Here are some of my favorites
Vegetarian Reubens
2 zucchini/summer squash
½ cup Italian dressing
1 cup sauerkraut
8 slices rye bread
4-8 slices Swiss cheese
butter/Pam
Slice zucchini or summer squash lengthwise in ¼ strips. Marinate for at least 1 hour in Italian dressing. Assemble sandwiches: Place cheese on top of bread, 2 strips marinated squash and top with sauerkraut, then 2nd piece of bread. Fry in frying pan approximately 5 min each side, or until cheese is melted and bread is toasted.
Penzeys Chocolate Zucchini Bread (2 loaves)stores well in freezer
ps--sorry for being so obnoxious--I just couldn't stop!
3 large eggs
1 ½-2 cups sugar
1 cup veggie oil (or replace 1/2 with buttermilk/applesauce)
1 tsp vanilla
2 Tbsp butter
6 Tbsp cocoa powder
2 cups zucchini, grated
2 cups flour (Replace all or half with whole wheat. Works especially well with whole-wheat pastry flour)
1 tsp baking soda
1 tsp salt
1 ½ t cinnamon
2/3 cup semisweet choc chips
2 tsp flour
1 cup chopped nuts (optional)
Combine first 4 ingredients. Mix until well blended. In small saucepan, melt butter. Add cocoa and blend until smooth. Set aside to cool. Grate zucchini. Add zucchini and cooled cocoa to the large mixing bowl and blend well. In separate bowl, mix together dry ingredients. Add to batter. Stir only enough to blend. In another small bowl, coat choc. chips with 2 teaspoons flour. Add to batter. Spoon into 2 generously greased and floured loaf pans. Bake 60-70 min or until done. Cool in pans 5-10 min. Remove from pans and continue to cool on a wire rack.
Rainbow salad
Carrots, chopped
Colored peppers, chopped (in season)
Zucchini, shredded
Purple onion, diced
Green or purple cabbage, shredded
Yellow summer squash, shredded
Combine above vegetables in desired ratio. Add your favorite salad dressing, mix and enjoy! Italian dressing (from Good Seasonings, made with your own favorite oil and vinegar) and Vidalia onion dressing are exceptionally good on this salad. This salad, with all its color, crunch and flavor, is likely to please kids. My kids literally eat mounds of it and ask for more!
Butternut Squash Custard Cake
I got this one from the WI State Journal. It is so fast, so easy and yummy! If you use precooked and frozen squash or pumpkin, this can be assembled and in the oven within 5 min! This is great as a dessertcan be topped with whipped cream or ice cream. Or, serve with a hearty soup and salad for a comforting fall meal.
2 cups cooked squash/pumpkin
2 eggs
2 T butter, melted; or 2 T oil
¼-1/3 cup sugar
½ cup white cake mix
pinch salt
Place all ingredients in a blendernot mixerand blend well. Pour into buttered pie dish and bake at 350 degrees for 45 min. Test with a toothpick. It should come out clear. May also add a dash of nutmeg and ½ teaspoon cinnamon.
Weight Watchers Chocolate Cakevery easy and tasty
2 cups pumpkin
1 box chocolate cake mix
Blend just until cake is moistened. Spoon into greased muffin cups or 8x8 square baking dish. Bake according to directions on cake mix. Enjoy this lean, low-cal, high vitamin A dessert! Great topped with Cool Whip.
Pumpkin Angel Food Cakeexcellent! The pumpkin and spice add just a hint of color and flavor but lots of nutrition. Super easy, super fast.
1 package angel food cake mix
1 cup pumpkin
1/2 T pumpkin pie spice
1 cup water
Mix all together 1 min, then beat another minute. Bake in a tube pan at 350º for approximately 40-45 min or until a toothpick comes out clean. Invert in pan until thoroughly cooled.
12 servingsonly 132 calories and 20% of vitamin A for the day!
Roasted Root Medleylots of ingredients but very easy. Perfect to accompany roasted poultry or pork and cranberry sauce
1 large squash or 4 cups pumpkin, peeled and cubed
2 large white potatoes or sunchokes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 t salt
1 t garlic powder
½ t pepper
¼ cup olive oil
1-2 t rosemary
In large bowl, toss all ingredients until well coated. Arrange in baking pan. Bake uncovered at 425 for 20-30 min or until tender.
