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Tis the Season For Squash Recipes

Vegan Mofo has inspired me to start writing again in this blog, but has more importantly got me back in the kitchen developing recipes for my cookbook. I’ve been cat-sitting at Jessica Porter’s house (she wrote The Hip Chick’s Guide to Macrobiotics, a must read!) for the last month, and her neighbors are the best! I’ve invited them over many times to try my creations, and Heidi even assisted me for the cooking videos (she is featured in Video #2). I feel so isolated from my neighbors at my apartment, and I have 2 roommates schedules to deal with making it difficult sometimes to have people over. Heidi’s husband Mark has been vegan for 32 years! That beats everyone else I know hands down.

Last week they roasted corn to share with me and I made a delicious dinner with leftover seitan mix that I wrapped in Napa cabbage instead of collard greens. I made a delicious squash sauce that topped simple polenta. Give it a try, it’s super easy and delish.
Sorry for the not so great photo. I’m thinking of getting a digital SLR, hopefully used so I can afford it. Anyone have any ideas? I don’t think I trust eBay or craigslist to buy a camera.

You can do so much with squash! And you can use this recipe as a jumping off point for other flavored squash sauce. You could add Indian spices, or Italian herbs, go wild! It’s on the sweeter side, so if you prefer you can leave out the applesauce. The tahini is the only fat in the recipe and adds a ton of calcium!

All you have to do is boil the squash with a pinch of sea salt until tender. Drain. Puree with rest of ingredients in a food processor. Viola!

Ginger Squash Sauce

About 2 cups butternut, peeled and cubed
Pinch of sea salt
1/4 cup unsweetened applesauce
1 tablespoon tahini
1 teaspoon ground ginger
2 teaspoons ume vinegar (or 1 teaspoon of sea salt to taste)