Posts Tagged ‘Bake’

Those yellow squash certainly add a pop of color to our CSA boxes! Though considered a vegetable in cooking, botanically speaking, squash is a fruit!  (being the receptacle for the plant’s seeds). A fruit! So, what better thing to do with a fruit than to make muffins!


Produce that contains seeds is botanically classified FRUIT.


I copied this recipe years ago from a Southern Living magazine. I was intrigued with the idea of getting my kids to eat squash for breakfast! Squash is low in fat, calories, sodium and is a good source of fiber and potassium. I tweaked the recipe a bit by adding cinnamon to the batter. They gobbled them up, not realizing how healthy that morning muffin was!


Butter on a hot-from-the-oven muffin = BREAKFAST!
(or snack….or dessert…)


1 cup cooked yellow squash

¼ cup sugar

½ cup dark brown sugar

¼ cup molasses

1 stick butter

1 egg

1 ¾ cup flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ cup chopped nuts (optional)


Preheat oven to 375. Prepare muffin tin with cup liners or by greasing well. I prefer  foil liners to paper ones; the baked muffins do not stick and slip right out of the foil ones.

Cook sliced yellow squash in water until tender. Drain, mash, and measure out 1 cup. Set aside. Additional squash can be frozen for later use.


Freeze and label for future muffin baking!

Combine sugars, molasses, and butter.


Dark brown sugar and molasses add a richness to the batter.

Add egg and squash. Mix dry ingredients and add to squash mixture. Add nuts. Stir just until combined. Do not over mix. Divide evenly into muffin tin.


Bake for 20-25 minutes at 375 degrees.
Mine were done by 18 minutes!

Bake 20-25 minutes. Makes 12-18 muffins, depending on size of your muffin tin.


Deep golden brown, delicious, and nutritious!

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It is such a shame to use the beets and not enjoy to delicious and nutrient dense beet greens! They have a rich earthy flavor.  Letting it marry together with a simple dressing enhances its unique flavor.  I like to mix all of my other CSA lettuces with this salad too. This salad is ideal for the vegetarian or anyone else looking for meals high in iron.

I love the simplicity of this combination, so you are able to experience all the flavors of the full beet plant. The is no need to add too many ingredients to naturally flavorful foods. Also, it makes for an easier meal with less preparation which is always a plus!

Goat cheese or feta cheese are a perfect pairing with beets, so that’s why I add a sprinkle.  I always opt for goats cheese, since I have a cow’s milk allergy, but either is yummy.  The capers are a nice added touch of flavor as well. This Mediterranean dish is not only healthy, but something new and different from your usual salad.


  • Beets and their greens
  • additional CSA lettuces (optional)
  • 1/2 c  goat or feta cheese crumbles
  • 2T drained capers
  • 3/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3 garlic cloves pressed
  • salt and pepper to taste


Preheat oven to 450

Cut the beets from their greens, wash, rub with oil, and wrap in foil.  Bake for 40-45 mins and while still warm pinch of skin. Cover and chill in the refrigerator.

Remove the stems from the beet greens and wash the greens thoroughly. Dry them well and chop the leaves.


Combine the red wine vinegar, garlic, and salt and pepper in a bowl. Whisk the olive oil into the vinegar mixture.  Place your chopped greens in a bowl and pour as a much of the dressing as you desire, combine, and let marry for a bit.

Thinly slice the beets and arrange on salad plate. Add the greens around the beets and sprinkle with goat cheese and capers.




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