Gardening Articles: Health :: Cooking

Favorite Squash and Pumpkin Recipes (page 2 of 3)

by National Gardening Association Editors

Winter Squash Soup

This recipe is courtesy of The Bakery Lane Soup Bowl in Middlebury, Vermont.

  • 2 pounds winter squash

  • 1 cup water

  • 1 teaspoon salt

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 2 cups milk

  • 2 cups light cream

  • 1/2 cup medium-dry sherry

  • salt & pepper to taste

  • toasted sliced almonds
  • Peel, seed and dice squash. Combine with water and 1 teaspoon salt in saucepan. Bring to a boil and simmer, covered, until squash is very tender.

    Meanwhile, saute onion and garlic in butter until tender. Puree squash and onions with milk and cream in blender. Add sherry, salt and pepper to taste. Heat to serving temperature. Serve garnished with toasted almonds. Makes about 10 cups.

    Variation: Vary the proportions of cream and milk depending on how rich you want this soup, or use pumpkin instead of squash This soup is very good for cozy, winter suppers with hot bread and a green salad.

Pumpkin (or Squash) Pie

  • 2 cups cooked pumpkin (or Hubbard squash)

  • 2 eggs, beaten

  • 13/4 cups milk

  • 1/2 teaspoon salt

  • 3/4 cup brown sugar

  • 1/2 teaspoon ginger

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 2 tablespoons flour

  • 1 8- or 9-inch pastry shell
  • Preheat oven to 425&deg F. Combine all ingredients in large bowl and pour into unbaked pastry shell. Bake for 15 minutes and turn oven down to 350&deg F for 30 minutes or until set. Pie may be served warm or cold with whipped cream.

Pumpkin Ice Cream Pie

The Crust

1 1/2 pints vanilla ice cream

Put 9-inch pie pan in freezer when you remove the ice cream. Allow ice cream to stand at room temperature until slightly softened. Then spread ice cream evenly over bottom and sides of pan. Return pie pan to freezer while you prepare the filling.

The Filling

  • 1 cup pumpkin puree

  • 3/4 cup brown sugar, firmly packed

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 3 tablespoons dark rum or 1/4 c orange juice

  • 3/4 cup whipping cream

  • Additional whipped cream and pecan halves for garnish

Combine first four ingredients in saucepan and cook over low heat to just below simmering point. Remove from heat, add rum or juice and chill thoroughly. Whip cream and fold into pumpkin mixture. Pour into ice cream-lined pan and freeze. Remove from freezer a few minutes before serving time. Garnish with pecan halves and more whipped cream.

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