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Cooking all the winter squash

A few weeks ago, I cooked all the remaining winter squash from my CSA baskets. What I didn't eat within the week, I froze.

I baked two pumpkin pies.

I originally planned to bake one. However, the El Peto gluten-free pie shells come in frozen batches of three and cannot be separated until thawed. Also, they're small and the pie filling completely filled two shells. The next day, I baked a quiche in the third shell.

These pies didn't have the texture or flavour I was expecting. They're dairy-free, but I'm used to a creamy texture.

When I first cooked the spaghetti squash, I served it as a simple pasta with tomato sauce. Tonight I tried something different with a frozen portion.

After thawing, I fried it with some onions. I was aiming for a hash brown texture, but I didn't cook it long enough to get much crunch or carmelization. You're looking at the best bit in that photo.

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Comments

( 2 comments — Leave a comment )
queenoftheskies
Dec. 14th, 2013 03:57 pm (UTC)
Those pies look amazing!
mmarques
Dec. 15th, 2013 04:48 am (UTC)
Thanks!
( 2 comments — Leave a comment )
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