COOKING WITH

SQUASH

A COLLECTION OF AUTUMNAL RECIPES FOR THE HOME COOK

Theresa Thompson

COOKING WITH

SQUASHA COLLECTION OF AUTUMNAL RECIPES FOR THE HOME COOK

PUMPKIN

SQUASH

ZUCCHINI

PUMPKIN

SQUASH

ZUCCHINI

Old Fashioned Pumpkin Pie 9Pumpkin Spice Bread 10

Pumpkin Cookies 11Pumpkin Curry Soup 13

Sautéed Yellow Squash 16Garlic Roasted Butternut Squash 17

Sausage & Apple Acorn Squash 18Maple Syrup Acorn Squash 20

Squash & Sausage Shepherd's Pie 22

Zucchini Soufflé 26Oven Roasted Vegetables 27

Zucchini Cobbler 28Zucchini Bread 29

CONTENTS

PUMPKIN

PUMPKINPUMPKIN

OLD FASHIONEDPUMPKIN PIEServes 8Prep time: 15 minutesCook time: 55 minutes

I N G R E D I E N T S¾ cup granulated sugar½ teaspoon salt1 teaspoon ground cinnamon ½ teaspoon ground ginger¼ teaspoon ground cloves2 large eggs1 (15 oz.) can pumpkin puree1 (12 oz.) can evaporated milk1 unbaked 9" deep dish pie pastry

D I R E C T I O N S1 Preheat oven to 425⁰F.2 Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.3 Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture,

and then gradually stir in evaporated milk.4 Pour mixture into pie shell.5 Bake at 425⁰F for 15 minutes.6 Reduce temperature to 350⁰F.7 Bake for 40 to 50 minutes or until knife inserted near center comes

out clean.8 Cool on wire rack for 2 hours.9 Serve immediately or refrigerate.

9

PUMPKINSPICE BREADI N G R E D I E N T S

2 cups canned pumpkin3 cups sugar1 cup water1 cup vegetable oil4 eggs

3⅓ cups all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon1 teaspoon salt1 teaspoon baking powder

½ teaspoon nutmeg¾ teaspoon ground cloves

D I R E C T I O N S1 Heat oven to 350⁰F.2 In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and

eggs. Beat until well-mixed.3 Combine the flour, baking soda, cinnamon, salt, baking powder, nutmeg

and cloves into a separate bowl, and stir until combined.4 Slowly add the dry ingredients to the pumpkin mixture, beating until

smooth.5 Grease two 9"×5" inch loaf pans and dust with flour.6 Evenly divide the batter between the two pans.7 Bake for 60-70 minutes or until a toothpick inserted in center comes out

clean.

Serves 24Prep time: 20 minutesCook time: 70 minutes

PUMPKINCOOKIES

Serves 24Prep time: 10 minutesCook time: 15 minutes

I N G R E D I E N T S½ cup sugar½ cup brown sugar, firmly packed1 cup butter1 cup canned pumpkin 1 teaspoon vanilla 1 large egg 2 cups all-purpose white flour1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon salt ¾ cups chopped nuts

D I R E C T I O N S1 Preheat oven to 350°F.2 In a large bowl combine sugars and butter; beat until fluffy.3 Add pumpkin, vanilla and the egg; blend well.4 Add flour, baking powder and soda, and all spices; mix well.5 Stir in ¾ cups chopped nuts.6 Drop dough by rounded teaspoonfuls about 2 inches apart onto

a greased cookie sheet. Bake at 350°F for 10-12 minutes.

11

D I R E C T I O N S1 Melt margarine and cook onion and garlic.2 Stir in the curry, salt, and pepper and cook for one minute.3 Add the broth and pumpkin, bring to a simmer, and cook

uncovered for 20 minutes.4 Stir in evaporated milk just before serving.

I N G R E D I E N T S2 tablespoons margarine1 cup onion, chopped2 cloves garlic, crushed2 teaspoons curry powder½ teaspoon salt½ teaspoon pepper3 cups chicken broth1 (15 oz.) can pumpkin

1 ½ cups evaporated milk

D I R E C T I O N S1 Melt margarine and cook onion and garlic.2 Stir in the curry, salt, and pepper and cook for one minute.3 Add the broth and pumpkin, bring to a simmer, and cook

uncovered for 20 minutes.4 Stir in evaporated milk just before serving.

