Pumpkins
It’s a little embarassing, but I have something to admit.
I have a major aversion to squashes. All kinds. No, not the drinks…the vegetable. A serious aversion, some might even call it a prejudice.
But, really, all the pumpkin stuff that’s happening now? Not such a big deal for me. Pumpkin pie? Ugh. Pumpkin soup? Uh-uh. Roasted butternut squash? No way. I will never choose one of those off a menu, and I sure don’t choose to make ‘em.
I did see the Good Eats episode about squashes. And I even got a little excited about making them. But I just can’t bring myself to buy one and prep it and do…anything with it. Last year, we got a couple extra pumpkins and I roasted them and then puree’d them. The only thing we make is pumpkin pie pancakes, which I like cause of the spices in it. But there’s still tons of puree in the freezer, and I have no urge to make something with it.
Anyone have any recipes that might sway me?
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Learn to LOVE your squash!
Acorn Squash with butter and brown sugar, Spaghetti Squash with Parmasian Cheese, cream and nutmeg, Winter Squash soup, Butternut Squash Risotto or Butternut Squash and apple cassarole! mm-mm good!
Comment by pjq — October 30, 2005 @ 15:26 GMT
You could appreciate the squash because of it’s adaptability. I think it’s wonderful because you can make dishes both sweet and savory with it. It doesn’t have to be one thing. It serves as a basis for a bunch of different stuff.
Bow before the gourd!
Comment by dave — October 30, 2005 @ 16:30 GMT
Pumpkin pie pancakes? Is it a pie or a pancake? I hear the name but I just can’t tell! Never mind.
I actually like winter squash. If you are just trying to get rid if it, just putting a little in you mashed potatoes. Depending on how often you eat mashed potatoes it might be gone in no time, I hid some turnups is some mashed potatoes I gave my Dad and he didn’t notice a thing. But Pat’s Butternut Squash Risotto might make it to the menu this week.
Comment by sven — October 31, 2005 @ 16:06 GMT
Ha! Pete hates pumpkin too, but he likes my pumpkin scones. This is from the ‘02 Sunset cookbook. I copied the recipe as is, but you can eliminate the egg yolk, just sprinkle w/cinnamon mixture.
prep & cook time: 45 min
makes 6 big scones
~ 2 1/2 cups all purpose flour
1/4 cup firmly packed brown sugar
1 tbs baking powder
3/4 tsp ground cinnamon
1/2 tsp salt
about 1/2 cup butter or margarine, cut into chunks
3/4 cup canned pumpkin (mushed)
1/2 cup plus 1 tbs milk
1 large egg yolk
1 tbs granulated sugar
1) in a bowl, mix flour, brown sugar, baking powder, 1/2 tsp cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
2) In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
3) Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
4) Separate wedges and place on a lightly buttered 12 by 15 inch baking sheet. In a small bowl, beat egg yolk an 1 tbs milk to blend; brush lightly over top of scones (discard any remaining egg wash). In another bowl, mix granulated sugar and remaining 1/4 tsp cinnamon; sprinkle evenly over scones.
5) Bake in a 375 F degree oven until scones are golden brown, 25 - 30 minutes. Transfer to a rack, serve warm or cold. (personally, I think warm is much better.)
Comment by Pati — November 3, 2005 @ 01:53 GMT