Pump Up the Squash - Tasty Pumpkin, Squash Recipes




Compliments of Nugget Markets @Nugget_Market | 

Celebrate the fall harvest by making the most of pumpkins and squash while they're in season. From soup and salad to pizza and spring rolls, there are countless ways to cook with these beauties!


Pumpkin Shallot Beer Bread

Take a savory approach to baking with pumpkin by adding roasted shallots, fresh sage, Dubliner cheese and, of course, beer!

Ingredients

  • 2 cups all-purpose flour
  • ½ cup corn meal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 8 ounces Stone IPA Beer
  • ½ cup pumpkin puree
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 3 ounces shallots, roasted and chopped
  • 3 leaves fresh sage, thin sliced
  • 3 ounces Dubliner cheese, diced into ¼-inch cubes
  • ¼ cup raw pumpkin seeds, for garnish

Preparation

Preheat oven to 375°F. Coat loaf pan with baking spray.

Combine flour, corn meal, sugar, baking powder, salt, cinnamon, ginger and nutmeg in a mixing bowl and whisk together.

In a smaller mixing bowl, whisk together pumpkin puree, butter, eggs, shallots, sage and cheese.

Create a small well in the center of the flour mixture and add beer and pumpkin to the mixture. Stir until dough comes together—do not over mix!

Pour mixture into prepared loaf pan and top with pumpkin seeds.

Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from pan and allow to cool.




Butternut Squash Pizzetta with Sage Pesto

This autumn favorite highlights the sweetness of butternut squash and goes great on a seasonal boulot. Add any extra Sage Pesto to pasta or other recipes for an infusion of fall flavor.

Ingredients

  • Pizza:
  • ¼ cup pumpkin seeds
  • 1 cup raw butternut squash, peeled and small diced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • 1 small pizza crust OR Nugget Markets Seasonal Pumpkin Seed Boulot
  • ½ cup Sage Pesto
  • ¼ red onion, julienned
  • 2 tablespoons grated parmesan
  • 1 tablespoon cream of balsamic
  • Sage Pesto:
  • ¼ cup pumpkin seeds
  • 1 bunch sage
  • 1 clove garlic, chopped
  • ¼ cup grated parmesan
  • 1 cup extra virgin olive oil
  • ¼ teaspoon salt

Preparation

Preheat oven to 350°F.
Toast all pumpkin seeds (½ cup total) on a baking sheet for about 10 minutes. Place ¼ cup pumpkin seeds and remaining pesto ingredients in a blender and blend until smooth. Check flavor, season to taste and set aside.
Increase oven temperature to 425°F.
Toss diced butternut squash with extra virgin olive oil and salt, then place on a baking sheet and roast about15 minutes, until soft and cooked through.
Reduce oven temperature back to 350°F.
Place preferred pizza crust on a baking sheet spread with sage pesto. Top with mozzarella cheese and bake for 10-15 minutes, until cheese is melted.
Remove pizza from oven and top with butternut squash, remaining toasted pumpkin seeds, red onion and grated parmesan. Return pizza to oven and bake for 5 minutes.
Once cooked, remove pizza from oven, drizzle with cream of balsamic and serve.




Cheesy Butternut Squash Pasta Sauce

For a healthy and flavorful take on the classic cheesy pasta sauce, try using butternut squash as the base! 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ onion, large diced
  • 3 cups butternut squash, peeled and large diced
  • 4 cloves garlic, peeled and smashed
  • 2 cups chicken or vegetable broth
  • Salt, to taste
  • ½ pound Havarti cheese, medium diced

Preparation

In a medium sauce pan, heat olive oil over medium heat. Add onion and sweat for 5 minutes, until it begins to turn translucent. Add squash, garlic, broth and a few pinches of salt. Bring to a simmer, cover and cook for 20 minutes or until the squash is tender and completely cooked. Remove from heat.

Place into a blender and puree until completely smooth (you can also do this using an immersion blender). Add cheese and blend until incorporated. Add salt to taste. Serve over your favorite pasta noodles. 



Butternut Squash “Pumpkin Pie” a.k.a. “Better-Than-Pumpkin” Pie

Instead of making yet another classic pumpkin pie, try using butternut squash as the secret ingredient to make a "better-than-pumpkin" pie!

Ingredients

  • 1 recipe Pâte Brisée
  • 1 pound butternut squash, roasted, chilled and peeled
  • 2 cups sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Preparation

Preheat oven to 425ºF. 

Prepare pie tin with pie dough from our Pâte Brisée recipe.

Combine remaining ingredients in a bowl and puree with an immersion blender until smooth. Pour into unbaked prepared pie tin.

Bake at 425ºF for 15 minutes. Lower oven temperature to 350ºF and continue to bake for an additional 30-40 minutes, until a toothpick inserted 2 inches from the crust comes out clean. Let cool completely before serving.




 

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