Pumpkin pudding (Gluten Free)8 oz cream cheese softened
2 c. pureed winter squash
2tsp Pumpkin pie spice, or more for your taste ( or the equivalent of cinnamon, nutmeg, ginger, etc.)
Mix the cream cheese with the hand mixer until smooth...mix in all other ingrediants...Put in individual glass cups or ramekins...cook at 350 degrees for 45 min...put in fridge.
Combine in crockpot and cook on high for 2 hours, then top with whipped cream and a little cinnamon.
Winter Squash Souffle
from Vegetarian Cooking for Everyone by Deborah Madison
|Winter Squash Souffle, Roasted Brussel Sprouts with Bacon, Winter Beet Salad|
Liberian SquashFry up some good sausage (pork, turkey, vegetarian - it all works).
Cook cubed butternut squash in broth (vegetable or chicken) and cook for 8-10 minutes until soft, but not mushy.
Make some quinoa or millet.
Layer - quinoa, squash, sausage - top with a bit of hot pepper flakes if desired.
This is so fast, so simple and so good that we often have it for Sunday lunch right after church. It's great as a leftover too. I don't think I've ever made enough for it to wind up in the freezer though, it's always eaten right away.
|Red Lentil Coconut Curry and Peanut Apple Salad|
Roasted Root VegetablesPeel and chop root vegetables approximately the same size. Choose a few sweet (carrot, sweet potato, beet) and a few not so sweet (potato, turnip, parsnip). Toss with minced garlic, olive oil, salt and pepper. Roast at 400 for 20 min - or until tender.
Baked Squash with Maple SyrupThis is as simple and basic as it gets. It's also one of the best ways to use acorn type squash. Cut the squash in half and scoop out the seeds. Place upside down in a big pan with a few inches of water. Cook at 350 for 30 min. Then turn the squash over, fill 1/2 way with maple syrup (the real stuff folks) and bake for another 30. Scoop and eat!
|Sweet Mama with Big Oaks Maple Syrup, Roasted Root Vegetables, Nut Loaf|
Winter Squash Shepherd's PieI made this on a blustery February night. Baking it in individual ramekin's and putting a piece of cheese on top made a simple supper super special. The kids, who have about had their fill of squash at this point, couldn't get enough of it. The original version was from Better Homes and Gardens, but I adapted and simplified it.
I baked and mashed a Turk's Turban squash (any kind would work though). Then I added garlic salt, pepper and a little bit of Parmesan cheese.
I made two fillings:
Cooked sausage, spaghetti sauce and beans
Bulgur buger with taco seasoning, tomato sauce and beans
I filled the ramekins half full of filling, then topped with the mashed squash. Then I put a piece of cheese on top and baked them until they were bubbly. About 20 min. at 350. Pure heaven.