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.
