A lot of food bloggers eat squash for breakfast, which I happen to think is strange.
Even odder still are those who eat squash in the middle of the night, direct from the fridge, cold. Yep, not gonna lie; I find that really strange.
For me and ironically enough, it all started with a squash. The one in the back left corner of this photo to be exact. I nabbed him at the farmers market some weeks ago because I was excited to see fresh local produce. Starved for it really, although certainly not literally. So I grabbed an Acorn Squash, and if I’m being totally honest, I’m not a huge Acorn Squash fan. Sure, if you dress it up and take it out, I’m going to eat it, but it’s not exactly my favorite, and I certainly don’t think it could survive on its own. It needs to be stuffed, topped, saturated with something, anything else. Obviously those of you who eat it cold and direct from the fridge, in the middle of the night, are more than welcome to disagree with me. Matter of fact, I like a healthy debate (so long as I win in the end; that’s the important part), so bring it on.
Someone who’s logical might question why I bought the squash, let’s call him Julius, in the first place. While it’s a valid question, I think for the purpose of today’s post, we should throw logical thoughts out the window. Agreed? Good.
Back to Julius; he sat on my counter for a good number of weeks, taunting me each and every single day. The problem was I didn’t really love him, so I wasn’t motivated to cook, much less eat the wee lad (can you image what my new readers must be thinking right now?). I decided to force my own hand, and I roasted him a couple weeks ago. I scraped Julius’ flesh from his skin, spooned him into a Tupperware and tossed him into the fridge, where I proceeded to ignore him, yet again. This is why I’m not a parent. I cannot stick a toddler in the fridge and ignore them.
We started to get to a point where if I didn’t use him soon, I was going to lose him. Squash gone bad is nobody’s idea of a good time. Plus, I really hate to lose, even if I’m battling food and Julius was no exception.
I called in the big guns, which loosely translates to hitting up Farm Fresh Feast’s “Recipe Index by Ingredient,” one of the coolest indexes out there. A quick perusal through her many squash recipes led me to Kirsten’s Overnight Soaked Oat Whole Grain Farm Fresh Muffins (what a mouthful, in more ways than one), which paired pumpkin puree with chocolate chips. Not too shabby, but not the squash I had in mind, so I bastardized her recipe and had a great time doing it.
I present to all of you my Strange But Good submission: Acorn Squash Blackberry Oat Muffins or if you prefer Acorn Squash Raspberry Oat Muffins. I’ve had them both ways in the past few days (chuckle, chuckle), and since I’ve been eating these in the morning, like a total champ I might add, I can actually say I’m eating squash for breakfast. And I suppose if I were to awaken in the middle of the night, with a rumbling in my tummy, I might just pop one of these in my mouth. Definitely strange, but really damn good. Laura would be proud, although she’d probably add protein powder.
Before I run off and give you the recipe, I need to give a shout out to my other linky lover, Jessie Bear. I’m hitching this post to her wagon because I’m sharing the link to Kirsten’s recipe as well as my own adaptation. Check it out and see what other fabulous food people are digging and dying to make.
Last, but most certainly not least, come and join my Week In Review link up party on Monday, where we acknowledge all the major and minor things we did (or didn’t do) in the past seven days. Bonus points if you do it in list form. For more details, click here. Remember, it’s the hot new party in town. Alright, it’s not totally hot yet, but it could be, if you joined the fun. Think about it. Then link about it.
Back to Julius. Ain’t he handsome, in an I can’t wait to eat you kind of way? Just in case there are any doubts about my “really damn good” claim, the Hubby and I ate two dozen muffins in half the number of days, which averages out to four muffins a day.
Squash for breakfast….I say sign me up.
Would you eat squash for breakfast? What’s your favorite way to prepare Acorn Squash?
Acorn Squash Blackberry/Raspberry Oat Muffins
Adapted for Farm Fresh Feasts
- 1 cup buttermilk
- 1 cup rolled oats
- 1 cup cooked Acorn Squash
- 1 teaspoon vanilla extract
- Combine the first four ingredients in a bowl on the counter. Stir well. Cover. Leave on the counter for at least an hour or up to ten hours (overnight).
- 1 large or jumbo egg
- 1/4 cup brown sugar, packed
- 1/4 cup Greek Yogurt (I used Honey flavor although plain would also work)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup blackberries, raspberries or any combination thereof
- When you are ready to bake, preheat the oven to 400 degrees. Grease a 12 cup muffin pan.
- Add the egg, brown sugar, and greek yogurt to the bowl of oats, buttermilk, squash and vanilla. Stir well.
- Add in the rest of the dry ingredients. Stir until combined. Gently stir in the fresh berries.
- Spoon the muffin mixture into the muffin pan in twelve equal portions.
- Bake 22 minutes. Cool 5 minutes in pan, then put onto a cooling rack to finish.