Cooking with Square One^® Butternut Squash

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Butternut Squash Break Mini Heart Pizzas

Ingredients:

• 2 Square One Organics Butternut Squash cups (1 twin pack), thawed in fridge
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 1 or 2 (1 oz. each) organic mozzarella string cheese, cut in half crosswise
• 2 Udi’s® gluten free plain bagels, split and toasted
  
  Toppings: (Choose one or more!)
  
• ¼ cup snipped fresh organic basil leaves
• ¼ cup frozen peas
• ¼ cup seeded chopped fresh tomato

Preheat broiler. In a small glass bowl, combine sauce ingredients. Microwave on High for 15 to 30 seconds to warm. Stir. Set aside. Pull string cheese apart into small strips. Set aside.

Using a 3 ½-inch heart-shaped cookie cutter, cut one heart shape from each toasted bagel half.

Arrange hearts on baking sheet. Using the back of a spoon, spread sauce evenly on each heart to within ¼-inch of edge. Top evenly with desired toppings and cheese. Broil 4-inches from heat for 2 to 4 minutes, or until cheese is melted and lightly browned.

2 Servings

* Note: Bread trimmings may be used to make croutons or bread crumbs.

While it is cooking read: The Pea Patch Jig by Thacher Hurd

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You're Out of Your Gourd Bread

Ingredients:

• 1 cup organic unbleached all-purpose flour
• 1 cup organic whole wheat flour
• 1 teaspoon baking soda
• 1½ teaspoons organic ground cinnamon
• ½ teaspoon sea salt
• ½ cup organic butter, softened
• 1 cup organic sugar
• 1 Square One Organic Pumpkin twin pack
  (two 2-oz cups, thawed in fridge)
• 1 Square One Organic Butternut Squash twin pack
  (two 2-oz cups, thawed in fridge)
• 2 large organic eggs
• 1 teaspoon vanilla

Yield: 1 loaf

Heat oven to 350 F. Spray the bottom of a 9 x 5-inch loaf pan with nonstick vegetable cooking spray. (Use organic nonstick cooking spray if available and let us know where you found it.) Set pan aside.

Combine the first five ingredients in a medium mixing bowl. Set aside. In large mixing bowl, cream butter and sugar on medium speed of electric mixer. Add pumpkin, butternut squash, eggs and vanilla. Beat on medium speed until blended. Add flour mixture. Beat on low speed until combined.

Spread batter in prepared pan. Bake for 50 minutes to 1 hour or until wooden pick inserted in center comes out clean. Cool for 10 minutes in pan. Remove from pan and cool on cooling rack. Cool completely before slicing.

* If desired, sprinkle batter with 1 teaspoon organic sugar before baking.

Make your Own - SUPERFOOD Snack Bags – Gourds to GO!

Cut eight ½-inch thick slices from loaf. Lay slices flat on cutting board. Gently press the small end of a melon baller into one slice, cutting twelve to fourteen 1-inch diameter bite-size rounds. (For children under 2 years of age cut rounds in half.) Place rounds in a wax paper-lined ziplock sandwich size bag. Seal and repeat with remaining slices. Place bags in 1-gallon freezer storage bag. Seal and freeze for up to six months.

*SUPERFOOD Snack bags will defrost in about 20 minutes at room temperature and travel well to just about any destination. Discard any unused portion after 4 hours at room temperature. Recycle wax paper; reuse bags

While the pumpkin bread is cooking: read Its the Great Pumpkin Charlie Browns by Charles M. Schultz.

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