STUFFED ACORN SQUASH

STUFFED ACORN SQUASH

3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

If you want to make the rice look more lemony, add a little turmeric with the lemon juice.

3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper

Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.

While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.

Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.

Apple Stuffed Acorn Squash

Apple Stuffed Acorn Squash
Yield: 6 servings

3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon

 Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.

In a large skillet, saute apple and onion in butter until tender, about 10 minutes.

In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.

Maple-Glazed Sweet Potatoes

Maple-Glazed Sweet Potatoes

2 pounds sweet potatoes (4 to 6 medium)
1/3 cup pure maple syrup or maple-flavored syrup
3 tablespoons coarse-grain Dijon-style mustard
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cranberries

Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks.
In a large bowl combine the maple syrup, mustard, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.

Bake, uncovered, in a 400F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice.

Buttermilk Mashed Sweet Potatoes

Buttermilk Mashed Sweet Potatoes

2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste

Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)

Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.

Makes 8 servings

~*Lanie*~

Ambrosia Stuffed Sweet Potato

Ambrosia Stuffed Sweet Potato

1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped

Preheat oven to 400°F (205°C).

Wash the sweet potato, pat dry and pierce in several places with a fork.

Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.

Combine the remaining ingredients in a bowl; blend well.

Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.

Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.

Makes 2 servings.

Note: Recipe can be increased according to your needs

From: ~*Lanie*~

Candied Sweet Potatoes

Candied Sweet Potatoes

6 medium sweet potatoes, cooked and sliced
1/2 cup dark corn syrup
1/4 cup packed brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon all-spice

Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter in pats on top of sweet potatoes.

Place in 350°F (175°C) oven and bake for approximately 20 to 30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.

Makes 6 servings.
From: ~*Lanie*~

Corn Pudding

Corn Pudding

3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten
Cooking spray

Preheat oven to 350F. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350F for 55 minutes or until top of pudding is golden brown.
Serves 8.

Citrus Baked Squash

Citrus Baked Squash

1 butternut squash (or any squash you prefer)
A mixture of 1/2 orange juice and 1/2 water

Peel the squash and slice it crosswise, so some of the slices are thick circles, about 1-1 1/2" thick. Arrange the slices in a Pyrex type baking dish. The size depends on the amount you are cooking. Just make sure they are in a single layer in the dish, not on top of each other.

Pour the orange juice and water mixture over the squash until it reaches about half way up the slices. Cover with foil and bake in a 350ºF for about 45 minutes, or until they are soft when a knife is inserted in the middle. Watch along the way to make sure the liquid does not dry out completely. If it does, just add a bit more.

Serve the slices drizzled with the extra orange sauce.

Sweet Potatoes in Praline Sauce

Sweet Potatoes in Praline Sauce
This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Hazlenut Squash Ravioli Filling

Hazlenut Squash Ravioli Filling

1 sm butternut squash
1/2 c hazelnuts
1 c onions, diced
1 tsp garlic, minced
1 T olive oil
1/2 c breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds and place in a baking dish with 1/2 c water. Cover and bake until tender. Cool; scrape out the flesh and mash. Set aside.

Increase oven temperature to 375F. Place hazelnuts on a cookie sheet; roast until lightly browned, about 7 minutes. Let cool; then rub off the skins.

Saute onion and garlic in oil until browned. Add 1 c squash; cook for 2 minutes over medium heat. Place all ingredients in a food processor and process until smooth. Use the mixture to fill pasta dough of your choice. Cook as desired.

Maple Cinnamon Sweet Potatoes

Maple Cinnamon Sweet Potatoes
Book: Cook'n with Pillsbury
Yield: 8 (1/2-cup) servings

4 cups dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 small)
1/4 cup maple syrup
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts

1. In large saucepan, bring 4 cups water to a boil. Add sweet potatoes; return to a boil. Cook over medium heat for 8 to 12 minutes or until tender. Drain well. Return sweet potatoes to saucepan or place in serving bowl.

2. Meanwhile, in small bowl, combine syrup and cinnamon; mix well. Add to sweet potatoes; toss gently to coat. Just before serving, sprinkle with walnuts.

APPLE-YAM CASSEROLE

APPLE-YAM CASSEROLE
Yield: 6 Servings

1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ

In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.

Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.

Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.

"Sweet Potato Souffle"

"Sweet Potato Souffle"

3 pounds sweet potatoes, peeled, boiled and mashed
2 eggs, slightly beaten
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon salt
cinnamon, to taste
orange juice, as needed
1 cup chopped pecans

1. Preheat oven to 375 degrees F. Butter a casserole dish. Set aside.

2. In a mixing bowl, combine potatoes and eggs and mix well using a mixer. Add 1/2 cup brown sugar, 1/4 cup butter, salt and cinnamon. Mix to blend. If mixture seems dry, add enough orange juice to make a creamy consistency. Place into prepared casserole dish. Cover with pecans and remaining brown sugar.
Drizzle remaining butter over top.

