Recipe: Recipes Using Pumpkin or Winter Squash (20) - 10-28-97 Recipe Swap (updated 08-20-13)
Recipe Collections20 PUMPKIN AND WINTER SQUASH RECIPES
Recipe Swap - 10-28-97
(updated 08-20-13)
RECIPES IN THIS FILE:
Pumpkin Pound Cake
Pumpkin Gingerbread Snacking Cake
Pumpkin Bread (with dates and nuts)
Pumpkin Apple Muffins
Pumpkin Pancakes
Pumpkin Spice Cookies
Frozen Pumpkin Dessert
Pumpkin Oat Pancakes
Pumpkin Soup
Cranberry-stuffed Winter Squash
Acorn Squash-and-Bourbon Butter
Pumpkin Fudge
Apricot Glazed Acorn Squash
Stuffed Acorn Squash w/Apples & Pecans
Pumpkin Cake Roll
Zucchini Squash Casserole
Cold Cream of Squash Soup (Austria)
Honeyed Squash (Latin America)
Baked Acorn Squash with Bacon (America)
Native Squash Stew
PUMPKIN POUND CAKE
Adapted from source: Pillsbury's Complete Book of Baking
Make 1 Bundt or tube cake or 2 loaves
2 3/4 cup sugar
1 1/2 cups butter, softened
1 tsp vanilla extract
6 eggs
1 cup pumpkin, cooked and mashed
3 cups flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3/4 tsp ground cinnamon
Preheat oven to 350 degrees F. Grease and lightly flour a 12 cup Bundt or tube pan or 2 loaf pans.
Cream together butter and sugar with electric mixer. Add vanilla and then eggs one at a time, mixing after each addition.
By hand stir in the dry ingredients alternately with the pumpkin.
Spoon into the prepared pan(s).
Bake at 350 degrees F 60-70 minutes. Cool in pan 15 minutes before removing.
PUMPKIN GINGERBREAD SNACKING CAKE
1 1/2 cups granulated sugar
1 cup pumpkin puree (not sweetened)
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp baking powder
Powdered sugar (for garnish)
Preheat oven to 350 degrees F. Grease a 9-inch square cake pan.
In large bowl, beat together granulated sugar, pumpkin, buttermilk, oil and eggs until smooth; set aside.
Stir together the remaining dry ingredients, except powdered sugar. Sprinkle flour mixture over pumpkin mixture and stir until blended. Pour into prepared pan.
Bake in 350 degree F degree oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack.
Using small sifter, dust top of cooled cake lightly with powdered sugar.
Makes one 9-inch, single-layer, 16 servings
PUMPKIN BREAD
Source: The Fannie Farmer Baking Book, 1984
Makes two (9x5-inch) loaves
3 1/3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup vegetable shortening
2 cups mashed or pureed pumpkin
4 eggs, slightly beaten
2 2/3 cups sugar
2/3 cup milk
1 cup chopped pitted dates
1 cup chopped walnuts
Preheat oven at 350 degrees F. Grease and flour two 9x5x3-inch loaf pans.
Combine the flour, baking soda,, baking powder, salt, cinnamon, nutmeg and cloves, and stir or toss them together with a fork or a whisk.
In a large bowl combine the shortening, pumpkin, eggs, sugar, milk, dates and walnuts. Add the combined dry ingredients to the wet ingredients and stir with a large mixing fork or mixing spoon just until the batter is blended, the flour should be incorporated so there are no lumps, but there will be small bits of shortening that will disappear in baking.
Divide the batter equally between the prepared pans and bake for about 1 hour, or until a broom straw or skewer inserted in the center of each loaf comes out clean. Remove the loaves from the oven, and cool in the pans for 5 minutes before turning out onto a rack to cool completely.
PUMPKIN APPLE MUFFINS
Source: Lean and Luscious by Millie Snyder
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons raisins
2 egg whites
2 tablespoons canola oil
1/2 cup sugar
1/2 cup orange juice
1 teaspoon vanilla extract
1 cup canned pumpkin
2 small apples, unpeeled, coarsely shredded (1 cup)
Preheat oven at 350 degrees F. Prepare 12 muffin tins with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, salt and spices; mix well. Stir in raisins.
