Taste of Home magazine, whose representatives are in Ogden later this month to present a cooking show, is known for its down-to-earth recipes.
We chose a squash theme for a sampling of the magazine’s signature dishes.
Pumpkin Pie Dip
“I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking,” recalls Laurie LaClair of North Richland Hills, Texas. “It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread.”
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- Gingersnap cookies
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups, about 32 servings.
Nutrition facts per serving (2 tablespoons): 64 calories, 3 grams fat (2 grams saturated fat), 10 milligrams cholesterol, 23 milligrams sodium, 8 grams carbohydrates, trace fiber, 1 gram protein.
Cream of Butternut Soup
Ginger, turmeric, cinnamon and a little sherry season this slightly sweet soup. Says Shelly Snyder of Lafayette, Colo.: “After I lightened up a recipe from a friend in South Africa, it quickly became a family favorite.”
- 1 cup chopped onion
- 2 celery ribs, chopped
- 2 tablespoons butter
- Two 14 1/2-ounce cans reduced-sodium chicken broth
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 butternut squash (2 1/2 pounds), peeled and cubed
- 3 medium potatoes, peeled and cubed
- 1 1/2 cups 1 percent milk
- 2 tablespoons sherry or additional reduced-sodium chicken broth
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). Yield: 8 servings.
Nutrition facts per 1 1/4 cups: 159 calories, 4 grams fat (2 grams saturated fat), 10 milligrams cholesterol, 487 milligrams sodium, 29 grams carbohydrate, 6 grams fiber, 5 grams protein.
Rice-Stuffed Acorn Squash
Lydia Garcia of Gouldsboro, Maine, says she often makes this side dish in the fall, after harvesting fresh squash from the garden. “A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger.”
- 2 large acorn squash
- 3/4 cup uncooked long-grain rice
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 1 medium onion, chopped
- 1/4 cup butter, cubed
- 2 medium tart apples, peeled and chopped
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup chopped walnuts
- 1/2 cup half-and-half cream
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons minced fresh gingerroot
- 1 teaspoon curry powder
Cut squash in half; remove seeds. Place cut side down in a greased 13-by-9-inch baking dish. Cover and bake at 350 degrees for 40-45 minutes or until tender.
Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.
Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.
Streusel Squash Dessert
“I call this my ‘I Won’t Tell Them It’s Squash if You Don’t’ Dessert,” says Teri Rasey of Cadillac, Mich. Her holiday treat features a praline-like topping.
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup confectioners’ sugar
- 1/2 cup cold butter
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1 cup chopped pecans
- 1 medium butternut squash (4 pounds), peeled, seeded and cubed
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup cornstarch
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Two 12-ounce cans evaporated milk
- 4 eggs
Whipped cream and additional cinnnamon, optional
In a bowl, combine flour and sugars; cut in butter until crumbly.
Press into an ungreased 13-by-9-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges begin to brown.
In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth.
In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.
Bake at 350 degrees for 55-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.
Garnish with whipped cream and additional cinnamon, if desired. Yield: 15-18 servings.
Nutritional facts per serving: 317 calories, 14 grams fat (6 grams saturated fat), 70 milligrams cholesterol, 234 milligrams sodium, 46 grams carbohydrates, 4 grams fiber, 5 grams protein.