Spicy Pumpkin Soup
INGREDIENTS
| 4 tbsp | unsalted butter | 60 mL |
|
| 2 | medium yellow onions, chopped | 2 | |
| 2 tsp | minced garlic | 10 mL | |
| 1/8 – ¼ tsp | crushed red pepper | 5 – 10 mL | |
| 2 tsp | curry powder | 10 mL | |
| ½ tsp | ground coriander | 2 mL | |
| Pinch | ground cayenne pepper (optional) | Pinch | |
| 3 | 15 oz. (455 mL) cans 100% pumpkin OR |
3 | |
| 6 cups | chopped roasted pumpkin | 1.5 L | |
| 5 cups | chicken broth OR vegetable broth for vegetarian option | 1.25 L | |
| 2 cups | milk | 500 mL | |
| ½ cup | brown sugar | 125 mL | |
| ½ cup | heavy cream | 125 mL |
DIRECTIONS
Melt butter in a 4–quart saucepan over medium–high heat. Add onions and garlic and cook, stirring often, until softened, about four minutes. Add spices and stir for one minute more.
Add pumpkin and five cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
With soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.
| Serves: 8 | print friendly version | back to top |
Blackcurrant Sorbet
INGREDIENTS
| 1 quart | fresh blackcurrants, OR frozen blackcurrants, OR canned blackcurrants |
1 L |
| 3 | lemons, juiced | 3 |
| 1 cup + 2 tbsp | sugar | 280 mL |
| ¾ cup | water | 175 mL |
| Crème de cassis (optional) |
DIRECTIONS
Purée blackcurrants and combine with lemon juice, sugar, and water.
Freeze until smooth, firm and solid.
If desired, pour 1 Tbsp crème de cassis over each serving.
| Serves: 4 | print friendly version | back to top |
Blackcurrant Muffins
INGREDIENTS
| 1 ¼ cups | self–raising flour | 300 mL |
| 6 | Weetabix, finely crushed | 6 |
| 1 1/3 cups | blackcurrants | 325 mL |
| 1 | egg, lightly beaten | 1 |
| 3 tbsp | margarine | 75 mL |
| 1 cup | milk | 250 mL |
| 1 tsp | cinnamon | 5 mL |
| ½ cup | caster sugar | 125 mL |
DIRECTIONS
Pre–heat oven to 325F (160C).
Sift flour into a large bowl and add cinnamon. Add caster sugar, crushed Weetabix and blackcurrants and stir through.
In a separate bowl, combine the egg, margarine and milk.
Mix both dry and wet mixtures together well. Scoop into lightly greased muffin tins.
Bake for 30 minutes.
| Serves: 12 | print friendly version | back to top |
Blackcurrant and Orange Coffee Cake
INGREDIENTS
| 1 cup | unsalted butter | 250 mL |
| 2 cups | granulated sugar | 500 mL |
| 4 | eggs | 4 |
| 2 ¾ cups | all purpose flour | 675 mL |
| 1 ½ tsps | baking powder | 7 mL |
| 1 tsp | cinnamon | 5 mL |
| ½ tsp | baking soda | 2 mL |
| ½ tsp | salt | 2 mL |
| ¼ tsp | ground cloves | 1 mL |
| 2 cups | fresh blackcurrants | 500 mL |
| 1 cup | slivered almonds | 250 mL |
| 1 tbsp | orange peel, coarsely grated | 15 mL |
| 1 cup | sour cream | 250 mL |
GLAZE:
| ¼ cup | orange juice | 50 mL |
| ¼ cup | granulated sugar | 50 mL |
| 1 tbsp | orange liqueur (optional) | 15 mL |
DIRECTIONS
Grease a 9” (3 L) tube pan and set aside.
Preheat oven to 325F (160C).
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend together the flour, baking powder, cinnamon, baking soda, salt and cloves. Stir in the blackcurrants, almonds and orange peel. Stir into the batter in three parts, alternating with sour cream in two parts. Scrape batter into prepared pan, tapping pan lightly on the counter to release air bubbles.
Bake for 1½ hours or until the cake has come away from the sides of the pan and a skewer inserted in the middle of the cake comes out clean. Let cool in the pan for ten minutes then turn out onto rack and set right side up.
