Read About Pumpkin & Squash Recipes
SIMPLE ROASTED PUMPKIN SEEDS
“That first batch of roasted pumpkin seeds signals the start of fall in our house.”
- 1-2 cups raw pumpkin seeds
- 1-2 teaspoon salt or more if you like it extra salty
- Non-stick cooking spray
- Remove seeds from pumpkin (or pumpkins!) and place in a colander (pasta strainers work great too). Place colander in sink and rinse with cold water. I rub them a bit to get all the stringy stuff off.
- Remove as much water as you can. Sometimes I blot the seeds with a paper towel. Don’t worry if you don’t get all the water – it will just mean you have to cook them a little longer.
- Preheat oven to 300 degrees F. Spray baking sheet (or sheets) with cooking spray.
- Toss seeds in a bowl with salt and spread seeds on baking sheet in a single layer. I usually add a little extra salt after they’re on the baking sheet.
- Bake for about 45 minutes or until golden brown, stirring about halfway through. I like them a little more roasted so sometimes I let them go until I hear them popping.
- Enjoy while still warm or let cool. Keep in an airtight container.
It’s fun to try different seasonings. Some people toss the seeds in olive oil or butter with garlic salt, rosemary or Tajin before spreading on baking sheet. Try something new. You just might like it.
- 1 Butternut squash
- 3 tsp butter or more (can use olive oil too)
- Salt & pepper to taste
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise with sturdy knife.
- Remove seeds (can be roasted) and stringy stuff.
- Place squash on baking sheet cut side up. Brush entire surface with butter and season with salt and pepper.
- Roast in oven for about 45 minutes until easily pierced with fork.
- Remove from oven and carefully scrape flesh from the skin of the squash and enjoy!
Some people like to add a little brown sugar, chopped pecans and nutmeg. You can also peel and cube the squash.
SAUSAGE-STUFFED TURBAN SQUASH
Turban squash are so neat looking. I’ve been looking for a recipe for the longest time. I found this recipe on All Recipes. I can’t wait to try it! Thanks Sara Ship!
- 3 pound turban squash
- Salt to taste
- 1 pound pork sausage
- 1 cup chopped celery
- ½ cup sliced fresh mushrooms
- ¼ cup chopped onion
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 egg, slightly beaten
- ¼ teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
- Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
- Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
- Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
- Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
- Bake in the oven until heated through, 20 to 25 minutes.
I’m so excited to try this one!
HOW TO COOK SPAGHETTI SQUASH
I’ve always been curious about spaghetti squash. You really can top it with spaghetti sauce but it is delicious all on its own.
- 1 spaghetti squash
- Olive oil
- Sea salt
- Freshly ground pepper
- Preheat the oven to 400 degrees F.
- Slice spaghetti squash in half lengthwise and remove the seeds and stringy stuff. Brush inside of squash with olive oil and sprinkle with salt and pepper.
- Place squash cut side down on baking sheet and pierce skin with a fork.
- Roast for about 30 minutes or until lightly browned on the outside, easily pierced with fork, but still slightly firm.
- Remove from the oven can carefully flake meat from skin (you may want to let it cool a bit first).