11 Oct Seasonal Squash Recipes
It’s squash season. Pumpkin, acorn, butternut, delicata, spaghetti, the varieties are endless, and so are the culinary possibilities! We’ve got three recipes to get you started. First, acorn squash stuffed with the best flavors from classic turkey stuffing with an Italian twist. Next, a simple pumpkin soup that’s a little sweet, a little savory, and a lot comforting. Finally, if you love putting cream cheese on your pumpkin bread, this recipe bakes it right into the center.
Two call for the use of canned pumpkin, but if you’re feeling especially ambitious then hit the nearest farmer’s market and chat up the vendors. They can get you started on choosing and preparing the perfect pumpkin from scratch. Plus, it always pays to make friends with your veggie vendor!
Sausage and Apple Stuffed Squash
3 acorn squash
Salt & Pepper
1 lb sweet Italian sausage
I small onion, finely chopped
2 large celery stalks, finely chopped
2 apples, peeled & diced
1/2 tsp dried sage
1 cup breadcrumbs
1 cup grated pecorino romano cheese
Pre-heat oven to 400
Trim ends of squash just enough to make them sit flat. Cut in half cross-wise and scoop out the seeds.
Brush the flesh with olive oil and season generously with salt and pepper. Place on a baking sheet skin-side down and roast 40 to 50 minutes, until fork tender but still holding their shape.
Saute sausage over medium heat until brown. Remove from the pan and set aside to drain.
With the fat remaining in the pan, saute the onions and celery until brown. Add apples and cook until softened. Return sausage to pan. Stir in sage, breadcrumbs, and cheese.
Spoon sausage mixture into squash halves and serve.
Apple-Bacon Pumpkin Soup
15oz can pumpkin
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 tsp pumpkin pie spice
2 tbsp maple syrup
1 cup diced apple
1-2 tbsp butter
3-4 slices bacon, cooked & crumbled
Saute apple in butter until tender. Set aside.
Whisk together pumpkin, broth, cream, and pumpkin pie spice and simmer gently for about 5 minutes.
Add syrup and simmer another 2 minutes, until hot.
Serve topped with apple and bacon.
Cream Cheese Filled Pumpkin Bread
Cream Cheese Filling
8 oz cream cheese, softened
1/2 cup sugar
1 tbsp all-purpose flour
1 tsp vanilla
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 cup vegetable oil
1 1/2 cups sugar
1 cup pumpkin puree
Pre-heat oven to 325. Grease a 9-by-5 loaf pan with nonstick spray.
Prepare the cream cheese filling: beat cream cheese, sugar, flour, egg, and vanilla until smooth. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
In a large bowl, beat together vegetable oil, sugar, eggs, and pumpkin puree until well combined.
Gradually add the dry mixture to the wet mixture, and stir just until evenly combined.
Pour 1 1/2 cups of the bread batter into the prepared loaf pan. Spoon the cream cheese mixture in next, spreading evenly. Top with remaining batter.
Bake for 65 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack until completely cool.