Pumpkins
When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.
Pumpkin Puree
Ingredients
- 2 ½ pounds pie pumpkins
Directions
Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.
Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.
Cover and process or blend until smooth. Measure out what is needed for a recipe. Transfer remaining puree to an airtight container.
Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
Pumpkin Cranberry Muffins
Makes 12 – 15 depending on the size of your muffin tin.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 cups cranberries (fresh or frozen)
- ½ cup applesauce
- ¼ cup reduced fat milk or almond milk
- ¼ cup molasses
- 1 egg
- Vanilla sugar
Directions
Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.
In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.
Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).
Let rest for 10 minutes.Remove the muffins and cool on a wire rack.
Apple Pumpkin Butter
Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.
Ingredients
- 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
- 1 ¼ cups pure maple syrup
- ½ cup unsweetened applesauce
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Directions
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.
Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
Acorn Squash
Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.
Roasted Acorn Squash Slices
Ingredients
- 1 medium acorn squash (about 1-1/2 pounds)
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1/4 cup pure maple syrup
- 2 tablespoons butter, cut into small pieces
Directions
Preheat the oven 350°F.
Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.
Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.
Cover with foil and bake for 45 minutes or until tender.
Italian Sausage Stuffed Acorn Squash
6 servings
Ingredients
- 3 large acorn squash, halved crosswise, seeds and fibers scooped out
- 1 teaspoon unsalted butter
- 1 medium onion, peeled and chopped
- 1 celery stalk, sliced thin
- 12 ounces Italian sausage, casing removed
- 2 teaspoons dried thyme
- ½ teaspoon salt
- Freshly ground pepper to taste
- 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
- ¾ cup chicken broth, homemade or low-sodium canned
- 4 teaspoons chopped fresh Italian parsley
Directions
Oven 400 degrees F.
Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
Place in a baking dish large enough to hold the squash halves and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.
Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
What flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, maple, cinnamon, caramel and pumpkin. Here are a few recipes to peak your fall taste buds.
Maple
Maple Mascarpone Cheesecake
16 servings
Ingredients
- 1 ½ cups walnut pieces, plus extra for the topping
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- Two 8 ounce packages cream cheese, softened
- One 3 ounce package cream cheese, softened
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon maple flavoring
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Directions
Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 1/2 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add the 1/4 cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in pan on a wire rack.
Meanwhile, in a large bowl combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium-high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the 1/4 teaspoon salt; mix well.
Pour cheese mixture into cooled crust. Bake in the 350 degrees F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.
In a small bowl combine yogurt, maple syrup, the 1/2 teaspoon vanilla, and the 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake in the 350 degrees F oven for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving.
To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.
Apple Cider
Apple Cider Sweet Potatoes
Serves 4-6
Ingredients:
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 tsp fresh-ground black pepper
- 1 cup apple cider
- Parsley for garnish
Directions
Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes) Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter has melted. Garnish with parsley.
Cinnamon
Apple-Cinnamon Custard Pie
8 servings
Ingredients
- Pastry for a Single-Crust Pie, recipe below
- 2 tablespoons butter
- 1/3 cup sugar
- 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
- 1 cup whipping (heavy) cream
- 3/4 cup whole milk
- 3 eggs, lightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon, plus extra for the topping
- 1/8 teaspoon salt
Directions
Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350 degrees F.
Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.
In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.
In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Gradually stir in hot cream mixture until combined.
Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with cinnamon. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.
Pastry for a Single-Crust Pie
Ingredients
- 1 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup butter, cut up, or shortening
- 1/4 cup cold water
Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
Caramel
Caramel Pots de Creme
8 servings
Ingredients
- 1 ¼ cups sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 ½ cups whipping (heavy) cream
- 1/2 cup whole milk
- 6 egg yolks
Directions
Preheat oven to 325 degrees F. Place eight 4-ounce pots de creme pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.
In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.
Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.
In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de creme pots.
Add enough hot water to the roasting pan to come halfway up sides of pots de creme pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de creme pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours.
Pumpkin
Pumpkin Butter
Ingredients
- 4 cups Pumpkin Puree, recipe below
- 1 ¼ cups pure maple syrup
- 1/2 cup apple juice
- 2 tablespoons lemon juice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Directions
In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
Pumpkin Puree
Ingredients
- 2 ½ pounds sugar pie pumpkins
Directions
Preheat oven to 375 degrees F. Cut pumpkins into 5 x 5 inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Transfer puree to airtight storage containers. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
