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Gardening Articles: Health :: Cooking

Favorite Squash and Pumpkin Recipes (page 2 of 3)

by National Gardening Association Editors

Squash and Apple Casserole

  • 1 medium winter squash (butternut or acorn is best)

  • 1/2 cup maple syrup or packed brown sugar

  • 1/4 cup margarine, melted

  • 1 tablespoon flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon nutmeg

  • 1/4 cup chopped nuts

  • 3 cups sliced apples, peeled if desired
  • Wash squash, cut in half lengthwise, remove seeds, peel, and cut into small chunks. Stir sugar or syrup, margarine, flour, salt and nutmeg and nuts together.

    Arrange squash in an ungreased rectangular baking dish. Place apple slices on top. Sprinkle sugar mixture over apples. Cover with foil. Bake in 350° F oven for 50 minutes or until squash is tender. Serves 4.

    Variation: Bake acorn squash halves at 350° F for 35 minutes. Fill centers with apples, top with sugar mixture and nuts. Cover with foil and bake about 25 minutes more until squash is tender. Sprinkle with cinnamon, if desired.

Winter Squash Soup

This recipe is courtesy of The Bakery Lane Soup Bowl in Middlebury, Vermont.

  • 2 pounds winter squash

  • 1 cup water

  • 1 teaspoon salt

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 2 cups milk

  • 2 cups light cream

  • 1/2 cup medium-dry sherry

  • salt & pepper to taste

  • toasted sliced almonds
  • Peel, seed and dice squash. Combine with water and 1 teaspoon salt in saucepan. Bring to a boil and simmer, covered, until squash is very tender.

    Meanwhile, saute onion and garlic in butter until tender. Puree squash and onions with milk and cream in blender. Add sherry, salt and pepper to taste. Heat to serving temperature. Serve garnished with toasted almonds. Makes about 10 cups.

    Variation: Vary the proportions of cream and milk depending on how rich you want this soup, or use pumpkin instead of squash This soup is very good for cozy, winter suppers with hot bread and a green salad.

Pumpkin (or Squash) Pie

  • 2 cups cooked pumpkin (or Hubbard squash)

  • 2 eggs, beaten

  • 13/4 cups milk

  • 1/2 teaspoon salt

  • 3/4 cup brown sugar

  • 1/2 teaspoon ginger

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 2 tablespoons flour

  • 1 8- or 9-inch pastry shell
  • Preheat oven to 425° F. Combine all ingredients in large bowl and pour into unbaked pastry shell. Bake for 15 minutes and turn oven down to 350° F for 30 minutes or until set. Pie may be served warm or cold with whipped cream.

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