I wish I had something insightful to write about and share with you today besides these magnificent recipes of course, but it’s just one of those days, so I won’t ramble on senselessly and I’ll just get to the food.
Pear & Kabocha Squash Puree was born by happen chance, in a moment of desperation to use up odds and ends left in the refrigerator before they went bad, and now I can’t imagine life without it, so much so that the idea of squash season coming to an end is very sad and depressing.
Let me just say that you need this in your life, so get some squash and pears while you still can and make it! I can be a bit bossy sometimes.
I’ve eaten it by the spoonful, used it to make mini cakey things, in warm porridge, and in overnight oats/bircher muesli and it is oh so delicious in every way. It has won a special permanent spot in my heart and I’m sure it will win a spot in yours.
Here’s the ridiculously easy recipe + two ways to use it. I’m sure there are many more uses, so feel free to share your creations with me in the comments or on Instagram by tagging #harmonyalacarte.
Pear & Kabocha Purée
- 2 Pears, ripe
- 2 C Kabocha Squash, small cubes (or any sweet pumpkin or squash)
- 1 C Filtered Water
- Add all incredients to a small pot, bring to a boil, reduce heat to lowest setting, cover and simmer for about 30 minutes, or until the pear and squash are soft and easy to purée with the back a fork.
- Use the back of a fork to purée, leaving some small pieces (preferred) or use a hand blender for a super smooth purée.
Pear & Squash Mini Bundt Cakes/Cake Donuts
- 1 C Whole Wheat Flour, sifted
- 1/4 Tsp Fine Sea Salt
- 1/4 Tsp Vanilla
- 1/4 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 2 Tbsp Coconut Oil, liquid
- 1/4 C Brown Rice Malt Syrup
- 2 Tbsp Rice Milk
- 1/2 C Pear Squash Purée (see recipe above)
- 1 Tbsp Apple Cider Vinegar
- Preheat oven to 180 C and prepare your tins by either lining them with paper or greasing them with a neutral coconut oil or cold pressed sunflower oil
- Combine dry ingredients in a large mixing bowl
- Combine we ingredients except for pear pumpkin purée and apple cider vinegar
- Form a well in the dry ingredients and pour the wet ingredients into it
Mix well to combine until you have smooth but dense batter without any lumps
- Fold in pear pumpkin purée until mixed throughout
- Add apple cider vinegar and mix to combine. Your batter will expand slightly at this point.
- Work very quickly to pour batter into greased tins and bake for 12-15 minutes (for mini donut and bundt cake tins). You can also bake these in muffin tins, but you will need to bake a little longer. Start with 18 minutes and test them by inserting a toothpick into the center, when it comes out clean, they are ready. Adjust based on oven and tin size.
- Remove from oven and let cool to the touch, then remove from tins onto a cooling rack or tray and let cool completely.
And if you need an idea on how to use up that extra purée, here’s another recipe:
Pear & Kabocha Oatmeal
- 1/2 C Pear & Kabocha Purée
- 1/2 C Rolled Oats
- 1 C Filtered Water
- 1/4 Tsp Cinnamon
- 1 Tsp Chia Seeds
- Walnuts and Pumpkin Seeds
- Plant Milk of choice
- Combine rolled oats, purée, and filtered water to a pot and bring to a boil
- Reduce heat, add cinnamon and cooking until you have the desired creamy consistency, about 10 minutes.
- Transfer to a bowl, sprinkle with chia seeds, walnuts and pumpkin seeds and serve with or without your choice of plant milk.