Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler
by Rachel Randolph
November 17th, 2016

“What is the maximum number of years a president can hold office?”  I asked Jared while sipping my latte.

“I know it’s not eight,” I pondered out loud.

“10…that’s right. It’s ten,” flipping over the Trivial Pursuit card before giving Jared a chance to guess.

“I need questions like, ‘Who won MasterChef this season?” or ‘What is the name of the flying ferry on Sesame Street?'”

It was 7:30pm on Saturday night and we had 30 minutes to kill before needing to be home to our baby. So after our dinner date, we settled into a little coffee shop and grabbed an old box off the game shelf for a rousing round of trivia. If you count reading the question followed by the answer “playing” a trivia game.

As we left, Jared noted the two young baristas had been watching us. “I couldn’t tell if they thought we were pathetic or adorable,” he said. I can see how ending a date at 8:00pm with a trivia game might seem pathetic to someone in a different season of life. But in this new season of coming home early to rock our baby to bed and of frazzled memories that can hardly recall what day it is, let alone who was president in 1962, I happen to think these little moments are adorable.

I like the change of the seasons. Summer is winding down, and while it’s the “fun” time of year to let loose and live a little, I’m ready for some modest cardigans and comfortable boots again. Ready to trade in lazy days at the pool for brisk heart-healthy walks to the park, ready to bid farewall to melons and cucumbers and hello to fifty shades of pumpkin!

When I was younger, I often helped my mom make an easy peach cobbler. It was just a big can of peaches, a yellow cake mix, and a stick of butter, I think. You basically dumped it all into a cake pan and baked it. In celebration of changing seasons, I’ve made a grown-up autumn twist on that old easy summer favorite using butternut squash and pumpkin spice bread mix. It’s like the fun easy cobbler of my youth grew up and now has more depth and flavor.

Pumpkin Spice Butternut Squash Cobbler

Ingredients

2 lb, ~ 6 c. butternut squash, cut into small cubes (Found mine pre-cubed at Costco)
4 T. butter (I used Earth Balance coconut spread)
2 T. sugar (I used coconut sugar)
1 package Krusteaz Pumpkin Spice Quick Bread Mix
1 c. water
1/3 c. oil

Optional toppings: Crushed gingersnaps or nuts (pecans or almonds), whipped cream or ice cream.

Directions

Preheat oven to 350 degrees. In an 8 1/2 x 11 cake pan, mix butternut squash, butter, and sugar.

Bake squash for 15 minutes. Meanwhile combine pumpkin spice bread mix, water, and oil in a bowl.

Remove the butternut squash from the oven, pour the batter into the squash pan and stir to combine. Put back in oven for 30 minutes.

Remove and serve as is or top with ice cream or crushed ginger bread cookies, almonds or pecans.

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Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 

More of Rachel Randolph: www.thenourishedmama.com