by Solara Goldwynn, Hatchet & Seed –
Nothing says autumn like baked squash!
This time of year at local farmers markets and farm stands, we’re seeing bright coloured varieties of pumpkins and squash everywhere. Where I work at the North Saanich Farm Market, many of our farmers sell a variety of squash, including some rare heirlooms that are not only delicious but also incredibly beautiful.
In our garden this year we grew hubbards, butternut and delicata squash, as well as one very large pumpkin. We grew the squash in a newly expanded area of our garden. Starting in the early spring, we made several long beds with layers of woodchips, manures and seaweed. Squash is a heavy feeding plant and loves nitrogen-rich manure, making it a perfect thing to grow in a new garden bed! We were attempting to maximize space in this garden and so trained some of our squash vines onto trellises and also onto an apple tree. The effect was a wild-looking, multi-storied garden space that our toddler loved to explore. We harvested lots of squash from the plants and will be eating it for months in a variety of ways.
Soups and stews are a mainstay in our fall and winter diet, but squash is also enjoyed sweet in our house. This recipe is a simple way to enjoy squash and it makes a great dessert or breakfast.
1 medium size winter squash (butternut works well)
2 eggs, separated
2 – 3 tbsp honey or maple syrup
(if your squash is very sweet, use less sweetener)
1 tbsp plain yogurt
½ tsp cinnamon
½ tsp nutmeg
Bake the squash at 350° for 45 minutes or until you can pierce it easily with a fork. Let cool and peel.
Beat the egg whites until stiff.
Beat the yolks until creamy and thick.
Combine squash, yolks, sweetener, yogurt and spices. Mix thoroughly until all the ingredients are blended. Fold in the beaten egg whites.
Add the mixture to a greased casserole dish and bake for 40 to 45 minutes at 350°. Serve hot or cold, with whipped cream or without.
Enjoy!
