As my partner and I gather our garden's bounty and prep it for winter storage by creating delicious soups and pre-cooked meals, it occured to me that many of you may be doing the same and, perhaps, running short on ideas for your bumper crops of squash. It is also the time of year when markets offer unique and beautiful squash varieties for soups, side dishes and main course culinary enjoyment. I say, Share the Bounty and whip up a batch of a hearty gravy as a tasty and nutritious additive to your dog's usual food.
2-3 pounds squash (usually 1 medium size)
1/4 cup nutritional or brewer's yeast (our "W.O.W. Powder" supplement may also be used)
1-1 1/2 cups low sodium stock (beef, chicken, or vegetable)
Preheat the oven to 375 degrees. Peel, remove seeds and cube squash. (If using zucchini, it does not need to be peeled.) Spread cubed squash on a baking sheet and roast in the oven for 25 minutes or until tender. Allow squash to cool, then mash it and mix in the yeast. While mixing, slowly add enough stock to thin the mixture into the desired gravy consistency.
The final product may be stored and frozen in well sealed mason jars or divided into single serving amounts in individual ziplock bags.
No comments:
Post a Comment