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!

5 comments:

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.