In another mixing bowl, combine egg whites, oil, sugar, orange juice and vanilla. Beat with a fork or wire whisk until blended. Add pumpkin and apples and whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide mixture evenly into prepared muffin cups.
Bake 15 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a wire rack and serve warm for best flavor.
Makes 12 muffins
Each Muffin Provides: Calories 176, Total Fat 2.7g, Cholesterol 0mg, Sodium 142mg, Total Carbohydrate 34.3g, Fiber 2.7g, Protein 3.6g
PUMPKIN PANCAKES
2 cups flour
1 cup sugar
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 cup skim milk, at room temperature
1 cup pumpkin puree
4 egg whites, lightly beaten
1/2 c applesauce, at room temperature
In a mixing bowl, combine milk, pumpkin, egg whites, and applesauce.
In another mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice. Mix wet ingredients with dry ingredients just until moistened.
Prepare skillet with cooking spray and heat on medium until hot.
Ladle in the batter, using 2 or more tablespoons per pancake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
PUMPKIN SPICE COOKIES
Makes 36 cookies
1 cup pumpkin puree (not sweetened)
1 cup sugar
1/2 cup margarine
2 egg whites, lightly beaten
2 cups flour
2 tsp baking powder
1/4 tsp salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
Preheat oven at 350 degrees F. Prepare baking sheet with cooking spray.
In a mixing bowl combine pumpkin, sugar, margarine and egg whites.
In another mixing bowl combine remaining dry ingredients. Mix wet ingredients with dry ingredients just until moistened. Drop by teaspoonfuls on prepared cookie sheets, 1-inch apart.
Bake for 15 minutes or until firm to the touch.
FROZEN PUMPKIN DESSERT
Source: Joel Ehrlich
Makes 4 servings
1 cup cooked pumpkin
1/2 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped pecans
4 cups vanilla ice cream
2 cups gingersnap cookies, crushed
1 kiwi fruit, sliced (for garnish)
10 whole raspberries (for garnish)
Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg.
Stir in the pecans; set aside.
Allow the ice cream to soften in a large bowl, then fold the pumpkin mixture into the ice cream.
Place half the cookie crumbs in the bottom of a glass serving dish. Spread half the ice cream mixture over the cookie crumbs. Sprinkle most of the remaining crumbs over the ice cream mixture. Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs over the top.
Cover tightly with plastic wrap. Freeze until firm (about 5 hours).
Garnish with slices of kiwi fruit, whole raspberries or other fruit and berries before serving.
PUMPKIN OAT PANCAKES
Source: Joel Ehrlich
Makes 4 servings
WET INGREDIENTS:
1/2 cup quick or regular oats, uncooked
1 cup buttermilk
1 egg white
1 whole egg
1 tbsp oil
1/2 cup pumpkin puree
1/3 cup milk
DRY INGREDIENTS:
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 tbsp wheat germ
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
Combine the oats and buttermilk in a large bowl. Let stand for at least 15 minutes to soften, then stir in the remaining wet ingredients.
Combine all the dry ingredients in a small bowl. Stir into the wet ingredients. Mix until the batter is fairly smooth. Add more milk if the batter is too thick.
For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
PUMPKIN SOUP
Makes 6 servings
6 cups chicken broth
2 lbs pumpkin, peeled and cut into 1-inch cubes
1 1/4 cups chopped onion
Salt, to taste
1/4 tsp freshly ground black pepper
1 tbsp flour
1/4 cup cold water
1 cup whole milk
Heat the broth in a large saucepan. Add the pumpkin, onions, salt and pepper. Cook until the pumpkin is soft, about 20 minutes.
Puree in batches in a blender or food processor or force the soup through a sieve. Return to the pan.
Put the flour in a cup. Stir the 1/4 cup water into the cup. Continue stirring until the mixture is smooth. Add the flour mixture to the soup. Heat, stirring, until the soup comes to a boil.
Add the milk and correct the seasonings before serving.
CRANBERRY-STUFFED WINTER SQUASH
Source: Pete Link
"This recipe from James McNair's Squash Cookbook. My wife and I both like it so much it has become a weekly staple in our home. We've modified it somewhat, steaming rather than baking the squash initially, and adding chopped pecans. The book says that Acorn, Delicata, and Sweet Dumpling squash work well, but we've found our favorite to be Kabocha, which should be tried by everyone who thinks they don't like squash. Our only problem recently is that cranberries have been completely unavailable, either fresh or frozen. We've been using dried. All of McNair's book is wonderful, by the way (as are his many others)."
