Winter Squash and 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.

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 we found to be 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 pumpkin just remember this:

1 can = 2 cups cooked pumpkin / winter squash.

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Pumpkin Chiffon Pie

• 1 envelope gelatin
• 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 occasionally 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.

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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.

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Pumpkin Bars

Preheat oven to 350 degrees F

Bars: 4 eggs 1 2/3 cup granulated sugar 1 cup vegetable oil 1 lb pumpkin 2 cups sifted flour 2 tsp baking powder 2 tsp gournd cinnamon 1 tsp salt 1 tsp baking soda

Icing: 8 ounces cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 tsp vanilla extract

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. 

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.

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Sunny Spiced Soup

1 lb carrots, sliced thin
1 medium butternut or acorn squash
2 tablespoons oil
1 large white or yellow onion, chopped
2 tablespoons chopped ginger
2 cloves chopped garlic (more to taste)
1 teaspoon of cumin
4 cups of vegetable stock or water
2 oranges, juiced
1 cup of plain yogurt, soy yogurt or tofutti cream cheese
dash of salt and fresh ground pepper to taste
chopped parsley or cilantro for garnish
Peel squash and chop into one inch cube.  If you have time, pre-bake squash for sweeter flavor and easier chopping.

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Pasta With Kale Pesto and Roasted Butternut Squash

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving.

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

Yield: 2 to 3 servings.

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Pumpkin Pasta

1 lb. pasta (the original recipe called for penne, but you can use fettuccine or spaghetti)
2 Tbsp. olive oil
2-3 shallots, finely chopped
3-4 cloves of garlic, minced
2 c. chicken stock (or veggie stock)
1 15 oz. can pumpkin puree
1/2 c. cream (or whole milk)
1 tsp. hot sauce to taste
Nutmeg to taste
2 pinches ground cinnamon
salt and pepper to taste
Parmesan cheese to taste

In one pot, boil water and cook the pasta.

In another pot, heat oil over medium heat. Add shallots and garlic, saute for 3 minutes. Stir in chicken stock. Add pumpkin and cream. Season with hot sauce, nutmeg, cinnamon, and salt & pepper. Reduce heat to medium-low and simmer for 5-6 minutes while the sauce thickens. Toss with pasta and cheese.

You can also add about a teaspoon of garlic powder and a few heavy dashes of a mix of dried basil, garlic, and oregano. The original recipe calls for fresh sage as a garnish, but the dried herb mix was a nice substitute.