Ingredients
- 1 pkg frozen crust
- 1/2 c sugar
- 1/2 c brown sugar, packed
- 1 Tbsp flour
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs beaten
- 2 c pumpkin purée
- 1 1/4 c evaporated milk
Preparation
- Combine sugar, salt, flour, and spices in a large bowl
- In a separate bowl beat the eggs, pumpkin and evaporated milk
- Combine the ingredients and mix thoroughly
- Refrigerate overnight.
- The next day
- Preheat the oven to 400
- Press the defrosted pie crust into a greased pie tin
- Add the refrigerated pumpkin mix
- Bake for about 45 min until it’s set around the perimeter and jiggly in the center
- Remove from the oven and set aside for at least 40 min
Ingredients
- 1 lg butternut squash, peeled, seeded and cubed
- 2 Tbsp olive oil
- 6 c chicken stock heated
- 6 Tbsp butter
- 3 oz pancetta chopped
- 1/2 c minced shallots. (2-3)
- 1 1/2 c arborio rice
- 1/2 c white wine
- 1 tsp saffron threads
- 1 c grated Parmesan
Preparation
- Preheat oven to 400
- Toss the cubed squash with oil, salt and pepper
- Place on a baking sheet
- Bake for 35 min or until tender
- In a large skillet, melt the butter
- Sauté the pancetta until it starts to brown
- Add shallots sauté about 7 min until translucent
- Add rice and stir to coat
- Add wine and stir until it’s absorbed
- Add 1 c heated stock and saffron
- Stir until it’s absorbed
- Continue with 1 c of stock at a time. About 30 min
- When the last of the stock has been absorbed, remove it from the heat and stir in the Parmesan
- Add the roasted squash and serve.
Ingredients
- 1 butternut squash, peeled, seeded and cubed
- 2 Tbsp butter
- 2-3 shallots diced
- 2 cloves garlic, minced
- 4 c chicken stock. Approx.
Options
- 1 1/2 Tbsp curry powder
- And 2 Tbsp honey
- 1/4-1/2 c heavy cream.
Preparation
- Melt the butter in a large pot
- Sauté shallots and garlic about 7 min
- Add squash and curry if you are using it
- Cover with chicken stock
- Bring it to a boil then reduce to simmer for 1 hr
- If adding honey, add it half way through
- When it’s done, remove it from the heat and let it cool down a bit
- Use a blender or food processor to purée
- If you are adding cream, pour the puréed soup back into the pot and heat to simmer
- Add cream and stir it in.
- Remove from heat and serve.
Next time
A full week of southern favorites
Enjoy your squash.
Add Comment