Winter Squash

Pumpkin Soup

This recipe can also be used with any squash except acorn or spaghetti.
1 medium pumpkin (2 to 3 lbs)
1 onion, sliced fine
1 clove garlic, minced
4 cups stock - mushroom, vegetable, or chicken
Salt and pepper to taste
Olive oil
2 tsp butter
Herbs of your choice (sage, rosemary,...)

Quarter the pumpkin and oil lightly. Roast in 400 degree oven until you smell the squash caramelizing and is soft. 
Saute onion and garlic in butter, until clear.  Add herbs of your choice.  Add squash and cook 5 minutes more.  Add stock, bring to a boil, reduce to a simmer and cook until everything is softened.  Season with salt and pepper and use an immersion blender to puree.  Strain through a fine strainer (optional).  Adjust seasonings and serve.

Pumpkin Cookies

This recipe can be used with almost any winter squash, including pumpkin.
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed pumpkin or squash (see Winter Squash Basics for cooking inst.)
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup raisins
1 1/2 cup chopped nuts
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.  In a large bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash.  Sift together the flour, baking
soda, baking powder, and spices; add to mixture, stirring until well blended.  Stir in raisins and nuts.  Spoon onto cookie sheets, bake for 10 to 12 minutes or until edges are golden.

Pumpkin Pie from a real pumpkin

2 cups cooked pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
 

Preheat oven to 350 degrees.  Wash pumpkin and remove stem.  Cut in half and remove seeds.  Place cut side down in baking dish filled with 1/8 in water.  Bake in oven for about 1 hour or until soft to the touch.  Cool.  Scoop out flesh and puree.  Preheat oven to 425 degrees.  Combine pumpkin, sugar,
salt and spices.   Blend in beaten eggs and milk.  Pour into unbaked pie shell.  Bake 15 min.  Reduce heat to 350 degrees and bake 45 min. more or until knife inserted into center comes out clean.  Makes one 9 inch pie.  

Winter Squash Basics

The basic to cooking any winter squash, including pumpkin: Remove stem, cut in half and scoop out the seeds.  Place face down in 1/8 inch water.  If baking in conventional oven, bake at 350 degrees until fork easily pierces skin.  This usually takes 45 to 60 minutes, depending on the thickness of the squash.  If baking in the microwave, cover baking dish with cellophane and cook on high for 12 to 20 minutes, depending again on the size of the squash.  The cooked flesh can then be eaten as is or pureed.  This is exactly what is in a can of pumpkin. 

Winter Squash Bread

3 1/2 cups flour
3 cups white sugar
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup water
1 cup vegetable oil
2 cups winter squash, cooked until soft and cool (see Winter Squash Basics)
4 large eggs

Grease and flour 3-9"x5" loaf pans. 
Preheat oven to 350.  Combine all dry ingredients.  Add water, oil, eggs, and squash.  Fill each loaf pan half full with batter.  Bake 1 hour, 15 minutes, or until toothpick comes out clean.

Winter Squash with Baked Shells

Butter, for baking dish
4 tbsp olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 tsp chopped fresh rosemary leaves
1 pound medium to large pasta shells
1 1/2 cups winter squash puree
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4 in. cubes (1 1/2 cups)

Preheat oven to 400 degrees. Butter a 9x13 in. baking dish. Heat 3 tbsp oil in a large skillet over med.-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid (15 min). Uncover; raise heat to med. Cook, stirring, until onions are browned (20-25 min.). Stir in 1 tsp rosemary. Meanwhile, cook pasta in large pot of boiling salted water 2 min. less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot. Stir squash and reserved pasta water into onions; simmer 2 min. Toss squash mixture and 1/2 cup Parmesan with pasta.  Transfer to prepared dish. Combine bread cubes with remaining Parmesan, rosemary and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, (10-15 min.)

Winter Squash Cookies

1/2 cup butter, softended
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed winter squash (see Winter Squash Basics)
2 1/2 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 ginger
1 cup raisins
1 1/2 cups chopped nuts
1/4 tsp allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.  Cream butter and sugars until fluffy.  Beat in eggs and squash.  Sift together the flour, baking powder and spices; add to mixture, stirring until well blended.  Stir in raisins and nuts.  Spoon onto cookie sheets.  Bake for 10 to 12 minutes or until golden brown.

Spaghetti Squash Alfredo

 

4 boneless chicken breasts, cut into
   bite size pieces
4 tbsp butter
1 medium spaghetti squash, cooked by
   your favorite method and separated
   into strands (see Winter Squash
   Basics, if needed)
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese

Saute chicken pieces in butter until
cooked, about 10 minutes.  Heat
cream on the stove and when it is
warm, add the cheese and stir to melt. 
Combine the cheese sauce with the
cooked pieces of chicken and the
cooked spaghetti squash strands.
Sprinkle with extra parmesan
cheese if desired.