In the fall, winter squash is what I look forward to most when visiting my local farm stand. There are so many varieties that offer robust flavor, dense flesh, and beautifully textured outer layers. The more gnarly the skin, the more likely you can eat it! How would you even begin to peel a Black Futsu?
Another local favorite of mine is Debra’s Natural Gourmet, a natural foods store that’s been around since 1989. It was there that I discovered my new favorite flour blend for baking: a mix of sprouted whole grain and all-purpose flour from Nature’s Path Organics.
In the recipe below, I used a Black Futsu squash, but any variety you can find at your local farm stand, farmers market, or natural food store would make a lovely substitute.
Our seasonal recipes were developed for the “Kids Can Plate” cooking class series and from Amy’s years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.
Winter Squash Molasses Bread |
Makes one 9"x5" loaf
1 winter squash
2 cups of Baker's blend or whole wheat pastry flour
1 teaspoon of baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground clove
½ teaspoon sea salt
½ cup milk
2 teaspoons apple cider vinegar
2 eggs
½ cup maple syrup
½ cup blackstrap molasses
¼ cup melted butter, cooled
1 teaspoon vanilla extract
½ cup pecans, roughly chopped
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