Kabocha Squash Coffee Cake

Squash is an awesome versatile vegetable, wouldn't you agree? It can sit on your counter for weeks and wont go bad, it can be added to everything from soups, casseroles, and even baked goods.  I even used squash as the sauce in mac n cheese and it was a-ma-zing!  I don't know why it took me this long to start using squash....oh ya maybe because the commissary charges over $6 bucks for any type of squash, it wasn't till I ventured off base and started shopping for my produce at the local Japanese farmers market that I realize how cheap squash really is.  The same sized squash I buy on base for over $6 dollars I can get off base for under $2 bucks, crazy right.  

I've been stocking up on squash and searching for a wide variety of recipes to start using it, not only is it cheap, its super hearty for vegetarians, full of fiber and vitamins and it can be added to every dish.   I recently used the Kabocha squash (Japanese pumpkin squash) in a chickpea stew, mac n cheese and now this delicious coffee cake.  Whats great about Japanese pumpkin squash is that it taste a lot like the normal orange pumpkin you can buy for Halloween.  Its slightly sweet, a pain in the ass to cut though and orange in color.  I've been making a lot of dishes lately with pumpkin and have turned a pumpkin hater co-worker into a pumpkin lover now, especially after she tried this coffee cake, her mom even wanted to recipe :) When a mom wants your recipe you know you got something special.

Next time, I'll be doubling the crumb mixture because you can never had enough added to the top.

Kabocha Squash Coffee Cake
Servings: 10-12 

Ingredients

Crumb Mixture

1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup flour
1/4 cup cooking oats
1 teaspoon cinnamon
3 tablespoons cold un salted butter

Directions

1.  Add all the dry ingrentins into a bowl and mix until combined,
2.  Cut in your cold butter and mix until the mixture is crumbly. I find that using a fork helps or just my hands. Set the bowl aside when finished.

Cake

1/2 cup butter flavored shortening
3/4 cup sugar
2 eggs
1 cup mashed cooked kabocha squash (or any othre sweet squash like pumpkin or butternut)
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
A pinch of ground cloves
1/2 cup unsweetned applesauce

Directions

1.  Preheat your oven at 350 degrees and grease a 9-in springform pan. 
2.  In a medium bowl combined your dry ingredients: flour, baking powder, cinnamon, baking soda, ginger, nutmeg,   and clove. whisk until combined and set aside.
3.   In an electric mixer cream together the shortening and sugar on high until light and fluffy, about 3 min.
4.  Beat in the eggs, one at a time, beating well after each addition.
5.  Beat in the squash and vanilla.
6.  Gradually add in your dry ingredients into the creamed mixture until fully combined.
7.  Spoon half of your batter into the greased sprinform pan, using the back of a spoon to help spread it evenly.
8.  Spread your appleasauce over the batter in the pan and sprinkle with half of the crumb mixture.
9.  Spread the remaming batter over the applesauce/crumb mixture, using the back of a spoon again to help spread it evenly.  Add the remaining crumb mixture to the top.
10.  Bake for 50-55 minutes or until a toothpick inserted comes out clean. (FYI my oven bakes fast so it was done early. around the 40-45 min mark. so test your cake early.)
11.  Cool for 10 minutes before removing the sides of the pan. Makes about 10-12 servings.

Recipe adapted from Taste of Home

Kale & Mushroom Pumpkin Pasta

I love to stock up with tons of pumpkin during the fall.  Its not something thats easily available all throughout the year and so I make up for it when October and November roll around.  I probably have about 20 cans right now in my cupboard, uh a little too much?  nah what am I thinking you can never have too much of a good thing, and it dosen't hurt that it's healthy for you.  I usually use pumpkin in sweet dishes but being infected with the sickness and all (common cold) and not having much of a sweet tooth tonight...shocker I know.  I wanted too use up some of those 20 cans of pumpkin and I thought why not make a yummy creamy pumpkin sauce for pasta.  It was really easy and fast to make and you can use it for not only pasta but it would be great over ravioli or perhaps even rice.

Kale & Mushroom Pumpkin Pasta
Oishii Treat Original

Ingredients

10-13 ounce box of penne pasta
1 tablespoon butter
1/2 teaspoon minced garlic
1/4 cup red onion diced small
1 cup sliced mushrooms
2 cups kale (ribs removed, washed and tear apart into bite sized pieces)
3/4 cups pumpkin puree
3/4 cups vegetable broth
1/2 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
pepper
salt
1 cup white cheddar cheese shredded

Directions

- In a large sauté pan on medium high heat add you butter and let it melt
- Add your diced onion and garlic cooking for 2 minutes
- Add in the sliced mushrooms, stir around and cook for another 2 minutes
- Add in your kale stirring for about 2 minutes until in starts to wilt
- In a large pot of boiling water cook your pasta according to package directions
- In the large pan mix in the pumpkin, broth, half and half, basil and parsley. stir until completely combined
- Reduce the heat to medium low and cook the sauce while the pasta is cooking, about 10 minutes.
- Drain your past and add it back to the pot, add in your sauce and 1/2 cup of your shredded cheese and mix well.
- serve it up and if you like top with a little more cheese

I also linked up to a few new link parties over at Seven Alive, Mom on Time Out, Practically Functional, Two Yellow Birds Decor, Live Laugh