Recipe: Recipes Using Pumpkin or Squash (13)

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Pumpkin/Squash Recipes - 2000-09-14 (13)

vicki,pa (09:41:24) :

Harvest Pumpkin Brownies

1 can pumpkin (16 oz)
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting
6 tablespoons butter/marg, softened
1 pkg cream cheese, 3 oz, softened
1 teaspoon vanilla
1 teaspoon milk
1/8 teaspoon salt
1 1/2 to 2 cups confectionery sugar

In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well mixed.
Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15x10x1 baking pan. Bake at 350 for 20-25 minutes or until they pass the toothpick test. Cool. In a small mixing bowl beat the butter, cream cheese, vanilla, milk, and salt until smooth. Add confectionery sugar; mix well. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen.
Recipe from Taste of Home

sugar/spiceTX (07:22:33) :

Pumpkin-Apple Strudel Muffins - TG

1 (16-ounce) can pumpkin
1 cup honey
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 cups peeled, diced cooking apples

1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon butter or margarine

Combine first 4 ingredients. Add eggs; stir until blended. Combine 2 1/2 cups flour, baking soda, salt, and 1 cup sugar in a bowl; make a well in center of mixture. Add pumpkin mixture to dry ingredients, stirring just until moistened. Stir in apple.

Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/4 cup sugar, 2 tablespoons flour, and cinnamon in a bowl; cut in butter with pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake at 375' for 20 minutes. Remove from pans immediately. Yield: 21/2 dozen.

Helen Brown

(Pumpkin Pie Spice equivalent - 2 teaspoons cinnamon, 1/2 teaspoon mace, 1/2 teaspoon ginger)

Dawn-NYS (03:28:42) :

Roasted acorn squash

Peel 4 acorn squash; cube. Toss cubes in 3 Tbsp. olive oil seasoned with salt, pepper and pinch of Moroccan spices (follows).

Place on sheet pan. Roast in 350F oven until browned. Refrigerate unused portions.

Moroccan spices
In saute pan, toast 4 oz. coriander seeds, 4 oz. cardamom seeds, 2 oz. cumin seeds, 1 oz. nutmeg, 2 bay leaves, 20 whole cloves and 1 tsp. cayenne. Pulverize in small food processor or coffee grinder.

Dawn-NYS (03:25:59) :

Vermont Pork Chops with Squash

6 pork loin chops, cut 1/2-inch thick
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tablespoons packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired

Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat.

Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened.

Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F. for 1 hour, until pork chops are very tender. Drizzle with maple syrup, if desired.

Dawn-NYS (03:24:35) :

Squash and Apple Bake

2 squash (about 1 1/4 lbs each)
1 Tbsp vegetable oil
1 Tbsp lemon juice
1 large Granny Smith apple, cored/diced
1 medium leek, white part, thinly sliced
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground white pepper

Servings: 4

Nutritional analysis per serving: calories: 155 grams of fat: 5 g. fiber: 8 mg. sodium: 273 % calories from fat: 29

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes.

Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture.

Mash the squash with the back of a spoon while stirring in the apple and leek to combine. spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave o high for 4 to 6 minutes, or until heated through.

I made this the other week - it is so good and you can't even really taste the squash, it is more like dessert!

KellyWA (02:55:02) :

How to prepare Ad Lib Pumpkin Soup:

You can make ad lib soups as easy as pie. For example, pumpkin soup can be made by turning the can opener on a couple of cans, one of chicken broth and the other of pumpkin puree. Cut up a few pieces of bacon and saute the bacon in olive oil with onion and garlic. Pour in the chicken broth to deglaze the pan. Add the pumpkin puree and more broth or water as needed to achieve the texture you prefer. Heat to a simmer, whisk in sour cream to taste, season with chives, salt, and peppers-red, black, and white-and plate it. Add a swirl of sour cream the way restaurants do,people will swear you killed yourself. Let'em think it.

from "Stylish One-Dish Dinners" by Linda West Eckhardt, Katherine West Defoyd. Available through

Kelly~WA (11:29:37) :

Squash Casserole
(This dish tastes even better the next day)

Ingredients
2 pounds yellow squash
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces sour cream
1/4 cup melted butter
2 cups bread crumbs

Slice the squash, put in pan with chopped onion, and
cover with water. Cook at medium heat until tender.

Put squash with liquid in a 2 1/2 quart casserole. Stir in
chicken soup, sour cream, and melted butter. The liquid
from the cooked squash should be enough so that
mixture is slightly soupy. Add bread crumbs (or use seasoned dry stuffing mix) on top. The bread will absorb some of the liquid.

Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes.

Makes 6 servings

Kelly~WA (11:29:04) :

WINTER SQUASH & APPLE SOUP
Yield: 6 servings

2 c Butternut squash
2 c Sweet potato, peeled & diced
3 md Apples, peeled & chopped
1 md Onion, chopped
2 c Water
1/2 ts Sea salt
1/2 ts Chinese 5 spice
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high
heat. Reduce the heat and simmer 30 minutes, or until all the
vegetables are tender. Add the seasonings and use a blender to
process the mixture. Heat in the saucepan again on low heat until hot.
Keeps 3-5 days refrigerated.

