Will Run For Hubbard Coconut Latte

happiness in a cup

What isn't there to love about a hubbard latte on a rainy Saturday afternoon when you're supposed to be pretending that you are the cleaning fairy or canning the bushel of tomatoes that's calling your name or, or, or...  Did I mention that I have over 40 squash in my basement? 

Since the ingredients of the day were squash and coconut milk a latte seemed like a good idea (and I've been a little freaked out by the ingredients in my soy and almond milk lately so it was time for a change) .

Hubbard Coconut Latte

(serves 1)

3/4 C medium/dark roast coffee (I'm in love with Ship & Anchor)

1/4 C full fat coconut milk

1/8 C roasted hubbard squash

pinch cinnamon, allspice, freshly grated nutmeg

*1-2 T coconut whipped cream 

1 T sweetener such as maple syrup, agave nectar, etc. (optional)

Combine coffee, coconut milk & hubbard squash in blender and blend until thoroughly combined (it's worth taking out the blender unless you are into squash chunks in your coffee....gag!).  Heat in small pot or in the microwave.  Top with spices.  Stir.  Top with 1-2 T coconut whipped cream.

* You can make coconut whipped creme by placing a can of full fat coconut milk (it has to be full fat) in the refrigerator for several hours or overnight.  When you open the can scoop the coconut creme of the top.  You can whip it with vanilla bean paste and maple syrup to make it even more delicious or if you're not feeling that ambitious you can just spoon it out of the can.  I've heard that flipping the can upside down so that the liquid is on the top is a good idea (I of course have never tried this).

Carrot Hubbard Puree (with apples and coconut milk)

I don't know about you but I think that fall is one of my favourite seasons.  My kitchen is full of kale, spaghetti, acorn, hubbard and buttercup squash (so is my basement...if you come to the back door or the basement window I will gladly send some your way while farmer isn't looking), and tomatoes that were grown minutes from my house.  I realize that I may not be so happy about all of these vegetables after I've been eating them for weeks but for now it's a squash, kale, tomato party over here.

Carrot Hubbard Puree

(serves 6-8 hungry people)

2 C roasted hubbard squash (I roast in the oven for 40 minutes at 450 F after brushing it with olive oil)

*6 C of vegetable stock (we made our own with lots of rosemary, garlic scapes, and onions)

1 T coconut oil (you could replace with olive oil)

3 large carrots

1 large gala apple diced (I used organic and left the skin on) 

1/2 tsp salt

1/2 C coconut milk 

* you may want to add an large onion, 1-2 T dried rosemary, and 2-3 garlic cloves if you are using a commercial soup stock.

In a large pot heat coconut oil until melted.  Add carrots and apple.  Stir occasionally until carrots and apple are tender.  Add hubbard squash, vegetable stock, and salt.  Simmer for approximately 20 minutes (and drink a hubbard latte).  Add coconut milk.  Using a hand held blender blend until desired consistency is reached.  Top with roasted pumpkin seeds if you are so inclined.

Will Run For Roasted Squash

It's hard to believe that we have been back in school for close to two weeks.  I say that but no one has eaten the feathers and beads off of my talking stick, come out of the bathroom soaking wet because they decided to sit on the urinal or peed on me or my stuff (I can't say that I miss teaching kindergarten).

I am always amazed at how exhausted I feel at the beginning of September.  To make life a little easier I've been making an effort to cook something on Sunday that can be eaten throughout the week.

On Sunday Farmer and I harvested a hundred pounds or more of squash (now is definately the time to get your own farmer): spaghetti squash, hubbard squash, acorn, & buttercup.  So squash it is!

one of many wheelbarrows of glorious squash

Roasted & Stuffed Squash

(serves 2 to 4 hungry people)

For the original recipe check out TriStyle's nutrition page

ingredients

1 medium to large winter squash (I used buttercup & acorn)

3 T buckwheat honey

1 C diced mushrooms

2 apples, chopped (preferably from your mother's apple tree)

1/4 C walnuts (or raw sunflower seeds)

3 T olive oil

1/3 C dried cranberries

6 T almond flour

Directions

Preheat oven to 450 degrees.    Slice your squash in half without losing a digit.   Scoop out the seeds and lightly brush with olive oil.  Place face down on baking stone and roast for 40-50 minutes.

 In a large frying pan melt olive oil & honey together.   Add mushrooms, apples, walnuts and cranberries and saute for approximately 10 minutes.  Add almond flour stirring occasionally until everything is well combined.  Stuff and serve.   It perfectly acceptable to eat the filling directly out of the bowl.   

This recipe is very forgiving so use any combination of your favourite nuts & seeds, mushrooms, dried fruit, etc.