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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