Squash update

You may not realize this, but one byproduct of squash soup is squash seed, which are amazing when baked. This is one of the easiest recipes ever. Mix your squash seeds (pumpkins are especially great) with some oil and some salt. For bonus points, add a spice or two, or some Parmesan cheese. I used rosemary and garlic. Be creative! (Warning, don't put too much salt on because these are super addictive and you will probably eat more than you intend.)

My other squash adventure: zucchini bread in a pie tin! This was actually the only thing I was originally planning to bake tonight, since I'd just discovered that my zucchini was not happy with its proximity to the freezer and I needed something to do while I was waiting up for my laundry. The squash seeds only occurred to me as I was taking the zucchini out, since I'd placed them in the fridge yesterday with the intention of baking them "in the future" (The last time I was going to bake seeds "in the future" they got moldy first, so I'm very glad the future was today.)

The original recipe is from 101 Cookbooks, but as usual I've made some alterations, and also cut the recipe in half.

1/4 cup unsalted butter
1/2 cup sugar
1/4 cup fine brown sugar, lightly packed
1 large egg
2 teaspoons vanilla extract
1 1/2 cups grated zucchini (about 1 medium), skins on
1 cup whole wheat pastry flour (or all-purpose flour)
1/2 cup oatmeal (my addition; if you don't want it just use flour)
3/4 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 cup chopped walnuts (the original recipe also suggests poppy seeds, lemon zest, and crystallized ginger. Again, let your imagination lead you!)

Preheat your oven to 350°F. Butter your pan(s).

Beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the egg. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, spices (the ones above are those I used; the original recipe used curry powder and I encourage you to try whatever appeals to you), and walnuts. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition. (I actually never use a separate bowl, a habit I inherited from my mother, but you are welcome to.)

Pour the batter into the pan(s) and level. Sprinkle more walnuts across the top. Bake for 30-45 minutes, depending on the size and shape of the pan(s) you are using. Even though the outside edges of my bread were well done, the inside was undercooked, probably because the pan was round. Keep this in mind if you are also using an unusually shaped pan, but also remember that it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.

I really like how this turned out. The walnuts are delicious and crunchy, the spices are warm and autumny, and the oatmeal gives it a nice texture. Enjoy!