This is the last one – pinky swear.
Wow – I didn’t realize how many squash recipes I had – I hope you’ve enjoyed them!
This one is to-die-for adorable and really good too, if you like the whole fruit-roll-up sort of thing.
As I’ve written before (here, for example), I’m not much for chocolate. But sweet and sugary? Yep, that’s me all the way.
These are not my first attempt at homemade fruit leather. I have another recipe to share with you, but this one was so good – and timely, what with my squash “series” and all.
I LOVE fruit leather but always imagined it to be some complicated process to make at home. What a surprise to discover how insanely easy it is – you cook your fruit, whirl it in the food processor, spread it on a baking sheet and put it in a low oven for many hours. Poof! You’re done. And, like most things homemade vs. the commercial variety, the flavors are brighter and less cloyingly sweet. And you can feel a little bit better about serving these to your kids (that is, if you don’t hide them for yourself – not that I would EVER do that. Nope. Not me.).
This recipe contains both applesauce and pumpkin puree. I made both from scratch but you can certainly use the prepared varieties if you like.
Why don’t you share some of your favorite winter squash recipes here – the season’s just beginning and I could use some more – really!!
1 1/2 c. applesauce (see note, below)
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1 c. pumpkin puree (canned or homemade)
3 T. honey
Preheat oven to 170 degrees. In a 4-quart saucepan cook applesauce, pumpkin puree and honey (along with spices if using prepared applesauce) for 5 minutes over medium-low heat. Spread mixture onto a baking sheet lined with parchment or a Silpat. Shake the pan to level the puree. Bake till puree is just slightly sticky but not dry, about 6 hours. Cool slightly.
If you lined your baking sheet with parchment you can cut the dried fruit into desired shapes. If you used a Silpat, place a sheet of parchment (cut to the size of your baking sheet) on your work surface. Carefully invert the fruit and Silpat onto the parchment and peel the Silpat away. Cut into desired shapes. I cut 1 1/4″ wide strips and got 13 pieces. I rolled up each piece and tied with a bit of baker’s twine.
Store in an airtight container.
Like most of you who live in this area, I have an overabundance of apples at this time of year. I made a large batch of applesauce and used a portion of it here.
2 1/2 lbs. apples, peeled, cored and diced
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1 t. lemon juice
Combine apples, water and spices in a 4-quart saucepan and bring to a boil. Add lemon juice, reduce heat to medium-low and simmer, covered, for 10 minutes. Use your immersion blender or cool slightly and use a regular blender or food processor to blend till smooth. This should yield approximately 3 cups of applesauce.
This delicious recipe brought to you by Sheri Silver