Crookneck Squash Harvest Bread and Muffins

1c corn FLOUR - not cornmeal

2c all purpose flour

2T ground chia + flax seeds

2T pumpkin pie spice

1t each: salt, baking powder, baking soda

Whisk all the dry ingredients together in a big bowl.

Roasted Winter Crookneck Squash:

My daughter and I grew this one, and the similarly colored Butternut squash, in our little First Year Backyard Garden at her house. I'll probably save the Butternut for soup. I picked up the Red Kuri squash at the Farmer's Market and I'm not sure what that'll become.

For this recipe, I washed the crookneck squash, cit it into a few pieces, scooped out the seeds, then brushed all the cut and inside areas with EVOO and seasoned with Penzeys Smoky 4/S seasoned salt and pepper. Roasted, cut sides down on a parchment lined baking sheet at 375° for 45 minutes then flipped and basted it and baked it for an additional 15 at 400°.

Cool, peel, then weigh out what you need. Serve the rest as a vegetable side dish for dinner, or scrape away the seasoning and mash it up and mix it with your pet's dry food. It's so good for them!

3/4c craisins

1c light olive oil

3 lg. pasture-raised eggs

1# roasted peeled crookneck squash

1c chopped pecans or walnuts

1c organic cane sugar

1/2c coconut sugar

1T dark Mexican Vanilla

Mash the squash with a fork and add all the other ingredients in this group. When well combined, let stand until the oven is preheated to 350°. Line a baking pan with parchment paper and use piper liners in a 1 dozen regular size muffin pan. When the oven is hot and the pans are prepped, Add the squash mixture to the dry ingredients in the big bowl, working quickly, stir and combine well. Pour the batter in the pan and fill the muffin cups. Sprinkle everything with turbinado sugar combined with pumpkin pie spice. 

Bake the muffins for 15-18 minutes, and the muffin-cake for about 25 minutes until the top springs back when touched or it passes the 'toothpick test.' These are sweet and also a little savory. Serve them for breakfast, with a salad for lunch, with meat and vegetables for dinner, or as a snack.

Mmmm, they're good still slightly warm, with a little butter, and your favorite tea! . .Lin