Wednesday, October 12, 2011

Winter Squash Bread

Fall! I love squash and it's always fun when the house gets cold enough to want to bake it. Had one of those days yesterday, it was freezing in here! Cranked the oven up, chopped an acorn squash in half and threw it in. When it came out, I was full from having eaten ice cream for lunch so I just left it on the counter and took a nap. I woke ready for a cooking project. I decided on squash bread after looking at the batter I had created and deciding I was too lazy to try to fry it into fritters, which had been my first idea. Baked up pretty quick, a little spicy, little bacony. Yum!

Winter Squash Bread

1 acorn squash, cut in half, seeds removed, baked until tender
3 slices of bacon, chopped up
1/4 onion, diced
4 T butter
4 eggs
1.5 c flour +
1t b powder
1-3 T curry spice mix
1 t cayenne
plenty of salt and pepper
Squeeze of lemon

Cook the bacon until it's getting a little crispy, throw in the onions and cook until the whole mixture is nice and brown. Add plenty of salt and pepper, the butter, and the spices, more or less if you like, you'll probably end up adding more later anyway. Turn off the heat and let it set, stirring a bit until the butter is melted.

Scrape the squash out of the shell and put it in a big bowl. Pour in your bacon mix and mix it up. Add the eggs, and lemon, mix well. Put the b powder in the flour and add those too. You may need more flour or less depending on the moisture in your squash, you pretty much want it to be corn bread consistency, or maybe a tag runnier. Zucchini bread consistency. Stir together, add more seasoning to taste ( the raw eggs are not going to kill you, i promise!) Bake 350 for 40 minutes or so, i put mine in a pie dish but any dish you like would work fine, adjusting cooking times accordingly. Enjoy!

No comments:

Post a Comment