PUMPKINCURRY SOUP

Serves 4-6Prep time: 5 minutes

Cook time: 25 minutes

I N G R E D I E N T S2 tablespoons margarine1 cup onion, chopped2 cloves garlic, crushed2 teaspoons curry powder½ teaspoon salt½ teaspoon pepper3 cups chicken broth1 (15 oz.) can pumpkin

1 ½ cups evaporated milk

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SQUASH

SQUASHSQUASH

GARLIC ROASTEDBUTTERNUT SQUASH

SAUTÉEDYELLOW SQUASH

I N G R E D I E N T S1 yellow squash, sliced thick1 onion, sliced1 tomato, cut in chunks2 tablespoons butter1 tablespoon Parmesan cheese¼ teaspoon garlic salt

D I R E C T I O N S1 Sauté squash and onion in butter until lightly browned.2 Add tomato, Parmesan cheese, and garlic salt.3 Cover and cook until tender about 5 minutes.

Serves 2-4Prep time: 30 minutesCook time: 20 minutes

GARLIC ROASTEDBUTTERNUT SQUASH

I N G R E D I E N T S1 large butternut squash2 red peppers2 garlic cloves1 teaspoon dried rosemary1 cup fresh Parmesan cheese (grated)2 tablespoons oil Salt and pepper

D I R E C T I O N S1 Peel and discard seeds of the squash.2 Clean out peppers3 Cube vegetables in small dice and place in large bowl.4 Peel and mince garlic and add to squash.5 Add the oil, rosemary, cheese, salt and pepper.6 Mix all together well and place in a greased baking dish.7 Bake uncovered at 350°F for 1 hour.

Serves 6Prep time: 30 minutesCook time: 60 minutes

17

SAUSAGE & APPLEACORN SQUASHI N G R E D I E N T S

2 acorn squash1 tablespoon butter, melted¼ teaspoon garlic salt¼ teaspoon ground sage½ pork sausage ½ cup onion, finely chopped1 celery rib, finely chopped4 ounces mushrooms, chopped2 apples, cored and chopped 1 cup fine bread crumbs

½ teaspoon sage1 egg, beaten2 tablespoons fresh parsley, chopped Salt and pepper

D I R E C T I O N S1 Combine the melted butter, garlic salt, and ¼ teaspoons sage; brush

overcut sides and cavity of squash. Salt and pepper to taste.2 Bake in a large roasting pan, cut side up, at 400⁰F for 1 hour, until

squash is tender yet still holds its shape.3 Make stuffing: Fry pork sausage until light brown, then drain in

colander. Drain all but 2 tablespoons drippings from fry pan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and sauté 2 more minutes.

4 Combine pork, vegetables, and bread crumbs in a large bowl.5 Taste and season with sage, salt or pepper if needed (depending on the

sausage you may not want to add more seasoning).

Serves 4Prep time: 20 minutesCook time: 80 minutes

SAUSAGE & APPLEACORN SQUASH

6 Stir in the egg and parsley.7 Fill the squash halves with stuffing8 Cover and bake in oven for 20 minutes, until the egg is set.9 Garnish as desired with parsley and shredded Romano cheese.

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MAPLE SYRUPACORN SQUASH

I N G R E D I E N T S2 acorn squash, cut into thirds2 tablespoons unsalted butter6 tablespoons pure maple syrup1 pinch cinnamon1 pinch nutmeg, freshly grated

D I R E C T I O N S1 Preheat oven to 350°F.2 Split the squash into thirds and remove the seeds.3 Cut a slice off the bottom of each piece so that it sits evenly,

skin-side down, in a 9"×13" glass baking dish.4 In the hollow of each piece, place 1 teaspoon unsalted butter, 1

tablespoon maple syrup, cinnamon and nutmeg to taste.5 Bake until tender, about 45 minutes.

Serves 6Prep time: 5 minutesCook time: 45 minutes

MAPLE SYRUPACORN SQUASH

21

I N G R E D I E N T S2½ pounds butternut squash5 tablespoons butter¼ cup grated Parmesan cheese1 teaspoon salt½ teaspoon ground black pepper1 pound bulk sweet Italian

sausage or ground beef1 tablespoon olive oil1 medium onion, chopped½ cup sliced mushrooms3 cloves garlic, minced½ 28 oz. can crushed tomatoes

1 teaspoon dried rosemary1 teaspoon Worcestershire sauce1 cup frozen peas & carrots

Shaved Parmesan cheese Sliced green onion

D I R E C T I O N S1 Preheat oven to 425°F.2 In a 6 quart Dutch oven cook squash in lightly salted boiling water,

covered, for 15-17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

3 In a large skillet combine onions, garlic, and sausage or beef over medium-high heat, stirring and breaking up the meat with a wooden spoon until no longer pink.

