Gwen’s Healing Garden

The #1 Web Site Gardening For The Soil Gardening For The Soul

Did You Know | Environmentally Friendly Gardening Products | Non-toxic Cleaning Products | Indoor Gardening With Foliage Plants

Subscribe to the FREE monthly GHG Newsletter and receive free the E-book A Book Of Quotes: Subscribe here

Orange Food Energy: Butternut Squash (Cucurbita moschata)

By Gwen Nyhus Stewart

Recipes

Baked Butternut Squash

1 butternut squash
sea salt

1 tsp. (5 mL) vegetable oil or non-stick cooking spray

Preheat oven to 350°F (175° C) before placing squash in oven.

Cut squash in half, remove seeds, and sprinkle salt onto the squash (there is no need to peel the squash}. Spread oil or spray non-stick cooking spray on a cooking sheet, place squash open-face down, and bake until soft, approximately 1 hour. Scoop the squash out of the skin, add a little butter, and serve.

Alternatively, bake squash whole. Pierce the skin several times with a sharp knife, bake until soft. Cut squash into serving pieces; remove seeds, peel and serve.

Butternut Squash Crisp

3 eggs
3 cups (750 mL) cooked butternut squash, mashed
1 1/2 cups (375 mL) sugar
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) vanilla
1/2 tsp. (2 mL) salt
1/2 cup (125 mL) soft butter

Beat eggs until lemon coloured. Put all ingredients in bowl and mix. Place mixture in buttered baking dish and bake at 400° F (205° C) until set (about 20 minutes). Remove from oven and cover with topping.

Topping

2 tbsp. (30 mL) butter
3 cups (750 mL) crushed cornflakes
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) chopped pecans

Mix all ingredients well. Cover butternut squash with topping and return to oven. Continue baking another 10 to 15 minutes. Serves 6 to 8.

Butternut Squash Pancakes

2 cups (500 mL) uncooked butternut squash, peeled and grated

2 cups (500 mL) grated potato baking potatoes, (about 2 medium)

1/2 cup (125 mL) grated red onion

2 tsp. (10 mL) sea salt

2 med. garlic cloves, minced

1/2 tsp. (2 mL) dried sage

1/4 tsp. (1 mL) grated nutmeg

1 large egg

3 tbsp. (45 mL) unbleached all-purpose flour

freshly ground black pepper, to taste

olive or vegetable oil for frying

Preheat oven to 200° F (95° C).

In a food processor, grate the vegetables using the shredding disc (use a hand-held grater if you wish). Using a colander in the sink, combine grated squash, potatoes and onion, add salt, and toss to blend. Let stand 15 minutes, pressing vegetables several times to extract as much liquid as possible.

Squeeze moisture from vegetables and transfer mixture to medium bowl. Stir in garlic, sage, nutmeg, and egg until well combined. Add flour and freshly ground pepper to taste and mix well. In large, heavy skillet, heat about 1/8 inch (3 mm) oil over medium heat until hot but not smoking. Using a large tablespoon, drop mixture into oil. Cook until well browned, turning once, 1 to 3 minutes per side. Drain on paper towels. Transfer pancakes to ovenproof plate and keep warm in oven while you cook remaining pancakes, adding more oil as needed. Serve hot with sour cream, applesauce, or salsa.

See Orange Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Orange_Food_Energy.Sweet_Potato.htm for additional information about the healing properties of orange, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour orange means and Chapter 8, Colour Energy, Plants, and Recipes pages 71 – 75 for information about using orange in the garden and recipes.)

Home | Top

For more information or questions about material on this site contact www.gwenshealinggarden.ca/Contact_Form.htm