Hello everyone, Jess here.
Welcome to another Sunday dinner here at the Anderson household!
I grabbed a few acorn squash from cold storage. After halving, de-seeding and roasting until tender, I pureed them with a bit of nutmeg and maple sugar. One quick and easy side dish.
I took some of my dehydrated CSA cranberries and soaked them in a bit of maple syrup until they softened a bit.
Here’s a pile of carrots and parsnips ready for roasting, with the maple cranberries and a bit of butter and maple syrup.
Tonight’s lineup left to right- maple acorn squash puree, sauteed rosemary brussels sprouts, half a turkey (frozen from the Springdell Thanksgiving poultry harvest), Fat Moon mushroom gravy, roasted maple cranberry root veggies, and summer corn from the chest freezer.
For dessert, we had orange ice cream on Acorn Squash Banana Bread.
The
Ingredients
- Nonstick cooking spray or butter for greasing the pan
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 slightly beaten eggs
- 1 1/2 cups total of mashed banana and mashed acorn squash
- 3/4 cup sugar
- 1/4 cup cooking oil
Optional- chocolate chips, dried cranberries, chopped walnuts or pecans, about 1/2 cup total.
Directions
Grease or spray a bread loaf pan with cooking spray.
Combine dry ingredients (flour, baking powder and soda, cinnamon, and salt) followed by wet ingredients (eggs, oil, sugar banana/squash puree) before stirring together until just combined. Fold in optional ingredients before gently spooning the batter into the prepared pan.
Bake at 350 for 50 minutes or until you pass the toothpick test (poke a toothpick in the bread, if it comes out clean, things are done.)
After 10 minutes of cooling, carefully remove the bread from the pan. Allow to cool before slicing. Enjoy immediately or wrap and enjoy the next day.