I am posting this recipe in honor of my dear Aunt Barbara, and lovely friend Kay Bennett, both bravely dealing with chemotherapy treatments. What an ordeal. The recipe was sent to me awhile back from Sharon Goldschneider who volunteered with me in the Juvenile Court Book Club. The fascinating thing about Sharon is she has no fingerprints, which makes it hard for her to get clearance to work with children. She had played the violin for years growing up, and the pressure on her fingertips destroyed her prints! Here’s what she wrote about this lovely dish:
“This recipe came from a mystery novel by Rochelle Krich. I have made it for friends of mine going through Chemo, and many of them said it was the only thing they could keep down. Last month I made it for my book group and they all loved it, so here is this easy and excellent recipe.”
1 butternut squash, or one package precooked squash
1/2 cup of flour
1/2 cup of sugar or Splenda
1/2 stick of margarine or butter, softened
2 cups of soymilk, regular milk , or lactaid
3 eggs
cinnamon
Buy a box of precooked squash. Or wash and pierce a squash and bake at 35o degrees for an hour and a half, or until soft. Scoop out the flesh, and mash in a bowl.
Add flour, sugar (or Splenda), softened margarine, milk and eggs. Whisk or use a mixer for a smoother consistency. Pour into a quiche pan or round aluminum pan. Sprinkle the top with cinnamon. Bake at 350 degrees for an hour and 15 minutes until golden brown.
Serve hot, cold or at room temperature. Serves 8-12 people
Note: Butternut squash come in various sizes. I chose a large one that weighed 4 lbs. and cut it in half vertically to speed up the baking. I still cooked it for almost a couple of hours (ok, I forgot about it!) and it was easy to scoop out of the shell. The mixture completely filled up an 11 inch pie plate. This is delicious and could be eaten at breakfast, lunch or dinner. Not too sweet or rich, really a satisfying , healthy comfort food.
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