That's how my session in making squash granola begins. Kathie's recipe is an adaptation of one that uses applesauce. I, in turn, adapted hers to what I have on hand.
When I cut open a delicta squash (commonly called a sweet potato squash here in southern Ontario), I get a half cup of seeds or more. I save all my squash seeds, because you can toast them for a lovely snack, hulls and all. You can also use them instead of bought-at-the-store pepitas (hulled pumpkin seeds). Sesame seeds make me gassy, so I substitute half a cup of ground golden flax seed and half a cup of oat bran for those. I did use sunflower seeds as called for in the recipe. I didn't have any brown rice syrup, but I did have a can of date syrup from Syria.
I wasn't making the granola just for myself. I have two friends on wheat-free diets and cans of this granola will be in their Christmas bags from me. I added coconut flakes, dried cranberries and raisins to fancy it up a bit.
So to start, I cut a squash in half and take out the seeds. I set them on a plate to dry after pulling them off the fibrous stuff and rinsing them for the next batch of granola. I use seeds from previously cooked squash for this batch. I cut the squash in 3/4 inch slices and put them in a covered glass dish with some water. Ten minutes in the microwave cooks them. I let them cool while I get everything else together. I scoop the squash from the rind and mash it for the granola. I usually get over a cup of mashed squash; what I don't use for the granola will go into soup, pancakes, cookies, or waffles.
Here's my recipe:
Mix the following dry ingredients together in a bowl:
5 cups old-fashioned rolled oats
1 cup raw sunflower seeds
1 cup dried squash seeds
1/2 c ground golden flax seed (I use a coffee grinder to do this)
1/2 c oat bran
1 cup coconut flakes -- break up long pieces
2 tsp cinnamon
Mix the following wet ingredients together in a saucepan and bring to a boil:
3/4 c cooked, mashed orange squash
1/2 c honey
1/3 c date syrup
2 tablespoons olive oil
Pour over the dry ingredients and mix well. I can fit this into one fairly large lipped cookie sheet (or "jellyroll pan", though I never make any cake in it), but you may need two pans. Bake in a 300 deg F oven for 45 minutes, stirring every ten minutes.
After it is baked, add the fruit:
3/4 c dried cranberries
3/4 c raisins
This makes three coffee tins (originally holding 12 - 16 oz of coffee) of granola. You can also put it into pint jars. I'll probably do that to put them by for the summer!