Kisses for Kate Bake Sale
After exhausting hours in the test kitchen, I’ve finally settled on my submission:
Butternut Blondies, Brunettes and Redheads
These moist, yummy treats are made with whole wheat pastry flour, grated butternut squash, lots of autumn spices and a touch of brown sugar.
The winning bidder will get their choice of blondies (white chocolate chip) brunettes (bittersweet chocolate chip) or redheads (dried cranberries) or if you can’t decide, I’ll split the pan and do a combo of all three.
Bidding on these beauties and a multitude of other delicious treats opens Sunday, October 30 at Running Ricig’s website. Don’t miss it!
More Squash
I made this super-easy dish last weekend. So easy and so good! It disappeared long before I could take a photo. I have to admit the microwave snob in me was a tad skeptical but I kept an open mind and gave it a try. Could not have been easier or more delicious. Tastes like apple crisp without the guilt!
Acorn Squash with Apple
1 Acorn Squash
2 Apples, cored and sliced (I used golden delicious)
1T Butter
1T Brown Sugar
1T Finely Chopped Walnuts
1/2t Salt
1/2 t Ground Cinnamon
Remove peel*, seeds and stem and cut squash into 1″ chunks.
Place squash into a large microwave-safe bowl along with the sliced apples. Dot with butter. Sprinkle the brown sugar, walnuts, salt and cinnamon. Cover with a wet paper towel.
Microwave for 7-1/2 minutes on full power. Remove, uncover and stir. Cook for another 7-1/2 minutes, until tender. Serve hot.
Serves 6
* To easily remove the peel without hacking off an arm in the process, gently drop the squash in a pot of boiling water and boil for 15 minutes, then let it sit in cold water for 5 minutes. Peel will scrape off easily once it’s cool.
