Guilt. This is one of my overpowering emotions after quitting my job. I busy myself exercising, scrubbing the floor, browsing the web and reorganizing piles. At the end of the day I wonder what happened today. What did I do that was meaningful? How did I make the world a better place on this day? If I have something tangible to show for my day, it seems to deliver more satisfaction. This is how the squash project has been born. Until the week before Christmas, I’ll be making a new winter squash dish every week. I will post photos and recipes for anyone who wants to jump on this delectable journey with me.
Why winter squash? Obviously because it’s damn delicious. I’m one of those obsessed people who wants to try everything pumpkin- beers, butter, chips, ice cream… Often, edible pumpkin items deceptively don’t even contain real pumpkin. My science writer friend and dream crusher sent me an article about the 340 chemical compounds used to create pumpkin latte spice mix. These do not reside in anyone’s pantry! The squash project 2014 will be based on real food, mostly gluten free and paleo, to encourage consumers to feel well fed and loved. (My dear, supportive husband being the main victim.)
September through December is prime season for winter squash. These beautiful vegetables are not only stunning fall decorations, but are brimming with fiber, potassium, vitamins A and C and beta carotene to boost overall health.
What better way to squash ideas of self doubt and anxiety by expanding my horizons with butternut, hubbard, kuri and sugar pie pumpkin. Below is the commencement of the great squash project, 2014. Bring it.
Kabocha squash, destined for greatness
Kabocha Squash Date Pecan Bars
(Gluten free and Paleo)
1 cup packed, cooked kabocha squash* pureed or well mashed with a fork
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla
4 eggs
1/3 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 teaspoon ground cinnamon
3/4 cup Medjool dates, chopped
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Grease an 8 x 8 Pyrex pan and set aside.
In a large bowl, combine squash, coconut oil, maple syrup, vanilla and eggs. Mix well. Stir in the rest of the ingredients and pour into prepared pan. Bake 35-40 minutes or until a knife inserted in the center comes out clean. Allow bars to cool in pan then consume with a cup of mid afternoon earl grey.
* How to bake winter squash: Preheat oven to 350 degrees. Cut squash in half. Scoop out seeds. Place halves flesh side down in a 9 x 13 baking dish. Fill dish 1/4 of the way with water. Bake for 1- 1 1/2 hours or until tender when pierced with a fork. Drain. Allow squash to cool. Peel off skin with knife or scoop flesh from skin with a spoon. Leftover squash may be frozen for future use.
Manual mashing. Food processor works too.
Well combined and ready to be baked.
Luscious Light 