Post by our new Contributing Writer, Katie
Autumn is such a delightful time of year. I love the colors, the smells, the weather, everything about it! When I went to the grocery store I was delighted to find organic squash, since I didn’t grow any this year. I bought two different kinds, a beautiful heirloom pumpkin and a kabocha orange squash.
I wanted to use every part of the squash. Here’s how I used them:
The Flesh– was made into puree to use for yummy fall time treats.
The Seeds– I had thought about roasting them but decided to dry and save them to plant next year.
The Skins– were cut up and fed to the chickens.
The Stems– were add to the compost pile.
To my surprise I found the kabocha, in my opinion to be far superior to the pumpkin. Not only was it significantly cheaper, it was also more dense and bright in color. Both of my squash were about 5 pounds; the kabocha when pureed made double the amount of puree than that of the pumpkin. The kabocha puree was also much thicker, definitely a winner in my book. It looks like this year many of my autumn treats are going to feature the kabocha!
Here is one of my first fall treats using the lovely kabocha or pumpkin if you prefer. It was one of the goodies my younger girls ate at our Autumn Tea.
Pumpkin (Kabocha) Spice Cake
Makes one 9 by 13 inch cake
2 cups Sourdough Starter
2 cups Whole Wheat Flour (freshly milled is preferred)
1 cup Coconut Oil (melted but not hot)
1 cup Raw Milk or full fat Coconut Milk
1 cup Sucanat (unrefined, raw sugar)
1 cup Kabocha/Pumpkin pureee
2 Eggs (pastured)
1 TBS Vanilla Extract
2 tsp Baking Soda
1/2 tsp Salt (Real or Celtic)
2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/4 tsp ground Nutmeg
1/4 tsp ground Clove
1/4 tsp ground Allspice
Mix the starter, flour and milk together in a bowl until incorporated. Cover with plastic wrap or a towel. Let sit on a counter for at least 8 hours or up to 24 hours.
Preheat oven at 350 degree F. Lightly grease your cake pan with coconut oil.
In a separate bowl beat the eggs, coconut oil, sucant, kabocha/pumpkin puree, vanilla extract and spices together. Add the sourdough mixture, salt and baking soda. Beat until smooth.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a fork comes out clean when inserted. Frost when cool.
Butter Cream Icing
Add all the ingredients to a bowl. Beat with a hand mixer until smooth. Use to frost the cooled cake right away, or refrigerate until 10 minutes before use.
Makes enough to frost 1 one 9 by 13 inch cake pan, plus a little extra
1/2 lb Butter, softened (grass feed is prefered for added nutrients and better taste)
1/2 cup Powdered Sugar (or blended sucanat)
1 cup Arrowroot Powder
2 TBS Raw Milk
1 TBS Vanilla Extract
What kind of autumn goodies are being made at your house?
Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.