It's pretty easy to make the flour: shred the squash, dehydrate, and then grind.
Butternut squash flour is high in sugar content, it will cake up and becomes lumpy over time, it's best to use the flour within 6 months or keep in freezer.
Dehydrated squash ground into flour for use in baking.
I use a VitaMix blender (dry grain blade) to do the job.
Two small squash yielded 6 oz (~180g) of flour, I'll make more if my cake turns out as expected.
Two small squash yielded 6 oz (~180g) of flour, I'll make more if my cake turns out as expected.
Dehydrated squash.
The dehydrator was set at 145F for overnight drying.
Four trays for two small butternut squashes.
Drop by Robin's Thursday's Kitchen Cupboard to see more preserving ideas and yummy recipes.
20 comments:
What a great post! I have never heard of Butternut Squash Flour. You so need to post a recipe!
I can't wait to hear how the cake turns out!
That sounds delicious. I make pumpkin cake, but don't use squash flour for it.
Wonderful! Thanks.
Robin, Emily, Daphne, becky2086,
Thanks.
I haven't baked a cake in years, when I figure out how to adapt a regular sponge cake recipe for pumpkin cake. I'll post a photo of the cake and the trial recipe.
This is very intrigueing! The flour looks beautiful and I can just imagine what a soft "cake flour" texture it must provide along with the sweetness of the squash itself. Please do a follow up on this and let us know how your cooking results turn out.
Very interesting indeed. I do hope your cake comes out great and that you share a photo and recipe with us. I wonder how the flour would be in something like waffles or pancakes?
kitsapFG,
I'll definitely do a follow up later and let everyone knows how the "cake" turns out.
michelle,
Good suggestion, I haven't thought of using the flour for pancakes and waffles, I should go ahead and make more flour to play with different ideas.
What a fascinating idea, I'm kind of imagining it to have a texture like chickpea flour???
Liz,
You might be correct about the texture, I've never used chickpea flour before so I couldn't tell the difference between the two.
That is very intrigueing! I can imagine how delicate the cakes would be. I wonder if the grating, dehydrating, and grinding would work for other veggie possibilities like sweet potato noodles?
Wow, I would have never thought about making flour out of a winter squash. I'll be interested to see the follow up!
foodgardenkitchen,
I made a chiffon cake with the squash flour, stay tuned for the post on Thursday.
farfly775,
The same method would work for all veggies if you want the flour to be "whole flour", otherwise there are techniques to remove unwanted properties in the flour to make into another product.
I believe the sugar in sweet potato flour/noodles had been removed to keep the product "stable" and longer shelflife.
That's an excellent use of squash. I've never thought of squash flour, but I'm not very intrigued. I've been playing with squash-leather with good success. Here's another great thing to try.
Randy,
Good idea, I haven't thought of squash-leather. I have to give it a go someday.
I'm 'now' very intrigued, not 'not' :)
How did the flour turn out? I'm going to try it for my wife. She has dietary issues and can't eat any grains. Thanks.
b,
The flour turned out nice, but you have to sift out the bigger pieces that didn't get pulverized.
I made the flour yesterday and used it as a breading for pork chops. My wife can not do grains. I pan fried the chops and put mariana over them with muenster cheese in a casserole dish and baked them. She said they were awesome!!!!
b,
Yum~ your pork chops sound delicious, glad the squash flour worked out for you.
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