Fall, Pumpkins, and Squash

Colorado's summer growing season has said goodbye.  The days, at times, are still warm, yet many nights are chilly.  With Halloween season upon us, children dress up in their favorite fictitious characters; begin trick or treating, bobbing for apples and even finding themselves enjoying the challenges of wandering through corn mazes.  Pumpkin patches are found everywhere with children, young and old alike, strategically seeking the perfect pumpkin; soon to be carved into the well know jack-o-lantern.

Among the pumpkin patches are other 'gourd' type produce growing on vines near by.  These various 'gourds' are known as winter squashes.  There are a large variety winter squashes; Acorn, Amber Cup, Carnival, Hubbard, Spaghetti, and Patty Pan Squashes just to name a few.  My favorite of the winter squash is the Butternut Squash.

There are many ways to fix a butternut squash; soups and butternut squash mixed with stuffing and grain dishes to name a couple.  A favorite of mine is to saute the butternut squash in a little bit of olive oil with spices (pumpkin spice and nutmeg), then add a little bit of brown sugar for a dinner side dish.  YUMMY!  Another favorite is homemade Butternut Squash Cupcakes with Cream Cheese Frosting.  AMAZING~ These cupcakes will be a hit with everyone every time!  (Even those that say they don't like squash).

I have included recipes for your cooking and eating pleasure, Sauteed Butternut Squash and Butternut Squash Cupcakes with Cream Cheese Frosting.  Enjoy!  I know we have!

                  Pictured:  Mini Butternut Squash Cupcakes with Cream Cheese Frosting.

Seasoned Sauteed Butternut Squash
***1 medium sized butternut squash, peeled and seeded
       (microwaving the squash whole for 2 minutes makes the skin easier to peel)
3 T. olive oil
2 T. butter, unsalted
1 tsp. pumpkin spice
1/2 tsp. nutmeg
pinch of salt
2 T. brown sugar

Cut peeled and seeded butternut squash into 1/2 cubes.  On stove-top heat saute or frying pan on medium heat adding olive oil.  Once olive oil is hot, but not smoking, add butternut squash.  Stir occasionally as butternut squash cooks, approximately 4 minutes.  Add pumpkin spice, nutmeg, and salt.  Continue stirring butternut squash occasionally as to not burn.
Once butternut squash is done cooking, approximately 8-10 minutes, until butternut squash is tender (check with a fork), turn oven top to medium-low and stir in butter and brown sugar.  Stir for 1 minutes longer.  Turn stove top off and serve.  Yields 2-3 cups of cooked squash.

Butternut Squash Cupcakes with Cream Cheese Frosting
Preheat oven at 350 degrees F.

(Butternut Squash Cupcake Mixture)
1 1/2 c. pureed seasoned butternut squash (use food processor or blender to puree)
       ****see above recipe for sauteed butternut squash
       ****any left over squash mixture can be kept in the freezer for up to 3 months
3/4 c. oil (canola or corn oil)
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg-lightly beaten
***3/4 c. buttermilk or sour milk
              (adding 1/4 tsp. vinegar to regular milk and stirring creates sour milk)
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt

In large bowl combine pureed butternut squash, oil, sugar, and egg.  Mix well until ingredients are incorporated together.  Add buttermilk/sour milk and vanilla, stirring well until all ingredients are blended.
Add flour, baking soda, and salt.  Once all ingredients are blended well, a batter will form.  Spoon batter into 12 cupcake holders with liners.  Spoon each cupcake holder approximately 3/4+ full.
Bake 12-15 minutes or until done.  Turn oven off.  Let cool on wire rack for 5 minutes.  Remove each cupcake from the cupcake holder and let stand 5-10 minutes more minutes.  Ice each cupcake with Cream Cheese Frosting.  Yields 12 cupcakes

Cream Cheese Frosting
3/4 c. unsalted butter, room temperature
1/4 c. cream cheese, room temperature
3 Tbls.buttermilk or milk
1/2 tsp. vanilla
2 to 3 c. powdered sugar

In a large bowl, cream together butter and cream cheese using hand mixer.  When butter and cream cheese are incorporated together, add buttermilk/milk and vanilla.  Continue to blend ingredients well.
Mix in one cup powdered sugar at a time into butter/cream cheese mixture until mixture is the desired consistency; making icing firm, but not too firm to spread on baked cupcakes.
Spread icing on cupcakes using knife or pipe onto cupcakes using a storage bag.
To use storage bag as a piping bag, put icing in bag, then cut a small opening in the bottom of the bag, squeeze desired amount of icing onto each cupcake. 

These cupcakes are great as a or for dessert at any event or dinner party.  I guarantee they will be a great hit!