Tag Archives: garden

Pumpkin Puree Recipe

Pumpkin Puree

Homemade pumpkin purée is easy to make. There are many varieties of pumpkins that are offered. Many are grown for decoration (Halloween jack-o’-lanterns, etc.) others for food (pie pumpkins). I find that a good pie pumpkin will produce a better purée – leave decorative pumpkins as decorations. This last year I grew Burpee “early sweet sugar pie” pumpkin. It made an excellent Pumpkin Puree which we used for pies, breads and soups.

With that being said and done, many recipes for pumpkins start with a purée so here is a recipe for pureeing a pumpkin.

Ingredients

1 whole pie pumpkin

Instructions

Preheat oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pumpkin into several large pieces. I like to remove the seeds and “guts” but you don’t have to – baking makes it easy to cut the seeds out when cooled down (if you take the seeds now you have the choice to either keep them for next season’s planting stock or for roasting). Place the pieces on a baking sheet cut-side down. Bake for 30 minutes to an hour. You’ll know the pumpkin is ready when its flesh pierces – just like a baked potato.

Allow the pumpkin pieces to cool, at this time if you did not remove the seeds cut them out now (set them aside for roasting). Scrape the remaining flesh away from the rind. Purée the flesh in a blender, a food processor, a food mill or as I like a hand masher, add water if necessary to help it blend.

A 2 1/2-pound pumpkin yields about 2 cups of purée, or enough for one standard 9-inch pie.

You can freeze excess pumpkin purée for future use.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Casserole not much to this recipe, just combine ingredients and bake

Ingredients:

3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Directions:

Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash makes a great main course or a side dish with any meat (please not fish)

Ingredients:

3 medium yellow squash
4 ounces salted butter
1/2 cup leeks – chopped
1/2 cup onions – chopped
1 bell pepper – chopped
1 tablespoon parsley – chopped
1 teaspoon minced garlic
3/4 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
Salt and pepper to taste
1/4 cup water

Directions:

Take squash and cut lengthwise. Remove seeds and discard, take squash flesh out of the skin by using a teaspoon. Chop yellow squash into small pieces. Combine chopped squash set aside. Add butter to saucepan on medium heat and add leeks. Cook until tender. Add minced garlic and chopped squash. Cook until yellow squash is tender. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper to taste.

Stuff each hollowed squash with vegetable mixture. Place stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Spinach Stuffed Yellow Squash

Spinach Stuffed Yellow Squash

Ingredients:

4 medium yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup Panko breadcrumbs
10 ounces steamed spinach – chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 400 degrees F. Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out squash meat, keeping shells intact; reserve squash meat. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook until translucent. To the skillet, add breadcrumbs, spinach, sour cream, Cheddar and squash meat. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/