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COOKING WITH

SQUASH A COLLECTION OF AUTUMNAL RECIPES FOR THE HOME COOK


COOKING WITH

SQUASH

A COLLECTION OF AUTUMNAL RECIPES FOR THE HOME COOK Theresa Thompson


CONTENTS PUMPKIN Old Fashioned Pumpkin Pie  9 Pumpkin Spice Bread  10 Pumpkin Cookies  11 Pumpkin Curry Soup  13

SQUASH Sautéed Yellow Squash  Garlic Roasted Butternut Squash  Sausage & Apple Acorn Squash  Maple Syrup Acorn Squash  Squash & Sausage Shepherd's Pie 

16 17 18 20 22

ZUCCHINI Zucchini Soufflé  Oven Roasted Vegetables  Zucchini Cobbler  Zucchini Bread 

26 27 28 29


PUMP


PKIN PUMPKIN


OLD FASHIONED PUMPKIN PIE

Serves 8 Prep time: 15 minutes Cook time: 55 minutes

INGREDIENTS ¾  cup granulated sugar ½  teaspoon salt

1  teaspoon ground cinnamon ½  teaspoon ground ginger ¼  teaspoon ground cloves

2  large eggs 1  (15 oz.) can pumpkin puree 1  (12 oz.) can evaporated milk 1  unbaked 9" deep dish pie pastry

D1I R E C T I O N S

  Preheat oven to 425⁰F. 2  Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. 3 Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture, and then gradually stir in evaporated milk. 4  Pour mixture into pie shell. 5  Bake at 425⁰F for 15 minutes. 6  Reduce temperature to 350⁰F. 7 Bake for 40 to 50 minutes or until knife inserted near center comes out clean. 8  Cool on wire rack for 2 hours. 9  Serve immediately or refrigerate.


9


PUMPKIN SPICE BREAD Serves 24 Prep time: 20 minutes Cook time: 70 minutes

I N2G R E D I E N T S   cups canned pumpkin

3  cups sugar 1  cup water 1  cup vegetable oil 4 eggs 3⅓  cups all-purpose flour 2  teaspoons baking soda 2  teaspoons cinnamon 1  teaspoon salt 1  teaspoon baking powder

D I1R E C T I O N S

½  teaspoon nutmeg ¾  teaspoon ground cloves

Heat oven to 350⁰F. 2 In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well-mixed. 3 Combine the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl, and stir until combined. 4 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. 5 Grease two 9"×5" inch loaf pans and dust with flour. 6 Evenly divide the batter between the two pans. 7 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.


PUMPKIN COOKIES Serves 24 Prep time: 10 minutes Cook time: 15 minutes

INGREDIENTS

½  cup sugar ½  cup brown sugar, firmly packed

1  cup butter 1  cup canned pumpkin 1  teaspoon vanilla 1  large egg 2  cups all-purpose white flour 1  teaspoon baking powder 1  teaspoon baking soda 1  teaspoon cinnamon ¼  teaspoon salt ¾  cups chopped nuts

D 1I R E C T I O N S

  Preheat oven to 350°F. 2  In a large bowl combine sugars and butter; beat until fluffy. 3  Add pumpkin, vanilla and the egg; blend well. 4  Add flour, baking powder and soda, and all spices; mix well. 5  Stir in ¾ cups chopped nuts. 6 Drop dough by rounded teaspoonfuls about 2 inches apart onto a greased cookie sheet. Bake at 350°F for 10-12 minutes.

11


PUMPKIN CURRY SOUP Serves 4-6 Prep time: 5 minutes Cook time: 25 minutes

I N2 G R E D I E N T S   tablespoons margarine

1  cup onion, chopped 2  cloves garlic, crushed 2  teaspoons curry powder

½  teaspoon salt ½  teaspoon pepper

3  cups chicken broth 1  (15 oz.) can pumpkin 1½  cups evaporated milk

D1I R E C T I O N S

  Melt margarine and cook onion and garlic. 2 Stir in the curry, salt, and pepper and cook for one minute. 3 Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes. 4  Stir in evaporated milk just before serving.

