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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Police seek man who conducted fake traffic stop Friday ... Second stolen Willie Boat found stripped, arrest made ... Kristy Lee Cook and friends film TV series on hunting adventures ... Police seek man who conducted fake traffic stop Friday ... Second stolen Willie Boat found stripped, arrest made ... Kristy Lee Cook and friends film TV series on hunting adventures ... Prudence Hilburn: Butternut squash a suitable stand-in for sweet potatoes Comment By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Mar. 3, 2015 at 2:42 PM By Prudence Hilburn More Content Now Posted Mar. 3, 2015 at 2:42 PM » Social News It is wonderful having friends who enjoy sharing. From time to time, I receive some great organically grown vegetables from one of my friends. In the last bag, I found a butternut squash. I like the butternut squash because it reminds me of another favorite: sweet potatoes. You can substitute butternut squash for almost any recipe calling for sweet potatoes. For a few days, when I walked past the small basket holding the squash, my creative juices started to flow. I thought about making a cake or maybe even a butternut squash cobbler, which I think would be very good. I finally opted for quick bread. The consistency of cooked and mashed squash would be a little like mashed bananas, which are used often in quick breads. I must admit I was very pleased with the following miniature quick breads. I would suggest having some honey butter on hand to spread on the warm bread. For those who enjoy making dessert, the following unusual version of apple crisp with butternut squash is for you. This recipe is from Taste of Home’s “Test Kitchen Favorites Cookbook.” I think those who don’t even like squash will give you “two thumbs up” when either of these is served. Miniature Butternut Squash Bread Ingredients: 1/2 cup butter, softened at room temperature 1/2 cup sugar 1/2 cup firmly packed brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup mashed cooked butternut squash 1 teaspoon ground cinnamon (more, if desired) 2 cups self-rising flour 2/3 cup peeled and chopped apples (I use golden delicious) 1/2 cup chopped pecans, optional Preheat oven to 350 degrees. Grease generously and lightly flour three miniature loaf pans (about 5-by-2-1/2-by-2 inches). Cream together the butter, sugar and brown sugar. Add eggs and vanilla. Beat until blended. Add squash and cinnamon. Mix well. Gradually add flour, beating only until mixed. Stir in apples and pecans. Spoon into prepared pans, filling each about half full. I usually put about 1 1/4 cups in each small loaf pan. Bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into center of loaf. Turn out of pans immediately onto wire rack to cool. It is sometimes necessary to run a thin, sharp knife around the edges to get the breads out of the pan. NOTE: If you don’t have self-rising flour, you can make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt. Butternut Apple Crisp Filling ingredients: 1 small butternut squash (about 1 pound) 3 medium baking apples, peeled and sliced 1/4 cup corn syrup 2 tablespoons lemon juice 3/4 cup packed brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon salt Topping ingredients: 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/4 cup packed brown sugar 6 tablespoons cold butter Peel squash and cut in half lengthwise; scoop out seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. In small bowl, combine brown sugar, cornstarch, cinnamon and salt. Add to squash mixture; mix well. Transfer to a 13-by-9-by-2-inch baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees for 20 minutes. For topping: In a bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake, uncovered, for 25 minutes or until squash and apples are tender and topping is lightly browned. Serve with ice cream or whipped cream. Prudence Hilburn of Piedmont, Ala., has won more than 30 national cooking awards and has written several cookbooks, including “Kitchen Keepers.” Write her at [email protected] or visit prudencehilburn.com. By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Mar. 3, 2015 at 2:42 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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