A couple of weeks ago I received a bunch of delicata squash from our CSA. I didn't know what to do with them until I did some research and found that they're similar to a butternut squash. Still, not having any meals with which I'd consider cooking them, and a chill in the air today, I decided to bake with them, converting a chocolate chip pumpkin bread recipe to use the delicata squash instead.
First off, I peeled and steamed two decent size squash to get the two cups worth for this recipe.
2 cups sugar
2 cups mashed squash (original recipe called for canned pumpkin)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
Yield: 32 servings (serving size: 1 slice)
CALORIES 152 (30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 10mg; CARBOHYDRATE 26.5g; SODIUM 137mg; PROTEIN 2g; FIBER 1.1g
This comes in at 3 WW points per serving, which weighs about 50 grams.