Butternut Cream Pie
- 1 medium butternut squash (about 2 pounds)
- ¼ c hot water
- 1 package (8 oz) cream cheese, softened
- ¼ c sugar
- 2 T caramel ice cream topping
- 1 t ground cinnamon
- ½ t salt
- ½ t ground ginger
- ¼ t ground cloves
- 1 package (5.1 ounces) instant vanilla pudding mix
- ¾ c plus 2 T milk
- 1 pastry shell (9 inches), baked
- whipped cream and toasted flaked coconut (optional)
- Cut squash in half and discard seeds.
- Place squash cut side down in a microwave safe dish and add hot water.
- Cover and microwave for 13-15 minutes, or until tender.
- When cool enough to handle, scoop out pulp and mash.
- Set aside 1½ c (save remaining squash for another use).
- In a mixing bowl, beat the cream cheese until smooth.
- Stir in the squash until blended.
- Add sugar, caramel topping, and spices; beat until blended.
- Add pudding mix and milk; beat on low speed for 2 minutes.
- Spoon into pastry shell.
- Refrigerate for at least 3 hours.
- Garnish with whipped cream and coconut if desired.
Squash and Apple Bake
- ½ c packed light brown sugar
- ¼ c butter, melted
- 1 T all-purpose flour
- 1 t salt
- ½ t ground mace
- 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
- 2 large apples - cored, and cut into ½ inch slices
- Preheat oven to 350 degrees.
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
- Arrange squash in an ungreased 9 x 13 inch baking dish.
- Top with slices of apple, then sprinkle with the sugar mixture.
- Cover with a lid or aluminum foil.
- Bake for 50-60 minutes in a preheated oven, or until squash is tender.
- 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.)
- 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.
- 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.
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 T chopped fresh thyme
- 2 T chopped fresh rosemary
- ¼ c olive oil
- 2 T balsamic vinegar
- salt and freshly ground black pepper
- Preheat oven to 475 degrees.
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
- Separate the red onion quarters into pieces, and add to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
- Toss with vegetables until they are coated.
- Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
- ½ lb. bulk Italian Pork Sausage
- ½ c chopped onion
- ½ c chopped green pepper
- 1 c water
- 1 (8 oz.) can tomato sauce (or 1 cup)
- 1 (6 oz) can tomato paste
- 1 T chopped parsley
- 2 t sugar
- 1 t garlic salt
- ½ t crushed, dried oregano
- 1 large head cabbage, cut into 6 wedges
- In 2 quart saucepan, cook sausage, onion, and green pepper until vegetables are tender.
- Drain off excess fat.
- Add water, tomato sauce, tomato paste, parsley, sugar, garlic salt, and oregano.
- Cover and simmer for 15 minutes, stirring occasionally.
- Boil cabbage wedges in a small amount of water until soft.
- Serve cabbage with meat sauce poured on top.