Squash Recipes

  • Dough for single-crust pie
  • 1 medium pie pumpkin
  • 2 large eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk
  • Whipped cream, optional

Fresh Pumpkin Pie

Desserts , Dessert , Bake , Dairy , Vegetable , Vegetables , Fruits and Vegetables , Squash

Author: Taste Of Home

In My Opinion, There's No Contest As To Which Homemade Pumpkin Pie Is Best. No Matter How Good Your Canned Filling Is, It Will Never Match Pumpkin Pie From Scratch. -christy Harp, Massillon, Ohio

Time: 1h25m

Yield: 8 servings.

Number Of Ingredients: 10

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts:

Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 3 ½ tablespoons cold water
  • 2 cups mashed, cooked pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 2 eggs, beaten
  • ¾ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Homemade Fresh Pumpkin Pie

Vegetables , Fruits and Vegetables , Squash

Author: Nancy Scott

This Recipe Is Made From Fresh Pumpkin, Not Canned. Hope You Enjoy It As Much As My Family Does. Happy Thanksgiving.

Time: 1h

Yield: 8

Number Of Ingredients: 12

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts:

Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

  • 1 medium sugar pumpkin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 cups evaporated milk
  • 4 eggs, beaten
  • 2 (9 inch) unbaked pie crusts

Real Homemade Pumpkin Pie

Vegetables , Fruits and Vegetables , Squash

Author: Miss_marsh

Here Is A Fun Recipe For Those Brave Enough To Make This Wonderful Pie From A Pumpkin.

Time: 3h30m

Yield: 16

Number Of Ingredients: 7

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
  • Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.
Nutrition Facts:

Calories 216.2 calories, Carbohydrate 20.1 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 565.2 mg, Sugar 5.9 g

  • 2 tablespoons pumpkin seeds
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (29 ounce) can pumpkin
  • 1 ½ cups half-and-half cream
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt and pepper to taste

Curry Pumpkin Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes , Squash Soup Recipes , Pumpkin Soup Recipes

Author: Mary Ingram

This Is A Wonderfully Soothing And Savory Soup - A Perfect Choice For A Holiday Party Or Dinner. Adjust The Amount Of Curry And Soy Sauce For Spiciness. Adjust The Amount Of Half-and-half, Or Substitute Heavy Cream Or Milk For Varying Levels Of Creaminess. Also, You Can Add Sauteed Chopped Sweet Onions With The First Three Ingredients (this Works Best With A Creamier Version).

Time: 20m

Yield: 8

Number Of Ingredients: 10

  • Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
  • Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
  • Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
Nutrition Facts:

Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g

  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons unsalted butter
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
  • 4 cups water
  • 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 1/4 cup olive oil
  • 2 teaspoons brown mustard seeds
  • 8 fresh curry leaves

Curried Pumpkin Soup

Thanksgiving , Apple , Fall , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Milk/Cream , Wheat/Gluten-Free , Winter , Lunch , Soups , Stews and Chili Recipes , Onion , Sugar Conscious , No Sugar Added , appetizer , Curry , Soup Recipes , Vegetable , Sweet Potato/Yam , Spice , Vegetable Soup Recipes , Soup/Stew , Blender , Leek , Squash , Pumpkin , Squash Soup Recipes , Pumpkin Soup Recipes , Butternut Squash

This Easy-to-make Creamy Yet Light Curried Pumpkin Soup Delivers Complex Flavors Perfect For An Appetizer Or Sandwich Pairing.

Yield: Makes 10 to 12 servings

Number Of Ingredients: 16

  • Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
  • Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
Nutrition Facts:

  • 2 medium zucchini, quartered and cut into large pieces
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 medium red bell pepper, seeded and chopped
  • 1 clove garlic, sliced
  • ½ cup dry bread crumbs
  • ¼ cup olive oil
  • paprika to taste
  • salt to taste
  • ground black pepper to taste

Zucchini And Potato Bake

Side Dish , Vegetables , Zucchini , Squash

Author: Jana

This Is A Very Easy And Delicious Dish That I Like To Make As A Side Dish For My Summer Barbecues.

Time: 1h15m

Yield: 6

Number Of Ingredients: 9

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts:

Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

  • 10 mirlitons (chayote)
  • 1 pound small shrimp, peeled and deveined
  • 3 onions, chopped
  • 1 large green bell pepper, chopped
  • 3 large stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 (6 ounce) cans crabmeat
  • 1 cup bread crumbs
  • 1 teaspoon paprika
  • salt and ground black pepper to taste

Stuffed Mirlitons (chayote Squash) Casserole

Side Dish , Vegetables , Squash

Author: Marty Adams

This Is A New Orleans-style Casserole. It Is Similar To Stuffed Green Peppers. It Is Mixed With Crabmeat, Shrimp, And Seasonings Of Your Choice.

Time: 2h

Yield: 10

Number Of Ingredients: 10

  • Place mirlitons into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 45 minutes. Drain and cool slightly.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Slice the tops off the mirlitons and scoop the flesh out, discarding the seed. Reserve the mirliton shells.
  • Heat a large skillet over medium heat; cook and stir mirliton flesh with shrimp, onions, bell pepper, celery, and garlic until vegetables are very tender, 15 to 20 minutes. Stir in crabmeat, bread crumbs, and paprika. Season with salt and pepper.
  • Arrange mirliton shells on a large baking sheet. Spoon shrimp and crab mixture into each shell.
  • Bake in preheated oven until browned, about 30 minutes.
Nutrition Facts:

Calories 183.7 calories, Carbohydrate 22.1 g, Cholesterol 98.9 mg, Fat 2.2 g, Fiber 5.1 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 295.1 mg, Sugar 6.2 g

  • 1 (1 pound) sweet potato
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 cup low-fat milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked whole wheat pie crust

Healthier Sweet Potato Pie I

Vegetables , Fruits and Vegetables , Squash

Author: Makeithealthy

This Healthier Version Of The Original Recipe Uses A Whole Wheat Crust And Less Sugar. And It Tastes Wonderful! Friends And Family Might Still Say This Is The Best Sweet Potato Pie They Have Ever Had!

Time: 2h20m

Yield: 8

Number Of Ingredients: 9

  • Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
  • Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
  • Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
Nutrition Facts:

Calories 316 calories, Carbohydrate 33.6 g, Cholesterol 79.4 mg, Fat 18.6 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 16.5 g

  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk

Mrs. Sigg's Fresh Pumpkin Pie

Vegetables , Fruits and Vegetables , Squash

Author: Beth Sigworth

Pass The Whipped Cream And Enjoy The Looks Of Sheer Ecstasy On Everyone's Face! Fresh Pumpkin Must Be Used In Order For It To Have The Best Flavor And Texture. Believe Me, Fresh Pumpkin Is Better Than Canned!!

Time: 14h40m

Yield: 8

Number Of Ingredients: 8

  • Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
  • In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  • Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  • Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Nutrition Facts:

Calories 422.8 calories, Carbohydrate 72.7 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 342.3 mg, Sugar 37.8 g

  • 4 large eggs
  • 1 ⅔ cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (3 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar

Paul's Pumpkin Bars

Vegetables , Fruits and Vegetables , Squash

Author: Deb Martin

These Are Very Moist, And So Far I Haven't Found Anyone Who Doesn't Love Them!

Time: 45m

Yield: 24

Number Of Ingredients: 13

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  • To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Nutrition Facts:

Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

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