Glandifera Squash Casserole
4 medium butternut squash, sliced
1 teaspoon salt
1/4 cup sweet onion, chopped
1/4 cup melted margarine or butter
2 boiled eggs, chopped
1/2 cup of shredded sharp Cheddar cheese
peanut butter cups cracker crumbs
Extra butter
Cook the pumpkin pieces in a small amount of boiling water with 1/4 teaspoon salt or until tender, about 10 minutes. Drain and discard. Saute onion in butter until tender. Combine drained pumpkin, sautéed onion, butter, chopped egg, and cheddar cheese in casserole. Top with cracker crumbs and dot with butter. Bake at 350 degrees for 20 minutes.
3 small butternut squashes, washed and halved
1 large sweet onion, diced
1 tablespoon of oil
1 cup finely diced celery
1 cup fresh spinach, coarsely chopped
1 cup whole wheat bread crumbs
1/4 teaspoon salt
1/4 cup finely ground almonds
2 tablespoons butter or margarine
Bake the squash at 350 degrees for 35 minutes or until tender. Meanwhile, sauté the onion in oil until soft. Add the diced celery. Cover and cook over medium heat until tender. Add the spinach; want to stir mix the crumbs with salt and chopped nuts. Stuff the squash with the spinach and sprinkle the flour mixture over it. Dot with butter. Return to the oven for 15 minutes.
Fall Festival Stuffed Pumpkins
1 medium grain pumpkin
1 large red apple, raw and diced
1 tablespoon celery, diced
1 tablespoon sweet onion, minced
2 teaspoons melted butter or margarine
2 teaspoons of water
salt to taste
A cinnamon suffocation
Lightly bake with a greased cloth. Cut the pumpkin in half, and cut a portion of it on the prepared sheet. Mix the apples, celery, and onion. Add butter and water. Place the mixture in a baking dish and cover. Bake both at 400 degrees for 45 minutes or until tender. Remove from the oven. Fill the squash with salt and apple mixture. sprinkle the cinnamon over the infusions. Serve immediately.
Glandifera Squash Cornbread
1 cup butternut squash, cooked, mashed
1 egg
2 teaspoons baking powder
1 teaspoon salt
1 cup of vegetable oil
3/4 cup yellow corn flour
2 tablespoons of butter
Grease a 9 inch square pan. In a large bowl, lightly beat the egg and add to the pumpkin. Add the other ingredients and mix lightly. Place the batter in the prepared pan. Brush with butter and bake at 350 degrees for 40 minutes.
Autumn acorn squash RIGHT
2 gourds, dehisced and cut into pieces
3 large red apples, peeled and chopped
1/3 cup white grape
2 teaspoons curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
7 cups chicken broth
1 cup of water
2 cups of half and half
Bake the pumpkin and apples in a large baking dish at 350 degrees for 30 minutes or until tender. Cool the pumpkin skins slightly. Puree the pumpkin and apple together in a blender or food processor until smooth. Pour the grape juice into a large pot or stock pot. Add pumpkin puree, baking powder, mace, cinnamon, chicken stock and water. Cook on medium-low heat for 45 minutes.
Add the half and half and simmer the mixture over medium heat for a few minutes. Serve immediately.
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