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Backpacker Magazine – October 2011

Recipe: Butternut Squash and Honey Apple Cakes

Get a hearty dose of fruit and vegetables right on the trail.

by: Kate Barrett

Photo by Justine Bailie
Photo by Justine Bailie

1 small butternut squash, halved and seeded
1 egg
1/2 teaspoon salt
1 pinch nutmeg
2 to 3 cups flour
3 tablespoons vegetable oil
Thinly sliced Fuji apple
1/2 cup pecans, chopped
Honey, for drizzling

At Home
Chop squash into two-inch chunks, leaving skin on, and boil for 20 minutes until tender. Strain and allow squash to cool. Scrape the flesh into a large bowl (discard the skin) and mix in egg, salt, nutmeg, and 1½ cups of flour until a soft dough forms. Add more flour until the wet dough sticks together, then place dough in a zip-top bag (lasts up to two days).

In Camp
Heat one teaspoon of oil in a skillet on medium-high heat. Spoon a quarter of the dough onto the skillet and cook until golden, about one minute each side. Top with apple slices, pecans, and a drizzle of honey.

Prep Time
25 minutes

Cook Time
10 minutes

Price $1.75
Weight 12 oz.
Serves 4

Calories 377
Fat 11 g
Carbs 60 g
Protein 9 g

(All info per serving.)

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Eric Nelson
Oct 31, 2011

If you boil it then try to take the skin off afterward the effort is too much. I recommend cutting the squash in half lengthwise and baking it then scrape the flesh out with a large metal spoon. Much less effort and the flesh is still very soft. You may want to blend it or use a potato ricer to make the squash very smooth.


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