Squash, Squash & More Squash

'Tis the season for warming spices and both summer and winter squash.  Miss M. gave me this huge ghostly white patty pan squash so I transformed this beauty into squash potato cakes and for all of those gluten-free bellies a lovely squash spice cake.  Fear not those of you that are dairy-free, you won't find any milk, butter or cream here.

Happy Autumn!

Squash Potato Cake

For the Squash Potato Cakes, grate several red potatoes and at least 1/2 of a giant patty pan squash or 1 large zucchini (squeeze out any squash juice and discard), sprinkle in about 1/2 cup to 3/4 cup brown rice flour and fold in a few large pinches of sea salt, add a few cranks of freshly ground black pepper and moisten the mixture with an egg or two.  Warm olive oil in a saute pan over medium heat and using a medium-size ice-cream scoop, scoop the batter and place in the saute pan, let cook until golden and then flip over and cook until golden, about 2 minutes per side.

Squash Spice Cupcakes w/ Maple Meringue

Squash Spice Cupcakes:
Makes 1 dozen
1 1/2 cups your favorite gluten-free flour mix (make sure to leave out the xanthan gum if your blend includes xanthan gum)
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon cardamom
1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/3 cup coconut oil
1/3 cup almond oil
2 large eggs, room temperature
2 teaspoons vanilla
2 cups grated summer squash

Maple Meringue Frosting:
Makes enough to frost 2 dozen cupcakes
1 cup maple syrup
2 large egg whites, room temperature

Preheat oven to 350 degrees F.  Prepare a muffin pan with 12 cupcake liners, alternatively oil a loaf pan.

In a large bowl whisk together all of the flours, sugar, baking powder, baking soda, xanthan gum, spices and sea salt.  In a small bowl whisk together the oils, eggs and vanilla.  Stir the egg mixture into the flour mixture until well mixed, fold in the grated summer squash.  Scoop into prepared muffin pan or loaf pan.

Bake at 350 degrees F for 20-25 minutes until baked through and spring back when touched.
Let cool completely before frosting.

For the frosting.  Using a stand mixer, whip the egg whites until soft peak.  Meanwhile, bring the maple syrup to a boil over a medium-high flame.  Once the maple syrup reaches 236 degrees F on a candy thermometer or reaches soft-ball stage, turn off heat and pour in a steady stream into the whipping egg whites on medium-high speed. Try to pour the syrup into the center of the mixture, otherwise you'll end up with little maple syrup flecks around the perimeter of the bowl.  Use the frosting right away before it cools as it becomes sticky to work with once cool.

Eat Your Greens!

This time of year I love kale, chard and spinach lightly wilted or softened with a vinaigrette and eaten raw.  For my current gluten-free class I create this salad as the first nibble for my students.

Raw Red & Green Salad with Sherry Vinaigrette
Serves 6-8
1 small head of broccoli, cut into florets & lightly steamed
1 bunch green curly kale, ribs removed & leaves torn into bite-size pieces
1 bunch red chard, ribs removed & leaves chopped into bite-size pieces
3/4 cup walnut pieces, toasted
3/4 cup dried cranberries

Toss together all of the ingredients in a large bowl and set aside.

Sherry Vinaigrette
1 small shallot, minced
1/3 cup Sherry vinegar
2 T honey
1 cup extra-virgin olive oil
1/2 t sea salt
1/4 t freshly ground black pepper

In a medium bowl, mix the minced shallot with the sherry vinegar and let macerate for 10-15 minutes (up to 1 hour).  Whisk in the honey.  Slowly whisk in the olive oil until well mixed.  Season with salt & pepper.  Drizzle  about half of the vinaigrette over the raw salad mixture and toss. Add more if needed to coat every leaf.

Depending on how big your bunches of kale and chard are you may have an excess of vinaigrette.  Place the extra vinaigrette in an airtight container and keep in the fridge until about 1 hour before use, then bring to room temperature.  Will keep in an airtight container in the fridge for up to one week.

I enjoy eating this salad at room temperature however it is equally delicious chilled.