Chef Todd Leonard from the Utah Valley University Culinary Arts Program shared two recipes using winter squash.
Butternut Squash Sheet cake:
3 cups THRIVE butternut squash Freeze dried -- or 3 cups of cooked pureed squash
1 1/2 cups Water
1 cup shortening powder -- mixed with 1/2 cup water or 1/2 cup butter or shortening
2 cups white sugar
1/2 cup scrambled egg mix -- plus 3/4 cup water
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup Butter, room temperature
6 ounces Cream cheese, room temperature
2 teaspoons Vanilla extract
4 cups THRIVE powdered sugar
2 tablespoons Heavy cream
Bring together butternut squash with water in a food processer and process down to a puree. Dont add water if not using freeze dried squash. Beat together the butternut squash puree, prepared shortening powder, sugar, and eggs until well blended. Add in flours, baking soda, cinnamon, nutmeg, salt, and baking powder. Mix until well blended. Pour into a sprayed 1/2 sheet pan (jelly roll pan) and bake in a 350 degree oven for 20-25 minutes, or until done. To make frosting, cream together the butter and cream cheese until smooth. Add in remaining ingredients and mix until smooth.
Copyright: "THRIVE Life"
Agave and Cinnamon Scented Spaghetti Squash:
1/2 each Spaghetti Squash -- about 10 ounces, skin on cleaned
1/2 teaspoon Cinnamon
1/2 tablespoon Honey
1 tablespoon Whole Butter
Salt and Pepper -- to taste
Place butter inside squash and dust with cinnamon, salt and pepper. Wrap with foil and bake or steam for about 45 minutes. Unwrap and scrape with a fork out of the shell. Drizzle honey into squash and stir, adjust seasoning as needed.
Copyright: "Chef Todd's LLC"