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New Classic Pumpkin Pie

Prepare pie crust in 10 inch pie pan. Set aside.

Mix in blender until smooth:

2 c. cooked squash (we like kabocha sunshine or butternut best)

2 eggs

1 12 oz can of evaporated milk

3/4 c. white sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp clove

1/2 tsp salt

1 tsp vanilla extract

zest of half of a medium orange

Pour into prepared pie crust. Bake at 425 for 10 minutes, then turn the oven down to 350 and bake for about 45 minutes longer: until a knife or toothpick comes out clean. Let cool and serve with whipped cream.

Squash Breakfast Muffins

Mix in a large bowl with a fork:

1 c. whole wheat flour

2/3 c. flax seed meal

1/3 c. sugar

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp clove

Stir in:

1/3 c. chocolate chips

1/3 c. chopped candied ginger

Beat in medium bowl:

2 eggs

Add to eggs and beat in:

1 c. cooked squash

1/3 c. + 1 tbsp canola oil

Make a well in the dry ingredients. Pour in wet ingredients and mix just until combined. Divide between 12 greased muffin cups. Bake at 350 for 25 minutes or until a toothpick comes out clean.


Creamy Squash Soup (Vegan)

Combine in large pot:

  • 1 medium butternut, peeled & diced

  • 2-3 carrots, peeled and diced

  • 4-5 celery sticks, diced

  • 1 large onion, diced


Add a glug of oil and start on medium heat. Cook for 10-20 minutes, until vegetables begin to soften. Add 2-3 cloves minced garlic and cook for another minute or two.


Stir in:

  • 1 tsp smoked paprika

  • 2 tsp ground ginger

  • ½ tsp cinnamon

  • ½ tsp cardamom


Add enough vegetable broth (chicken broth works too) to cover the vegetables. Cook about 30 minutes longer, until vegetables are falling apart. Chill until mixture can be safely blended. 


Blend in batches until the whole mixture is smooth, pouring blended mixture into a separate bowl. When everything is blended smooth, add 1 15oz can of coconut milk to the soup pot. Heat until coconut milk is warm/melted, then add vegetable mixture and stir to combine. Add salt and pepper to taste. 


Squash Snacking Bread

Combine in a large bowl:

  • 2 c. cooked, mashed squash

  • ½ c. oil or melted butter

  • 3 med. eggs

  • 1 c. brown sugar


Sift together and add:

  • 1 ¼ c. all purpose flour 

  • 1 c. pastry whole wheat flour (can substitute AP flour)

  • 1 ½ tsp baking powder

  • ¾ tsp baking soda

  • 1 tsp salt

  • 1 tsp cinnamon

  • ¼ tsp cardamom

  • 1 tsp ginger

  • ¼ - ½ tsp clove


Mix dry ingredients into wet until just combined. Pour batter into greased loaf pan. Sprinkle loaf with 1 tbsp brown sugar plus 1 tsp cinnamon.


Bake at 350 for 70 minutes or until loaf tests clean.

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