I Heart Everything Squash/Pumpkin!

I got these recipes from Better Home and Garden. I just love this time of the year because it means pumpkins and squash. I cannot wait to make these recipes!

Curried Squash Soup

Makes: 4 servings (5-1/2 cups) Cook: 35 minutes
Prep: 15 minutes
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Ingredients

• 2-1/2 pounds winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
• 2-1/2 cups water OR chicken broth
• 1/2 cup orange juice
• 2 tablespoons butter
• 1 medium-size onion, chopped
• 1 clove garlic, finely chopped
• 1-1/2 teaspoons curry powder
• 1-1/4 teaspoons salt
• Ground red pepper, to taste
• Fresh lemon juice (optional)

Directions

1. Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.

2. Return squash to saucepan. Mash with water or broth and juice.

3. Heat butter in skillet. Add onion, garlic and curry powder; sauté until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.

4. Add to squash. Heat through.

5. Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.

Ginger Squash Soup

Makes: 6 servings View Nutrition Facts

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 package (32 ounces) reduced-sodium chicken broth
• 1 package (12 ounces) cubed, peeled butternut squash or 1 pound butternut squash, peeled, seeded, and cubed (about 2-1/2 cups)
• 1/8 teaspoon ground black pepper
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• Diced apple, optional

Directions

1. In a large saucepan, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in broth, squash, and pepper, Bring to a boil over high heat. Reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat and let cool slightly

2. Puree squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples, if desired.

Apple Squash Soup

Makes: 8 servings Prep: 20 minutes
Roast: 1 hour
Cook: 30 minutes
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Ingredients

• 2 pounds butternut squash
• 1 medium-size onion, cut into eighths
• 1 medium-size carrot, trimmed, peeled and cut into eighths
• 1/4 cup (1/2 stick) butter, melted
• 3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
• 3 cans (14.5 ounces each) chicken broth
• 3/4 teaspoon salt
• 1-1/2 teaspoons fresh thyme, chopped
• 1/8 teaspoon black pepper
• Sprigs of fresh thyme, for garnish

Directions

1. Heat oven to 350°F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.

2. Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.

3. Roast vegetables in 350°F oven 1 hour, until tender, turning vegetables over halfway through.

4. Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.

5. In batches, purée soup in food processor. Garnish with thyme.

Roast Stuffed Squash and Fennel

Makes: 6 servings Roast: 1 hour
Prep: 15 minutes
Cook: 15 minutes
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Ingredients

• 3 medium-size acorn squash (about 3 pounds total)
• 4 fennel bulbs (1/2 pound each)
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 pound hot Italian sausage, casings removed and sausage crumbled
• 1 medium-size onion, chopped
• 1 sweet red pepper, diced
• 1 can (13.75 ounces) vegetable broth
• 1/2 cup water
• 1 box (6 ounces) cubed herb-seasoned stuffing mix
• 1 egg
• 3 tablespoons maple syrup
• 2 tablespoons grated Parmesan

Directions

1. Heat oven to 400°F. Grease two 15 x 10 x 1-inch jelly-roll pans.

2. Scrub squash. Use point of sharp knife to pierce through skin. Cut squash in half. Scoop out loose center flesh and seeds.

3. Trim fennel; remove any bruised or discolored outer layers. Quarter fennel lengthwise; place in large bowl. Reserve 2 quarters. Toss remaining pieces with marjoram, salt, pepper and 2 tablespoons melted butter. Transfer to prepared pan.

4. Place squash halves, cut sides down, in second prepared jelly-roll pan. Add 2 cups water to pan.

5. Place pans of fennel and squash in 400°F oven. Roast fennel for 1 hour, stirring occasionally. Roast the squash for 30 minutes.

6. Meanwhile, dice remaining fennel. Cook crumbled sausage in large skillet over medium-high heat until browned, 3 minutes. Reduce heat to medium; add onion, diced fennel and red pepper; cook until all vegetables are softened, 10 to 15 minutes. Add vegetable broth and water to skillet. Bring to boiling over high heat. Place stuffing mix in large bowl. Add sausage-broth mixture to stuffing mix; stir to evenly moisten. Stir in egg.

7. Remove squash from oven. Carefully invert. Brush insides of squash with syrup. Fill with stuffing, mounding generously. Brush exposed cut edges of squash with remaining 2 tablespoons melted butter. Cover loosely with foil.

8. Roast squash 15 minutes. Remove foil. Roast 15 minutes, until knife-tender. Top fennel with cheese.

Spaghetti Squash

Makes: 6 servings Prep: 15 minutes.
Bake: at 350 F for 1 hour.
Cook: in microwave for 1 minute.
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Ingredients

• Squash:
• 1 spaghetti squash
• (2-1/2 to 3 pounds; or use two smaller squash)
• 1/2 cup water
• Herbed Butter Sauce:
• 3 tablespoons butter, melted
• 1/4 cup chicken broth
• 1 teaspoon fresh
• thyme leaves
• 1 teaspoon fresh
• oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. Squash: Heat oven to 350 F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Place squash halves, cut-side down, in roasting pan. Add water. Cover with foil.

2. Bake at 350 F for 1 hour or until squash is fork-tender. Remove from oven; keep covered.

3. Herbed Butter Sauce: In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.

4. Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.

Curried Lentils with Butternut Squash

Makes: 4 to 6 servings

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Ingredients

• 1 cup lentils
• 1 small butternut squash (1-1/2 pounds), peeled, seeded, and cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Toasted coconut, optional

Directions

1. Butter an 8 x 11-inch baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.

2. Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.