2 small or one large winter squash
1 tbsp.. unsalted butter, melted
Salt to taste
2 Tbsp. unsalted butter
1/2 cup minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 cups coarsely chopped unpeeled tart apple
1/2 cup coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups unseasoned fine dry bread crumbs
1 cup freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400 degrees F.
Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan. Pour in hot water to a depth of 1/2 inch.
Bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.
Melt butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish.
Bake until the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot.
ACORN SQUASH AND BOURBON BUTTER
(serve as a spread or relish)
Source: 1994 Southern Living Annual cookbook
Makes 2 cups
2 lb acorn squash
1 cup apple cider
1/4 cup bourbon
3/4 cup brown sugar, firmly packed
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2-inch.
Bake at 375 degrees F for 45 minutes or until tender. Drain and cool slightly. Scoop out pulp, discarding shells.
Place pulp in container of an electric blender or food processor. Process until smooth, stopping once to scrape down sides.
Combine pulp, cider, and bourbon in a heavy saucepan. Bring to a boil; reduce heat to low, and cook 35 minutes, stirring often.
Stir in brown sugar and remaining ingredients. Cook 10 minutes or until mixture reaches spreading consistency.
Store in refrigerator up to 1 month or freeze up to 6 months.
Serve with biscuits, English muffins, or toast; or serve as a relish with pork or ham.
PUMPKIN FUDGE
From: Velma TN
All candy shops in Smokies featuring Pumpkin Fudge for the season.
3 cups sugar
1 cup milk
3 tbsp. light corn syrup
1/2 cup mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 cup butter
1/2 cup chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt; bring to boil over high heat stirring constantly. Reduce heat to medium and continue boiling. But do not stir. When mixture registers 232 degrees F on candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat.
Stir in pumpkin pie spice, vanilla, butter and nuts, if using. Cool to lukewarm (110 degrees F on candy thermometer).
Then beat mixture until very thick and it loses some of its gloss. Quickly pour into greased 8-inch pan.
When firm, cut into about 36 squares.
APRICOT GLAZED ACORN SQUASH
From: Cow/AR
Source: Woman's Day magazine, September, 1984
Makes 4 servings
2 acorn squash
1 (12 oz) can apricot nectar
1 Tablespoon brown sugar
1 Tablespoon lemon juice
Slice squash into 1/2-inch rings; discard seeds and strings.
Pour apricot nectar into large skillet. Add squash rings and bring to a boil. Reduce heat, cover and simmer 10 minutes. Turn slices, cover and simmer 10 more minutes until tender. Remove squash to a warm platter.
Stir brown sugar into cooking liquid; simmer uncovered, stirring frequently, about 3 minutes until slightly thickened. Remove from heat, add lemon juice and pour over squash.
STUFFED ACORN SQUASH WITH APPLES AND PECANS
Source: Joel Ehrlich
Makes 3 servings
3 acorn squash (1/2 lb each), halved lengthwise and seeded
4 tbsp butter, divided use
1 medium onion, chopped fine
1/4 cup chopped celery
Salt and ground black pepper (to taste)
1 tbsp peeled and minced ginger
2 cups tart(!) apples, peeled and chopped fine
1/4 tsp ground allspice
1 cup breadcrumbs
1/3 cup pecans, lightly toasted and chopped coarsely
1 large egg, beaten
Preheat the oven to 400 degrees F. Oil a large non-stick roasting pan.
If necessary, cut a thin slice from the bottom of a halved squash in order to make it stand level when stuffed. Place the squash skin side up in the prepared roasting pan.
Bake until the thickest part of the flesh is tender when pierced with a fork (about 45 minutes).
Heat 3/4 of the butter in a large skillet over medium heat. Add the onion, celery and a pinch of salt and pepper. Saute, stirring occasionally, until the onion is soft but not brown (about 5 minutes).
Add the ginger and apples. Saute, stirring often, for about 10 minutes. Stir in the allspice. Transfer to a bowl. Cool slightly.
Add the breadcrumbs and pecan. Add the egg. Toss lightly.
Reduce oven temperature to 350 degrees F.
Fill the squash halves with generous amounts of stuffing. Melt the remaining butter and drizzle over the squash. Cover.
Bake until the stuffing is heated through (about 30 minutes). Serve.
PUMPKIN CAKE ROLL
From: Velma TN
Makes 10 to 12 servings
FOR THE CAKE:
3 eggs
1 cup white granulated sugar
2/3 cup cooked pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Confectioner's sugar (for rolling)
FOR THE FILLING:
1 cup confectioners' sugar (plus additional for dusting top)
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla
TO MAKE THE CAKE:
Beat eggs in mixing bowl at high speed for 5 minutes; beat in granulated sugar until blended. Stir in pumpkin and lemon juice.
Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch jelly roll pan.
Bake at 375 degrees F for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool.
TO MAKE THE FILLING:
Combine the ingredients for the filling and mixing until smooth.
Unroll cooled cake; spread with filling to within 1-inch of edges. Roll back up; chill.
Dust with additional confectioners' sugar before serving.
ZUCCHINI SQUASH CASSEROLE
From: Candy,VA
Source: Stratford Hall Cookbook
Makes 8 servings
10 zucchini squash
1/2 cup butter
3/4 cup cheddar cheese
1/4 cup gruyere cheese
1 cup sour cream
1/2 tsp salt
1/4 cup chives
1/2 tsp paprika
1 cup bread crumbs
Parmesan cheese
Preheat oven to 350 degrees F.
Slice zucchini in hunks. Cook for a few minutes in boiling, salted water. Drain thoroughly. Put squash in 3 quart casserole dish.
Made a sauce from butter, cheddar and gruyere cheeses, sour cream, salt, chives and paprika.
Pour sauce over squash. Srinkle crumbs over and dot with butter. Grate parmesan cheese over the crumbs.
Bake until heated through.
COLD CREAM OF SQUASH SOUP (AUSTRIA)
From: Margaret, MA
Source: Memorex Library, International Recipes
4 Tbsp. butter
1/4 cup chopped onions
1 carrot, chopped
1 stalk celery, chopped
2 yellow crookneck squash, peeled, seeded and diced
1 potato, peeled and diced
6 cups beef broth
1/4 cup chopped dill
1 tsp. salt
1/4 cup heavy (whipping) cream
Melt butter and add onions, carrots and celery. Cook 5 minutes.
Add squash and potato and pour in beef broth. Bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
Puree the vegetables in a blender and combine with soup liquid. Let cool to room temperature.
Add dill, salt and heavy cream. Cover and refrigerate for at least 2 hours before serving.
HONEYED SQUASH (LATIN AMERICA)
From: Margaret, MA
Source: Memorex Library, International Recipes
3 acorn squash (1 lb. each)
2 cups dark brown sugar
1/2 cup water
Cut each squash in half lengthwise and remove seeds. Arrange in baking dish, cut side up and spoon brown sugar into the cavities.
Bring 1/2 cup water to a boil and carefully pour into bottom of baking dish.
Bake at 350 degrees F for 1 hour or until squash is done.
BAKED ACORN SQUASH WITH BACON (AMERICA)
From: Margaret, MA
Source: Memorex Library, International Recipes
3 acorn squash
6 Tbsp. butter
Salt and ground black pepper
3 slices bacon, cut into halves
2 Tbsp. brown sugar
Cut squash in 1/2 and spoon out seeds. Arrange the squash halves, cut side up, on a baking dish. Drop 1 tablespoon butter into cavity of each and season to taste with salt and pepper. Add half a slice of bacon to each and 1 tsp. brown sugar.
Bake 45 minutes at 350 degrees F, or until tender.
NATIVE SQUASH STEW
From: Margaret, MA
Source: Cooking from the Garden, by Rosalind Creasy
Makes 10 servings
1 lb ground turkey
1 lg onion, chopped
1 tbsp oil
Water to cover
4 cups peeled and chopped winter squash
2 cloves garlic, minced
6 fresh mild green chilies, peeled and chopped (or one 4 oz can chopped mild chilies)
Salt and ground black pepper, to taste
2 tomatoes, peeled and chopped
In a large saucepan, brown turkey in oil with onions.
Barely cover with water, add remaining ingredients, and simmer, covered, over low heat for 30 to 45 minutes or until squash is tender.
Recipe Swap - 10-28-97
(updated 08-20-13)
RECIPES IN THIS FILE:
Pumpkin Pound Cake
Pumpkin Gingerbread Snacking Cake
Pumpkin Bread (with dates and nuts)
Pumpkin Apple Muffins
Pumpkin Pancakes
Pumpkin Spice Cookies
Frozen Pumpkin Dessert
Pumpkin Oat Pancakes
Pumpkin Soup
Cranberry-stuffed Winter Squash
Acorn Squash-and-Bourbon Butter
Pumpkin Fudge
Apricot Glazed Acorn Squash
Stuffed Acorn Squash w/Apples & Pecans
Pumpkin Cake Roll
Zucchini Squash Casserole
Cold Cream of Squash Soup (Austria)
Honeyed Squash (Latin America)
Baked Acorn Squash with Bacon (America)
Native Squash Stew
PUMPKIN POUND CAKE
Adapted from source: Pillsbury's Complete Book of Baking
Make 1 Bundt or tube cake or 2 loaves
2 3/4 cup sugar
1 1/2 cups butter, softened
1 tsp vanilla extract
6 eggs
1 cup pumpkin, cooked and mashed
3 cups flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3/4 tsp ground cinnamon
Preheat oven to 350 degrees F. Grease and lightly flour a 12 cup Bundt or tube pan or 2 loaf pans.
Cream together butter and sugar with electric mixer. Add vanilla and then eggs one at a time, mixing after each addition.
By hand stir in the dry ingredients alternately with the pumpkin.
Spoon into the prepared pan(s).
Bake at 350 degrees F 60-70 minutes. Cool in pan 15 minutes before removing.
PUMPKIN GINGERBREAD SNACKING CAKE
1 1/2 cups granulated sugar
1 cup pumpkin puree (not sweetened)
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp baking powder
Powdered sugar (for garnish)
Preheat oven to 350 degrees F. Grease a 9-inch square cake pan.
In large bowl, beat together granulated sugar, pumpkin, buttermilk, oil and eggs until smooth; set aside.
Stir together the remaining dry ingredients, except powdered sugar. Sprinkle flour mixture over pumpkin mixture and stir until blended. Pour into prepared pan.
Bake in 350 degree F degree oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack.
Using small sifter, dust top of cooled cake lightly with powdered sugar.
Makes one 9-inch, single-layer, 16 servings
PUMPKIN BREAD
Source: The Fannie Farmer Baking Book, 1984
Makes two (9x5-inch) loaves
3 1/3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup vegetable shortening
2 cups mashed or pureed pumpkin
4 eggs, slightly beaten
2 2/3 cups sugar
2/3 cup milk
1 cup chopped pitted dates
1 cup chopped walnuts
Preheat oven at 350 degrees F. Grease and flour two 9x5x3-inch loaf pans.
Combine the flour, baking soda,, baking powder, salt, cinnamon, nutmeg and cloves, and stir or toss them together with a fork or a whisk.
In a large bowl combine the shortening, pumpkin, eggs, sugar, milk, dates and walnuts. Add the combined dry ingredients to the wet ingredients and stir with a large mixing fork or mixing spoon just until the batter is blended, the flour should be incorporated so there are no lumps, but there will be small bits of shortening that will disappear in baking.
Divide the batter equally between the prepared pans and bake for about 1 hour, or until a broom straw or skewer inserted in the center of each loaf comes out clean. Remove the loaves from the oven, and cool in the pans for 5 minutes before turning out onto a rack to cool completely.
PUMPKIN APPLE MUFFINS
Source: Lean and Luscious by Millie Snyder
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons raisins
2 egg whites
2 tablespoons canola oil
1/2 cup sugar
1/2 cup orange juice
1 teaspoon vanilla extract
1 cup canned pumpkin
2 small apples, unpeeled, coarsely shredded (1 cup)
Preheat oven at 350 degrees F. Prepare 12 muffin tins with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, salt and spices; mix well. Stir in raisins.
In another mixing bowl, combine egg whites, oil, sugar, orange juice and vanilla. Beat with a fork or wire whisk until blended. Add pumpkin and apples and whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide mixture evenly into prepared muffin cups.
Bake 15 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a wire rack and serve warm for best flavor.
Makes 12 muffins
Each Muffin Provides: Calories 176, Total Fat 2.7g, Cholesterol 0mg, Sodium 142mg, Total Carbohydrate 34.3g, Fiber 2.7g, Protein 3.6g
PUMPKIN PANCAKES
2 cups flour
1 cup sugar
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 cup skim milk, at room temperature
1 cup pumpkin puree
4 egg whites, lightly beaten
1/2 c applesauce, at room temperature
In a mixing bowl, combine milk, pumpkin, egg whites, and applesauce.
In another mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice. Mix wet ingredients with dry ingredients just until moistened.
Prepare skillet with cooking spray and heat on medium until hot.
Ladle in the batter, using 2 or more tablespoons per pancake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
PUMPKIN SPICE COOKIES
Makes 36 cookies
1 cup pumpkin puree (not sweetened)
1 cup sugar
1/2 cup margarine
2 egg whites, lightly beaten
2 cups flour
2 tsp baking powder
1/4 tsp salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
Preheat oven at 350 degrees F. Prepare baking sheet with cooking spray.
In a mixing bowl combine pumpkin, sugar, margarine and egg whites.
In another mixing bowl combine remaining dry ingredients. Mix wet ingredients with dry ingredients just until moistened. Drop by teaspoonfuls on prepared cookie sheets, 1-inch apart.
Bake for 15 minutes or until firm to the touch.
FROZEN PUMPKIN DESSERT
Source: Joel Ehrlich
Makes 4 servings
1 cup cooked pumpkin
1/2 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped pecans
4 cups vanilla ice cream
2 cups gingersnap cookies, crushed
1 kiwi fruit, sliced (for garnish)
10 whole raspberries (for garnish)
Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg.
Stir in the pecans; set aside.
Allow the ice cream to soften in a large bowl, then fold the pumpkin mixture into the ice cream.
Place half the cookie crumbs in the bottom of a glass serving dish. Spread half the ice cream mixture over the cookie crumbs. Sprinkle most of the remaining crumbs over the ice cream mixture. Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs over the top.
Cover tightly with plastic wrap. Freeze until firm (about 5 hours).
Garnish with slices of kiwi fruit, whole raspberries or other fruit and berries before serving.
PUMPKIN OAT PANCAKES
Source: Joel Ehrlich
Makes 4 servings
WET INGREDIENTS:
1/2 cup quick or regular oats, uncooked
1 cup buttermilk
1 egg white
1 whole egg
1 tbsp oil
1/2 cup pumpkin puree
1/3 cup milk
DRY INGREDIENTS:
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 tbsp wheat germ
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
Combine the oats and buttermilk in a large bowl. Let stand for at least 15 minutes to soften, then stir in the remaining wet ingredients.
Combine all the dry ingredients in a small bowl. Stir into the wet ingredients. Mix until the batter is fairly smooth. Add more milk if the batter is too thick.
For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
PUMPKIN SOUP
Makes 6 servings
6 cups chicken broth
2 lbs pumpkin, peeled and cut into 1-inch cubes
1 1/4 cups chopped onion
Salt, to taste
1/4 tsp freshly ground black pepper
1 tbsp flour
1/4 cup cold water
1 cup whole milk
Heat the broth in a large saucepan. Add the pumpkin, onions, salt and pepper. Cook until the pumpkin is soft, about 20 minutes.
Puree in batches in a blender or food processor or force the soup through a sieve. Return to the pan.
Put the flour in a cup. Stir the 1/4 cup water into the cup. Continue stirring until the mixture is smooth. Add the flour mixture to the soup. Heat, stirring, until the soup comes to a boil.
Add the milk and correct the seasonings before serving.
CRANBERRY-STUFFED WINTER SQUASH
Source: Pete Link
"This recipe from James McNair's Squash Cookbook. My wife and I both like it so much it has become a weekly staple in our home. We've modified it somewhat, steaming rather than baking the squash initially, and adding chopped pecans. The book says that Acorn, Delicata, and Sweet Dumpling squash work well, but we've found our favorite to be Kabocha, which should be tried by everyone who thinks they don't like squash. Our only problem recently is that cranberries have been completely unavailable, either fresh or frozen. We've been using dried. All of McNair's book is wonderful, by the way (as are his many others)."
2 small or one large winter squash
1 tbsp.. unsalted butter, melted
Salt to taste
2 Tbsp. unsalted butter
1/2 cup minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 cups coarsely chopped unpeeled tart apple
1/2 cup coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups unseasoned fine dry bread crumbs
1 cup freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400 degrees F.
Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan. Pour in hot water to a depth of 1/2 inch.
Bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.
Melt butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish.
Bake until the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot.
ACORN SQUASH AND BOURBON BUTTER
(serve as a spread or relish)
Source: 1994 Southern Living Annual cookbook
Makes 2 cups
2 lb acorn squash
1 cup apple cider
1/4 cup bourbon
3/4 cup brown sugar, firmly packed
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2-inch.
Bake at 375 degrees F for 45 minutes or until tender. Drain and cool slightly. Scoop out pulp, discarding shells.
Place pulp in container of an electric blender or food processor. Process until smooth, stopping once to scrape down sides.
Combine pulp, cider, and bourbon in a heavy saucepan. Bring to a boil; reduce heat to low, and cook 35 minutes, stirring often.
Stir in brown sugar and remaining ingredients. Cook 10 minutes or until mixture reaches spreading consistency.
Store in refrigerator up to 1 month or freeze up to 6 months.
Serve with biscuits, English muffins, or toast; or serve as a relish with pork or ham.
PUMPKIN FUDGE
From: Velma TN
All candy shops in Smokies featuring Pumpkin Fudge for the season.
3 cups sugar
1 cup milk
3 tbsp. light corn syrup
1/2 cup mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 cup butter
1/2 cup chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt; bring to boil over high heat stirring constantly. Reduce heat to medium and continue boiling. But do not stir. When mixture registers 232 degrees F on candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat.
Stir in pumpkin pie spice, vanilla, butter and nuts, if using. Cool to lukewarm (110 degrees F on candy thermometer).
Then beat mixture until very thick and it loses some of its gloss. Quickly pour into greased 8-inch pan.
When firm, cut into about 36 squares.
APRICOT GLAZED ACORN SQUASH
From: Cow/AR
Source: Woman's Day magazine, September, 1984
Makes 4 servings
2 acorn squash
1 (12 oz) can apricot nectar
1 Tablespoon brown sugar
1 Tablespoon lemon juice
Slice squash into 1/2-inch rings; discard seeds and strings.
Pour apricot nectar into large skillet. Add squash rings and bring to a boil. Reduce heat, cover and simmer 10 minutes. Turn slices, cover and simmer 10 more minutes until tender. Remove squash to a warm platter.
Stir brown sugar into cooking liquid; simmer uncovered, stirring frequently, about 3 minutes until slightly thickened. Remove from heat, add lemon juice and pour over squash.
STUFFED ACORN SQUASH WITH APPLES AND PECANS
Source: Joel Ehrlich
Makes 3 servings
3 acorn squash (1/2 lb each), halved lengthwise and seeded
4 tbsp butter, divided use
1 medium onion, chopped fine
1/4 cup chopped celery
Salt and ground black pepper (to taste)
1 tbsp peeled and minced ginger
2 cups tart(!) apples, peeled and chopped fine
1/4 tsp ground allspice
1 cup breadcrumbs
1/3 cup pecans, lightly toasted and chopped coarsely
1 large egg, beaten
Preheat the oven to 400 degrees F. Oil a large non-stick roasting pan.
If necessary, cut a thin slice from the bottom of a halved squash in order to make it stand level when stuffed. Place the squash skin side up in the prepared roasting pan.
Bake until the thickest part of the flesh is tender when pierced with a fork (about 45 minutes).
Heat 3/4 of the butter in a large skillet over medium heat. Add the onion, celery and a pinch of salt and pepper. Saute, stirring occasionally, until the onion is soft but not brown (about 5 minutes).
Add the ginger and apples. Saute, stirring often, for about 10 minutes. Stir in the allspice. Transfer to a bowl. Cool slightly.
Add the breadcrumbs and pecan. Add the egg. Toss lightly.
Reduce oven temperature to 350 degrees F.
Fill the squash halves with generous amounts of stuffing. Melt the remaining butter and drizzle over the squash. Cover.
Bake until the stuffing is heated through (about 30 minutes). Serve.
PUMPKIN CAKE ROLL
From: Velma TN
Makes 10 to 12 servings
FOR THE CAKE:
3 eggs
1 cup white granulated sugar
2/3 cup cooked pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Confectioner's sugar (for rolling)
FOR THE FILLING:
1 cup confectioners' sugar (plus additional for dusting top)
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla
TO MAKE THE CAKE:
Beat eggs in mixing bowl at high speed for 5 minutes; beat in granulated sugar until blended. Stir in pumpkin and lemon juice.
Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch jelly roll pan.
Bake at 375 degrees F for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool.
TO MAKE THE FILLING:
Combine the ingredients for the filling and mixing until smooth.
Unroll cooled cake; spread with filling to within 1-inch of edges. Roll back up; chill.
Dust with additional confectioners' sugar before serving.
ZUCCHINI SQUASH CASSEROLE
From: Candy,VA
Source: Stratford Hall Cookbook
Makes 8 servings
10 zucchini squash
1/2 cup butter
3/4 cup cheddar cheese
1/4 cup gruyere cheese
1 cup sour cream
1/2 tsp salt
1/4 cup chives
1/2 tsp paprika
1 cup bread crumbs
Parmesan cheese
Preheat oven to 350 degrees F.
Slice zucchini in hunks. Cook for a few minutes in boiling, salted water. Drain thoroughly. Put squash in 3 quart casserole dish.
Made a sauce from butter, cheddar and gruyere cheeses, sour cream, salt, chives and paprika.
Pour sauce over squash. Srinkle crumbs over and dot with butter. Grate parmesan cheese over the crumbs.
Bake until heated through.
COLD CREAM OF SQUASH SOUP (AUSTRIA)
From: Margaret, MA
Source: Memorex Library, International Recipes
4 Tbsp. butter
1/4 cup chopped onions
1 carrot, chopped
1 stalk celery, chopped
2 yellow crookneck squash, peeled, seeded and diced
1 potato, peeled and diced
6 cups beef broth
1/4 cup chopped dill
1 tsp. salt
1/4 cup heavy (whipping) cream
Melt butter and add onions, carrots and celery. Cook 5 minutes.
Add squash and potato and pour in beef broth. Bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
Puree the vegetables in a blender and combine with soup liquid. Let cool to room temperature.
Add dill, salt and heavy cream. Cover and refrigerate for at least 2 hours before serving.
HONEYED SQUASH (LATIN AMERICA)
From: Margaret, MA
Source: Memorex Library, International Recipes
3 acorn squash (1 lb. each)
2 cups dark brown sugar
1/2 cup water
Cut each squash in half lengthwise and remove seeds. Arrange in baking dish, cut side up and spoon brown sugar into the cavities.
Bring 1/2 cup water to a boil and carefully pour into bottom of baking dish.
Bake at 350 degrees F for 1 hour or until squash is done.
BAKED ACORN SQUASH WITH BACON (AMERICA)
From: Margaret, MA
Source: Memorex Library, International Recipes
3 acorn squash
6 Tbsp. butter
Salt and ground black pepper
3 slices bacon, cut into halves
2 Tbsp. brown sugar
Cut squash in 1/2 and spoon out seeds. Arrange the squash halves, cut side up, on a baking dish. Drop 1 tablespoon butter into cavity of each and season to taste with salt and pepper. Add half a slice of bacon to each and 1 tsp. brown sugar.
Bake 45 minutes at 350 degrees F, or until tender.
NATIVE SQUASH STEW
From: Margaret, MA
Source: Cooking from the Garden, by Rosalind Creasy
Makes 10 servings
1 lb ground turkey
1 lg onion, chopped
1 tbsp oil
Water to cover
4 cups peeled and chopped winter squash
2 cloves garlic, minced
6 fresh mild green chilies, peeled and chopped (or one 4 oz can chopped mild chilies)
Salt and ground black pepper, to taste
2 tomatoes, peeled and chopped
In a large saucepan, brown turkey in oil with onions.
Barely cover with water, add remaining ingredients, and simmer, covered, over low heat for 30 to 45 minutes or until squash is tender.
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| Reviews and Replies: | |
| 1 | Recipe: Recipes Using Pumpkin or Winter Squash (20) - 10-28-97 Recipe Swap (updated 08-20-13) |
| Betsy at TKL | |
| 2 | Recipe: Assorted Recipes (6) - 10-28-97 Recipe Swap (updated) |
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| 3 | ISO: Martha Stewart's French Onion Soup |
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