SQUASH & SAUSAGESHEPHERD'S PIEServes 6Prep time: 70 minutesCook time: 20 minutes

SQUASH & SAUSAGESHEPHERD'S PIE

4 Add mushrooms, Worcestershire sauce, crushed tomatoes, and rosemary. Mix well.

5 Bring to boil, then reduce heat to medium and simmer until thickened, about 5 minutes.

6 Stir in peas and carrots, salt and pepper, and allow to simmer for 2-3 minutes more. Transfer mixture to a 10"×10" casserole dish. Layer shaved Parmesan cheese on top, and then spread top with butternut squash.

7 Place casserole dish on a large baking sheet.8 Bake, uncovered, for 15-20 minutes or until top is lightly

browned. Top with green onion if desired.

23

ZUCCHINI

ZUCCHINIZUCCHINI

ZUCCHINISOUFFLÉServes 6Prep time: 20 minutesCook time: 20 minutes

I N G R E D I E N T S2 pounds fresh zucchini2 eggs (separated)2 tablespoons flour1 teaspoon salt1 pint thick sour cream5 slices cooked, crumbled bacon½ cup dry bread crumbs2 tablespoons melted butter½ cup shredded cheddar cheese

D I R E C T I O N S1 Preheat oven to 350⁰F.2 Cut zucchini into discs; cook for 2 minutes in salted water until

tender. Drain.3 Beat egg yolks until fluffy. Stir in flour, salt, and sour cream.4 Beat egg whites until stiff and fold together with yolk mix.5 Place ½ cooked zucchini in greased casserole dish and sprinkle

with bacon and ½ sour cream mix, then add the rest of the zucchini and sour cream mix.

6 Mix crumbs with melted butter and cheese. Blend well and sprinkle over top.

7 Bake 20 minutes until browned.

OVEN ROASTEDVEGETABLES

Serves 4Prep time: 15 minutesCook time: 30 minutes

I N G R E D I E N T S1 medium zucchini1 medium summer squash1 medium red bell pepper1 medium yellow bell pepper1 pound fresh asparagus1 red onion, chopped3 tablespoons extra virgin olive oil1 teaspoon salt½ teaspoon black pepper

D I R E C T I O N S1 Preheat oven to 450⁰F.2 Cut zucchini, summer squash, red pepper, yellow pepper and

asparagus into bite-size pieces.3 Put all vegetables in a large roasting pan, and toss with the oil,

salt and black pepper.4 Spread in a single layer.5 Roast for 30 minutes, stirring occasionally, until vegetables are

lightly browned and tender.

27

ZUCCHINICOBBLER Serves 8-10Prep time: 30 minutesCook time: 60 minutes

I N G R E D I E N T S8 cups zucchini1 cup sugar3 tablespoons flour1 teaspoon cinnamon¾ teaspoon cream of tartar1 tablespoon lemon juice1 (10 oz.) can crushed pineapple1 box yellow or white cake mix1 cup butter, melted½ cup nuts, chopped salt

D I R E C T I O N S1 Peel and cut zucchini lengthwise, strip out seeds, cut in ½" slices,

cook in boiling water until tender.2 Drain, cool in cold water for 5 minutes.3 Drain, add sugar, flour, salt, cinnamon, cream of tarter and lemon

juice; stir well.4 Add pineapple and juice. Mix well, but do not beat.5 Pour into a greased 9"×13" pan, and cover with dry cake mix.6 Drizzle butter over cake mix, and sprinkle nuts on top.7 Bake at 350°F for 60 minutes.

ZUCCHINIBREAD

Serves 16Prep time: 10 minutesCook time: 60 minutes

I N G R E D I E N T S2½ cups sugar

3 eggs3 cups flour3 teaspoons vanilla1 cup oil2 cups zucchini, grated¼ teaspoon salt1 teaspoon baking soda¼ teaspoon baking powder3 teaspoons cinnamon1 cup nuts (optional)

D I R E C T I O N S1 Preheat oven to 350°F.2 Combine all ingredients.3 Pour into two greased loaf pans.4 Bake for one hour

29

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Old-Fashioned Pumpkin PiePumpkin Spice Bread

Pumpkin CookiesPumpkin Curry SoupSautéd Yellow Squash

Garlic Roasted Butternut SquashSausage & Apple Acorn Squash

Maple Syrup Acorn SquashOven Roasted Vegetables

Zucchini CobblerZucchini Bread

Squash & Sausage Shepherd's Pie

Zucchini Soufflé

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