Fall Recipes

Microwave Method: Pierce squash on 3 to 4 sides with a fork or a sharp knife. Place in microwave and cook on high 9 to 12 minutes, depending on size of squash. Turn squash after each 3 minutes of cooking time so squash cooks evenly. Remove from oven and cool 3 minutes. Slice open and remove the seeds. Add butter and brown sugar or honey to taste and microwave an additional 2 to 3 minutes.

Stove Top Method: Split squash open, remove the seeds, peel the outside shell and cook in water as you would potatoes. Drain water after cooking. Add desired seasonings--salt, butter, brown sugar, honey--mash and whip for a puree type dish and serve. (To make the squash easier to split pierce with a fork or knife and microwave 1 to 2 minutes to soften the shell.)

• 1 medium acorn squash, halved

• 1/4 teaspoon salt

• 1 medium tart apple, thinly sliced

• 1 tablespoon raisins

• 2 tablespoons butter or margarine

• 2 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

Sprinkle squash with salt. In a skillet, sauté apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake uncovered, at 350 degrees for 45-55 minutes or until squash is tender.

Yields 2 servings

• 2 lb. Butternut squash

• 2 cored apples

• 1/4 cup butter

• 2 tablespoons flour

• 1/2 cup brown sugar

• 1 teaspoon salt

• 1 teaspoon cinnamon

Cut the squash in pieces and put in a 9x13 pan.

Cut 2 cored apples in pieces and put on top of squash. Melt the butter and mix with the flour, sugar, salt and cinnamon, and cook on low heat for about a minute in a quart saucepan. Pour all of this on top of the squash and apples. Bake at 350 degrees for one hour.

Yields 6-8 servings

Select a pumpkin that is recommended for baking because of its sugar content. An average size pie pumpkin yields about 4 cups of cooked pumpkin.

Oven Method: Preheat oven to 350 degrees. Break off the stem and cut pumpkin in half. Scoop out the seeds and membrane. Bake both halves upside down in a baking pan with about 1/2" of water for at least 30 minutes--depending on the size--until a fork can easily pierce the flesh. After allowing the halves to cool enough to handle, scoop out the pumpkin and place it in either a mixing bowl or food processor and puree. The cooked pumpkin may be substituted in any recipe calling for canned pumpkin. To freeze put two-cup portions in freezer containers to use later.

• 3 eggs, slightly beaten

• 3/4 cup sugar

• 1/2 cup dark corn syrup

• 1 cup fresh cooked or canned pureed pumpkin

• 1 cup undiluted evaporated milk

• 1 teaspoon vanilla

• 1 cup pecans chopped or halves

• 1 9 inch unbaked pie shell

Preheat the oven to 375 degrees. In a large bowl, blend the eggs, sugar, corn syrup, pumpkin, evap. milk and vanilla. Fold in the pecans. Turn the mixture into the pie shell and bake for 55-60 minutes or until knife inserted near the center of the pie comes our clean. Cool.

• Makes 2 cups
• 4 tablespoons melted butter
• 1/2 teaspoon ground allspice
• 3 tablespoons light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 cups pumpkin seeds
• Pinch of ground nutmeg, ground cloves and salt

To prepare pumpkin seeds, scoop them out of the pumpkin into a colander. Rinse under cold running water, lifting with your fingers to pull out strings, until seeds are clean. Drain and blot dry on paper towels. Transfer seeds to a large bowl and toss with melted butter, brown sugar, spices and salt. Stir well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees for 12-15 minutes, until crisp and golden, stirring occasionally and watching to make sure they don't burn. Let cool and store in an airtight container until ready to serve.