Winter Squash

Winter Squash
 
Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash. Here is a simple way to prepare them.
Author:
Instructions
  1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
  2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
  3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.

 

Pumpkin Pie

Pumpkin Pie
 
We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie. You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.
Author:
Ingredients
  • large neck pumpkin, cooked (see instructions below)
  • ¾ c sugar
  • 1½ T flour
  • ½ t salt
  • 2 eggs
  • 1½ c milk
  • 1¼ t cinnamon
  • ¼ t ginger
  • ¼ t nutmeg
  • ⅛ t ground cloves
Instructions
  1. Cooking the Pumpkin:
  2. Peel and remove stringy pumpkin from the inside.
  3. Cut into small chunks and boil with water until soft, about 30 minutes.
  4. Drain well.
  5. Blend in a food processor or blender.
  6. Freeze any leftovers in 2-cup containers.
  7. --
  8. For Pie:
  9. Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
  10. Brush small amount of egg white on pie crust.
  11. This helps to keep the crust from getting soggy.
  12. Pour into pie crust and bake at 425 degrees for 10 minutes.
  13. Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
  14. If using a foil pan, set it on a cookie sheet so the crust will be well done.

 

Pumpkin Pie Crunch Bars

Pumpkin Pie Crunch Bars
 
The submitter of this recipe says she likes it cold with whipped cream or warm with vanilla ice cream. Gay also says that it can be made with ½ the butter/margarine and it still tastes great. Thanks Gay! By the way - we carry both the neck pumpkins and the pumpkin pie spice!
Author:
Ingredients
  • 2 c freshly cooked pumpkin
  • ½ c granulated sugar
  • ½ c brown sugar
  • 1 can fat free evaporated milk
  • 3 eggs
  • 2 t Pumpkin Pie Spice
  • ½ t salt
  • Yellow Cake Mix
  • 1 c chopped pecans (or walnuts)
  • 1 c melted butter or margarine
Instructions
  1. Beat first 7 ingredients and pour into a greased 9 x 13 pan. (Can substitute a 15 oz can of Libby's easy pumpkin pie mix for the first 3 ingredients if desired.)
  2. Pour cake mix over pumpkin mixture.
  3. Sprinkle nuts over the top.
  4. Drizzle butter over all and bake at 350 for 50 minutes or until golden brown.

 

Pumpkin Cookies

Pumpkin Cookies
 
This recipe comes from the wife of one of my Chemistry professors at Salisbury Sate University.
Author:
Ingredients
  • Cookies:
  • 1 c Crisco
  • 1 c sugar
  • 1 egg
  • 1 c pumpkin
  • 2 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 4 t cinnamon
  • 1 c chopped nuts
  • --
  • Frosting:
  • 3 T butter
  • 4 T evaporated milk
  • ½ c light brown sugar
  • 1 t vanilla
  • 1 c (plus or minus) powdered sugar
Instructions
  1. Make Frosting First:
  2. Mix butter, milk, and sugar in sauce pan.
  3. Boil for 2 minutes.
  4. Cool to room temperature.
  5. Stir in vanilla and powdered sugar.
  6. --
  7. Cookies:
  8. Cream Crisco and sugar.
  9. Add egg and pumpkin.
  10. Stir in flour, baking powder, baking soda, and cinnamon.
  11. Add nuts.
  12. Bake on greased sheets at 350 degrees for 15 minutes.
  13. Allow to cool then spread frosting.

 

Pumpkin Cheesecake

Pumpkin Cheesecake
 
Author:
Ingredients
  • 2 c vanilla wafer crumbs
  • ¼ c melted butter
  • 2- 8 oz packages cream cheese, softened
  • ¾ c sugar
  • 1 t vanilla
  • 1 c prepared pumpkin (see below)
  • 3 eggs
  • ¾ t cinnamon
  • ¼ t nutmeg
Instructions
  1. Cooking the Pumpkin:
  2. Peel and remove stringy pumpkin from the inside.
  3. Cut into small chunks and boil with water until soft, about 30 minutes.
  4. Drain well.
  5. Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
  6. Freeze any leftovers.
  7. --
  8. Cheesecake:
  9. Crumble the wafers and mix with the melted butter. Press onto 9-inch springform pan.
  10. Combine cream cheese, sugar, and vanilla in large bowl.
  11. Add eggs, one at a time, mixing well.
  12. Add pumpkin and spices and mix well.
  13. Pour over crust.
  14. Bake at 350 degrees for approximately 55 minutes.
  15. Remove from oven and loosen rim, but do not take rim off until completely cooled.
  16. Keep in refrigerator.