13


SQUA


SQUASH ASH


SAUTÉED YELLOW SQUASH Serves 2-4 Prep time: 30 minutes Cook time: 20 minutes

I N1 G R E D I E N T S

  yellow squash, sliced thick

1  onion, sliced 1  tomato, cut in chunks 2  tablespoons butter 1  tablespoon Parmesan cheese ¼  teaspoon garlic salt

D 1I R E C T I O N S

  Sauté squash and onion in butter until lightly browned.

2  Add tomato, Parmesan cheese, and garlic salt. 3  Cover and cook until tender about 5 minutes.


GARLIC ROASTED BUTTERNUT SQUASH Serves 6 Prep time: 30 minutes Cook time: 60 minutes

I N1 G R E D I E N T S   large butternut squash

2  red peppers 2  garlic cloves 1  teaspoon dried rosemary 1  cup fresh Parmesan cheese (grated) 2  tablespoons oil     Salt and pepper

D1I R E C T I O N S

  Peel and discard seeds of the squash.

2  Clean out peppers 3  Cube vegetables in small dice and place in large bowl. 4  Peel and mince garlic and add to squash. 5  Add the oil, rosemary, cheese, salt and pepper. 6  Mix all together well and place in a greased baking dish. 7  Bake uncovered at 350°F for 1 hour.

17


SAUSAGE & APPLE ACORN SQUASH Serves 4 Prep time: 20 minutes Cook time: 80 minutes

I N2G R E D I E N T S   acorn squash

1  tablespoon butter, melted

¼  teaspoon garlic salt ¼  teaspoon ground sage ½  pork sausage ½  cup onion, finely chopped

½  teaspoon sage

1  egg, beaten 2  tablespoons fresh parsley, chopped   Salt and pepper

1  celery rib, finely chopped 4  ounces mushrooms, chopped 2  apples, cored and chopped 1  cup fine bread crumbs

D I1R E C T I O N S

 Combine the melted butter, garlic salt, and ¼ teaspoons sage; brush overcut sides and cavity of squash. Salt and pepper to taste. 2 Bake in a large roasting pan, cut side up, at 400⁰F for 1 hour, until squash is tender yet still holds its shape. 3 Make stuffing: Fry pork sausage until light brown, then drain in colander. Drain all but 2 tablespoons drippings from fry pan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and sauté 2 more minutes. 4  Combine pork, vegetables, and bread crumbs in a large bowl. 5 Taste and season with sage, salt or pepper if needed (depending on the sausage you may not want to add more seasoning).


6  Stir in the egg and parsley. 7  Fill the squash halves with stuffing 8  Cover and bake in oven for 20 minutes, until the egg is set. 9  Garnish as desired with parsley and shredded Romano cheese.

19


MAPLE SYRUP ACORN SQUASH Serves 6 Prep time: 5 minutes Cook time: 45 minutes

I N2 G R E D I E N T S

  acorn squash, cut into thirds

2  tablespoons unsalted butter 6  tablespoons pure maple syrup 1  pinch cinnamon 1  pinch nutmeg, freshly grated

D 1I R E C T I O N S

  Preheat oven to 350°F. 2  Split the squash into thirds and remove the seeds. 3 Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9"×13" glass baking dish. 4 In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. 5  Bake until tender, about 45 minutes.


21


SQUASH & SAUSAGE SHEPHERD'S PIE Serves 6 Prep time: 70 minutes Cook time: 20 minutes

I N2 G R E D I E N T S

½  pounds butternut squash

5  tablespoons butter

¼  cup grated Parmesan cheese

1  teaspoon salt

½  teaspoon ground black pepper

1 pound bulk sweet Italian

1  teaspoon dried rosemary 1  teaspoon Worcestershire sauce 1 cup frozen peas & carrots Shaved Parmesan cheese Sliced green onion

sausage or ground beef 1  tablespoon olive oil 1  medium onion, chopped ½  cup sliced mushrooms 3  cloves garlic, minced ½  28 oz. can crushed tomatoes

D I1R E C T I O N S

 Preheat oven to 425°F. 2  In a 6 quart Dutch oven cook squash in lightly salted boiling water, covered, for 15-17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper; set aside. 3  In a large skillet combine onions, garlic, and sausage or beef over medium-high heat, stirring and breaking up the meat with a wooden spoon until no longer pink.