Kelly~WA (11:28:40) :

STUFFED WINTER SQUASH

2 large acorn or small butternut squash
Salt and pepper to taste
1 6-ounce package wild rice
4 cups vegetable stock or water
1 tablespoon butter or oil
8 ounces mushrooms, any combination of domestic and wild, sliced
1 cup chopped onions
1 rib celery, finely chopped
1/2 cup toasted nuts, any combination of pine nuts, hazelnuts, walnuts or
pecans, coarsely chopped
2 tablespoons chopped parsley
2 tablespoons fresh herbs such as thyme, chives or marjoram, chopped
1 whole egg and 1 egg white

Preheat oven to 400 degrees. Cut squash in half, lengthwise, scoop out the
seeds and put it in a roasting pan, cut side down, with 1/2-inch of water. Bake
about 40 minutes or until just tender. Remove, season with salt and pepper and
lower oven to 350 degrees.

Meanwhile, rinse wild rice and cook in stock or water about 45 minutes or
until tender. Drain and put in a mixing bowl. Heat butter or oil in a large skillet
over medium heat. Add mushrooms onions and celery. Cook until mushrooms
wilt and onion softens, about 5 minutes. Add to wild rice along with nuts,
parsley, herbs, salt and pepper. Add eggs and mix well.

Put stuffing into squash cavities, mounding slightly. Cover with foil and bake
in a lightly greased baking dish 25 minutes or until heated through. Serves 4.

Kelly~WA (11:28:10) :

Pumpkin Bread Pudding

4 eggs
3 c whole milk
2 c mashed pumpkin
1 c brown sugar
1 t cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
1 tsp vanilla
6 c torn bread pieces
1 c dark raisins

Bourbon Sauce:

1/2 c unsalted butter
1 egg
1 c sugar
2 Tbs whole milk
1 c Sugar
2 Tbs Whole milk
1/2 c Bourbon

Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin, sugar, cinnamon, nutmeg, salt
and vanilla. Add bread pieces and press with your hands to submerge bread in the milk mixture. (If
you have the time, cover and refrigerate the mixture several hours or overnight; break up the bread
the next day and bake as directed; if not, proceed as follows.) Set the mixture aside for 15 minutes.
Use your fingers to break up the chunks of bread. Set aside 15 minutes and repeat. Add raisins.
Heat oven to 350 degrees. Generously butter a 2 quart baking dish. Fill the dish with bread pudding
mixture and bake for 1 hour, or until pudding is set. Serve warm, hot or cold with hot bourbon
sauce.

Bourbon Sauce: Use unsalted real butter for the best bourbon sauce; margarine doesn't make a great
sauce. Melt butter in a bowl set over hot but not boiling water. Combine egg, sugar and milk in a
small bowl and beat until light colored. Add to butter and beat with a whisk over hot water until
sugar dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and colored. Add to
butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes. Add bourbon
and stir. Remove from stove and serve.

Kelly~WA (11:27:31) :

Nutty Pumpkin Waffles with Pumpkin Maple Sauce

Waffles:

2 c flour
3/4 c chopped nuts
1/4 c granulated sugar
2 eggs, separated
1 Tbs cornstarch
1/2 c pumpkin
2 tsp baking powder
1-3/4 c milk
2 tsp cinnamon
2 Tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg

Maple Sauce:

3/4 c pumpkin
1 c maple syrup
1/4 tsp ground cinnamon

Combine flour, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl.
Combine egg yolks, pumpkin and milk in medium bowl, mix well. Add to dry ingredients. Stir in
butter or margarine. Beat egg whites in small bowl at high speed until soft peaks form. Gently fold
into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size
of waffle iron, pour 1/2 to 1-1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4
to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin maple Sauce. Makes approximately 5 waffles.

Sauce: In saucepan, heat pumpkin, maple syrup and cinnamon until warm.

Kelly~WA (11:26:54) :
Lite 'n Easy Crustless Pumpkin Pie
Yield: 10 Servings

2 pkg Unflavored gelatin
2 tb Cold water
2 1/4 c Lowfat evaporated milk; UNDILUTED & divided
16 oz Can solid pack pumpkin
6 tb Dark brown sugar; packed OR low-cal sweetener equivalent
1 ts Pumpkin pie spice
1 ts Vanilla extract

In medium bowl, sprinkle gelatin over cold water to soften; set
aside. In small saucepan, heat 1 cup of the evaporated milk to just
boiling. Slowly stir hot milk into gelatin; stir until gelatin is
dissolved.

Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin
pie spice, and vanilla; set aside.

Spray 10-inch glass pie plate with non-stick vegetable coating. Pour
mixture into pie plate; chill until firm.

Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg

Kelly~WA (11:26:28) :
KAHLUA MARBLED PUMPKIN CHEESECAKE
Yield: 10 servings

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered sugar
1/4 c Melted unsalted butter
2 pkg 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 can (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Spread evenly onto bottom of
8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool. In
mixer bowl, beat cream cheese until smooth. Gradually add granulated
sugar and beat until light. Add eggs, one at a time, beating until
well after each addition. Transfer 1 cup mixture to separate bowl and
blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of
pumpkin mixture into prepared crust. Top with half of cream cheese
mixture. Repeat layers using remaining pumpkin and cream cheese
mixtures. Using table knife, cut through layers with uplifting motion
in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven
door, let cake stand in turned off oven 1 hour. Remove from oven and
cool, then chill. Remove from pan.