Stuffed squash / squash muffins

Those gorgeous winter squashes are just so hard to resist, sitting there all colorful and shapely in bins and boxes at farmers markets and coops. There's a growing collection of squash at our house that we know we should use, but no one wants to cut up. Cursing to myself is not uncommon whenever I try to open a winter squash, and knives have been known to break in the process. I think the cook's friendliest squash is delicata - it's not only sweet and delicious, it opens without a fight. Delicata doesn't store well, though, and the time had come to use ours. The squashes were all split, cleaned and baked until tender, and several were stuffed with the filling for Harvest-Stuffed Acorn Squash from "The Vegan Table" by Colleen Patrick-Goudreau. (I got the cookbook for my birthday.) This dish was just as tasty as the other recipes we've tried from "Vegan Table," but really, this post isn't about stuffed squash. It's about finding a delicious use for leftover squash ...

It's about MUFFINS — soft, spicy, sweet, yummy, warm, fragrant muffins. I hate to brag about my own muffin recipe — it's so unattractive — but these were really irresistible. I've had three, so I should know.

I wanted to base the muffins on a gingerbread recipe I used to make, but when I realized my favorite gingerbread recipe hadn't made it to Seattle and was back in the Midwest, and I wouldn't be able to use it as a guide, I started looking for a replacement. But I couldn't find just what I was looking for. I wanted to make muffins with leftover squash, and spice them with fresh ginger. I also wanted to try the coconut oil I just bought (to make tuilles), but wanted to keep the fat to 1/4 cup. I also wanted to keep the amount of sugar fairly low. I worked out the proportion of liquid to dry and here's the result:

Gingery spice muffins

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 3 tablespoons frozen orange juice concentrate
• 1/4 cup water

• 1-1/2 cups white whole wheat flour (stir well before measuring, spoon into measuring cup and level with knife)
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder (non-aluminum)

• 1/4 cup organic virgin coconut oil
• 1/4 cup evaporated cane juice
• 1/4 cup agave nectar
• 1 tablespoon fresh, finely grated ginger (I used a microplane), don't skimp
• 1/2 cup mashed leftover squash or canned pumpkin

Preheat oven to 350˚F • lightly oil 12-cup muffin pan

1. In a small bowl, mix together the flaxseed and 6 tablespoons water. Set aside for 10 minutes. After 10 minutes, whisk in (or use a wooden spoon) the orange juice concentrate and additional 1/4 cup water.
2. In a medium bowl, mix together flour, salt, cinnamon, allspice, nutmeg, baking soda and baking powder.
3. In a large bowl, with a wooden spoon, beat together the coconut oil, sugar and agave until combined and kind of fluffy. (takes about a minute) Mix in the grated ginger. Add the flax mixture and thoroughly combine.
4. Add the dry ingredients to the wet. Gently stir and fold until well-combined. Do not over-mix.
5. Divide the batter among 12 muffin cups and bake for 20 minutes or until done. Turn out onto a rack to cool. Enjoy warm or cool.

A Vegan Table / win $25,000 / veganmofo 2009

I got a new cookbook for my birthday — "The Vegan Table" by Colleen Patrick-Goudreau — and we've started giving it a try. My husband found the can of artichoke hearts I bought to make a Turkish dish, and he made red lentil artichoke stew from Colleen's cookbook, instead. It wasn't the Middle Eastern dish I had intended, but it was delicious. I'm sure we'll want to make this again. I have a real weakness for artichoke hearts.

To go with the lentils he made cauliflower with spicy vinaigrette. This was an extremely easy dish of steamed cauliflower with a piquant dressing, proving once again that a dish doesn't have to be complicated or take hours, to be terrific. This dish might end up on our Thanksgiving table.

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Cooking contest
Are you feeling creative and in the mood to enter a cooking contest with a $25,000 grand prize? I received an email from French's Mustard representative Danielle Nuxxo who wrote:

"I came across your Easy Vegan Cooking blog...and wanted to send you some info on a new cooking contest from French’s Food, where you can win a trip to NYC for a cook-off and get a chance at the $25,000 grand prize. Since mustard is naturally low in sugar, fat and calories, I thought your vegan readers would enjoy the challenge of coming up with a naturally delicious recipe that fits well into the gluten-free and vegan lifestyle.

Here are the details on how to enter the contest. Time is running out, since all entries need to be entered by Saturday, Oct. 31. Each recipe must:

• Be original, unpublished, and created by you

• Include at least one French's product

• Include no more than 8 ingredients (with the exception of salt, pepper and water…those are freebies)

• Be prepared and ready to serve in under 60 minutes (Parents are busy, we all know that!)

• For recipe inspiration and giveaways, check out the French’s Facebook page: http://www.facebook.com/home.php#/pages/Frenchs/129122660682?ref=ts

Recipes will be evaluated on appearance, creativity and overall deliciousness and must be submitted by Saturday, October 31, 2009 online at: http://frenchs.com/Login.php?redirect=/Contest/SubmitRecipe.php. Five finalists, determined by online voting and a judging panel, will compete in a LIVE Cook-Off event to be held in New York City for a chance to win the Grand Prize of $25,000!"

I know it's a tight deadline but my fellow bloggers are so creative!