Tag Archives: squash

Lazy Girl Organic

..except that my plan went horribly wrong!

My goal was to use my new rice cooker and my not new food processor in an attempt to save time.  check.  What I didn’t anticipate was that it was going to take me almost an hour cleaning up all the food I burned in my new cast iron pan.  oh well.  it was totally worth it.

What did I make?

Well, I was going to make squash/potato/onion/garlic latkes.


except that it turned out looking like this:


I promise you this tasted good.  Once the bottom started burning, I abandoned the idea of latkes and made it a scramble.  I had planned to make fried eggs to neatly place on top, but instead I added them to the pan.  This, of course, did not help the mess of the pan.

I did enjoy using my rice cooker, though!!  It was definitely nice to not have to worry about burning the rice.  Thanks, Jill!!

Squash and Egg Scramble
-combine shredded squash, onion, potato, salt, pepper, crushed red pepper, and garlic (I used a food processor)
-form into latkes
-fry in olive oil
-abandon plan and scramble
-add two eggs and continue scramble
-add copious amounts of salt
-serve over brown rice

Total Price:$1.98

-1 cup organic brown rice – $0.75
-3/4 cup organic squash- $0.15
-2 organic potatoes- $0.53
-1/2 organic onion- $0.15
-1 clove garlic- $0.10
-2 eggs- $0.30


Squash Pasta with Oysters

Ha, this ended up being a disaster of a night but damn this was good pasta.

I don’t know why I always decide to make pasta on the nights I’m starving.  Don’t get me wrong, pasta isn’t a meal that takes hours, but when you make it from scratach it is a bit time consuming.  I thought I was being smart by making the dough and then letting it rest while I went to the grocery store.  Indeed, that was smart.  However, nothing went right after that.

Part of the problem is that I never follow pasta directions to a T.  I think this, from now on, will be a mandatory rule.  If the dough is not perfect, it can be very difficult to use with a machine.  If you are having problems, though, you can just roll it out by hand and cut it with a knife like I ended up doing.  (note that the tom and jerry glass served as my rolling pin haha)

pretty orange

Squash Pasta

-mix 3/4 cup cooked squash, 1-1/2 cup semolina flour, 1-1/2 cup whole wheat flour
-let rest for at least 30 minutes
-roll out according to pasta machine directions or hand roll and cut
-add to boiling water
-add can of oysters
-when ready, top with olive oil, raw sugar, and crushed red pepper

Unfortunately I don’t have a total price because I have no clue how much I paid for the semolina flour.  I have to imagine it was probably between a dollar or two’s worth.  The squash was probably $0.15’s worth.  Maybe $0.80 for the wheat flour, <$2.00 for the oysters.

All in all, considering I got 4 meals (two dinneres, two lunches) out of this recipe, I’d say I did pretty well.

Squash’s Last Stand

Finally!  Exactly 1 week later and I am through with squash..for now.  I actually really enjoyed it.  Besides the meals I’ve listed I have had squash in nearly every dish.  As far as non dinner meals went, it certainly worked the best in oatmeal.

I feel like I’ve been eating a lot of wheat products lately so I was kind of feeling a light, refreshing dinner.  I had a very little bit of romaine left, and I had been craving more turnips in my life.  I also have these oranges that I bought that unfortunately are going moldy, so I wanted to use one of those, too.  I realized I also needed some protein, so that’s where the tuna came in.  Therefore, I came up with the following salad:

goodbye, squash

It contains the following:

-organic romaine lettuce
-1 organic navel orange (cut in 8ths)
-one can of tuna
– ~1/4 cup organic turnip, julienned
– ~1/3 cup organic butternut squash
– balsamic vinegar

I was a little bit skeptical of putting tuna with this salad, but it actually worked.  I think the citrus really helped balance the flavors, along with the acidity of the vinegar.  The turnip has mellowed a little bit, so it didn’t overpower any flavors.

Total Cost: $1.48

romaine: $0.25
orange: $0.40
tuna: $0.60
turnip: $0.10
squash: $$0.13

I’m honestly a little bit surprised that this salad is almost as much as my bread.  However, this is all fresh produce, and if you think about how much you would pay for a similar salad, I think I came out on top 🙂

Whole Wheat Sourdough Cornmeal Squash Seed Bread

Yeah, that’s a lot of adjectives.


However, don’t be fooled by the number of ingredients.  This bread is simple and amazing.  The cornmeal and squash seeds impart a really satisfying crunch into the bread.  As an aside:  I never understood using the word “satisfying” to describe something like “crunch” until I tried this bread.  It was definitely an “Aha!” moment.  The loaf itself came out smaller than the sourdough.  I don’t know if that’s the nature of the bread, with the cornmeal, or if it had something to do with the rising process.  I think my second rise may have been a bit short.  Either way, I’m not too worried about it.  The process for making the bread is the exact same as I already described here.  The ingredients, however, have changed a bit:

Sourdough Cornmeal Squash Seed Bread Ingredients

2/3 cup sourdough starter
1-1/3 cups warm water
1-3/4 cups whole wheat bread flour
3/4 cup cornmeal
1/2 cup wheat flour
2 tsp sea salt
1/3 cup pumpkin seeds (I used (surprise) butternut squash seeds)

The only difficult thing about making this bread was that the dough was much stickier.  This is apparently due to the replacement of wheat flour with cornmeal.  It did make it a little bit difficult to work with, so I would suggest using one of those bread scrapers, if you have one.

