So, today, I challenged myself….
GOURD! I cooked the gourd! From scratch. I should SOOO become a member of the GOURD SOCIETY…of CANADA! Ahem.
Here’s what I did. With pics. ‘Course…. Love.
INGREDIENTS
(serves 4-6)
1 super large GOURD/butternut squash or any squash, really (you could also use frozen squash, but it’s not the same!)
2 tbsp agave nectar* OR maple syrup (OR, probably, brown sugar)
Pinch cinnamon
Pinch nutmeg
Pinch salt
Pepper to taste
Cooking spray (preferably a nice organic cold-pressed canola oil spray)
*Agave nectar is a BRILLERS substitute for sugar. It’s nutritious and diet-friendly because it’s relatively low on the glycemic index.
INSTRUCTIONS
1. Preheat oven to 350°F.
2. Cut GOURD in half. Scoop out seeds and stringy flesh with large spoon.
3. Lightly spray the squash with cooking spray….
4. Lay the two halves of the squash on lined baking sheet (I use Silpat), cut side down….
5. Roast for 40 minutes — until it looks like THIS….
6. MEANWHILE, mix agave nectar (or syrup) and spices in a medium-sized bowl.
7. Scoop out the beautifully-cooked squash, place it in the bowl with the agave mixture, and mix and mash with a fork.
8. Et VOILA!
YUM! It was a real hit. RASCAL LOVED IT. And, so did I…. The agave nectar gave it the perfect sweetness….
Enjoy! And, let us know how you like it!
As I explained at Cheaty Monkey…. I had salad in my teeth when I took this picture — hence the blurry-grey molars. I do NOT need a root canal, in other words. Been there done that with my front tooth 10+ times. Aren’t you glad you asked?
xo Haley-O
Recipe adapted from….
Renee October 22nd, 2008 at 12:20 am
I make mine with savory seasonings instead. My mom would just use salt & pepper, but I use a salt & pepper mix with onion & other seasonings. but other than the seasonings, I do it kinda like that…sometimes. ;) glad you loved it.
Renees last blog post..What a day!!!
LAVENDULA October 22nd, 2008 at 10:32 am
mmmm squash is so yummy.what does that agave nectar taste like?
Marie-Christine October 22nd, 2008 at 6:04 pm
My problem with squash is that I can’t cut it open… I almost sliced my hand off the time I tried… So now I’m scared of the thing (I have a pretty butternut squash right now sitting on my kitchen table, smiling at me.. well yeah, since I’m not sure I’m gonna use it for fear of losing a limb in the process, I painted a nice smily face on it! :)
Toby October 25th, 2009 at 5:07 am
As an added point, BBC’s method of deleting your history on the Message boards is really convoluted. First make your way OUT of where you are, traipse around trying to find where you are meant to be, and then, sign in, find your conversations, and then click on the asterisk. It took me years of being on the boards before I knew it was even available.
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