Category Archives: Pumpkin

Squash Cookies

4 cups un-sifted four
2 cups oatmeal
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups cooking oil OR butter
1/2 cup white sugar
2 cups brown sugar
1 egg
1 tsp vanilla
1 1/2 cups cooked squash or pumpkin puree
1/2 cup nuts (optional)
1/2 cup chocolate chips or raisins
Directions: Combine flour, oatmeal, spices, and salt. Set aside. Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes. Add 1/4 cup
squash/pumpkin puree and mix 1 minute more. Add the remaining flour and pumpkin alternately. Stir in nuts and raisins/chocolate chips. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 15-20 minutes or until firm and lightly browned.Makes about 5 dozen cookies. Unbaked dough can be frozen in an air tight container. Thaw in refrigerator and bake as directed.

This is a great recipe to freeze. After I make the dough , I drop spoonfuls onto a cookie sheet, and freeze the individual cookie dough bits. Then I put about 6 or 8 frozen dough balls into a bag. This makes a great, easy treat. Just put the dough on a cookie sheet and bake as directed.

Pumpkin or Squash Pie

2 whole-wheat pie crusts
3 eggs
1 lb canned solid-pack pumpkin or 2 cups cooked pureed pumpkin (or squash!)
1 cup plus 3 TBS sugar
1/2 cup maple syrup
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/2 to 1 tsp ground cinnamon, to taste
1 and 2/3 cup evaporated milk
Directions: Preheat oven to 350. Bake pie crusts according to directions or recipe. Put remaining ingredients in a bowl and beat at high speed for 5 minutes. Pour mixture into pie plates. Bake on middle rack for 45 minutes. Serve pie with whipped cream, ice cream, or frozen yogurt, if desired. If you make these pies the day before, store in refrigerator but reheat. This pie should not be served cold.

My grandmother always made her “pumpkin pies” with squash. Last year I tried this recipe with squash, and no one even questioned the ingredients. It was simply delicious!

Rigatoni with Roasted Pumpkin & Goat Cheese

course salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe roast Pumpkin with shallots and sage
Directions: In a large pot of boiling salted water, cook pasta
until al dente. Reserve 1/2 cup pasta water; drain
pasta and return to pot. Add butter, cheese, and
pasta water; toss until butter has melted. Gently
fold in Roasted Pumpkin; season with salt and
pepper. Divide among serving bowls, and serve

Roasted Pumpkin with Shallots & Sage

From CSA members, Linda & Sonny

1 medium sugar pumpkin (about 4 pounds), Peeled (I cut off both ends, cut the pumpkin into slices and the peeled it with a potato peeler), seeded and cut into 2-inch chunks.
4 Shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
coarse salt and ground pepper
Directions: Preheat oven to 450 degrees. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets, season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 34 minutes, tossing once and rotating sheets halfway through.

Meal for the next day…
Rigatoni with Roasted Pumpkin & Goat Cheese