Winter Squash / Pumpkin Recipes

Cooking Squash

The following works for any winter squash - from acorn squash to pumpkins. Acorn squash, being smaller, will take far less time to cook. Excess squash reheats readily and can easily be placed in a freezer bag and frozen.

1. Carefully cut squash into halves or quarters
2. Empty seed cavity of all seed and 'stringy' goo
3. Place face down in cake pan
4. Put 1/4 inch of water in bottom of pan
5. Bake at 350 degrees F until a fork easily goes through entire squash (30 to 60 minutes depending on squash)

Cutting Squash

Many squash have extraordinarily hard skin. Use a large, sharp knife and use common sense when cutting open a squash. If you are unable to cut a squash in half, you may soften it by puncturing holes in the squash and using the microwave.

As easy as (pumpkin) pie!

Most winter squashes can be made into a pie. However, we can safely eliminate acorn and spaghetti squash from possible candidates. Varieties that are particularly good at being adapted to pies are Long Island Cheese, Amish Pie, Musquee de Provence, Australian Butter and Kikuza.

If you find a recipe calling for a can of pumpking just remember this:

1 can = 2 cups cooked pumpkin / winter squash.

Pumpkin Chiffon Pie

• 1 envelope Knox gelatine
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tbs cinnamon

Mix the above on low heat and stir in

• 1/2 cup milk
• 1/4 cup water
• 3 egg yolks (save the whites)
• 2 cups cooked pumpkin

Mix well. Cook, stirring occassionally until gelatin dissolves (approx 25 min). Chill until the filling can drop from the spoon.

Beat egg whites until stiff. Beat 1/4 cup sugar into egg whites.

Fold egg white mixture into pumpkin filling. Place into large baked pie shell.

TFaux

Pumpkin Pie

• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 2 cups pureed pumpkin
• 12 fluid oz evaporated milk
• 1 unbaked pie shell (9 inch, deep dish) - or prepare your own pie crust
• whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated oven (425 degrees F) for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes (until knife inserted near the center comes out clean). Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

T Faux

Pumpkin Bars

Preheat oven to 350 degrees F

Using mixer, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together flower, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread batter into greased 13 x 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make icing: combine cream cheese and butter in a medium bowl with mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars.

Butternut Squash with Chipotle Sauce

1 butternut squash, cut into 1” chunks
1 large yellow onion, cut into chunks
2 red peppers, cut into chunks
2-3 tablespoons olive oil or canola oil
2-3 chipotle peppers in sauce OR 2 tablespoons chipotle sauce (more if necessary)
1 tablespoon honey
5 tablespoons white vinegar (or white wine vinegar)
¼ cup fresh cilantro, chopped

Preheat oven to 425 degrees. Toss squash, onion, and red peppers with oil in roasting pan and bake for 20 minutes. While vegetables are roasting, chop chipotle peppers into small pieces (if using the peppers). Whisk together chipotle peppers (and/or chipotle sauce), vinegar, and honey. Remove pan from oven and coat vegetable mixture with sauce. Bake for an additional 20 minutes or until squash is cooked, but still firm. Remove from oven and add chopped cilantro.

This dish can be served hot with warm tortillas, cheese, sour cream, and guacamole or it can be served cold as a salad.

ALTERNATE, ADDITIONAL PROTEIN VERSION: Cut 1 pound of firm tofu into 1” chunks. Add tofu to vegetable mixture at the same time the sauce is added and bake for 20 minutes.
C.Bane

Harvest Squash and Apple Soup

• 1 med onion, chopped (1/2 cup)
• 1 small carrot, sliced (1/3 cup)
• 1 3/4 cups apple cider or apple juice
• 1 tsp chicken bouillon granules
• 1 tsp lemon juice
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Cook onion & carrot in cider covered for 12 minutes (or until very tender). Do not drain. Stir in other ingredients.

• 2 cups acorn or butternut squash, cooked & mashed
• 1 cup milk

Transfer cider mixture to blender bowl. Add squash. Cover and blend until smooth. Place mixture in saucepan. Stir in milk. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 5-10 minutes (until flavors blend - stir periodically).

Optional - add sour cream and chives to top each serving.

from Farmer's Market Cookbook - Better Homes & Gardens

icon GRILLíS Pumpkin Cheesecake
makes 1 cake

Cheesecake Batter:
1 lb Cream Cheese
1/8 tsp ground Clove
¼ tsp ground Nutmeg
1 tsp ground Cinnamon
1/3 cup Heavy Cream
1 16oz Can Pumpkin Puree
4 eggs
½ cup Granulated Sugar
½ cup Brown Sugar

Beat cream cheese in an electric mixer until fluffy, scraping the sides of the bowl to insure even whipping. Add sugars and beat until smooth. Scrape the bowl. Add eggs one at a time, allowing it to mix before adding the next. Scrape the bowl. Add all remaining ingredients and mix until smooth. Scrape the bowl. Mix for 10 more minutes

For Crust:
1-1/2 cups Ground Gingersnap Cookies
3 tbl unsalted butter, melted

To grind cookies use a food processor and chop until the consistency of cracker crumbs. Mix the ground cookies and butter in a small bowl until mixed.

For Pecan Crunch Topping:

1 cup Chopped Pecans
4 Tbl unsalted butter
½ cup Brown Sugar

Beat butter and sugar in an electric mixer until soft. Add chopped pecans and mix only until incorporated. (Do not over-mix)

Putting it all together:

Take an assembled 9" spring form pan and butter the bottom and sides. Press the crust mixture into just the bottom of the pan, leaving the sides free. Pour batter over the crust and spread evenly with a rubber spatula. Place the spring form pan into a large roasting pan. Carefully pour boiling water around the spring form pan, bringing the water level half way up the side of the spring form. Carefully place the roasting pan into a preheated 350 degree oven and bake for 60 minutes or until the batter has set. Pull the oven rack out, leaving the roasting pan on the rack.
Carefully crumble the Pecan Crumble mix randomly over the top of the cake. Try to spread it in a fashion that will allow for crumble on every slice. Don't press it into the cake. Allow to just set on top, it will melt in. Carefully push the rack back into the oven and cook for 20 more minutes. Because ovens are all different, check the doneness of the cake by inserting a thin knife into the center and remove. If the knife is removed clean and without uncooked cake batter, the cake is done. Cool completely before serving. Serve with fresh whipped cream and plenty of Caramel Sauce.