I have a not-so-secret shortbread obsession. While I don’t see anything particularly wrong with occasional binges on organic, humane, free-range butter… It’s also nice to know that there are alternatives. This month’s ingredient is Butternut Squash and due to my penchant for purees I’ve also been experimenting with squash-based baked goods.

Squash (or sweet potato) puree makes an excellent egg replacement. It brings the dry ingredients together nicely and contributes a delicious moistness and density along with flavor. There are certain combinations that may not seem obvious at first that I would highly encourage you to try: squash and chocolate, squash and coconut, squash and almond.

These cookies are the result of one such experiment with vegan shortbread. They’re not particularly shortbread-y, as I’m still not convinced it’s possible sans buerre. But, they do make an excellent biscuit! If you cut them thinner they come out crunchy like biscotti, a bit thicker and they remain moist and chewy on the inside. Serve with tea or coffee and very possibly a side of whipped cream. For the vegans, keep an eye out and I’ll post my dairy-free whipped cream variations soon.

Butternut Biscuits

2 cups pastry flour
1 cup organic unrefined coconut oil (cold)
1/2 cup plus one tablespoon natural cane sugar (florida crystals)
sea salt
1 teaspoon vanilla extract
1 cup pureed butternut squash
zest and juice of one lemon
1/2 tablespoon pumpkin pie spices

Line two baking sheets with parchment paper.
Using a cuisinart or a mixer (hand or stand), whip the coconut oil until creamy.
Add sugar, a pinch of salt and continue whipping until totally dispersed.
Add flour and lemon zest and mix until incorporated.
Add the squash puree, pumpkin pie spice, salt and vanilla extract and continue to mix until a sticky dough is formed.
Pour out the dough into a piece of parchment paper and wrapping the paper around the dough, roll it into a log. Secure the log on both ends with rubber bands or plastic wrap and refrigerate for at least one hour, but not more than two.
Take out the dough and using a sharp, non-serrated knife, slice the dough into dics 1/8-1/4 inch thick (cut them thinner for crunchier biscuits).
Place the biscuits on the parchment paper-lined baking sheets.
Using a brush coat each biscuit with lemon juice and sprinkle with a light covering of sugar.
Bake for 15-20 minutes or until biscuits are lightly browned. Remove from oven and place the biscuits on a wire rack to cool.

This variation is reminiscent of pumpkin pie and is excellent served with a good sourdough or rye bread.

Renee’s Favorite Butternut Soup

pureed butternut squash
1 can coconut milk
2 tablespoons of grated ginger
1 teaspoon nutmeg
1 teaspoon brown sugar
sea salt

In a soup pot heat pureed squash (directions on how to make that here) with one can of coconut milk. Grate fresh ginger root and taking the grated pulp in your hand squeeze out the juice into the soup pot with squash and coconut milk. Stir well and allow to cook together until the soup is quite hot. Salt to taste.

In a small bowl combine nutmeg, chili powder and brown sugar and mix together.

Top with some roasted pumpkin seeds. (Follow the direction for roasting but try adding the nutmeg and brown sugar in with the tamari!)

One of the many nice things about winter squash is that you can easily roast them and then use them in a variety of different ways. Depending on where you live, fresh and local winter produce is often scare, making squash the ideal winter veggie; it will keep for a long time and there are so many things that you can do with it that hopefully you’ll keep enjoying it until the variety of spring arrives.

Simply oven-roasting squash is a delicious way to prepare a simple and satisfying dish. Following are directions to oven roast a butternut squash, make squash purée and to how make the butternut seeds into a tasty little snack. (These directions will work with other varieties of squash though cooking times may vary.)

Butternut is the longest keeper of the winter squash family and they tend towards a sweet flavor. They have dark orange flesh and a light-colored skin. The skin is thin and soft enough that if it is roasted or cooked with the squash it can be eaten as well and increases the nutritional value.

Start with the following:

1 butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon tamari (soy sauce)

Preheat oven to 350F

Cut butternut squash in half, remove seeds and set aside. Coat the flesh in olive oil and salt. Place cut side down in a roasting dish and bake until soft, 30-60 minutes depending on size.

To make puree:
When the squash is done and cool enough to handle, remove the skin and set aside.  Place the squash in a blender or food processor and blend until smooth.