Other lesson learned:  when you create a steam bath in the oven, don’t use a porcelin baking pan.  Being chemists you would think we would have realized this, but we cracked our nice porcelin pan when we added cold water.

Other than that, this bread has a very artisan taste, which is a nice change of pace, especially given the ridiculous price tag “artisan” usually carries.

Total Cost: $1.50

starter (fed twice): $0.10 (here’s my rationalization:  $0.40 worth of flour was added, but about 1/4 of the starter was used)
bread flour: $0.77
corn meal: $0.37 (complete estimate.  don’t remember how much I paid, so assuming $4/5 lbs)
wheat flour: $0.21
seeds: $0.05 (again, estimate.  I paid $1.00 for two squashes and this is really just a by product)

My last loaf of bread lasted me 5 days, so, $0.30/day?


1.  Sahara Mart fail – I stopped here on my way back from errands this morning to buy some organic wheat flour since I noticed they had it in bulk for $1.79.  That sounded cheap, except that I failed to really do the math.  5 lbs cost me $8.91, when a 5 lb bag of the same thing cost me $6.99 last month.

2.  Squash Part 4 – The squash has been great as mix in for oatmeal.  I’ve been doing 2 heaping spoonfuls of squash with brown sugar and honey.

3.  Squash Part 5 – I roasted the seeds and am using it in a recipe for sour dough – cornmeal – pumpkin seed bread.  More to come on that later.

Squash Part 3

Getting sick of hearing about squash yet?  I still have about half my container left…

Finished (half-eaten) product

Becca and I had decided to eat dinner together, but I got incredibly hungry while she was at the grocery store.  I waited for her to get home (another +1 for maturity) but was too famished to really want to make something that took a while.  We decided upon couscous, sauteed vegetables, and chickpeas.  This was an incredibly fast meal and turned up tasting great.

I also finally got to make turnips!  I had never thought of buying turnips before, but at Christmas my mom announced to us that eating one was now on her bucket list.  When I saw them on sale at B-foods, I thought this would be a good chance to make one and see what the fuss was about.  However, apparently no one knows what a turnip looks like.  I asked 3 people, who had to ask other people, what a turnip looked like.  I was surprised at how much it tasted like horseradish.  I also don’t think sauteeing it was the best thing to do, as it seemed to get more bitter.  However, the squash, onions, balsamic vinegar and chickpeas balanced the meal.

Vegetable Couscous

-in a microwavable bowl, pour couscous and water in a 1:2 ratio.  Microwave for 3 minutes.
-Sautee julienned turnips, roasted squash, spinach, and diced onion, in a frying pan until the vegetables are soft
-add vegetables to the couscous
-add more oil to the frying pan and add chickpeas
-season with salt, pepper, crushed red pepper, garlic, and cumin
-sautee until soft, add to couscous
-serve over romaine and add balsamic vinegar

Like I said, this was an incredibly easy meal and very enjoyable.  The sweetness of the squash overcame the bitterness of the turnip and the chickpeas added a nice texture, not to mention protein.

For dessert Becca made quite possibly one of the best brownies I have ever had- chipotle chili flavored!  See here for the recipe!

Squash Part 2

Unfortunately, I don’t have any pictures for this one.  We’ve been making a habit out of Friday night dinners with friends, and I was so excited to try my potato-squash-onion-ground beef pizza that I forgot to take a picture of it.  Actually, my roommate reminded me that I should have as I was taking my first big bite.  That’s okay, though, this post can be an exercise in imaginatory brain power.

I was a little bit nervous about my pizza because I have never had most of the ingredients I used on a pizza before.  I don’t mind making something and having it be bad if it’s just for me, but when other people are involved, I tend to care a little bit more 🙂

The pizza turned out fantastically, though.  If I were to change anything, I would utilize some advice that was given in a comment on a previous post and roast the potatoes a bit before putting them on the pizza.  I thought the garlic olive oil sauce was a great complement to the toppings.  I would maybe use a little bit less next time, though.  Here is what I did:

Potato-Squash-Onion-Ground Beef Pizza with Garlic-infused Olive Oil Sauce
-at least 3 hours ahead of time, make the pizza crust (mix 1-1/2 cups wheat flour, 1/4 tsp yeast, 3/8 cup warm water (I probably ended up using closer to 3/4 cups) in a food processor until a ball of dough forms, let rest for 3+ hours)
-prebake crust at 410 degrees C for 10 minutes
-while the crust is baking, put 3 tablespoons olive oil in a small sauce pan and crush or finely chop a clove of garlic into the oil.  Set stove-top to low and let sit while crust bakes, stirring occasionally.
-thinly slice 2 potatoes and 1/4 onion
-brown 1/4 lb ground beef, add salt/pepper
-pull pre-roasted butternut squash out of the fridge
-after crust is done baking, brush olive oil/garlic mixture over the crust.
-add fennel and italian seasoning
-add desired amount of cheese
-add potato slices, onions, ground beef, and squash on top.  I would suggest salting the potato slices
-pop in the oven for another 8-10 minutes

Total Price: $3.79

crust: $0.61
garlic: $0.10
cheese (not organic): $1.00 (old cheese from before this project began)
squash: $0.13
potatoes: $0.60
onion: $0.20
ground beef: $0.75