3. Bake in preheated oven for 20 minutes. Makes 6 to 8 servings.

Sweet and Rich Pepper Squash

Sweet and Rich Pepper Squash

Pepper squash (or any squash you prefer)
Brown sugar
Butter
Cinnamon

Slice each pepper squash in half and clean out the cavity. Put a teaspoon of butter in each cavity. Add a dash of cinnamon and a teaspoon of brown sugar to each cavity.

Bake, covered in a 350ºF oven for 30 minutes, then uncover it for the last 15-30 minutes, so the sugar sauce thickens.

This squash can be served as is, in halves in the skin. If you prefer you can scoop out the squash and sauce, mix it together and put it in a pretty serving dish.

Boiled Spaghetti Squash with Garlic Butter

Boiled Spaghetti Squash with Garlic Butter

1 whole spaghetti squash
1 tablespoon salt
1 tablespoon butter
3 to 4 cloves minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons grated Parmesan cheese
Salt and pepper to taste

Rinse the squash and cut a hole in each end so the heat can reach the middle. Place the squash in a large pot and cover with water and salt.
Bring water to a boil, cover and reduce heat to simmer. Cook for 25 minutes or until the skin feels tender. Cut in half, remove the seeds and remove the flesh with a fork. In a sauté pan, cook the garlic and
butter on medium heat for 2 minutes. Add the squash and toss gently. Add  a sprinkle of salt and pepper and place on a serving platter. Top with parsley and Parmesan and serve immediately. Makes 8 (1/2-cup) servings.
Source : The simply-sides mailer on cooking-lists. com

Butternut Squash Fries

Butternut Squash Fries

For sure you could use pumpkin on this one.

3 pounds butternut squash, cubed
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon mild chile powder
1/4 teaspoon garlic powder
Olive oil spray to coat pan

1. Preheat oven to 425. Prepare a large sheet pan and coat with olive oil spray or cooking spray.

2. Pile the squash cubes on the tray. Combine the dry ingredients and mix with a spoon, then sprinkle it all over the squash. Using your hands, mix the squash so every cube has some herbs and is slick with olive oil. (You may want to add more olive oil than I did.) Add salt and pepper to taste.

3. Bake for 45-55 minutes, testing the squash, removing it when the edges have begun to brown and crisp and the squash has begun to caramelize. You'll notice a sweet taste to it, even though there is no sugar in the recipe. Serve while they're hot, and add more salt just before eating.

Sweet And Spicy Squash - Drumlin Farm

Sweet And Spicy Squash - Drumlin Farm

2 Tablespoons olive oil
4 Cups summer squash -- cut into 3/4 inch pieces
1/2 Cup sweet onion -- diced
1 leek -- chopped
2 Hungarian Hot peppers -- diced
3 Tablespoons honey
salt and pepper

Heat oil in skillet; add squash, onion, leek and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste.
Remove from heat and let stand 3-4 minutes before serving.
Makes 4 servings.

Formatted By Diane Geary

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

INGREDIENTS

1 large butternut squash,
¼ cup pure maple syrup

INSTRUCTIONS

Preheat broiler on high. Microwave the squash for 10 minutes on high power. Brush squash all over with maple syrup and place under broiler for about 1-½ minutes, or until golden brown. Serve warm.

Baked Butternut Squash With Apples

Baked Butternut Squash With Apples

4 medium butternut squash
1/2 teaspoon salt
8 granny smith apples sliced and cored
1 cup light brown sugar packed
1/2 cup raisins
4 tablespoons butter
1/8 teaspoon ground nutmeg

Preheat oven to 350 then lightly grease a rectangular banking dish.

Wash squash and cut in half lengthwise then scoop out seeds and string membrane.Place squash halves with cut side down in the baking pan.

Add 1/2 cup water to the pan and cover with aluminum foil then bake 45 minutes. While squash is baking prepare the apple filling.

In a large frying pan melt butter then add brown sugar and stir until you have a smooth sauce. Add apples and raisins then stir and slowly sauté until apples are soft then remove from heat.

Remove squash from oven and increase oven temperature to 425. Remove squash from pan and drain off liquid. Return squash to pan with cut sides up and lightly sprinkle each with salt.

Divide apples and fill each squash until full then sprinkle with nutmeg. Return stuffed squash to oven and bake until apples are hot and glazed about 15 minutes.