Savory Winter Squash Pie
From Deaf Smith’s Country Cookbook
1 uncooked whole wheat pie crust
3 cups pumpkin or other winter squash
1 cup milk
¼ cup tamari
½ onion, chopped
3 gloves garlic, minced
2 eggs, beaten
4 Tbs. butter
4 Tbs. chopped parsley
Mix all ingredients together until smooth, and bake in pie crust at 375ºF for 45 minutes or until the pie is firm in the center.
Pumpkin Cornmeal Biscuits
From Moosewood Restaurant New Classics
These hearty drop biscuits are not a dainty teatime nibbler; they have plenty of heft, flavor, and sweetness.
Yields 12 biscuits
Preparation time: 30 minutes, Baking time: 20 minutes
¼ cup butter
1 ½ cups unbleached white flour
½ cup cornmeal
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 Tbs. brown sugar, packed
½ cup pumpkin purée
¾ cup plus 2 Tbs. apple cider or apple juice
Preheat the oven to 425ºF. Generously oil a baking sheet. Cut the butter into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump-free.
In a blender or food processor, combine the pumpkin purée and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. Drop the biscuits by ¼ cups onto the baking sheet 1 to 2 inches apart. Bake for 20 minutes, until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.
From From Asparagus to Zucchini
Scoop out seeds and rinse in colander, removing the stringy stuff. Pat dry and put in a bowl with 2 Tbs. soy sauce and a minced clove of garlic. Marinate for 30 minutes. Drain and pat dry again. Bake at 250ºF for 50-60 minutes, stirring once or twice. Allow to cool and crisp up. Enjoy!
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