Using canned winter squash you processed the past two years isn’t that hard. Is it just sitting in the cupboard except for the occasional brown sugar and butter side dish? There are many ways to incorporate that valuable canned produce into your weekly menus. Every year I harvest an abundant amount of winter squash. The varieties I plant are Butternut, Buttercup and Hopi Pale Grey. Next gardening season I am planning on adding some others. I normally only plant one variety each year since they can become cross pollinated and their seed won’t be true. I try to save their seeds every year. You can still use them even if they aren’t true, but they sometimes don’t look like what you planted. I canned a lot of yellow squash one year that took over our compost pile, but it certainly wasn’t a true yellow squash. We ate it and there was no difference in the taste or anything. I suppose it only matters if you are sharing or selling your seeds, which I wasn’t.
Every year the squash plants spread out all over our lawn near the garden where it is planted. It can be a nuisance for my husband mowing the lawn, but he’d rather have the food than the lawn anyway. I usually put aside a small number of them to store in the pantry or root cellar to eat fresh, most of them will be canned for future meals. A good friend asked me, “Why bother canning them since they store so well from one season to the next?” My answer to that is, “They last longer canned and stored on my pantry shelves. Since there are only two of us here, we don’t eat it fast enough to store all of them fresh.” One thought I had was that it is less work too. I can decide at the last minute to prepare a winter squash recipe without the job of precooking it to use, as most of my recipes would be using it as a soft or pureed ingredient.
I had such a large crop in previous years, that this year I didn’t plant any winter squash at all. We are still eating the ones I canned in 2013! This is a post I wrote about how I canned our winter squash, Buttercup Squash. After it is on my shelves in jars, how do I use it? Almost any recipe for pumpkin or sweet potatoes is adaptable for your winter squash. Fresh or canned or even frozen, it doesn’t matter. Pumpkin pie or pumpkin bread recipes made with winter squash taste pretty much the same. Amazon is full of good pumpkin cookbooks that can be used for your winter squash or sweet potatoes. This one, Pumpkin, a Super Food For All 12 Months of the Year is a good one, as well as Pumpkin Cookbook by Gooseberry Patch.
This is my favorite pumpkin recipe, which is a Pumpkin Bread one, but tastes like a dessert. We love it! Try it and see what you think. If the winter squash is canned, it should be canned in cubes because it is not safe to can it as mashed or pureed. I pour the whole jar in, water and all, using it as part of the liquid for the recipe. I mash the squash up good with a potato masher to break it up as much as possible.
3/4 cup shortening
2-3/4 cup sugar
2 cups pumpkin, canned
3/4 cup water
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix together sugar and shortening. Add rest of ingredients. Pour into two greased bread pans. Bake at 325 degrees for 50-60 minutes. Makes two loaves.
Copyright © 2016 Kathleen G. Lupole
All Photographs Copyright © 2016 Kathleen G. Lupole
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