Are you getting tired of roasted winter squash yet?  Here is a way to use it that might make it a little more fun and interesting this week!  If your carrots get used up in other meals, you can substitute more squash for the carrots. 



1 cup whole wheat flour

1/3 cup all purpose flour

2 Tablespoons almond meal

1 Tablespoon ground flax

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

1/2 cup milk or buttermilk

1/4 cup sweetener of your choice (brown sugar, agave, maple syrup, honey or white sugar)

3 Tablespoons butter (melted)

1 teaspoon vanilla

1 cup freshly grated carrot

1/4 cup puréed squash (you’ll have to cook your squash ahead of time and let it cool!)

Grated zest of one orangecarrotVegetable