Glaze: In a small saucepan, heat together juice and sugar until syrupy. Stir in liqueur if using. While cake is still warm, use a skewer to make about 25 holes about 2 inches (5 cm) deep in the top of the cake. Drizzle orange syrup over top of cake and let cool completely. Serve immediately or freeze.
| Serves: One large cake that can be cut into approximately 20 pieces. | print friendly version | back to top |
Winter Squash Casserole
INGREDIENTS
| 6 cups | mashed Winter Squash | 1.5 L |
| ½ cup | butter, melted | 125 mL |
| 6 | eggs, beaten | 6 |
| 1 cup | sugar | 250 mL |
| ½ tsp | salt | 2 mL |
TOPPING:
| 1 cup | packed brown sugar | 250 mL |
| ½ cup | butter, softened | 125 mL |
| ¼ cup | all–purpose flour | 60 mL |
| ½ cup | slivered almonds | 125 mL |
DIRECTIONS
In a large bowl, combine the first five ingredients. Pour into an un–greased 13” x 9” x 2” (23 cm x 33 cm x 5 cm) baking dish.
Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° F (180° C) for 45 minutes or until a knife inserted near the centre comes out clean.
| Serves: 6 | print friendly version | back to top |
Candied Acorn Squash
INGREDIENTS
| 1 | Acorn Squash, halved and seeded | 1 |
| ¼ cup | butter, divided | 60 mL |
| ¼ cup | packed brown sugar, divided | 60 mL |
DIRECTIONS
Place both halves of the squash with cut side up on a microwave–safe plate or dish. Put 2 tablespoons of butter and 2 tablespoons of brown sugar into the cavity of each half. Cook for 8 – 10 minutes in the microwave on Full Power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out and place in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or serve it in the shells.
| Serves: 2 | print friendly version | back to top |
Winter Vegetable Hash (With Stonelane Orchard Acorn Squash)
INGREDIENTS
| 3 tbsp | olive oil | 45 mL |
| 2 tbsp | butter | 30 mL |
| 1 pound | Yukon Gold potatoes, diced | 500 g |
| ½ pound | fresh Shiitake mushrooms, diced | 250 g |
| 1 | red bell pepper, diced | 1 |
| 1 | small Acorn Squash, diced | 1 |
| 1 | shallot, finely chopped | 1 |
| 2 tsp | garlic powder | 10 mL |
| 1 pinch | salt | 1 pinch |
| 1 pinch | ground black pepper | 1 pinch |
| 1 cup | chopped kale | 250 mL |
| 4 sprigs | fresh sage | 4 sprigs |
DIRECTIONS
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
| Serves: 6 | print friendly version | back to top |
Spinach Stuffed Pumpkins
INGREDIENTS
| 4 | small Sugar Pumpkins | 4 |
| 1 | 9 oz (0.255kg) package frozen creamed spinach, thawed | 1 |
| 3 oz | cream cheese, softened | 85 g |
| 4 slices | white cheese, e.g. Monterey Jack | 4 slices |
| butter | ||
| salt and pepper |
DIRECTIONS
Preheat oven to 350° F (180° C). Cut off tops and remove seeds from pumpkins. Coat the insides with butter and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, in a small saucepan, stir softened cream cheese into spinach until melted and well blended. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
| Serves: 4 | print friendly version | back to top |
Squash Stew
INGREDIENTS
| 3 tbsp | olive oil | 45 mL |
| 1 | large white onion, diced | 1 |
| 1 tbsp | ground cinnamon | 15 mL |
| 2 tbsp | chili powder | 30 mL |
| 4 | cloves crushed garlic | 4 |
| 1 tbsp | cumin seeds, toasted | 15 mL |
| 2 tbsp | fresh lemon juice | 30 mL |
| 4 | large tomatoes peeled, seeded, and coarsely chopped | 4 |
| 1 | medium Acorn Squash, peeled and diced | 1 |
| 1 cup | pinto beans, cooked or canned | 250 mL |
| 1 cup | water | 250 mL |
| salt and pepper to taste | ||
| Pita bread |
DIRECTIONS
In a large heavy–bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chili powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky. Stir the squash, pinto beans and water into the stew. Season to taste with salt and pepper. Let the stew simmer for 1 hour, or until squash is tender stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a rich, thick texture. Heat a large skillet over a medium–high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.
| Serves: 4 | print friendly version | back to top |
Butternut Squash and White Bean Soup
If you prefer, substitute chicken broth for the beef broth. For even more flavour, sprinkle each bowl with grated Parmesan cheese before serving.
