It is tough to eat locally in the winter. Squash, greens, root vegetables, and sweet potatoes–that about sums up the winter harvest that starts in November and takes us into early March. It’s a long time to eat the same thing over and over again. Being creative is the key to embracing the limited choices at the winter farmers markets. So, let’s talk squash.
Acorn squash has a similar taste, texture, and sweetness to pumpkin, so why not use it for desserts? It will be around long after the pumpkins are gone from the market tables. If the urge hits you to bake more pumpkin bread in January, you don’t have to turn to the canned stuff. You can use acorn squash or butternut, too. As for for the gluten, I am not a gluten-free eater. I love bread. I love pastries. I love pasta. I am thankful that I can eat these things without issue. I know many people who cannot. Eating gluten is harmful to them. Gluten-free is more than a fad or a choice. For many people, it is a health issue. I have had some amazing gluten-free pastries and cookies. I am still learning how to adapt recipes to make them without wheat flour. I have found that almond meal or almond flour works well for more dense cakes like these bars.
My family had no idea these were gluten-free when they devoured the first batch. I’d call that a success!
Gluten Free Spiced Acorn Squash Bars with Mascarpone Cream
- ½ c. acorn squash puree
- ½ c, brown sugar
- 2 eggs
- ½ tsp. vanilla extract
- 1 cup almond flour or meal
- ¼ c. arrowroot powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- Preheat oven to 350° F
- Place dry ingredients: almond flour, arrowroot, baking soda, salt, and spices in a bowl. Using a whisk, combine thoroughly.
- In another bowl, combine squash puree, brown sugar, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and stir to incorporate.
- Line an 8×8-baking pan with parchment paper. Pour batter into the pan and spread evenly.
- Bake for 20-25 minutes until springs back when lightly touched.
- Cool on a rack. When completely cooled, cut into squares.
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- ½ cup whipping cream
- 3-4 tbs. powdered sugar
- ½ tsp. vanilla extract
Place ingredients in a chilled mixing bowl and whip until stiff peaks form. Spoon into a piping bag with a star tip. Pipe on to each bar. Grate a little nutmeg or sprinkle a pinch of cinnamon over the top and serve!
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for eating leftovers.
We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!
Blogsgiving Progressive Dinner Menu
Friday, Nov. 14
Grandma’s Pecan Pie from The Wetherills Say I Do
Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot
Gluten-Free Apple Berry Crumble from Twin Stripe
Paleo Pumpkin Pudding from Wit Wisdom Food
Cranberry Almond Coconut Bars from Love & Flour
Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful
Poached Pears with Salted Maple Caramel Syrup from Home at Six
Sweet Potato Pie from Think Fruitful
Nutella Pumpkin S’mores Tart from bethcakes
Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.
Drunken Pecan Pie Bars from The Speckled Palate
Slow Cooker Cranberry Apple Cider from A Savory Feast
Cranberry Bourbon Granita from Feast + West
Cheesy Potato Croquettes from Hello Little Home
Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife
Freezer-Friendly Turkey and Rice Casserole from Betty Becca
Turkey and Cranberry Quesadilla from Glamour Girl Gourmet
Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot