One thing I like about fall is the fresh produce. Since we don’t have a garden of our own, we rely on the farmer’s market and the farmers we’re related to. After a visit last Saturday, our kitchen is brimming with potatoes, sweet potatoes, squash, apples, and tomatoes. (Thanks, Tim.) It has kept me busy.
Today I froze tomatoes, made five pints of apple jelly, and prepared the apples for five more pints, which I’ll make once I get some jars to put it in.
We’ve been eating squash at least once a day. I like it with just a bit of butter and salt, but it’s time for variety. So earlier in the week, I used some of the squash to make muffins, adapting a sweet bread recipe.
3/4 cup sugar
scant 1/2 cup vegetable oil
1 heaping cup of baked squash
1 tablespoon white vinegar
1 1/2 cups flour
1 teaspoon ground cinnamon
dash of ground cloves
1/2 teaspoon each baking soda and baking powder
dash of salt
Mix as you usually do for quick breads. Put batter into a muffin tin. Bake at 375 degrees for 20 to 25 minutes.
What’s your favorite way to prepare squash?