Pumpkin, Butternut Squash and Sweet Potatoes can pretty much used interchangeably for most or these! May need to cook and puree, depending upon recipe!
Honey-Orange Glazed Butternut Squash
1 (1-pound) butternut squash, peeled, halved lengthwise,
seeded, and cut into 3/4-inch pieces
1 1/2 tablespoons butter
1 tablespoon honey
1/2 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1. In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft. Remove it from the steamer.
2. In a skillet melt butter with honey, orange zest, and orange juice; stir to combine well. Add squash, salt and pepper to taste. Cook mixture over medium-low heat, stirring gently, for 1 to 2 minutes or until squash is coated well with orange glaze.
Serves 2 to 4.
Butternut Squash Casserole Recipe
Ingredients:
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine or butter, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts or pecans
Directions:
1 Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
2 Combine the butternut squash, white sugar, brown sugar, margarine or butter, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
3 Sprinkle with chopped nuts and bake for 40 to 45 minutes.
Fruity Sweet Potato Casserole Recipe
Ingredients:
4 large sweet potatoes or yams, cut in 1" cubes
1 medium butternut squash, cut in 1" cubes
2 large apples, thinly sliced
1 pound assorted dried fruit (prunes, apricots, peaches)
3/4 cup orange juice
1/4 cup honey
1/4 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
Directions:
Combine all ingredients and place in a greased 2-quart baking dish or 9" x 13" pan. Cover tightly and bake in a preheated 375*F. oven for 1 1/2 hours, until vegetables are tender and the fruit is soft and squishy. Stir before serving.
Makes at least 8 servings
Butternut Squash Pie
INGREDIENTS:
* crust for a 1-crust 9-inch pie, homemade or purchased
* 1 butternut squash, about 2 pounds (2 cups mashed)
* 3 tablespoons melted butter
* 1 cup whipping cream
* 3/4 cup brown sugar, firmly packed
* 3 tablespoons maple syrup
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* dash ground red pepper
* 2 large eggs, lightly beaten
* Sweetened whipped cream
* Ground cinnamon
PREPARATION:
Prepare crust; place crust in a 9-inch deep-dish pieplate; trim and crimp edges. Cover and place in freezer while filling is being prepared.
Cut butternut squash in half lengthwise. Place squash halves, cut sides up, in a shallow baking dish or pan. Bake, uncovered, at 350° for 50 to 55 minutes or until squash is tender, basting frequently with butter. Let squash cool enough to handle.
Remove and discard squash seeds. Remove squash pulp, discarding shells. Mash pulp. Place 2 cups mashed pulp in a large bowl.
Add 1 cup whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice, red pepper, and the beaten eggs to mashed squash pulp; whisk until well blended. Pour mixture into prepared pastry shell.
Bake squash pie at 350° for 40 to 50 minutes, or until set in center. (Shield piecrust with strips of aluminum foil to prevent excessive browning, if necessary). Cool completely.
Garnish each serving with a dollop of sweetened whipped cream; sprinkle each dollop with cinnamon.
Spiced Pumpkin Pie
A spiced pumpkin pie with cinnamon and molasses.
INGREDIENTS:
* 1 1/2 cups cooked pumpkin or squash puree, or sweet potqto
* 1 cup light brown sugar, firmly packed
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 2 tablespoons molasses
* 3 eggs, slightly beaten
* 1 cup evaporated milk or half-and-half
* 1 unbaked pie shell, 9-inch
PREPARATION:
Preheat oven to 425°.
Combine the pumpkin, brown sugar, salt, spices, and molasses; beat to blend. Blend in the beaten eggs and the milk until smooth and well blended. Pour mixture into the prepared pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake for 30 to 40 minutes longer, until center of pie is set.
Impossible Pumpkin Pecan Pie Recipe
INGREDIENTS:
* 1 c Bisquick baking mix
* 1/2 c sugar
* 1 ts pumpkin pie spice
* 2 ts vanilla
* 2 eggs
* 1 can (15 oz) pumpkin puree
* 1 can (12 oz) evaporated milk
3/4 c pecans, chopped
* Topping:
* 1 1/2 c whipped topping, thawed, or whipped cream
* 1/4 ts pumpkin pie spice or cinnamon, optional
PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, vanilla, and evaporated milk. Stir in pecans. Pour into the prepared pie plate.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.
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