Last week’s annual meeting was made all the more special by Shaun Lott’s efforts to offer refreshments mostly made from local food. The menu included spicy cole slaw, Winter Squash cookies, and Peppy Squash Dip. Several people asked for the recipes and here they are:
Winter Squash Cookies
- 1/2 c granulated sugar
- 3/4 c brown sugar, packed
- 1/2 c butter, softened
- 2 eggs
- 1 1/2 c winter squash (hubbard, butternut, kabocha), cooked & pureed
- 2 1/4 c flour (I use 1 1/2 c Alaska barley flour & 3/4 c all purpose)
- 1 t cinnamon
- 1 t baking soda
- 1 1/2 t baking powder
- 1 t salt
- 1/2 t ginger
- 1/4 t allspice
- 1/4 t nutmeg
- 1 c raisins
- 1 1/2 c nuts, chopped
Preheat oven to 3750
Mix butter and sugars. Beat until smooth. Add eggs and squash. Mix well.
Combine flour, spices, baking soda, baking powder, and salt. Stir dry ingredients into squash mixture. Add raisins and nuts. Stir to combine. The dough will be somewhat wet.
Bake for 10 to 12 minutes. Makes about 48 cookies.
Note: Depending on how wet the squash is you may have to add additional flour or reduce the amount of squash to 1 cup.
Peppy Winter Squash Dip
- 1 (2lb) winter squash (hubbard, butternut, kabocha)
- 1 small onion, halved & unpeeled
- 1 ½ tsp olive oil
- ¾ tsp salt
- 2 T sour cream1 fresh chili or 1/8 t of cayenne
- 1/8 tsp nutmeg
- 5 to 10 peppercorns or ¼ tsp ground pepper **
- 4 garlic cloves, unpeeled
Preheat oven to 3500
Cut squash in half or into large pieces; remove seeds. Brush cut sides of squash, cut sides of onions, and garlic cloves with oil. Arrange squash and onion, cut sides down on pan. Place garlic on pan. Bake for 45 minutes or until tender. The garlic may need to be removed from the oven a little earlier – check periodically and remove when soft. Cool slightly. Peel squash and onion. Squeeze pulp from garlic cloves.
Place squash, onion, garlic, and spices in food processor; process until smooth. Add the sour cream and process to combine. Serve warm.
**Note: I use a Vitamix, which thoroughly grinds the peppercorns. If you are using a regular food processor, you should grind the peppercorns before adding them.
Variation: This dip can be thinned with broth or milk and served as a soup.