Gardening Resources
November Featured Recipes: Pumpkin & Praline Pie and Butternut Squash with Spicy Cranberry SaucePumpkin & Praline Pie
Prepare pie pastry for 2-9" or 10" pie (single crust)Pumpkin Filling
½ c sugar |
½ c brown sugar |
| 1 tbls flour | 1 tsp ground cinnamon |
½ tsp ground ginger |
½ tsp salt |
| ½ tsp ground nutmeg | ¼ tsp ground cloves |
1 egg, slightly beaten |
2 tbls butter |
| Two 2/3 c pumpkin; cooked and pureed | 1-12 oz. can evaporated milk |
¼ c sweet milk |
1 c water |
Praline Filling
| 4 tbls butter, softened | 2/3 c brown sugar |
| 2/3 c pecans, coarsely chopped | Whipped cream or whipped topping |
DIRECTIONS
Preheat oven to 450 degrees
DIRECTIONS FOR PUMPKIN FILLING
- Mix sugar, brown sugar, flour, cinnamon, ginger, salt, nutmeg and cloves in a large bowl.
- Stir in egg; set aside.
- Melt butter in large skillet over low heat.
- Add pumpkin puree; simmer, stirring occasionally, until puree thickens slightly, about 10 minutes.
- Gradually, stir hot pumpkin puree into the sugar mixture.
- Stir in evaporated milk and 1 cup water.
DIRECTIONS FOR PRALINE FILLING
- Beat butter and brown sugar in a medium bowl.
- Stir in pecans and set aside.
Assemble and Bake:
- Spread half of the praline mixture over the bottom of each pie shell.
- Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly.
- Reduce oven temperature to 400 degrees.
- Pour half the pumpkin filing into each crust; smooth the top of each with a spatula.
- Bake until pumpkin filling in each pie pan is firm and crust are golden brown, about 1 hour.
Cool completely and serve. Make 2-9” pies. Top with whipping cream or whipped topping, if desired. Garnish with whole pecans.
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Butternut Squash with Spicy Cranberry Sauce
Source: Moosewood Restaurant Daily Special
Butternut Squash Ingredients
1 Large Butternut Squash (2 ½ to 3 pounds) |
1 tbls Canola oil or other vegetable oil |
| Dash of salt and ground black pepper | ½ cup coarsely chopped walnuts |
Spicy Cranberry Sauce Ingredients
| 6 oz fresh cranberries* | ½ tsp freshly grated orange peel |
| Juice of 1 orange plus water to make a cup | ¼ to 1/3 cup sugar, to taste |
| 1 fresh jalapeno or other chile, stemmed, seeded, and minced | 2 celery stalks |
| 1 crisp green apple |
DIRECTIONS
- Preheat oven to 400 degrees
- Peel and seed the butternut squash and cut it into 1-inch cubes. Place the cubes in a bowl, drizzle them with the oil, sprinkle with salt and pepper, and toss well to coat evenly.
- Spread the squash on an non-oiled baking sheet and roast for about 45 minutes, stirring twice during roasting.
- Spread the chopped walnuts on an end of the baking sheet for the last 5 minutes of roasting. The finished squash should be soft and lightly browned and the walnuts fragrant. Reserve the walnuts.
- While the squash roasts, rinse the cranberries and discard any that are soft or discolored.
- Combine all of the dressing ingredients in a partially covered non reactive saucepan and bring to a boil. Reduce the heat and cook at a low boil for 5 minutes. Stir well, mashing any unpopped cranberries. Remove from the heat and set aside.
- In a large bowl, stir together the roasted squash and the Spicy Cranberry Dressing. Refrigerate until cooled to room temperature.
- Mince the celery, core and dice the apple, and stir them into the salad. Add the reserved walnuts and chill for about 20 minutes before serving.
Can be served chilled or warm. If serving warm, stir the apples, celery, and walnuts directly into the hot squash and sauce. Otherwise, let the squash and sauce cool first before adding the other ingredients so they stay crunchy.
Serves 8
*Fresh cranberries are usually sold in 12 oz bags, so it’s easy to double the Spicy Cranberry Dressing ingredients and make extra cranberry sauce.
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