What does 75 degrees remind you of?
Time to bake, cook, and devour all the squash, pumpkin, and apples you can handle!!!!
The other day I found a pattison squash….I believe it is a pattison squash, from all the research I did. They are pretty little things, and really fun to cook with.
The first recipe we made with the squash was a dish my sweet hubby made.
He sauteed squash, onions, garlic, tomatoes, mushrooms, and Chinese five spice, topped on brown rice. It was so healthy, AND delicious!
For the second squash, I was trying to decide what to bake with it. The recipe I decided to make was a corn muffin. I still have some squash left, I am trying to decide what else to make with the delicious treat….what do you suggest?
I had to make some changes to the muffins, since I didn’t have everything in the house. They turned out so cute, and plump!
Squash Corn Muffin Recipe –
1 1/2 cups all purpose flour
1/2 cup Bob’s Red Mill corn grits (polenta)
1 Tbsp parsley flakes
1 Tbsp dried chives
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp dried Greek oregano
1/4 tsp of chili powder
1/2 tsp salt
2 eggs beaten
1 cup squash, grated
1/4 cup apple, diced finely
1/2 cup plain Chobani Greek yogurt
1/3 cup California Olive Ranch olive oil
1/8 – 1/4 cup water
1/2 fresh corn, or frozen
Preheat oven to 400 degrees Fahrenheit
In medium bowl – mix together flour, corn grits, parsley, chives, baking powder, baking soda, Greek oregano, and salt.
In small bowl – beat egg.
In large bowl – mix together egg, squash, apple, Greek yogurt, olive oil, and water. Depending on batter, you may need only 1/8 of a cup of water, you want batter thick and loose, but not runny Mix in dry ingredients, then mix in corn, do not over mix batter.
Bake for 12-16 minutes, depending on oven.
Note – These muffins are really lovely, but need a bit more flavor. When I topped them with chili pepper infused honey, they were perfect! You could add about 1/2 cup honey in batter. They would also be lovely complimented with any delicious soup!
Actually this post was funny, I ended up using three products that were given to me to share with you. I love me some delicious Chobani. Then I received a gorgeous bottle of California Olive Ranch olive oil. AND Cloister Honey is beautiful local honey company I adore here in Charlotte. So much fun to incorporate all of them in this fun recipe!
Fall makes me happy! At the cafe where I work, I made a pumpkin pie with pecan crumble. I was so excited for fall!!!! It really is the best time of the year!
What is your favorite squash recipe?
Until next time, Come on in, Have a seat,