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Butternut Squash Soup

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Candied Sweet Potatoes

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Great Aunt's Pumpkin Bread

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Pumpkin Cheesecake

Butternut Squash Soup

This simple soup is healthy and filling!

  • I large Butternut Squash
  • 1 onion
  • Butter & olive oil
  • 6 Cups Vegetable or Chicken stock or “Better than Bullion” paste
  • Dash Cinnamon
  • Dash Nutmeg
  • Parsley, or Cilantro (try to use fresh)
  • Pepper to taste

 

Cut in half lengthwise and seed one large butternut squash.

Spray a 13×9 pan (I use glass) place cut side down in pan, add 1 inch water, cover tightly with aluminum foil. Bake in a preheated oven at 350 degrees until a knife goes easily into the squash approximately an hour. Set aside to cool. Once cooled, gently spoon the squash from the skin into a bowl. Set aside or refrigerate to use another day.

In a large pan melt 2-3 tablespoons of butter, 1-2 Tablespoons of Olive oil. Sauté one diced onion until clear and tender.

Add 6 Cups of water, 4- 6 teaspoons “Better than Bullion” chicken or vegetarian stock paste.

Add prepared butternut squash and simmer for 20 -30 minutes.

Add cinnamon, nutmeg, and paper to taste

Add freshly cut up parsley or cilantro. If using dried use 2 teaspoons.

Using an immersion blender mix until smooth and creamy.

If the soup seems too thick, add more stock or water to desired consistency. If using water, you may need to add a bit more bullion paste to taste.

Embellish soup with pumpkin seeds, walnuts, or pecans.

 

Recipe From Kathy Kaffenberger

Candied Sweet Potatoes

  • 2 lbs      sweet potatoes or yams (about 6 medium)
  • ½ cup    packed brown sugar
  • 3 tbsp   margarine or butter
  • 3 tbsp   water
  • ½ tsp     salt

 

Peel and boil the sweet potatoes until tender but not too soft

Cut into chunks or 1” slices

Mix brown sugar, margarine/butter, water and salt in a large skillet

Cook over medium heat, stirring constantly, until smooth and bubbly 

Add sweet potatoes

Stir gently until glazed and heated through

4-6 Servings

 

** 1-2 cans of cooked sweet potatoes can be substituted for fresh sweet potatoes

 

A Tasty Variation:  Orange Sweet Potatoes

Substitute 3 tbsp orange juice for the water and mix in 1 tbsp grated orange peel

 

Recipe from Barbara Carpenter

 

My Great Aunt’s Pumpkin Bread Recipe

  • 3 ½ cups Flour                                                          
  • ½ tsp baking powder                                                 
  • 2 tsp baking soda
  • 3 cups sugar
  • 1 tsp salt
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 2 tsp cinnamon (I add a little extra)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 1 can pumpkin
  • 1 cup raisins (optional)

Mix oil, pumpkin and eggs together. Blend in dry ingredients.

Bake @ 350 45 minutes or until golden
Makes 4-5 small loaves or 2 large loaves

 

Recipe from Christine Taylor

Pumpkin Cheesecake

Ingredients:

Graham Cracker Crust

  • Graham crackers- 1 ¾ cups
  • Brown sugar- 2 tablespoons
  • Cinnamon- 1 teaspoon
  • Unsalted Butter- 6 tablespoons

Pumpkin Spice filling

  • Cream Cheese- 32 ounces, at room temperature
  • Granulated sugar- ½ cup
  • Brown sugar- ½ cup
  • Pumpkin puree (not pie filling)- 1 ½ cup
  • Sour cream- ¼ cup
  • Vanilla Extract- 1 tablespoon
  • Pumpkin pie spice- 2 teaspoons
  • Eggs- 4 large, at room temperature

Make the crust-

1.Preheat oven to 325F. Line bottom of a 9inch pie pan with parchment paper.

  1. Combine graham crackers into a fine crumb. Mix crumbs with brown sugar and cinnamon then stir in melted butter until well combined.
  2. Press the crust mixture tightly into the bottom of the pan and up the sides.
  3. Pre-bake the crust for 8min, then let it cool. Wrap the crust in aluminum foil and set to the side.

Make the Filling-

  1. In large mixing bowl, beat the cream cheese for 2 minutes until its free of lumps
  2. Add sugars and beat on low speed until completely smooth, scraping down the sides of the bowl occasionally
  3. Add sour cream, vanilla extract, and pumpkin pie spice. Mix on low speed until combined.
  4. Add eggs one at a time, ensuring the batter is well mixed before adding more.
  5. Pour the cheesecake batter into the crust, gently tap the pie pan on the counter to remove air bubbles or use a toothpick.
  6. Bake the cheesecake at 325F for 60-65 minutes. The center should be set, but slightly jiggly.
  7. Turn off oven and leave door cracked for 1hour, remove from oven, and leave on countertop for cooling before refrigeration. Refrigerate for 4-6hrs before eating.

 

Recipe from Nicole Nadler