Amplification: Squash

I just wanted to clarify that if you want deep fried Buttercup squash wedges, you should bake or nuke this hard keeper just long enough to soften it so you can easily get a knife inside. Then cut it into 1/2" wedges and peel the wedges. Carefully scrap away all the seeds.  Crack an egg into a bowl with a tsp of milk and whisk. In another bowl combine about 2 cups cornmeal with a 1/2" of chickpea flour or whole wheat flour (depending on your gluten fear) and 1/4 cup of Panko (optionally for more crunchiness), freshly grated black pepper and a pinch of nutmeg.  Dip the squash wedges first into the egg, then the breading. Coat them carefully.  Deep fry in hot peanut or sunflower oil.  Drain and then salt. (Salt will burn them if you use it earlier). Serve with fresh salsa.

Also, if you find yourself with leftover cooked squash, you can mash or puree it and turn it into yummy, nutriitous   wheat-free breakfast pancakes.  Here's how: (about 8)

Beat an egg and blend in 1 cup mashed squash (not hot). Grate in about 1/2" fresh peeled ginger root, finely grated. In a separate bowl sift or strain or whisk together 1/2 cup chickpea flour, 1 tbsp brown sugar, 1/4 tsp salt, 1/2 tsp baking powder, 1/4 tsp cinnamon and 1/4 tsp nutmeg. Whisk this into the squash/egg blend.  Add 1 tbsp milk and 1 tbsp melted butter. Mix well and make pancakes.

Serve with thick vanilla yogurt and/or real maple syrup or sour cream and honey or even applesauce. You just can't go wrong. These orange pancakes will brighten your winter day.