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Posts Tagged ‘Pumpkin’

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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Sweet Squash Casserole

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.

 Topping:

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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Carla’s Stuffed Pumpkin

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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This recipe is from Stacy’s college roommate and Stacy usually makes it as an appetizer for her daughter’s birthday which is in early November.  It makes quite a bit, so feel free to cut it in half or further.  Apples or pears are especially good paired with this dip, as are gingersnap cookies. 

Pumpkin Cream Cheese Dip

4 c. powdered sugar

2  8oz cream cheese, softened

30 oz pumpkin puree (about 3 ¾ C)

2 tsp cinnamon

1 tsp ground ginger

 Blend sugar and cream cheese; add remaining ingredients.  Serve with apples, pears, or spicy cookies.

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Roasted Squash and Green Beans with Soy Sherry Vinaigrette (serves 8-10)

  • 2lbs green beans, preferably haricots verts, trimmed
  • 4lbs butternut squash, peeled, seeded & cut into ½” French-fry style sticks
  • ¼ cup olive oil, split
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

For dressing:

  • ½ stick unsalted butter (1/4 cup)
  • ¼ cup extra virgin olive oil
  • 1 ½ tsp sherry vinegar *
  • 1 ½ T soy sauce
  • Salt and black pepper to taste

 Preheat oven to 425°F.  Pre-blanch green beans in a 4-qt saucepan of boiling well-salted water until just tender, 3-4 minutes per batch.  Transfer with tongs to a bowl of ice and cold water to stop the cooking.  When cool, drain beans and pat dry.

  1. Toss squash with oil, salt and pepper in a large bowl.  Spread on a large baking sheet with side and roast about 10-15mins.  Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.
  2. Meanwhile, melt butter with olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended.  Season with salt and pepper and set aside.
  3. To serve: Transfer roasted vegetables to a dish.  Drizzle with sherry soy butter and toss gently.  Recipe adapted from the Gourmet Cookbook, 2004.
  4. CROP NOTE: when green beans are gone, you can take kale, chard or any other dark leafy green and make a bed of sautéed green to go under the beautiful squash.  Just tear out the spine, thinly cut the leaves into ribbons.  Heat a tablespoon of olive oil, add a minced shallot, and sauté until the greens are soft.  Salt and pepper to taste and line your platter with the greens.  Delicious!

Tonnemaker Notes:

* We have used apple cider vinegar instead of sherry vinegar and it substitutes well.

Also, you can use just about any squash instead of butternut, if butternut is not available.  Stay away from super-juicy pumpkins (Cinderella), though as they will be too wet.  Jarrahdales and Pink Bananas substitute well.

 Recipe from Naomi Kakiuchi, RD, CD, CCP.  NuCulinary (www.nuculinary.com)

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If you like Starbucks’ pumpkin cream cheese muffins, these are the closest we’ve found.  This recipe is from Recipezaar.com (recipe #189156).  You can substitute the oil for unsweetened applesauce.

Pumpkin Cream Cheese Muffins

 3 C. flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

4 tsp pumpkin pie spice

1 pinch cardamom (optional)

1 tsp salt

1 tsp baking soda

4 eggs

2 C. sugar

2 C. pumpkin puree

1 ¼ C. oil

8 oz cream cheese, soft

Chopped pumpkin seeds, walnuts or pecans (all optional)

1.  Preheat oven to 350 F.

2.  Put the entire brick o cream cheese on a piece of wax paper or parchment paper and shape it into a log.  Place the log in the freezer while you ix and fill the pans, up to an hour.  Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 tsp.  If the cream cheese disks are too big around, cut thick slices and then cut them in half.  This lets you push it down into the batter easier.

3.  Mix all ingredients together (except cream cheese and nuts).

4.  Fill tins (greased or paper cups) half full.

5.  Put cream cheese disc in the middle, pressing down.

6.  Sprinkle with 1 tsp chopped nuts

7.  Bake at 350 F for 20-25 minutes, until a toothpick comes out clean from the muffin part.

8.  Let cool in pans for 5 minutes, then remove to racks to cool completely  Do not touch cream cheese until it cool.

 Yield:  2 dozen muffins

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Pretty Pumpkin Cinnamon Buns

This recipe is a great way to use your frozen pumpkin puree!  It comes from Taste of Home (http://www.tasteofhome.com/recipes/Pretty-Pumpkin-Cinnamon-Buns).  We usually cut down on the amount of sugar called for and eliminate the icing as they’re a little too sweet for us.

Pretty Pumpkin Cinnamon Buns

Dough:

2 T active dry yeast

1/2 C. warm water (110-115F)

4 eggs

1 C. shortening

1 C. pumpkin puree

1 C. warm milk (110-115F)

1/2 C. sugar

1/2 C. packed brown sugar

1/3 C. instant vanilla pudding mix

1/3 C. instant butterscotch pudding mix

1 tsp salt

7-8 C. flour

Filling:

1/4 C. butter, melted

1 C. packed brown sugar

1 tsp ground cinnamon

Icing:

3 T water

2 T butter, softened

1 tsp ground cinnamon

2 C. confectioners’ sugar

1 1/2 tsp vanilla extract

In a large mixing bowl, dissolve yeast in warm water.  Add eggs, shortening, pumpkin, milk, sugars, puttding mixes, salt and 6 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hr.

Punch dough down, divide in half.  Roll each portion onto a 12×8″ rectangle; brush with butter.  Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Cut each into 12 slices (non-mint dental floss works well for this!).  Place cut side down in two greased 9x13x2″ pans.  Cover and let rise until doubled, about 30 min. 

Bake at 350F for 22-28 minutes or until golden brown.  In a small mixing bowl, combine the water, butter and cinnamon.  Add confectioners’ sugar and vanilla; beat until smooth.  Apread over buns.  Serve warm.

Yield: 2 dozen

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A customer shared this recipe with us.  It is originally from Epicurious.com (http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714)
 
Quinoa with Moroccan Winter Squash and Carrot Stew

Stew
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled carrots
Quinoa
  • 1 cup quinoa*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

 

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