Wednesday, October 9, 2013

Simplest "pumpkin" pie recipe ever

Baking squash

Delicata Squash
It is the season of squash!  Apparently, there is a squash season and it is now.  I love simple foods.  Slice - bake and enjoy!  That is cooking at it's best.  For the remainder of this year, I'm trying my hand at removing all added sugars and searching for the natural sweetness and flavor of whole foods. 

 This season, I was introduced to a new  squash, new to me anyway, Delicata! 

Pictured to the right and also pictured in the middle of the baking squash dish.

This is one of the only winter squashes I know of that you can eat the outer skin.

 A few weeks ago I baked one of these marvels.  It bakes up to a golden orange.  The flavor is great the first day, but don't eat too much.  Slice your squash into wedges and put squash in refrigerator.   Wait until the next day...and then eat it cold.

  It tastes like Pumpkin pie wedges!  But here is the kicker- no sugars, no spices, no dairy, grains, no anything but a splash of oil and Delicata - Simply Amazing. 

I do realize Cold Squash doesn't actually sound that great.  But you'll see, it is!  My grandpa Ella made all her "pumpkin" pies from squash.  She mainly used Hubbard squashes.  The natural sweetness and incredible flavors of these squashes minimizes the need to add anything!

Mock Pie Wedges
1 Delicata Squash ( more if you want)
       Wash skin, cut down the middle,  remove seeds
            remove ends
Bake flesh side up
Coat with a splash of olive oil or coconut oil- just to keep it from burning 
Bake on 400 degrees for about 45 minutes +or-  until it turns a deep golden brown
         You should be able to smell the aromas of this sweet squash
When cool, slice into wedges and refrigerate until next day
Next day: Eat wedges

Here's to the sweetness of squash season.  May simple pleasures be part of your day.

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