3. Heat oven to 375°F. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.

Jack-O Muffins with Cobweb Icing

Bake: 30 to 35 minutes
Prep: 20 minutes plus 30 minutes
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Ingredients

• 20 Halloween cupcake liners
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups packed light-brown sugar
• 1 cup butter (2 sticks), at room temperature
• 4 eggs
• 1 can (15 ounces) solid-pack pumpkin puree (not pie filling)
• 1-1/2 cups chopped pecans
• Frosting:
• 8 ounces cold cream cheese
• 6 tablespoons (3/4 stick) butter, at room temperature
• 2 tablespoons orange juice concentrate
• 1/2 teaspoon orange extract
• 1 box (16 ounces) confectioners' sugar
• 2 ounces semisweet chocolate pieces, coarsely chopped
• Halloween decorative sprinkles
• Cobwebs (see recipe below)

Directions

1. Heat oven to 350 degrees F. Line two 12-cup (2-3/4 x 1-1/2 inches) muffin pans with Halloween paper cupcake liners.

2. Sift together flour, baking soda, cinnamon, ginger, nutmeg and salt into a bowl.

3. Beat together sugar and butter at medium speed in large bowl until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin. (Mixture may look a little curdled).

4. On low speed, beat in flour mixture just until blended. Stir in pecans by hand.

5. Fill each cup-cake liner with about 1/3 cup batter.

6. Bake in 350 degrees F oven for 30 to 35 minutes or until wooden pick inserted into center of cupcakes comes out clean. Remove cupcakes from pan to wire rack to cool completely.

7. Frosting: Beat together cream cheese and butter at medium speed in large bowl until smooth. Beat in orange juice concentrate and extract. On low speed, gradually beat in confectioners' sugar until smooth and well blended.

8. Frost each cooled cupcake with about 2 tablespoons frosting. Decorate half of cupcakes with Halloween sprinkles. Decorate remainder with "cobwebs". Makes 24 cupcakes.

Cobwebs: Place 2 ounces semisweet chocolate pieces, coarsely chopped, in small metal bowl and place over saucepan of simmering water. Stir chocolate until smooth. (Or melt chocolate in microwave-safe bowl, uncovered, in microwave oven on high power for 50 to 60 seconds.) Spoon melted chocolate into plastic food-storage bag; press out all the air and seal. Cut off very small piece from one corner to make about 1/16-inch hole. Starting in center of each cupcake, draw spiral with chocolate. Using tip of paring knife or wooden pick, draw 6 to 8 lines from middle of each cupcake to edge, making cobweb pattern.

Caramel-Pumpkin Layered Pie

Makes: 12 servings Prep: 35 minutes
Chill: 4 hours
Cook: 5 minutes
Bake: 10/15 minutes; 35/40 minutes
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Ingredients

• 1 frozen deep-dish piecrust (9 inch), thawed
• 2 eggs
• 1/2 cup packed dark-brown sugar
• 2/3 cup dark corn syrup
• 3 tablespoons butter, melted
• 2 tablespoons dark rum
• 1 teaspoon vanilla
• Chiffon:
• 1/4 cup cool water
• 1 envelope unflavored gelatin
• 1 cup solid-pack pumpkin purée (not pie filling)
• 1/4 cup packed light-brown sugar
• 2 egg yolks
• 1 teaspoon grated orange rind
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup refrigerated pasteurized egg whites
• 1/4 cup granulated sugar
• 2/3 cup heavy cream, cold

Directions

1. Heat oven to 400°F. Lightly prick thawed piecrust all over with fork.

2. Bake crust in 400°F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325°F.

3. Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell.

4. Bake in 325°F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.

5. Chiffon: Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin.

6. Combine pumpkin purée, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes.

7. Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140°F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature.

8. In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form.

9. Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture.

10. Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over the top; smooth with spatula. Refrigerate at least 4 hours.

Pumpkin Waffles with Cranberry Honey

Makes: 8 servings Prep: 10 minutes
Cook: 10 minutes
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Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/4 cups whole-wheat flour
• 1/3 cup sugar
• 2-1/2 tsp. baking powder
• 1-1/2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1-1/2 cups low-fat buttermilk
• 1 cup canned pumpkin
• 1 large egg
• 1 Tbs. canola oil
• 1 tsp. vanilla extract
• 2 egg whites
• Cranberry Honey:
• 3/4 cup honey
• 1/4 cup cranberry juice
• 1 cup fresh or frozen, thawed cranberries, divided

Directions

1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.

2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.

3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/3 cup water to the flour mixture; stir until a moist batter forms.

4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.

5. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.

6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.

Pumpkin Chiffon Cheesecake

Chill: overnight
Cook: 15 minutes
Prep: 1 hour
Bake: 35 minutes
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Ingredients

• Crust and Cheesecake Layer:
• 14 boards Graham Crackers (about 2 cups crushed)
• 6 tablespoons (3/4 stick) butter, melted
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 pound cream cheese, softened
• 2 eggs
• 2/3 cup sugar
• 1/4 cup half-and-half
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground allspice
• Pumpkin Chiffon Layer:
• 1 cup canned solid-pack pumpkin (not pie filling)
• 3/4 cup sugar
• 1 egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1 envelope unflavored gelatin
• 2 tablespoons water
• 1/2 cup half-and-half
• 1 tablespoon powdered egg whites (see Note)
• 3 tablespoons warm water

Directions

1. Heat oven to 350 degrees F.

2. Crust and Cheesecake Layer: In bowl, mix crumbs, butter, sugar and cinnamon. Press over bottom and 1-3/4 inches up side of 9-inch springform pan (see photo 1, at right).

3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and allspice. Pour into graham crust.

4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate.

5. Pumpkin Chiffon Layer: While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice.

6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved.

7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer (photo 2).

8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice water bath.

9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3 minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form (photo 4).

10. Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings.
Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836 or www.bakerscatalogue.com.