Wednesday, November 29, 2006

Raspberry Fig Bars Redux!

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!


Johanna3 said...

you are so intelligent! you always find a way to use and reuse.

Vivacious Vegan said...

I love recipes like that! Those sound delicious. I have some fig preserves and was trying to figure out how to use them up (since alone they're not so great). Maybe I can tweek this recipe a bit to use them.

Ruthie said...

Now what should one do if one has no figs? Raisins?

Sarah's Blog said...

Hee hee. :)

Katie said...

Raisins might work. There's a recipe from Simple Treats for a chocolate macaroon like cookie. It calls for prunes and I always substitute a tablespoon of raisins for each prune. No one has caught me yet.