Monday, July 21, 2014

A tale of "Unintentional Gardening" and Acorn Squash Bread

In the spring I made a batch of acorn squash bread and in thinking the seeds might be a good add for our summer garden, I left them out to dry.  After a few weeks they looked moldy so I threw them into the compost bucket because my husband declared that any seeds would be destroyed by the intense heat created inside the compost bin! 

The below photo is our compost dumping zone.  Apparently squash LOVES compost!  So much that they've grown, thrived and completely taken over the compost zone so that we've had to start a 2nd compost location!

We call ourselves "Unintentional Gardeners" of squash and next year Mike plans to build a trellis so the squash has a place to travel because it's quite a space hog - you can see it's literally spilling over the sides!  





I may have picked it a bit early, the inside was more yellow than I'm used to seeing and the seeds were quite soft so we will let the remaining squash stay on the vine for a few more weeks. 

Now for the amazing bread!  First I slice the squash in half and bake for 1 hour at 350, bottom down so it can steam itself.  Second I puree the squash about one hour after it's cooled.  Third, make bread!

I used this recipe for "Whole Wheat Applesauce Loaf Cake" from "Eat, Live, Run" and substituted the applesauce for pureed acorn squash.  I find that squash has far less juice than applesauce so the mixture was too stiff.  I added 1/4 cup of buttermilk and it was perfect.

This bread is amazing.  It's got a hard outer shell and soft chewable bread on the inside.  The flavor is so mild and yummy!  I love it! 

Now what am I going to do with the 50+ squash growing in my compost zone?!?  Recipes welcome!  Donations of squash will be granted, first come first served!

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