week I’ve made three different dishes with the same puree and I’VE ONLY USED HALF.
I’m running out of steam. Three isn’t a lot, but for one person, it’s easy to get bored!
Butternut squash dish 1:
Pasta with chicken, lots of parm, havarti, & tomatoes
Very rich! Very lactose-heavy stick-to-your-ribs kinda dinner
8/10
Butternut squash dish 2:
Curry with yellow squash, caramelized onions, & lot of parsley
Comforting, a little too heavy on the ginger and cumin on my part but not too shabby.
6/10
Butternut squash dish 3:
Soup with coconut milk, topped with labneh
This was my favorite out of all three dishes for SURE.
Also the easiest because I just took my leftover curry and added lemon juice and extra coconut milk and boom, soup.
9.5/10
I’m not gonna lie, I’m a little tapped out on squash. Give me a couple of days and I’ll be back in the squash game!
Let this be a reminder that squash is a very versatile friend and to take FULL advantage during these fall months!
With Love,
Cara