CAKE DAD: SQUASH PUD

soft foods for soft bellies

SEPTEMBER 2023: SQUASH PUD

Hello angels,

It’s gonna be a quick one today. Reminder:  I have a pop-up THIS Saturday at Boutique Lustre and I would love love love to see you there. I’ll be hosting a cake raffle for Projet 10, who support trans and queer youth here in Montreal. You’ll also be able to participate in the raffle if you won’t be attending. I’ll have tickets available on my website. I’m making a blue grape+ tahini cake, ginger molasses cookies, cupcakes (!), and a lot of malty vegan cocoa buckwheat cake.

Abe and I will be hosting another edition of Midsummer supper club on October 14. Sexy! Harvest! On! The! Farm! Tiered pricing will be available to make it as accessible as possible!

I wanted to really wax poetic about food this month but TO BE HONEST my doctor has me on a low-fodmap diet and I’m quite grouchy about it! It’s funny (not haha) to be at this intersection of food/baking really being my special interest and my obsession but it causes so much anguish. BUT there will be lots of low-fodmap treats at my pop-up tomorrow for all my hot girlies (non-binary) with gut issues. I preach excess but too many dates hurts my tummy.

I like to eat soft, gentle nursery foods when my stomach is being funny and the pudding recipe below is one of my favourites. It’s heavily inspired by a pudding I had in Vancouver once, especially the runny coconut sugar. Coconut sugar has that kind of burnt caramel flavour that crème brulée has. I like to have it for breakfast as well as dessert. If you’re feeling fancy you can flip the pudding out of the ramekin onto a pretty plate.

RECIPE: KABOCHA SQUASH PUDDING

1 small kabocha or red puri squash
1 cup coconut milk
2 tsp vanilla extract or vanilla bean paste
pinch salt
3 tbsp maple syrup
coconut sugar

1. Cut squash in half. Set on a baking sheet lined with parchment and roast at 375 F until soft and tender. Scoop seeds. You can remove the skin here as well but I usually don’t. Set aside one half of the squash for another purpose (or double the recipe).

2. Place the other half of the squash in a blender along with the coconut milk, vanilla, salt, and maple syrup. Blend until incredibly smooth.

3. Pour into ramekins or teacups and sprinkle generously with coconut sugar. The sugar will melt into the liquid giving a creme brulee/ creme caramel vibe.

4. Refrigerate 3-4 hours until chilled. 

UPCOMING EVENTS

A pop-up at Boutique Lustre on Saturday September 30 !

Midsummer Supper Club on Saturday October 14 at Ferme aux Champs qui Chantent
*this event is an hour outside of city please message me with any questions about transportation, accessibility, or if you’d like to camp overnight on the premises

EATING  

Blue grapes. Frankie’s Organic churro puffs. Peppers and eggplant.

READING
I finished Carole. Love Carole, love to yearn. Now I’m reading Dykette based a bit around this essay on high femme camp antics (who can relate..) and No Meat
Required by Alicia Kennedy, who ‘s newsletter is so thoughtful and well-written and you should definitely subscribe. 

DRINKING 

Just crushing cans of club soda. I love club soda.

LISTENING

Steve Lacy’s Gemini Rights, Part 2 of the Erotic 90’s series of You Must Remember This, Greedy Peasant on Dressed podcast talking about catholic masculine flamboyancy.