INGREDIENTS
| 3 tbsp | olive oil | 45 mL |
| 1 | celery stalk, strings removed, cut into ½–inch pieces (about ½ cup) | 1 |
| 1 | medium onion, diced (about 1 cup) | 1 |
| 1 | garlic clove, minced | 1 |
| 1 ½ lbs | Butternut Squash, peeled and seeded, cut into ¾–inch cubes (about 2 cups) | 750 g |
| 1 cup | drained, canned, diced tomatoes | 250 mL |
| 4 cups | low–sodium canned beef broth | 1 L |
| 4 slices | thin sandwich bread | 4 slices |
| 1 cup | rinsed and drained canned white beans | 250 mL |
| salt and pepper |
DIRECTIONS
Heat 2 tbsp oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 – 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium–low; simmer until squash is tender, 18 to 20 minutes.
Meanwhile, preheat oven to 350° F (180° C). Use a leaf–shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tbsp oil; bake until just golden, about 10 minutes. Add beans to pot, and cook until they are warmed through, about 2 – 4 minutes. Season to taste with salt and pepper.
| Serves: 4 to 6 | print friendly version | back to top |
Butternut Squash with Onions and Pecans
INGREDIENTS
| 1 cup | chopped pecans | 250 mL |
| 3 tbsp | butter | 45 mL |
| 1 | large onion, finely chopped | 1 |
| 2 ¼ lbs | Butternut Squash, peeled, seeded, and cubed | 1.02 kg |
| salt and pepper to taste | ||
| 3 tbsp | chopped fresh parsley | 45 mL |
DIRECTIONS
Place pecans on an un–greased baking sheet and toast in oven at 350° F (180° C) for 5 – 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and sauté until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season to taste with salt and pepper. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
| Serves: 4 | print friendly version | back to top |
Spiced Butternut Squash Muffins
INGREDIENTS
| ½ lb | peeled, seeded and cubed Butternut Squash | 250 g |
| 1 ½ cups | all–purpose flour | 375 mL |
| 2 tsp | baking powder | 10 mL |
| ½ cup | white sugar | 125 mL |
| ¼ tsp | salt | 1 mL |
| 2 tsp | pumpkin pie spice | 10 mL |
| ¾ cup | milk | 175 mL |
| 1 | egg beaten | 1 |
| 1 tbsp | butter, melted | 15 mL |
DIRECTIONS
Preheat oven to 400° F (200° C). Lightly grease a 12–cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about half full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
| Makes: 12 muffins | print friendly version | back to top |
Buttercup Squash Bread
INGREDIENTS
| 1 | (.25 ounce) package active dry yeast | 1 |
| ½ cup | warm (not hot) water | 125 mL |
| 2 tbsp | molasses | 30 mL |
| 1 tsp | salt | 5 mL |
| ½ tsp | caraway seeds | 2 mL |
| 1 cup | mashed, cooked Butternut Squash | 250 mL |
| 3 cups | all–purpose flour | 750 mL |
DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place loaf in a greased 9”x 5”x 3”(22.9 cm x 12.7 cm x 7.6 cm) loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° F (200° C) for 25–30 minutes or until golden brown. Remove from pan to cool on a wire rack.
| Makes: 1 loaf | print friendly version | back to top |
Spaghetti Squash with Brown Butter
INGREDIENTS
| 2 | medium Spaghetti Squash, cut in half crosswise and seeded | 2 |
| coarse salt and freshly ground pepper | ||
| 4 tbsp | unsalted butter | 60 mL |
| 3 tbsp | fresh flat–leaf parsley, coarsely chopped | 45 mL |
| 4 tbsp | Ricotta cheese | 60 mL |
DIRECTIONS
Preheat oven to 400° F (200° C) with rack in centre of oven. Line a baking sheet with parchment paper; set aside. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper, and place, cut–sides down, on the parchment–lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 – 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a bowl. In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2–3 minutes. Add squash, 2 tbsp parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes. Spoon 1 tbsp ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining parsley. Serve immediately.
