We are in the season of winter squash…….acorn, butternut, buttercup, hubbard and more that I don’t know about as there are so many shapes and sizes to choose from. Their hard to cut through so be care full when you’re cutting them. When cut, I use an ice cream scoop to scrape out the seeds and stringy flesh.
You can use pumpkin in place of squash in any recipe that calls for winter squash as in pumpkin pie. With all the spices that go into a pumpkin pie you will never know the difference. I made pumpkin bars for a gathering of people using squash and no one knew the difference. I didn’t tell them either! Of course it’s winter squash recipes today. Some people call them bars and others call it cake. Call it what you wish.
WINTER SQUASH (PUMPKIN BARS) 1 c. sugar 1/3 c. canola or vegetable oil 1 c. mashed squash (substitute pumpkin if you wish) 1/4 c. milk 1 t. vanilla 2 eggs, slightly beaten 1 c. flour 1 t. baking powder 2 t. pumpkin pie spice 1/2 t. each, soda and salt
In a medium bowl, combine first 6 ingredients, beating at medium speed. Combine remaining ingredients and add to first mixture beating just until combined. Turn into greased or sprayed 9x13-inch baking pan. Bake at 350 degrees for 25-30 minutes. Place on wire rack to cool. Frost with your favorite cream cheese frosting. I sprinkle chopped pecans or walnuts over the frosting to “dress it up” a bit. Makes 15-20 bars.
WINTER SQUASH CASSEROLE 6 c. mashed winter squash 1/2 c. butter or margarine, melted 6 eggs, beaten 1 c. sugar 1/2 t. salt
Topping: 1 c. packed brown sugar 1/2 c. butter or margarine, softened (not melted) 1/4 c. flour 1/2 c. slivered almonds
In large bowl, combine first five ingredients, mixing well. Turn into an ungreased 9x13-inch baking dish. In a bowl, combine all topping ingredients and crumble over the top. Bake, uncovered at 350 degrees for 45 minutes or until a knife inserted in center comes out clean. Note: You can use a 2-1/2 qt. shallow casserole dish.
WINTER SQUASH PIE 1 – unbaked 9” pie shell 1 (2-1/2 lb.) butternut squash 3 eggs 1 c. sugar 1/2 c. dark corn syrup (can use clear syrup) 1 t. vanilla 1/2 t. cinnamon 1/4 t. salt 1 c. chopped pecans 1/3 c. pecan halves
Prepare pie shell; flute edge; set aside. Cut squash into quarters; scoop out seeds and stringy flesh.
In a 3 qt. saucepan, over medium heat, bring 1-inch water to a boil; add squash. Cover and cook until tender. (Butternut squash has a “bulb” on one end which is thicker than the other end; cut the bulb part in about 1-inch square pieces.) Cover and cook until tender. Drain, cool until you can handle it and peel squash. In food processor, place peeled squash; cover. Process until smooth. (There should be 2 c. pureed squash.) Return to processor bowl.
Add eggs and remaining ingredients except chopped pecans and halves. Cover and process until well blended. Add chopped pecans. Cover and process JUST UNTIL MIXED. Pour into pie shell. Arrange pecan halves on top of filling.
Bake in 425 degree oven 15 minutes. Reduce temperature to 350 degrees; bake additional 35-40 minutes or until knife inserted comes out clean. Cool on rack. Makes six to eight servings. Note: If you don’t have a food processor you should be able to use an electric beater. However, start the beater on slow, gradually beating faster so the ingredients don’t fly out of the bowl before adding other ingredients. Also, you can cover edges of pie with foil to prevent edges from getting too dark. Take foil off pie the last 20 minutes.
Another casserole recipe but quite different than the previous one.
WINTER SQUASH CHEESE CASSEROLE 2 lbs. winter squash (buttercup or butternut) 1 T. butter or margarine 1/2 c. diced onion (diced small) 2 c. shredded cheddar cheese, divided 2 eggs 3/4 c. milk Salt and pepper to taste 1/2 c. soft bread crumbs Nutmeg to taste (sparingly)
In a large saucepan, cook squash in enough water to cover, until tender. Drain. In a skillet, melt butter over medium-high heat, watching closely so it doesn’t burn. Saute onion until tender. Place squash in a greased or sprayed 2-qt. casserole.
Top with onion and half the cheese. Beat eggs, milk, salt and pepper together. Slowly pour over squash. Top with remaining cheese; sprinkle with bread crumbs then nutmeg over top. Bake at 325 degrees for 30 minutes or until set and lightly browned. Test with knife inserted in center comes out clean. Serve while hot. Makes six to eight
TFD: Octobers brightly colored leaves gracing the branches of the trees are flaming torches lighting the way to winter. (I wish the leaves would stay connected to the branches until at least until the end of November.)