New Winter Product: Frozen Cheese Pumpkin

Ray has a great new product this winter, frozen cheese squash, available in 16 oz packages. Use it for making soup or baking pies, cookies, muffins – any recipe that calls for canned pumpkin will be healthier, tastier and even look better if you use this.

Here’s an easy recipe to try (thanks, Risa):

photo by Etienne Frossard

Cheese Squash Muffins

1 1/2 c. of flour
1 tsp. baking powder

Whisk together in a bowl.

1 c. Ray’s squash puree
1/3 c. veg. oil
1/2 c. sour cream
1 1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 – 1/4 tsp. nutmeg

Whisk together in a separate bowl until combined, then add flour mixture and stir until just combined (don’t overmix).

Add:
1/2 c. chopped walnuts
1/4 – 1/2c golden raisins (chopped if large raisins)

Spoon mixture into muffin tins lined with paper muffin cups.

1 tbsp sugar
1/2 tsp cinnamon

Mix together and sprinkle on top of muffins.

Bake in a preheated oven of 350 degrees for 30 – 35 minutes (check at 25 mins) until golden brown and toothpick comes out clean.

Cool in pan on rack for 10 minutes. Remove from pan and cool on rack.

February 10th, 2011 | Tags: cheese squash, frozen cheese pumpkin, squash
Posted in News and Events, Recipes