Squash Recipes You’ll Love – Part 3

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

1. Combine sugar, salt, flour, and spices in a large bowl
2. In a separate bowl beat the eggs, pumpkin and evaporated milk
3. Combine the ingredients and mix thoroughly
4. Refrigerate overnight.
5. The next day
6. Preheat the oven to 400
7. Press the defrosted pie crust into a greased pie tin
8. Add the refrigerated pumpkin mix
9. Bake for about 45 min until it’s set around the perimeter and jiggly in the center
10. 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

1. Preheat oven to 400
2. Toss the cubed squash with oil, salt and pepper
3. Place on a baking sheet
4. Bake for 35 min or until tender
5. In a large skillet, melt the butter
6. Sauté the pancetta until it starts to brown
7. Add shallots sauté about 7 min until translucent
8. Add rice and stir to coat
9. Add wine and stir until it’s absorbed
10. Add 1 c heated stock and saffron
11. Stir until it’s absorbed
12. Continue with 1 c of stock at a time. About 30 min
13. When the last of the stock has been absorbed, remove it from the heat and stir in the Parmesan
14. 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

1. Melt the butter in a large pot
2. Sauté shallots and garlic about 7 min
3. Add squash and curry if you are using it
4. Cover with chicken stock
5. Bring it to a boil then reduce to simmer for 1 hr
6. If adding honey, add it half way through
7. When it’s done, remove it from the heat and let it cool down a bit
8. Use a blender or food processor to purée
9. If you are adding cream, pour the puréed soup back into the pot and heat to simmer
10. Add cream and stir it in.
11. Remove from heat and serve.