Butternut Squash and Pumpkin

As mentioned previously, most of the canned pumpkin labeled and sold as such in the US is actually canned butternut squash.  We use it for pies, bread, desserts and call it pumpkin.  Like many families this year, we expanded the garden, and I chose to plant a lot of butternut squash.  It's good stuff. 

Unfortunately, we do not have a root cellar.  It's on the wish lists that I frequently create for my husband, but it's just never happened.  Most of it will have to be dehydrated and powdered, and it's easier to use in small amounts this way.

One new recipe I came across is for pumpkin oatmeal.  With maple syrup, cinnamon, and pecans, one might be tempted to call it dessert.  Let's just say it's nutritionally balanced.



Pumpkin Oats
1/4 cup powdered milk
1/2 cup quick oats
1 tablespoon powdered pumpkin/butternut squash
1 1/4 cups water
1/8 teaspoon cinnamon
1 tablespoon maple syrup
1/4 cup chopped pecans, optional

In a small saucepan, combine milk, oats, and powdered pumpkin.  Stir in water and cook over low heat 8-10 minutes.  Pour in a serving bowl.  Top with cinnamon, one tablespoon maple syrup, and 1/4 cup pecans.   Serve immediately.

For further reading:
https://getpocket.com/explore/item/oatmeal-is-still-the-world-s-best-performance-breakfast?utm_source=pocket-newtab