Another installment from Dawn Kiehl-Beals in her Sweet Freedom series!
Enjoy!
Only five days Christmas will be here! What's your family's traditional meal? When I was a little girl my grandmother served ham on Christmas Eve. We would eat until we were stuffed then have to wash the dishes before we were allowed to open our presents. Dishes never took longer to get clean than on Christmas Eve! After opening presents, we would go to the candle light service at our church. When we got home we were still to keyed up to go to bed so, you guessed it, we would eat again! This is one if my favorite Christmas memories....eating ham sandwiches with mustard and potato chips at midnight on Christmas Eve!
No matter what your tradition, there's always room for a new healthy, favorite. I love winter squash and it's a great alternative to the traditional sweet potato dish. It's also an easy dish to make both gluten and dairy free. Winter squash is filled with antioxidants and even has anti-inflammatory benefits. It's also full of fiber and vitamin A. So, not only does it taste good but it's good for you! Common varieties of winter squash include:
Butternut squash: Shaped like a large pear, this squash has cream-colored skin, deep orange-colored flesh and a sweet flavor.
Acorn squash: With harvest green skin speckled with orange patches and pale yellow-orange flesh, this squash has a unique flavor that is a combination of sweet, nutty and peppery.
Hubbard squash: A larger-sized squash that can be dark green, grey-blue or orange-red in color. The Hubbard's flavor is less sweet than many other varieties.
Turban squash: Green in color and either speckled or striped, this winter squash has an orange-yellow flesh whose taste is reminiscent of hazelnuts.
Kabocha squash: A type of Japanese squash that is becoming more and more popular in the U.S., kabocha squash is very sweet in flavor. It has deep green skin and orange flesh.
Use these varieties singularly or mix for a unique flavor. They are all naturally sweet so you only need to add a minimal amount of sugar to peak the flavor. Enjoy my Winter Squash Soufflé at one of your holiday meals. Guaranteed your guests will be asking for seconds and even thirds!
Winter Squash Soufflé
6 cups cooked winter squash
1/2 to 3/4 cup brown sugar
1/2 cup Earth Balance dairy free butter replacement
1 cup canned coconut milk
3 large eggs
1 tsp ginger
2 tsp vanilla
Topping
1/2 cup earth Balance dairy free butter replacement
1 cup chopped pecans
1/2 cup coconut
1 tsp ginger
1 cup crushed gluten free corn chexs
Mix together and set aside.
Mix all ingredients together, place in a well greased casserole. Bake at 350 to 400 degrees (depending on your oven) for 45 to 1 hour and 15 minutes. Then add topping and bake an additional 15 to 20 minutes until topping is lightly browned
Tip: I've found the easiest way to cook winter squash is to cut them in half, scoop out the seeds, place in a glass dish with 1 inch water, skin side up and cook on microwave until squash is soft.
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