Pie Pumpkins!??

[justusnak]

There is an ad local, someone offering pie pumpkins, and Butternut squash, FREE! The add says these are NOT the orange pumpkins, but cream colored?? If I go get some, is it possible to can it for later use in pies or will I have to use them right away?
IF I can cann it....can someone tell me how!??

 

[keljonma]

I wish I were close enough to grab some up!

We serve whole stuffed pie pumpkins throughout autumn and winter. I will have to dig those recipes up, since they aren't on the computer.

I love this recipe from Jackie Clay, Backwoods Home Magazine.

Pumpkin Preserves

4 pounds pumpkin
2 lemons
sugar - 3/4 cup for each cup of pumpkin
1/2 tsp each, cloves, cinnamon, nutmeg
pinch salt

Mash the pumpkin and lemon meat in preserving kettle. For every cup of pumpkin, add 3/4 cup of sugar and a pinch of salt. Add the spices. Mix and let stand overnight, refrigerated. In the morning, boil slowly, stirring well. Pour the mixture into sterilized half-pint jars to within 1/2 inch of the top. Put on a cap, screw the band firmly tight, and process 5 minutes in a boiling water bath.

Do not attempt to make pumpkin butter with less sugar if water bathing it, because pumpkin is low-acid. Otherwise, it requires pressure canning to be safe from bacteria. In the above recipe, the sugar acts as a preservative. And no, commercially canned pumpkin is in no way better than home-canned, nor do they add anything to kill bacteria. To be safest, you probably should pressure can your pumpkin butter for 30 minutes (for pints) at 10 pounds pressurejust in case.

ETA: This can be used in making pumpkin pie.

 

[me&thegals]

Oh my goodness!! Go grab them! I haven't seen recipes for canning pumpkin/squash alone, but I have some where they are the main ingredient. I cook mine, puree them and freeze the pumpkin meat. Take the best ones and put them in a cool, dry, dark place. For further insurance against spoilage, dip them in a 1:10 bleach:water solution and let it dry on the fruit. It will kill the surface bacteria that lead to spoilage. Wow--have fun!

me&thegals, a major, major squash and pumpkin lover

 

[keljonma]

Dessert Pumpkin

1 small pumpkin (6 to 7 inch diameter)
4 cooking apples
1/2 c raisins
1/2 to 1 c sugar
2 tsp cinnamon
1 tsp nutmeg
dash of ginger
dash of cloves
1/4 c chopped nuts
ice cream or half and half, optional

Heat oven to 375F. Clean out pumpkin making a square opening. Save the lid. Fill center with remaining ingredients. Cover and bake for about 1 1/2 to 2 hours or until apples and pumpkin meat are tender. Scoop out filling with pumpkin meat and serve in dishes. Top with ice cream or half and half, if desired.

 

[keljonma]

Baked Pumpkin

2 lb pumpkin, washed
2 appled, cored, quartered
1 1/2 c currants, raisins, prunes, pineapple chunks (pick 1 or 2)
1/2 c broken walnuts or pecans
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c brown sugar
1/4 c butter

Preheat oven to 350F. Cut the top off the pumpkin and save the lid. Clean out the pumpkin center. Put the ingredients into the pumpkin. Cover and bake until pumpkin meat is tender, about 1 to 2 hours. Scoop out pumpkin meat with rest of ingredients.
Serves 8

 

[keljonma]

Sausage Pumpkins

6 pie pumpkins (2 1/2 to 3 inch diameter each)
12 oz pork sausage
6 apples, quartered
1 egg
1 c bread crumbs
1 T minced sage
1 T minced parsley
1/4 tsp black pepper
dash salt

Preheat oven to 350F. Cut off the tops of the pumpkins, set aside. Clean out the pumpkins, leaving a shell at least 1/2 inch thick.

In a bowl, combine the rest of the ingredients and mix well. Divide the ingredients equally in each pumpkin. Cover and bake until pumpkin meat is tender, about 30 to 60 minutes. The filling should be firm and pulling away from the sides of the pumpkins. Serve hot. Serves 6

 

[Quail_Antwerp]

should have known keljonma would have a ton of recipes for those!!!

 

[justusnak]

Wow, thanks Kel...I just emailed her, I will be going to pick up as many as I can get, tomorrow!

 

[me&thegals]

Here are a couple of my favorites

Colorful Chicken n Squash SoupTaste of Home
This soup is SO EASY, yet so tasty. It won grand prize in Taste of Homes soup contest and has now become my 9-year-old sons favorite soup J

1 chicken (4 pounds), cooked and cut up (or equivalent in breast meat). Do this ahead of time or use leftovers from a roasted chicken meal
13 cups chicken broth
5 pounds butternut squash, peeled and cubed, about 10 cups (or pumpkin) Frozen works fine, too.
1 pounds fresh or frozen kale, chopped
6 medium carrots, chopped
2 large onions, chopped

Place all ingredients (except kale) in a kettle. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15 min. Add kale and simmer another 5-10 min. Yield: 14 servings (5 quarts).

Pasta With Spicy Squash
cup olive oil
4 large garlic cloves, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon crushed red pepper
1 lb butternut or other winter squashpeeled, seeded and cut into cubes
2 teaspoon thyme
salt and freshly ground pepper
1 pound pasta, in small shapes like little shells
cup parmesan or Romano cheese

In a large pan, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes. Turn down to medium low, cover, and cook until the squash is tender, about 5 minutes.

Meanwhile, cook up the pasta. Drain it, reserving cup or so of the pasta cooking water. Add the pasta and cooking water to the squash mixture in the skillet, then toss gently to combine. Turn off the heat, add the cheese, mix up and serve.


Butternut Squash Pizzas with Rosemaryallrecipes.com

1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Butternut Squash Friesallrecipes.com
1 (2-pound) butternut squash, halved and seeded
salt to taste

1. Preheat the oven to 425 degrees F.
2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Eggplant-Pumpkin-Feta Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into rounds
5 tomatoes
1 pint cottage cheese
9 ounces crumbled feta cheese
1 cup pesto
2 eggs, beaten
salt and pepper to taste
15-ounce can tomato sauce
lasagna noodles
1-1/3 shredded mozzarella cheese
1 cup grated Parmesan cheese

Roast pumpkin in oven until browned and tender, about 30 min. Fry eggplant in skillet, turning once, until charred and tender, 10-15 min. Halve tomatoes and place on baking sheet for last 15 min of pumpkin time. Cook until tender and wrinkly. In bowl, mix cottage cheese, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay noodles over sauce. Arrange single layer of eggplant and top with half the cottage cheese mixture. Cover with more sheets of noodles. Arrange roasted tomatoes evenly over the sheets and spoon the remaining half of the cheese mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Bake at 350 for 30-40 min.

 

[keljonma]

Doncha just love autumn?!