What to post or whether to post anything at all is, no doubt, a conundrum common to all bloggers. For instance, I could mention the simple meal we had yesterday of steamed baby yellow squash from the garden, wild poke greens, Mediterranean chickpea patties and baby potatoes topped with Greek yogurt seasoned with arugula pesto.
Or I could report on the baked squash blossoms stuffed with a mixture of potatoes, parsley, onion, tarragon pesto and corn. The stuffing mixture turned out to be a great flavor combination for a cold potato salad but not all that special baked in squash blossoms.
Then, last night I paired leftover butternut squash pasta sauce with banana to make a quick bread.
I love the combination of sweet and savory flavors. The butternut pasta sauce contained the savory ingredients: tomato paste, red bell pepper, celery, onion, garlic and black pepper. I included the additional savory ingredients: cumin and jalapeño powder.
As usual, I do not have a recipe with precise ingredient amounts to share except that there was precisely one banana and precisely one egg used.
The wet ingredients for the bread were:
- butternut squash pasta sauce
- nonfat Greek yogurt
- olive oil
- lime juice
Dry ingredients were:
- whole wheat flour
- whole wheat pastry flour
- all purpose flour
- kosher salt
- baking soda
- baking powder
- cumin powder
- jalapeño powder
The bread baked at 375ºF until an inserted wooden skewer came out clean (about 50 minutes).
Butter rarely makes it out of the refrigerator onto our morning toast or even onto baked potatoes, but a generous portion of real butter is always a must for the first tasting of freshly made bread.
It was a perfect balance of sweet and savory. The subtle warmth from the powdered jalapeño crept in between the second and third slices.
Just before bedtime Faye requested that her breakfast the following morning include scrambled eggs and toasted banana/butternut squash bread with homegrown/homemade jalapeño jam.