| Serves: 4 | print friendly version | back to top |
Baked Spaghetti Squash – Lasagna Style
INGREDIENTS
| 1 | Spaghetti Squash halved lengthwise and seeded | 1 |
| 1 | onion chopped |
1 |
| 2 tbsp | minced garlic | 30 mL |
| 2 | (14 oz/ 420 mL) cans stewed tomatoes | 2 |
| 1 tbsp | dried basil | 15 mL |
| 1 | cube vegetable bouillon | 1 |
| black pepper to taste | ||
| 1 | (15 ounce/ 455 mL) can black olives, chopped |
1 |
| 1 cup | shredded Mozzarella cheese | 250 mL |
| 1 cup | shredded Parmesan cheese | 250 mL |
DIRECTIONS
Preheat oven to 325° F (165° C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. Meanwhile, spray a non–stick saucepan with cooking spray. Over medium heat, sauté the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce. Remove squash strands with a fork, reserving the shells. Layer each half shell with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
| Serves: 4 | print friendly version | back to top |
Hubbard Squash Squares in Sour Cream
INGREDIENTS
| 4 cups | cubed, peeled Hubbard Squash | 1L |
| 1 dash | pepper | 1 dash |
| 1 | medium onion, sliced | 1 |
| 2 tbsp. | butter | 30 mL |
| 1 cup | sour cream | 250 mL |
| ½ tsp | salt | 2 mL |
| ¼ tsp | dill weed | 1 mL |
DIRECTIONS
Cook squash in boiling, salted water to cover 10 minutes or until tender. Drain well. Sprinkle with pepper. Meanwhile, cook onion in small saucepan in butter until tender, about 3 minutes. Remove from heat. Add sour cream and salt, stirring well. Place cooked squash in serving bowl. Pour cream mixture over. Sprinkle with dill weed.
| Serves: 4 | print friendly version | back to top |
Scalloped Hubbard Squash
INGREDIENTS
| 3 tbsp | butter | 45 mL |
| ½ cup | chopped onion | 125 mL |
| 1 | medium green bell pepper, chopped | 1 |
| 3 ½ cups | cooked, mashed Hubbard Squash | 875 mL |
| salt and pepper | ||
| ½ cup | crushed corn flakes or cracker crumbs | 125 mL |
DIRECTIONS
In a medium skillet, melt butter over medium low heat; sauté onion and green bell pepper until tender. Add cooked, mashed squash; season with salt and pepper to taste. Transfer mixture to a buttered shallow baking dish and sprinkle with crumbs. Bake at 400° F (200° C) for about 25 – 30 minutes.
| Serves: 4 | print friendly version | back to top |
Chicken Stew with Cucuzza Squash
INGREDIENTS
| 2 tbsp | olive oil | 30 mL |
| 1 | large sweet onion chopped | 1 |
| 6 | skinless chicken thighs | 6 |
| 1 cup | chicken broth | 250 mL |
| 1 | large Cucuzza Squash cut in large chunks | 1 |
| 1 bunch | fresh basil (about 12 leaves) | 1 bunch |
DIRECTIONS
Soften onions in olive oil in Dutch Oven over medium heat. Add chicken thighs and cook about 1 minute on each side. Add chicken broth, squash and basil and let cook on top of the stove over low to medium heat about 1 hour or until chicken is falling off the bone.
| Serves: 4 | print friendly version | back to top |
Cucuzza Squash Loaf Cakes
INGREDIENTS
| 2 cups | flour | 500 mL |
| 1 tsp | cinnamon | 5 mL |
| ½ tsp | baking soda | 2 mL |
| ¼ tsp | baking powder | 1 mL |
| 2 | eggs | 2 |
| 1 1/3 cups | sugar | 325 mL |
| 2/3 cup | oil | 150 mL |
| 2 tsp | vanilla | 10 mL |
| 1 cup | grated Cucuzza Squash including skin and seeds | 250 mL |
| 1 | zest of orange | 1 |
| ¼ cup | crushed pineapple, drained | 60 mL |
| ¾ cup | pecans | 180 mL |
Glazed Icing
| 1 cup | powdered sugar | 250 mL |
| 3 – 5 drops | milk | 3 – 5 drops |
| 1/8 tsp | almond extract | 0.6 mL |
DIRECTIONS
Preheat oven to 350° F (180° C). Sift flour, cinnamon, baking soda and baking powder together and set aside. Beat eggs with sugar, oil and vanilla. Add flour mixture to egg mixture, mix well. Add grated Cucuzza Squash, orange zest, pineapple and pecans, and mix well. Grease 2 loaf pans. Divide batter; pans should be half full. Bake for 45 minutes, or until cakes test done. Let cool for about 10 minutes. Mix all glazed icing ingredients together, using enough milk to get a smooth, easy–to–spread consistency. Remove cakes from pans and glaze tops of cakes while warm.
| Makes: 2 loaf cakes | print friendly version | back to top |