4  Add mushrooms, Worcestershire sauce, crushed tomatoes,

and rosemary. Mix well. 5 Bring to boil, then reduce heat to medium and simmer until thickened, about 5 minutes. 6 Stir in peas and carrots, salt and pepper, and allow to simmer for 2-3 minutes more. Transfer mixture to a 10"×10" casserole dish. Layer shaved Parmesan cheese on top, and then spread top with butternut squash. 7  Place casserole dish on a large baking sheet. 8  Bake, uncovered, for 15-20 minutes or until top is lightly browned. Top with green onion if desired.

23


ZUCC


CHINI ZUCCHINI


ZUCCHINI SOUFFLÉ Serves 6 Prep time: 20 minutes Cook time: 20 minutes

I N2 G R E D I E N T S

  pounds fresh zucchini 2  eggs (separated) 2  tablespoons flour 1  teaspoon salt 1  pint thick sour cream 5  slices cooked, crumbled bacon ½  cup dry bread crumbs 2  tablespoons melted butter ½  cup shredded cheddar cheese

D 1I R E C T I O N S

  Preheat oven to 350⁰F. 2 Cut zucchini into discs; cook for 2 minutes in salted water until tender. Drain. 3  Beat egg yolks until fluffy. Stir in flour, salt, and sour cream. 4  Beat egg whites until stiff and fold together with yolk mix. 5 Place ½ cooked zucchini in greased casserole dish and sprinkle with bacon and ½ sour cream mix, then add the rest of the zucchini and sour cream mix. 6 Mix crumbs with melted butter and cheese. Blend well and sprinkle over top. 7  Bake 20 minutes until browned.


OVEN ROASTED VEGETABLES Serves 4 Prep time: 15 minutes Cook time: 30 minutes

I N1G R E D I E N T S   medium zucchini

1  medium summer squash 1  medium red bell pepper 1  medium yellow bell pepper 1  pound fresh asparagus 1  red onion, chopped

3  tablespoons extra virgin olive oil 1  teaspoon salt

½  teaspoon black pepper

D I1R E C T I O N S

  Preheat oven to 450⁰F. 2 Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces. 3 Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper. 4  Spread in a single layer. 5 Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

27


ZUCCHINI COBBLER Serves 8-10 Prep time: 30 minutes Cook time: 60 minutes

I N8 G R E D I E N T S   cups zucchini

1  cup sugar 3  tablespoons flour 1  teaspoon cinnamon

¾  teaspoon cream of tartar

1  tablespoon lemon juice 1  (10 oz.) can crushed pineapple 1  box yellow or white cake mix 1  cup butter, melted

½  cup nuts, chopped   salt

D 1I R E C T I O N S

 Peel and cut zucchini lengthwise, strip out seeds, cut in ½" slices, cook in boiling water until tender. 2  Drain, cool in cold water for 5 minutes. 3 Drain, add sugar, flour, salt, cinnamon, cream of tarter and lemon juice; stir well. 4  Add pineapple and juice. Mix well, but do not beat. 5  Pour into a greased 9"×13" pan, and cover with dry cake mix. 6  Drizzle butter over cake mix, and sprinkle nuts on top. 7  Bake at 350°F for 60 minutes.


ZUCCHINI BREAD Serves 16 Prep time: 10 minutes Cook time: 60 minutes

I2N G R E D I E N T S ½  cups sugar 3 eggs 3  cups flour 3  teaspoons vanilla 1  cup oil 2  cups zucchini, grated ¼  teaspoon salt 1  teaspoon baking soda ¼  teaspoon baking powder 3  teaspoons cinnamon 1  cup nuts (optional)

D 1I R E C T I O N S   Preheat oven to 350°F.

2  Combine all ingredients. 3  Pour into two greased loaf pans. 4  Bake for one hour

29


CREDITS FOOD.COM Old-Fashioned Pumpkin Pie Pumpkin Spice Bread Pumpkin Cookies Pumpkin Curry Soup Sautéd Yellow Squash Garlic Roasted Butternut Squash Sausage & Apple Acorn Squash Maple Syrup Acorn Squash Oven Roasted Vegetables Zucchini Cobbler Zucchini Bread

BETTER HOMES & GARDEN Squash & Sausage Shepherd's Pie

GRANDMA'S KITCHEN

Zucchini Soufflé

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Cooking With Squash