Winter Squash Muffins

SquashKatysSweetMeatKaty's squash muffin

 

These muffins are for Nichols Plant Day, Saturday, May 16th, 2015.

Katy’s Sweet, Sweet Meat type winter squash, upper left, has a smooth, rich flavor and is also one of the sweetest winter squash varieties. It stores well for the winter pantry. The squash run 7-12pounds, I split them open, remove seeds, turn flesh onto the pan and cook slowly at 325 fahrenheit. Pierce the rind and when it gently gives and you start to see some juice running the squash is cooked. There usually more than than can be eaten at one sitting so I often freeze extra in a one quart container and sometimes when a friend comes by I’ll ask if they would like a piece of cooked winter squash. Almost always, the reply is “Cooked?, Why yes.”  Let me add this squash turns sweeter after picking. we harvest in October before frost and always enjoy it at Thanksgiving on through March.

A local gardener who loves this squash has developed his own Katy’s Sweet Squash muffin recipe. He generously comes by with these at least once and sometimes twice a year.

Katy’s Sugar Meat Muffin Recipe

2 eggs
1 cup cooked Katy Stoke’s Sweet Meat Squash
¼ cup vegetable oil
¼ cup milk
1½ cup sugar (we adjust to ¾ cup)
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon Vietnamese cinnamon
1 teaspoon ground allspice
1 teaspoon salt (may reduce or omit)
1 ¼ cup unbleached flour
½ cup wholewheat flour (or simply use 1 ¾ cup unbleached)
½ cup chopped walnuts
½ cup milk chocolate chips…the milk chocolate melds better with the squash than standard semi-sweet. Chocolate chips are optional but very good.

Preheat Oven to 400 degrees F.

Place eggs , oil, cooled squash, and milk into a bowl or mixer and whip. Sift sugar, soda,baking powder, cinnamon, allspice, salt and flour. (I double sift)

With a large spoon mix ingredients until lightly moistened. Stir in walnuts and chocolate chips. Fill muffin or cupcake pans 2/3 full. Bake for 15 – 18 minutes. If using mini muffin trays bake for 10 to 12 minutes.
Fill muffin cups with paper liners or mist cups with a 50% oil/50% water emulsion from a small sprayer. Yield is 12 regular size muffins or 24 mini muffins.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most household.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most households.

 

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Marinated Winter Squash Salad

I‘m always looking for easy ways to use our crops of winter squash and have adapted this unusual recipe found in “Cooking From An Italian Garden by Scaravelli & Cohen. A cooked salad from winter squash struck me as novel and I wasn’t disappointed. The squash in the photo is Sibley Select, a sweet thick-fleshed Cucurbita maxima. Other varieties of winter squash are also suitable and find them preferable to pumpkin.

Winter squash 2-2.5 lb. piece, deseeded.

Roast in oven 30-45 minutes, only until

it can be pierced by a fork but is still firm

1 red or green bell pepper, diced

2-3 green onions finely sliced

1 rounded Tbsp capers (optional)

Dressing:

3-4 tablespoons olive oil

4 tablespoons red wine or cider vinegar

1 tsp. Nichols Malibu blend or ½ tsp oregano

2 garlic cloves finely minced

A few drops of Tabasco or Sriracha sauce

Allow lightly roasted squash to cool. Remove rind and cut into ½ inch cubes. Add chopped bell pepper and onions and combine with squash mixture.Add dressing and mix. Cover and marinate for at least one hour, or preferably overnight. When ready to serve add salt to taste and sprinkle with 2-3 Tbsp.chopped fresh parsley. Serve at room temperature.

The flavor of garlic and hot pepper can intensify overnight. To correct add more chopped bell pepper or ½ cup chopped celery. This keeps for three to four days and is quickly transformed into soup with a 13 oz. can of coconut milk and ½ cup water. Blend until smooth. Place all in a medium size saucepan and simmer for ten minutes. Serve garnished with a sprinkle of cilantro.

Talking about Herb Gardening @ awaytogardening.com

Join us atawaytogarden.com in an interview with  Margaret Roach at her blog/gardening magazine. Today Nichols Garden Nursery is featured. Keane is holding two fine specimens of Oregon Sweetmeat Squash Homestead. Notice the beautiful color and thick walls.  Grow it and you’ll also taste how sweet and tender it is. I am holding our very new Ruby-Gold Flint Corn and branches of true Mediterranean bay, Laurus nobilis, Rosemary Blue Gem, a Nichols introduction. Read her article, join the giveaway and learn a few herb gardening tips. Leave a comment on her blog and join the giveaway. Margaret is the former senior editor and Martha Stewart Living Magazine and author of the new and highly reviewed “and I shall find peace there” her latest book. Click the link to Margaret Roache’s article

http://awaytogarden.com/giveaway-rose-marie-nichols-mcgees-herb-qa#comments