To make squash stock:
Place the skin of the roasted squash, the seeds and any pulp or fibers into a soup pot with star anise, cinnamon stick and bay leaf and add 4.5 cups of water. Bring to a boil, cover and simmer for about 1 hour.

To make roasted squash seeds:
Clean the pulp and fibers from the seeds and rinse them well. Dry with a towel and spread evenly on a cookie sheet. Bake in the oven at 350F until they are golden brown (about 10 minutes) stirring once or twice to cook evenly on all sides. Remove the tray from the oven and while it is very hot drizzle the tamari over the seeds and stir to coat them evenly. The tamari liquid will evaporate and the salt will dry crystalized onto the seeds. Let them cool completely and then enjoy as a healthy and delicious snack or topping on your favorite salad or soup.

If you have chronic or acute back pain or abdominal pain, hiatal hernia or if you are pregnant please consult a certified yoga teacher before practicing these postures. Always practice on an empty stomach, in a place that feels safe and peaceful.

Opening the shoulders, strengthening the trunk

Stand on your knees so that they’re hip width distance. Keep your shins in line with your knees so that your feet are also hip width apart, tuck your toes underneath.

Slowly bring your hips back onto your heels so that you stretch the underside of your feet.

Hold your block the long, flat direction between your palms. Inhaling, straighten your arms forward and up towards the ceiling. Once your arms are fully extended upwards take a few breaths and widen the shoulders, rolling them up, back and down, wrapping the shoulder blades down and around the ribs. Try not to let your shoulders creep up beside your ears and keep the neck relaxed. Bring your tailbone down and slightly forward so that your lower back is wide and not overarching. Engage the strength of your lower abdominals by lifting your naval slightly up and in towards your spine. Bring your bottom two ribs together and lengthen through the sides of your waist bringing your ribs away from the hips.

Keeping this alignment through your trunk and your shoulders, now take your elbows up towards the ceiling so that the block comes back to the space between your shoulder blades. Keep your elbows coming inwards, keeping them inline with the shoulders. Maintain strong alignment through the trunk, keep the lower back strong and straight and the belly in. Breath into the opening at the outsides of your armpits and into the width of the back around the bottom ribs and kidneys.

Stay for 10 breaths and release.

Lifting the chest, lengthening the spine

Stand on your knees so that they’re hip width distance. Keep your shins in line with your knees so that your feet are also hip width apart, tuck your toes underneath.

Place your block the narrow width between your thighs and squeeze inwards with your thighs. Bring the naval up and in towards the spine and feel the tailbone descend.

Strongly press your palms together in front of your chest with the fingers outstretched and the elbows coming out to the sides. With your thumbs pressing into the middle of your breastbone begin to inhale into the point that your thumbs touch your chest. Keep the lower back long and wide and try to lengthen up your spine with the inhalations. Begin to lift your chest up towards the ceiling. Take your time and use your breath. With the inhalations lift the very center of your sternum up, with the exhalations widen your lower back, reach your tailbone down and squeeze the block between your thighs.

You want to feel the length and strength of your lower body supporting your heart to lift upwards. Keep the palms pressing together to broaden the chest and help the shoulders to remain wide.

Stay as long as feels good and then release to Balasana (child’s pose).

Ustrasana variations

Repeat the previous exercise lifting the chest and lengthening the spine, when you’re ready take your right hand back onto your heel and stretch your left arm up and back towards the right so that your left side and ribs stretch. Maintain strong alignment and lifting up from the lower back (don’t overarch or crunch into your lumber spine) as you press your hips forward. Allow your body to move with your breath and experiment with different arm movements to open around the ribs, chest and connective tissue at the front of the abdomen. Let your head and gaze be where they need to be so your neck does not strain.

To release reach even further laterally to the right through your left arm. Start to take your hips back towards your heels so that your spine slightly rounds forward to bring you back to center. Either rest in child’s pose or come up again to stand on your knees.

Repeat on the left side.

When you are done, rest in Utthitta Balasana (Extended Child’s Pose) with your knees wider than your hips, the edges of the big toes touching, heels apart, and your forehead resting on your block or the floor.

This pose was modeled for you by the lovely Lita Batho
Header illustration by Elisabeth Scherer