Fall Foods, Hokkaido Squash Jam

Yes, jam! I discovered this exotic yummy substance last year. My family enjoyed several Tupperware vats of it before burning out.
The Hokkaido squash, also known as Red Kuri, is a bright crimson plant from the Cucurbitaceae family. Really high in Vitamins A, B, C, D and E, amino acids, unsaturated fatty acids, starch, natural sugars and carotene. Storage actually increases the vitamin and sugar content.
The flavor and texture reminds people of chestnut puree (yum!). In fact, its French name, Potimarron is a blend of the words potiron (pumpkin) and marron (chestnut). Try this jam to extend the Fall Harvest.

• 1 one-pound Hokkaido Squash
• 1/2 cups sugar or honey
• 2 tbsp. Powdered Vanilla
• 10 oz. Chopped fruit, either fresh apples or pears, or dried (soaked 24 hours) such as raisins, apricots, etc.

Halve the squash and bake, flat side down on oiled cookie pan in oven set at 350 for about 30 minutes, or until a knife pierces the flesh easily. When done, let cool, then scoop seeds out, remove flesh from skin and place in a pot over a very low heat with sweetener, diced fruit and vanilla.

Mash up mixture with back of wooden spoon and cook for about 10 minutes, stirring often.

Scoop jam into jars* and add a cinnamon stick or three.

Enjoy over the next few weeks as a spread on buttered grainy toast, stirred into yogurt or just baby (comfort) food.

*Join me later this week as we explore the world of Tupperware, and other forms of food storage.