Recipe Talk

Winter Squash Gratin -
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Ingredients:

2 lbs. winter squash, like butternut, acorn, or blue hubbard

1/2 cup rice boiled for 10 min and drained well

1 cup grated gruyere cheese

4 tablespoon flour

3 cloves of garlic, finely chopped

5 tablespoon fresh thyme, finely chopped

1/2 teaspoon nutmeg

salt and pepper

4 oz. fresh bread crumbs

olive oil

Instructions:
Toss all the ingredients except the bread crumbs and oil until the squash is well coated. Put in a well oiled gratin or casserole dish and cover with bread crumbs. Drizzle with oil and bake at 325 degrees until deep caramel brown.

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Squash rolls

Categories: None

Yield: 1 Servings

2 c Bisquick baking mix

⅔ c Mashed cooked (winter) squash (Hubbard, butternut)

2 tb Margarine or butter; softened

Heat oven to 450 degrees. MIX baking mix and squash. Gently smooth dough into ball on cloth-covered board dusted with baking mix. Knead 5 times. Roll dough into 12-inch circle; spread with margarine. Cut into 12 wedges. ROLL up, beginning at rounded edges. Place rolls, with points underneath, about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Makes 12 rolls Posted to Bakery-Shoppe

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Winter-squash cobbler - country living

Desserts

Yield: 6 servings

4 c Thinly sliced, peeled winter squash (butternut, buttercup, or Hubbard)

1/2 c Firmly packed light-brown sugar

1 tb Cornstarch

2 tb Lemon juice

1 ts Ground cinnamon

5 tb Butter or margarine

1 c Unsifted all-purpose flour

2 tb Granulated sugar

1 1/2 ts Baking powder

1/4 ts Salt

3/4 c Skim milk

1 Large egg

1. Heat oven to 350'F. In 1O-by 6-inch baking dish, combine squash slices, brown sugar, cornstarch, lemon juice, and cinnamon until well mixed. Cut 1 tablespoon butter into tiny pieces. Dot top of squash mixture with butter. Cover dish with aluminum foil and bake 20 minutes. 2. Meanwhile, in medium-size bowl, combine flour, granulated sugar, baking powder, and salt. With pastry blender or 2 knives, cut remaining 4 T butter into flour mixture until coarse crumbs form. In 1-cup measuring cup, with fork, beat milk and egg until lightly mixed. Stir egg mixture into flour mixture to form soft dough. 3. Remove squash from oven and uncover. Drop 6 to 8 dollops of dough on top of squash. Return cobbler to oven and bake uncovered 20 to 25 minutes or until topping is golden. Serve cobbler warm. Country Living/Sept/93


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Turkey in baked pumpkin

Yield: 4 Servings

2 Pumpkins (Or 3) Or, (3 pound) Winter Squash such as Hubbard or Kabocha

3 tb Unsalted butter

1/4 c Vegetable oil

1 1/2 lb Turkey thigh meat, 1-Inch Cubes

1 lg Onion, finely chopped

2 Poblano chiles, seeded and diced

1 ts Coarse salt

1/2 ts Black pepper, freshly ground

1 lg Tomato, Seeded, Finely Diced

1 1/2 c Dry white wine

3 1/2 c Chicken stock, (3 1/2 to 4)

1/2 lb Potatoes, Peeled And Cut Into , 1-Inch Cubes

1/2 lb Parsnips, Peeled And Cut Into , 1-Inch Cubes

1 c Corn kernels (about 2 ears)

2 lg Pears, Peeled And Cut Into , 1-Inch Cubes

6 Dried apricots, quartered, , Soaked In Cold Water , For 20 Minutes And , Drained.

1 tb Chopped chives

1/2 c Long grain white rice, Soaked For 1 Hour , And Drained

Preheat the oven to 350 degrees F.

Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers

from the pumpkin and lid. Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin.

Place the pumpkins and lids on a baking sheet and bake for 45 minutes. Meanwhile, heat the oil in a large skillet over

moderate heat and saute the turkey cubes until they are golden on all sides.

Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely. In the remaining fat, saute the onion

and Poblanos with the salt and pepper until onions are soft, 35 minutes. Add the tomato and cook 23 minutes.

Add the wine and reduce by half. Add the turkey, along with the stock. Bring mixture to a boil, reduce the heat and simmer,

covered, for 20 minutes. Add the potatoes and parsnips and simmer for 20 minutes. Add the corn and stir well to combine.

Remove from the heat and add the pears, apricots and chives. Adjust the seasoning. Add the rice.

Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid.

Return to the oven and bake for 50 minutes, or until the rice is cooked. To serve, transfer the pumpkin to a serving platter

and carefully spoon the stew directly from the pumpkin into individual shallow bowls. Watch that the pumpkin shell does not

break when scooping. The pumpkin will be very soft inside and mash into the sauce to thicken it a little.

Yield: 4 to 6 servings Too Hot Tamales,( M.S. Milliken & S. Feniger,) all rights reserved Copyright, 1996, TV FOOD NETWORK,

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Holiday squash pie

Yield: 16 servings

2 Unbaked Tahini Graham Pie Crust;

1/2 c Raw cashew pieces

1 c Water

4 1/2 tb Arrowroot powder or cornstarch

6 c Cooked pureed winter squash; (buttercup or banana or Hubbard)

1/2 c Sugar

1/2 c Light brown sugar; packed

4 tb Brandy optional

3/4 ts Powdered ginger

3/8 ts Ground cloves

1 1/2 ts Cinnamon

1/2 c Chopped walnuts; for topping *

* Original was 3/4 cup walnuts Preheat oven to 400 degrees Fahrenheit. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed. Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Purée. In a food processor or mixer combine the squash purée, sugars, brandy, and spices. Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature. Servings: 16 (8 per pie).

Tahini graham pie crust

Yield: 8 servings

1/3--lb Graham crackers; (1 pkg)

2 1/2 tb Maple syrup

2 tb Sesame tahini

1 1/2 ts Water

Pulverize the Graham crackers in a food processor.

Add the remaining ingredients and process until well-blended.

Press half of mixture into a 9-inch pie pan, firming it well.

If an unbaked filling is to be used, bake the crust in an

oven heated to 350 degrees Farenheit for 20-30 minutes until

lightly browned. Otherwise, add the filling and bake

the pie as directed. Servings: 8.

From Ask Dr. Weil Bulletin - November 22, 1999

Per serving: 118 Calories;

4g Fat (29% calories from fat);

2g Protein; 20g Carbohydrate;

0mg Cholesterol;

115mg Sodium Food Exchanges:

1 Starch/Bread;

1/2 Fat;

1/2 Other Carbohydrates