PUMPKIN

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.

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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.

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Pumpkin Seeds
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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