Sweet Meat Squash Sunday

Our Open Oak Farm CSA included half of a giant sweet meat squash.  I roasted it last weekend and divided it up into three separate freezer servings (each about 4 cups--this was a big squash).  Today is a good day to eat squash all day.

We started breakfast with Pumpkin pancakes from Eating Close to Home.  These pancakes when cooked on the light side tasted a little big like pumpkin pie even with the same gooeyness.  Later in the day moved on to a Pumpkin Scone recipe our friend Jean found in a Sunset Magazine in September 2001.  I'm trying to use rye flour from Lonesome Whistle Farm in my baking and tried this scone recipe for the first time with a mix of flours.

Sweet Meat Squash Pancakes (from Eating Close to Home)
1 egg
1 c sweet meat squash roasted (Open Oak CSA)
1/2 c flour
2 t sugar
1/4 t salt
1/2 t baking powder
1 t cinnamon
1 t nutmeg
1 t melted butter
1/4-1/2 c milk

Mix egg and squash together and then mix dry ingredients in a separate bowl.  Carefully blend together and then add butter and milk.



Sweet Meat Squash Scones (from Sunset Magazine)
1 c rye flour (Lonesome Whistle CSA)
1 1/2 c wheat/white mx
1/4 c brown sugar
1 T baking powder
1 t cinnamon
1/2 t salt
1/2 c butter cut into chunks
3/4 c sweet meat squash roasted (Open Oak CSA)
1/2 c heavy cream (calls for milk...but cream is too good not to use!) + I had to add some more due to the dryness of the flours
cinnamon/sugar mix

Mix together flour, brown sugar, baking powder, cinnamon, and salt.  Add butter and use pastry blender to mix into a course crumb mixture.  Combine squash and milk in a separate bowl and then add to the dry ingredients.  Mix until just wet and pour onto a floured board.  Turn over and gently kneed 5-6 times.  Pat dough into a round and 1" thick and cut into equal wedges (12 today).  Place on greased cookie sheet and bake 375F for 25 minutes.  I forgot to brush them with an egg yolk, milk and sugar...so I sprinkled cinnamon-sugar on the top and baked again for 4 minutes.