Sergeis Butternut Squash Cookies Raw Foods

SERGEI'S BUTTERNUT SQUASH COOKIES (RAW FOODS)

Steps:

• Blend squash in a food processor and put into a bowl.
• Blend raisins and orange juice in the food processor and add to the squash puree.
• Add the rest of the ingredients and mix thoroughly.
• Drop the mixture by spoonfuls onto dehydrator trays and flatten each cookie to a thickness of one inch.
• Dehydrate at 105 degrees for 12-15 hours.

BUTTERNUT SQUASH AND SAGE LATKES

Steps:

• Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
• Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
• Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

BUTTERNUT SQUASH COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
• Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
• Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
• Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
• Chill dough until firm, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop 1-inch scoops of dough onto the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

RAW BUTTERNUT SQUASH SALAD WITH RAISINS AND GINGER

Steps:

• Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

BUTTERNUT SQUASH COOKIES

Steps:

• In a large mixing bowl, cream butter and sugars until fluffy.
• Beat in the eggs and squash.
• Stir well.
• Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
• Stir in raisins and nuts.
• Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .