Thursday, December 2, 2010



I have an abundant amount of produce right now.  Needless to say I am cooking a lot of squash.  Since I am pretty much the only one in the house who will pick up a whole piece of fruit to eat it I decided to use the pears and plums to make a crisp, which I am planning to put in the oven later this afternoon.  Yum! 


  1. How'd everything turn out?? Yummy!

  2. I made squash turnovers last night. I used Coconut oil instead of butter (I have some friends who are vegan and am always experimenting with dairy free recipes)that came out sooooo good. It was just the recipe for a single pie crust subbing in coconut oil (the high heat one for baking and cooking) and a little bit more water to bind the dough. Then rolled it out, cut into triangles put a little bit of cooked butternut squash in each one and then cooked at 375 until lightly browned (about 20-30 minutes. If you are feeling a little decadent you can ad a little brown sugar to the squash before putting into the pastry but it is pretty sweet as is.

  3. Wow - that's a lot of squash! Did you grow those? I'm really hoping to grow some pumpkins this year and maybe some squash.

    Have a lovely day,