Need great tasting quick and easy squash and pumpkin recipes! Thanks!?!
Need great tasting quick and easy squash and pumpkin recipes! Thanks!?
Answers: PUMPKIN PECAN SPICE BREAD
1 3/4 cups flour
1/2 cup whole wheat flour
3 tablespoons unsalted butter
1/2 teaspoons salt
1/2 teaspoons pumpkin pie spice (or 1/4 tsp ea. cinnamon and ginger)
1 large egg
1/3 cup milk
1/2 teaspoon vanilla
1/4 cup canned pumpkin
1/4 cup brown sugar
1 tablespoon molasses
1/3 cup pecan pieces
2 teaspoons active dry yeast
Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and medium crust color, then press start.
THE BEST EVER PUMPKIN CAKE
1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg
Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
Enjoy hot or cold.
Top with home made whipped cream or Cool Whip Go to Cooking Light website. There stuff is great. I also like the Betty Crocker site. Soup is the first thing that comes to mind when I think of pumpkin... this is a recipe I've used. It's easy and great.
http://vegbox-recipes.co.uk/recipes/butt...
And this is an Emeril recipe I haven't tried yet but I have it bookmarked for pumpkin season.
http://www.wchstv.com/gmarecipes/pumpkin...
Pumpkin or squash pancakes
http://www.urbanext.uiuc.edu/pumpkins/re...
(my sis made these and they were very good) INGREDIENTS
2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Pumpkin Soup
INGREDIENTS
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
2 1/2 pounds sugar pumpkin -- peeled, seeded and cubed
10 cups chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 tablespoon creamy peanut butter
1/2 cup light cream
1/4 cup chopped fresh cilantro, for garnish
DIRECTIONS
Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
Pureed Squash
INGREDIENTS
2 butternut squash, halved and seeded
1/2 cup margarine
1 cup light sour cream
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.
Butternut Squash with Onions and Pecans
INGREDIENTS
3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste
DIRECTIONS
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.