Maybe, just maybe, I had some pureed butternut squash lying around and not enough pumpkin puree, so I mixed a little of both in there and you would never know!
1. Preheat the oven to 350 F. In a large bowl, whisk together the flour, baking soda, spices, and salt.
2. In another bowl, whisk the eggs and sugar until well combined. Then whisk in the pumpkin puree, oil, and milk.
3. Gently mix wet and dry ingredients together with a wooden spoon. There may be some lumps, but that's okay! Be careful not to over mix batter. Gently fold in the chocolate chips.
4. Spray a loaf pan with non-stick spray, then pour in batter. Bake for about 60 minutes until you can stick in a toothpick that comes out clean. For this particular recipe, it's a good idea to loosely cover the top of the bread in the last 20 minutes of baking to prevent the top from burning.
5. When bread is done, let cool and serve! If you want to save it for later, save it in an airtight container.
Can a girl post enough butternut squash recipes? Never! Tis the season, am I right? I'm in love with butternut squash and have no shame. It's rich flavor only gets better the more you cook it. Here's a recipe I adapted from Martha Stewart Living. For my friends who have not made risotto before, I have to warn you that it's a little bit messier than just making rice, but it's so worth it! I like to make a huge pot of it for the week for my family and I to enjoy.
Did you double take that title? I bet you did, and I'm so happy that your curiosity led you to click the title anyway. I'm celebrating todays Meatless Monday with these delicious Delicata Swuash tacos, and loving every second it!
Unsure what to do with those adorable delicata squash that you may be decorating with? Bored with simply roasting them? Well get ready for one of the coolest ways to eat your squash. IN A TACO. The second I saw this idea from Naturally Ella I had to try it! This dish is so easy, and definitely falls under the 'no recipe needed' category.
Happy first Sunday of November! Today kicks off the start of my #SquashSunday series where I will be sharing a recipe every Sunday featuring a different type of squash. For this weeks recipe, I will be starting with a one of the most familiar squash’s, the butternut!
As you may know from previous posts, I love butternut squash and all it has to offer! I’m so impressed by this fritter recipe, as it’s easy yet tasty. It’s great recipe to enjoy on a nice November weekend morning!
In a large bowl, combine squash, flour, garlic, egg, and herbs. Heat olive oil in a large skillet. Using an ice cream scoop, scoop a ball of batter for each fritter, placing it gently in the skillet. Flatten fritters with a spatula, and let cook evenly on both sides, about 5 minutes on each side. Serve immediately, and top with greek yogurt & chives if you choose.
One of the reasons why I love this recipe is because these fritters are full proof.There are a lot of fritter recipes that easily fall apart or are difficult to deal with, but these babies stay together in the pan and are hard to screw up!
Want to whip up some fall soup but not sure what recipe to start with? With butternut squash, you don’t need one. Butternut squash is a sweet orange squash that becomes sweeter and richer in taste as it becomes a deeper orange color. It’s amazing roasted on it’s own, but even better in soup.
The beautiful butternut squash we have at work inspired me to make a soup, and even though I made a fantastic soup, I totally forgot to write down the recipe! But then I realized, butternut squash doesn’t need a recipe! You can literally just roast it, blend it, and mix it in with some chicken stock and sweet roasted vegetables and voila! You’re an expert soup maker!
If you need something to follow, here’s a sample recipe of how I would make butternut squash soup. I 100% recommend experimenting with it at home and adding your favorite vegetables and spices.
1 medium butternut squash
1 cup chicken stock
1 leek, thinly sliced
1 small onion, chopped
1 can coconut milk
2 tbsp EVOO
2 tbsp curry powder
1 tbsp minced garlic
salt and pepper to taste
Hello friends and happy fall! I’ve been getting super excited in the kitchen experimenting with leftover pumpkin puree and guess what? I have something special for you! A pumpkin spice latte recipe from Kitchn that let’s you enjoy all that fall goodness at home.
I can’t lie, this recipe does take about 10 minutes and creates some of a mess, but to enjoy the autumn season why not?
2 tbsp pumpkin puree
1 tsp pumpkin spice mix (see below)
2 tbsp sugar
2 tbsp pure vanilla extract
2 cups 1% milk (or higher fat if you chose)
12 oz coffee
What you’ll need:
smallest saucepan you own
1. In a small saucepan, cook pumpkin puree and pumpkin spice mix for about 2 minutes. Stir constantly and be careful not to burn puree. Stir in sugar until mixture looks like thick syrup.
2. Add milk and vanilla extract to saucepan and whisk. Warm mixture over medium heat. Then blend in blender (or with immersion blender) until frothy.
3. Make coffee and pour 6 oz each into two mugs. Add frothed milk, and sprinkle pumpkin spice mix on top.
**Note: Ideally, I would warm the pumpkin puree and spices in the saucepan, then mix the puree and milk in a stainless steel cup, and froth it in a steam wand- however, many people do not have espresso machines at home. If you have a steam wand at home, I highly encourage you to use it instead as it’s much more efficient and easier.
Pumpkin Spice Mix
This pumpkin spice mix is something I like to keep in my pantry for the fall to add to baked goods and coffee drinks. It’s made as a stock recipe so you can grab little bits of it as you like.
1/2 cup ground cinnamon
1/4 cup ginger
1/4 cup ground nutmeg
2 tbsp ground cloves
1 tbsp allspice
Was I skeptical to try a recipe called “How to Make the Perfect Pumpkin Muffins”? Yes. Do I regret ever doubting it? Yes. This pumpkin muffin recipe from Kitchn is so incredible I had to share it with all of you. It’s one of those seasonal recipes that you have to store in a safe place so you can use it for many years to come.
One batch makes about 12 standard size muffins- or in my house, 6.
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
6 T unsalted butter
1 1/3 cups light brown sugar
2 large eggs 1 1/3 cups pumpkin puree
1 tsp vanilla extract
1/3 cup pumpkin seeds (optional)
4. Add eggs one at a time to cream mixture. Then add pumpkin puree and vanilla extract.
5. Stir in dry ingredients just until it is combined.
6. Fill muffin cups with batter until they are 3/4 cup full. Sprinkle pumpkin seeds sparingly on top of batter.
7. Bake muffins for about 18-20 minutes, or until a tester comes out with few crumbs. Then cool muffins.
8. Eat muffins and be in so much awe that you text all your friends the recipe.