Processing a pie pumpkin: Cut the pumpkin into manageable pieces to fit in a baking dish. Add ½
inch of water to the bottom of the dish and bake the pumpkin at 350 until fork tender. Let the pumpkin
cool and scoop out the flesh. Puree in a food processor or blender. Use in place of plain canned
pumpkin ( not the kind with spices) in any pumpkin pie recipe.
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Grandma Sippels Famous Pumpkin Dessert: In a large bowl, mix together 2 Cups of pumpkin
puree, 2 eggs, ½ cup milk, 1 cup brown sugar, 1 TBS Pumpkin pie spice. Spread in an 8X8 baking
dish, sprinkle the pumpkin layer with ½ box of yellow cake mix ( just the dry mix, don’t make the cake
recipe.) Melt 1 stick of butter and drizzle it on top of the dry cake mix. Bake in the oven at 350 for 45
min-1 hour, or until the topping is golden brown and the pumpkin filling has set. Let cool and serve
room temp.
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Butternut Squash Pasta-
Cook 1 butternut squash ( any way is fine, cut into pieces, bake for 1 hour, boil or steam for 30 min, I
usually steam.) Scoop the tender filling out of the squash and set it aside.
Don’t forget to boil some pasta while you are doing the next part, I like rotini because everything sticks
to it!
In a saucepan, add 2 TBS olive oil, and 2 TBS butter, sautee 1 small onion or 2 shallots until tender.
Add 3 or 4 chopped sage leaves, 1 minced clove of garlic, and 1 tsp salt to the onion mixture. Add the
butternut puree to the pan and cook until everything is mixed and it is just starting to caramelize in the
pan. Add ½ to 1 cup of broth, stirring while you add it until it becomes less chunky and more the
consistency of a thick sauce. Add ½ cup of grated parmesean cheese and stir until mixed completely.
Stir the butternut sauce into the cooked pasta and enjoy!
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Butternut Squash Bisque:
from the kitchen of Jessica Shimberg Lind
This hearty and delicious bisque is an easy crowd pleaser or a cozy Sunday simmer with crusty bread
and a salad. B’tayavon! Bon Appetit! Enjoy!
2 T butter or margarine
2 small onions, minced
5 C peeled, seeded, and cubed butternut squash (smaller cubes cook faster!)
3 C peeled and cubed potatoes
5 C chicken stock
1 t paprika (I like smoked paprika)
1/2 C whipping cream or 1/2 and 1/2 (I’ve even used milk) - optional
1 1/2 T snipped fresh chives for garnish
salt and freshly ground pepper to taste
Melt the butter/margarine in a large saucepan. Add the onions and cook for about 5 minutes until soft.
Add the squash, stock, potatoes, and paprika and bring to a boil. Lower heat to low, cover the pan, and
simmer for about 35 minutes until all vegetables are soft.
Pour soup into a food processor or blender and process until smooth. Return the soup to the pan and
stir in the cream, if using. Season with salt and pepper and reheat slowly. Stir in the chopped chives
just before serving. Garnish with a few whole chives.
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Preparing Spaghetti Squash:
Cut the squash in half long-ways, scoop out the seeds and discard them. Bake or steam the squash:
Bake: in a baking dish cut side up with 1/2 inch water, cover with foil and bake at 350 for 1 hour.
Steam: In a large pot cut side up with 1 inch water, lid on, 20 minutes. Or- steam in microwave, cut side
up in a bowl with 1/2 inch water, cover with plastic wrap and cook 10 minutes or until tender all the way
through.
Let the squash cool for 5 minutes after cooking. Take a fork and scrape the flesh from the top to
bottom of the squash, it will come out in strings.
Herbed Spaghetti Squash: In a skillet, melt 2 TBS butter and sautee 1 clove minced garlic, add
chopped herbs ( parley, thyme, basil, oregano- whatever you like) add the squash and toss until
coated.
Pesto Spaghetti Squash: Toss the prepared squash with warm pesto and shredded or cubed
mozzerella.
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Baked Acorn Squash:
Cut the suqash in half long-ways- scoop out the seeds. Place in a baking dish with 1/4 inch water. Put 1
TBS butter in the squash face-up and bake at 350 for 45-60 minutes. Top with maple syrup or brown
sugar as it comes out of the oven.
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Roasted Delicata Squash with Onion: Cut the squash in half lengthwise, scoop out the seeds and
slice into ¼ inch half moon slices. Slice a small onion thinly. Toss the onions and squash together with
olive iol to coat and salt and pepper. Add thyme or other herbs if you wish. Roast in the oven at 400 ,
stirring occasionally for about 20-30 minutes, until the squash is tender and caramelized. Serve over
pasta with paremsean cheese.
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