RSS Feed

Heirloom Squash & Pumpkins

All of those crazy ornamental squash can be good eatin’ too. Note the big one in the foreground of my photo, the Blue Hubbard Squash. Challenge yourself to try an heirloom and a new recipe this season and keep edible foods diverse.

Baked Blue Hubbard Squash

1 Blue Hubbard Squash
1/2 C brown sugar
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
Cooking Spray
3 Tbsp Earth Balance or butter
1/2 C Plant-based or Cow’s Milk

Clean the outside of your Blue Hubbard Squash ( you could probably substitute any winter squash). Cut the squash in half and remove the seeds and fibers.

Place the squash in a glass baking dish (metal dishes can make it taste funny). Divide the brown sugar into each half of the squash. Divide cinnamon, nutmeg and allspice into each half also. Also, put 1 Tbsp of Earth Balance Spread (or margarine/butter of your choice) in each half. Spray cut edge of the squash with cooking spray if desired.

Bake in a 375° oven for 45-60 until it can be easily pierced with a fork, like you do a baked potato.

When baking is complete, scoop squash out of the shell into a bowl. Add the other Tbsp of Earth Balance and blend with electric mixer. Add your choice of milk, a little at a time, to get the desired consistency.

Your nutritional values will vary a bit, depending on the size of your squash, what kind of milk you use, etc.

Servings: 6

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

One response »

  1. enjoyed a similar recipe for Thanksgiving.. mmm mmm good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: