Recipe: Squash and Pumpkin Recipes Part 2 (10)

8-23-99 Squash and Pumpkin Recipes Part 2

Terrytx (04:28:46) :

Glazed Acorn Squash
Recipe By :Family Circle-11/1/98
Serving Size : 8

2 acorn squash -- halved and seeded
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons chopped parsley

1. Place squash, cut side down, in shallow microwave-safe dish. Add 2 tbls. water. Cover tightly with plastic wrap. Microwave on High power 8-10 mins., until tender. Let stand 5 min.
2. Heat oven to 375 degrees.
3. Carefully remove plastic wrap. Cut squash halves in half lengthwise. Place, skin side down, on baking pan.
4. Mix sugar, syrup, cinnamon, ginger, salt in bowl. Spoon on squash.
5. Bake in 375 degree oven 10 min. until squash is glazed. Sprinkle with parsley.NOTES : Changes I made: After cooking and cooling the squash, cut off peeling and cube. Toss in the brown sugar mixture and dot with a tbls. or 2 of butter. As you are heating it up, re-toss occasionally.Verla,.Il (04:16:09) : Pumpkin Chili

1 lb ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 can of pumpkin
2 c. water
1 envelope taco seasoning mix
1 tsp salt
1 1/2 tsp chili powder
1 c. shredded cheddar cheese

Brown beef and drain well. Add onion and garlic and saut for 5 minutes over low heat. Add pumpkin water, taco seasoning, chili powder and salt. Simmer in low for 1 hour. Serve with shredded cheese!

Our neighboring town has a pumpkin festival and makes pumpkin everything . People drive for miles to eat it. You can add beans of you wish.Sara.MN (01:25:51) : Risotto: Squash & Golden Onion

3 onions, halved then sliced
2-3 lb. squash, peeled, seeded, cut into cubes
2 Tbsp olive oil
1 Tbsp butter
2-4 cloves garlic, chopped
1 tsp sage
5 cup broth
1.5 cup Arborio rice
3/4 cup white wine
1/4 cup red wine or Marsala
1 Tbsp balsamic vinegar
black pepper

Heat broth in saucepan. Melt 1/4 cup butter in a large saucepan. When
butter foams, add onion. Saut over med. heat until pale yellow. Add
squash and sage; cook until starting to become tender. Add wines and
reduce. Add balsamic vinegar and lower heat. And rice, mix well. When
rice is coated with butter, add wine. Cook, stirring constantly, until
wine has evaporated. Stir in 1-2 ladles of broth, cook until absorbed.
Continue this routine for 15-20 min. Season with salt. Serve with
remaining Parmesan. Serves 6.SusannahOH (11:29:08) : Sweet Potato Pie

2 c. mashed sweet potatoes
1/4 c. melted butter
1/2 c brown sugar
1 c milk
2 eggs, beaten
1/2 t. salt
1/4 t. cloves
1 t. cinnamon
1/8 t. nutmeg
1/2 t. vanilla

Mix well and pour in an unbaked pie crust. Bake at 350 degrees until knife inserted in filling comes out clean

Julie.C.S.Africa (11:24:42) : Curried butternut soup

Serves 6
2 lbs butternut, peeled and cut into chunks
4 cups chicken or veggie stock
2 Tbls butter
1 large onion, peeled and finely chopped
2 cups of button mushrooms, sliced
1 tablespoon mild to medium curry powder
1 heaped Tbls flour
2 teaspoons brown sugar
Dash of turmeric
1 tot of brandy (about 2 Tbls is what I use!!!!!!)
1/2 cup natural yoghurt

Simmer butternut in chicken stock in a covered pot until soft, then pur e Melt butter in pan and fry the onion and mushroom in the butter until soft. Add flour and curry powder and stir over low heat for about four minutes Add butternut to the onion and mushroom mix and bring to a gentle boil. Add salt, black pepper and sugar Stir in the yoghurt and the brandy, but don't let it boil. Serve in heated soup dishes Julie.C.S.Africa (11:21:45) :

PUMPKIN AND BEAN SOUP WITH PARSLEY PUREE
by Antony Worrall Thompson
(this is really good)
Serves 10-12

2 x 400g cans canellini beans
1 tbsp finely chopped fresh sage
2 whole garlic cloves, plus 2 garlic cloves, finely chopped
2 fresh thyme sprigs
2 kg/4 lb wedge pumpkin or butternut squash
3 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2.4 litres/4 pints vegetable or chicken stock
salt and freshly ground black pepper
Parsley puree (see below) and rustic bread, to serve

Preheat the oven to 230C/475F/Gas 9. Cut the pumpkin or squash into wedges, not more than 7.5 cm/3-inch thick and scoop out the seeds using a large spoon. Brush all over using one tablespoon of the oil and place them in a roasting tray with whole garlic cloves and thyme sprigs. Season generously and roast on a high shelf in the oven to roast for about 45 minutes or until softened and caramelized.

Heat the remaining two tablespoons of the oil to a large pan. Add the remaining sage and chopped garlic, the onions, carrots and celery and cook for 10-15 minutes until softened but not browned. Pour in the stock and bring to the boil, then season and simmer for 20 minutes until the vegetables are tender.

Leave the pumpkin to cool, then scoop out the flesh - you should have about 1kg/2 lb in total and add to the pan. Simmer for another few minutes until the pumpkin is tender and has started to collapse. Whizz the soup to a puree with a hand blender, then add the beans, season to taste and re-heat gently. Ladle into bowls and top with a teaspoonful of the parsley puree. Serve hot with some of the bread.

PARSLEY PUREE

Serves 10-12

2 garlic cloves, peeled
1/2 tsp salt
15g / 1/2 oz fresh flat-leaf parsley, stalks discarded
4 tbsp freshly grated Parmesan
4 tbsp extra virgin olive oil
squeeze of 1/2 lemon
salt and freshly ground black pepper Place the garlic, salt, parsley and Parmesan in a mini blender and whizz to a puree. Add the olive oil and lemon juice and blend again briefly. Season to taste, cover tightly and chill until ready to serve. Julie.C.S.Africa (11:19:35) :

Pumpkin-Date Pudding
*********************

1 cup brown sugar
1/2 cup shortening
2 eggs -- separated
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 16 oz can pumpkin
or 1 1/2 cups fresh cooked and mashed
1/4 cup evaporated milk
1 cup chopped dates
1/2 cup chopped nuts
Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a well-oiled or buttered 6-cup mold or souffl dish. Place a small trivet in a crock pot large enough for the souffl dish, and add about 1/2 to 3/4-inch of water to the crock pot.
If you don't have a trivet, make uniform balls or a "ring" from aluminum foil, just thick enough to keep the souffl dish out of the water. Cut a round of wax paper to fit the top of the souffl dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in crock pot and cook on low 4 to 5 hours

Julie.C.S.Africa (11:16:04) :

PUMPKIN FRITTERS
***************************

2 cups cooked mashed pumpkin
1 egg beaten
3 Tbls flour
1/2 tsp cinnamon
1 tsp baking powder
3 tsp sugar
1 tsp lemon juice
Oil for frying
cinnamon sugar

Combine pumpkin and egg, stir in flour, cinnamon, baking powder, sugar, salt and juice. Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil, fry till golden then turn and do other side, drain on paper towels and serve hot sprinkled with cinnamon sugar. Lovely with ice cream!!Marie,Ohio (10:57:34) : Pumpkin Chiffon Pie

1 purchased or made butter pie crust

1 C. canned pumpkin
1-4 oz. serving pkg. sugar-free instant vanilla pudding.
1/2 t. pumpkin pie seasoning
1 C. evaporated skim milk
1-1/2 C. cool whip
1 oz. chopped pecans. for topping

Make the pudding with
2/3 C. powdered milk
1-1/2 C. of water...
(I use it for convenience)

Add 1 C. cool whip..pour into shell
top with cool whip and chopped pecans.
Enjoy!
cover with cool whip and top with crushed pecans..
chill..
delicious..

SusannahOH (10:18:09) : Here's a recipe from our community cookbook that I'm busy editing right now. I haven't tried it, but the submitter tells me it's VERY popular with her family.

Pumpkin spice bars

4 eggs
2 c. sugar
1 c. oil
1 can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
3/4 t. salt
1.2 t. ginger
1/4 t. cloves
1/2 c. walnuts

Icing:
3 oz. cream cheese
6 T. margarine
1 t. vanilla

Heat oven to 350 degrees. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, cloves. Pour batter into pan. bake until light brown, 25-30 minutes. Cool. Frost.