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
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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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