Posts Tagged ‘Pumpkin’

Apple Spice Meatballs


1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage


1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes


In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

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Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Golden Squash Soup

This recipe is from Taste of Home’s October/November 2007 issue.

Golden Squash Soup

5 medium leeks (white portions only), sliced

2 T butter

1 ½ lb butternut squash, peeled, seeded and cubed (about 4 C)

4 C chicken broth (or vegetable)

¼ tsp dried thyme

¼ tsp pepper

1 ¾ C shredded cheddar cheese

¼ C sour cream

2 T thinly sliced green onion

In a large saucepan, sauté leeks in butter until tender.  Stir in the squash, broth, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until squash is tender.  Cool slightly.

In a blender, cover and process squash mixture in small batches until smooth; return to the pan.  Bring to a boil. Reduce heat to low.  Add cheese; stir until soup is heated through and cheese is melted.  Garnish with sour cream and onion.

Yield: 6 servings

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Stacy’s college roommate passed this recipe along to us.  It’s a twist on the traditional holiday sweet potato caserole.

Sweet Squash Casserole—from Denisse Cameron

Squash Mixture:                                                      Topping:

6-8 C. pumpkin or kabocha squash                  ½ C. brown sugar

¾ to ½ C. brown sugar                                         ½ C. flour

¼ C. butter                                                                 ¼ C. butter

1 tsp cinnamon                                                         ½ tsp cinnamon

½ tsp all spice                                                           ½ C. walnuts or pecans, chopped

¼ tsp nutmeg                                                             additional butter for dotting

1 ¼ C. milk

2 eggs

Preheat oven to 375 F.

Squash Mixture:

Cook squash until tender; cool and mash.  Add sugar, butter & spices.  Then add milk and eggs; mix well.  Pour into 3 quart (9×13”) buttered casserole dish.


Crumble together sugar, flour and butter; add cinnamon and walnuts.  Mix well and sprinkle over squash mixture; dot with butter.  Bake at 375 F for 35-40 minutes.

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This recipe is from Carla, one of our market friends (and past employee).

Stuffed Pumpkin (serves 2+)

1 small pumpkin (~4 lbs)

3 C. mixed grains (any combination of brown rice, wild rice, quinoa, barley, orzo, Israeli couscous, or similar), cooked

1/4-1/3 lb country sausage (or meatless sausage)

2 T oil

1 medium shallot or small red onion, chopped medium

2 large garlic cloves, pressed or minced

salt to taste

Preheat oven to 350F.  Cut lid in pumpkin, scrape clean and set aside.  Scrape seeds and “guts” from pumpkin and remove (seeds can be cleaned and broiled in olive oil and garlic salt for a tasty snack later).  Replace lid and place pumpkin on shallow pan with sides (jelly roll or broiler pan works well) and bake for 45 minutes to 1 hour.  While pumpkin is baking, brown sausage and shallot in oil until almost brown.  Add garlic in the last few minutes of cooking.  Combine sausage mixture with grains mixture and set aside.  At 45 minutes, test pumpkin for doneness (fork should go easily into inside flesh).  When pumpkin is done, remove from oven, remove lid and stuff with sausage/grains mixture, pressing down and to the sides while filling (there might be filling left over).  Replace lid and put pumpkin back in oven to heat through, 10-15 minutes.  Pumpkin can be transferred to platter and used as a serving dish–gently scrape sides of pumpkin while serving to get both pumpkin and filling.  Any extra filling can be served on the side or used to stuff any other squash, peppers, etc.

To serve 4+

Follow directions above using medium pumpkin (~12 lbs), 4-5 cups mixed grains, 1/2-2/3 lb sausage, 2 shallots or 1 medium onion and 3 garlic cloves; cook pumpkin 1 1/2-2 hours.

To serve 8-10

Follow directions above using large pumpkin (~24 lbs), 6-8 cups mixed grains, 1-1 1/2 lbs sausage, 3 shallots or 1 large onion and 4-6 garlic cloves; cook pumpkin 2 1/2-3 hours.

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