Acorn Squash Soup with Turmeric

Acorn Squash Soup with Turmeric

Ingredients for Acorn Squash Soup with Turmeric: 1 acorn squash. 1 table spoon olive oil. 1 cup shredded or diced carrot. 1 small onion, chopped. ½ apple, diced. 1 table spoon ginger. 1 table spoon turmeric. 1 14 oz can unsweetened coconut milk. 1½ cups water. ½ table spoon salt. ¼ table spoon pepper. Preparation: Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! Serve with pepitas, scallions, and parsley. Recipe by: Karen Kelly...
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Glazed Pumpkin Donuts

Glazed Pumpkin Donuts

Ingredients for Glazed Pumpkin Donuts: Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree 2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract Preparation: Preheat oven to 325 degrees F (165° C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess...
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Pumpkin puree recipe

Pumpkin puree recipe

Tools and ingredients for Pumpkin puree: 1 Fairytale Pumpkin Squash. baking tray. strainer. cheesecloth. blender. Preparation: I use about 2 kg pumpkin. Clean the seeds and cut into big chunks, you can peel it first but skin on is also no problem cause we will scoop the flesh later. Pre heat oven at 200 deg C. Arrange your pumpkin one layer onto baking tray, give about 3/4 cup water on that baking tray. You can cover pumpkin with aluminium foil. Bake about 1 hour until they soft enough to scoop. Time of baking depends on how thick your pumpkin. Some other time I need more than 1 hour because I have very thick and big pumpkin. After your pumpkin is soft thoroughly, move from baking tray and scoop the flesh from the skin (if you didn't peel off), Let it slightly cool down on strainer, don't forget to put a bowl under the strainer because some water will drop. Use hand blender or...
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Sweet Roasted Butternut Squash Soup

Sweet Roasted Butternut Squash Soup

Ingredients for Sweet Roasted Butternut Squash Soup: 1 medium butternut squash, halved lengthwise and seeds removed 2 tablespoons unsalted butter 1 medium Granny Smith or Fuji apple 1/2 medium yellow onion 1 1/2 teaspoons rubbed sage or 4 fresh sage leaves 1 1/4 cups chicken or vegetable broth 1 1/4 cups water 1 teaspoon kosher salt 1/4 teaspoon white pepper Dash of black pepper 1/3 cup heavy cream Sour cream Preparation: Heat the oven to 425 degrees F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on evenly with your fingers. Season generously with salt and pepper. Roast until knife tender, about 45 minutes to 1 hour. Meanwhile you can peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter...
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Oven Butternut Squash

Oven Butternut Squash

Ingredients for the Oven Butternut Squash recipe: Butternut. Butter. Brown sugar. Salt and pepper. Preparation: Preheat the oven to 400ºF. Cut it long ways in half. Scrap off the seeds (throw away). Place halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash half. Sprinkle brown sugar over each squash. Season with salt and pepper to liking. Roast for 25 minutes, until flesh is fork tender. ...
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