I love a recipe that can do double duty and last night I discovered that my trusty Raspberry Fig Bar Recipe from The Garden of Vegan works well with winter squash puree in place of the raspberry jam! Can you see me doing a happy dance? This time of year I'm fresh out of frozen raspberries from our days at the CSA, but boy oh boy do I have winter squash to spare!
I started with:
about 5 cups cooked winter squash
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
I was trying to make pumpkin butter in the slow cooker. This never works well for me and this time was no exception. So I abandoned the pumpkin butter idea after cooking it all day on low, got out a fine metal colander and set about draining the excess liquid from the squash. I was left with about 3 cups of squash after draining.
I used a cup of this in place of the cup of raspberry jam the recipe calls for. (Actually, the recipe calls for 1/2 cup but I was doubling the recipe.) I had considered adding a bit of sugar but once the squash was pureed with the figs all the taste testers felt this wouldn't be necessary.
The result was really delicious!