Spiced Summer Squash Bread

The end of summer is upon us. Can you feel the crispness in the morning air? See the leaves starting to change colors? Or maybe noticed Starbucks has pumpkin flavored everything again in season? However you notice it, its happening. And fast! For us gardeners, that means it's time to use up summer fruit and vegetables before the frosts start in a few weeks.

A few weeks ago I noticed a plethora of summer squash in the garden, and hopped to it. Realizing I hadn't made any breakfast breads in a spell, I opted to try my hand with a squash bread (which is fairly similar to a zucchini bread). And what an easy recipe! I think the most tedious part is shredding the squash, although if you have a food processor you can save some time here. But all in all this is an easy recipe, and a hit with the taste testers. Happy fall, y'all!

Spiced Summer Squash Bread

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 2 eggs, room temp. 
• 3/4 cups sugar
• 1/2 cup vegetable oil (or replace it with applesauce for a healthier version)
• 2 tsp vanilla
• 1 1/2 cups yellow summer squash, shredded
• Chopped walnuts, for topping (optional)

Preheat the oven to 350 F degrees. Butter and flour a loaf pan.

Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.

In a separate bowl, beat together eggs, sugar, oil, and vanilla. Next gently stir in the yellow squash (watch out, it may splash out of your mixer at this point). Then mix the dry ingredients into the wet ingredients and combine until mixed.

Pour the batter into the prepared cake pan, sprinkle with chopped walnuts, and bake for 45-50 minutes or until a test stick comes out clean. Cool on a wire rack for 15 mins, then carefully remove the loaf from the pan and continue to let cool. Slice and serve!

Whipped Herb Butternut Squash

Freshly returned from my first camping trip of the year. I'm one happy panda today. And I'm very grateful that we had a day of sunshine before the June rains returned. Yes, I said June. Sitting here warm and snug as a bug on the sofa, there are few things that sound more satisfying on a cloudy day than some homemade whipped herb butternut squash.

I don't know about you, but I am a HUGE fan of baked squash. The various squash plants in my garden are proof of this. One of the easiest and most versatile ways to eat squash is to whip it up like you would mashed potatoes. It's an extremely easy recipe and lends to any flavor matrix of your liking. This time around I made a herb blend with fresh sage and thyme - yummy! I highly encourage you to pick up some of your favorite hard skinned squash and have fun finding your own favorite dish. Enjoy!

Whipped Herb Butternut Squash
Similar to: Allrecipes.com 

• 1-2 butternut squash, halved and seeded
• Butter or Earth Balance Spread 
• Herbs and seasoning of your liking
• Salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place squash halves cut side down in a medium baking dish with an inch or two of water. Cover, and bake 30 minutes. Then flip the squash over and bake open face up for another 20-30 minutes or until tender and able to pierce with a fork. Feel free to add butter and/or honey and/or seasonings at this point. 

Remove from the oven and let slightly cook. Then scoop squash from skin into a medium bowl, and mix with butter and seasonings. Whip until smooth. Season with salt and pepper. 

Seasoning options (not to be used all at the same time): sage, thyme, oregano, basil, rosemary, honey, brown sugar, maple syrup, nutritional yeast, sour cream or yogurt, the options are endless here!