Winter Squash Rolls
¾ cup cubed winter squash
½ cup scalded milk
2 ¼ t yeast
¼ cup warm water
1 ¼ cups bread flour
2 cups whole-wheat flour
1 T wheat gluten
¼ cup sugar
1 t salt
¼ cup oil
Assemble in bread maker. Set on dough cycle. When completed, divide dough into 12 equal portions, roll into balls and place in greased pie plate or round cake pan. Cover with oiled saran wrap and let rise until doubled, about 30-45 min, in warm place. Bake at 375º for 25-30 min, covering with foil if necessary to prevent burning. Cool on rack for 5 min, then remove from pan.
Butternut Squash Soup
6 T chopped onion
4 T butter
6 cups peeled and cubed butternut squash
3 cups water
4 cups chicken bouillon
½ t dried marjoram
¼ t ground black pepper
¼ t ground cayenne pepper
1 8-ounce package cream cheese (may use Neufchatel or fat-free)
Sauté onions in butter until tender. Add remaining ingredients except for cream cheese. Boil 20 min or until squash is tender. Puree squash and cream cheese in blender until smooth. Return to saucepan and heat through.
Squash and Apple Bakean absolute classic in my family of origin. May cut butter and sugar by half.
2 pounds butternut or buttercup squash (1 medium)
½ cup packed brown sugar
¼ cup butter, melted
1 T flour
1 t salt
½ t ground mace or nutmeg or cinnamon
2 baking apples, peeled, cored and cut into ½ slices
Heat oven to 350º. Prepare squash by peeling and slicing into ½ slices. Mix all ingredients except for squash and apples. Arrange squash slices in rectangular baking dish, 11 x 7. Top with apple slices. Sprinkle with sugar mixture. Cover with foil and bake 50-60 min or until squash is tender.
Pumpkin Bread
3 cups pumpkin puree¾ cup vegetable oil¾ cup applesauce2 ¼ cups white sugar6 eggs4 3/4 whole-wheat pastry flour or all-purpose flour1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda1 1/2 teaspoons salt1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Note: Mini chocolate chips, chopped nuts or whole fresh/frozen cranberries make great add-ins.
Can cut this recipe in thirds for only 1 loaf of bread. Also makes wonderful muffinsjust bake 20 min instead of 45-60.
Pumpkin-Walnut BiscuitsPumpkinA Super Food for All 12 Months of the Year, by DeeDee Stovel
Makes 16-20. My kids devoured these!
1 ½ cups whole wheat pastry flour
½ cup all-purpose flour
4 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup (1 stick) butter, cut into small pieces
1/3 cup walnuts, chopped, optional
1 cup unsweetened cooked pumpkin
1. Heat oven to 400º.
2. Combine all dry ingredients together in a food processor. Add the butter and pulse a few times, until the mixture resembles coarse crumbs.
3. Dump the mixture into a large bowl and stir in the nuts, if desired. Stir in the pumpkin and mix until the dry ingredients are just moistened. Scrape the dough onto a flour surface and knead a few times, adding a little more flour if it is very sticky (I actually had to add almost ½ cup buttermilk because it was too dry).
4. Pat the dough into a ½-inch-thick circle and cut biscuits with a round, 2-inch biscuit cutter, dipping into canister of flour between cuts.
5. Place the biscuits 1 inch apart on a greased baking sheet and bake for 12-15 min, until risen and lightly browned. Wonderful plain or with butter or honey!
Eggplant-Pumpkin-Feta Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into ½ rounds
5 tomatoes
1 pint cottage cheese
9 ounces crumbled feta cheese
1 cup pesto
2 eggs, beaten
salt and pepper to taste
15-ounce can tomato sauce
lasagna noodles
1-1/3 shredded mozzarella cheese
1 cup grated Parmesan cheese
Roast pumpkin in oven until browned and tender, about 30 min. Fry eggplant in skillet, turning once, until charred and tender, 10-15 min. Halve tomatoes and place on baking sheet for last 15 min of pumpkin time. Cook until tender and wrinkly. In bowl, mix cottage cheese, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay noodles over sauce. Arrange single layer of eggplant and top with half the cottage cheese mixture. Cover with more sheets of noodles. Arrange roasted tomatoes evenly over the sheets and spoon the remaining half of the cheese mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Bake at 350 for 30-40 min.
Vegetarian Reubens
2 zucchini/summer squash
½ cup Italian dressing
1 cup sauerkraut
8 slices rye bread
4-8 slices Swiss cheese
butter/Pam
Slice zucchini or summer squash lengthwise in ¼ strips. Marinate for at least 1 hour in Italian dressing. Assemble sandwiches: Place cheese on top of bread, 2 strips marinated squash and top with sauerkraut, then 2nd piece of bread. Fry in frying pan approximately 5 min each side, or until cheese is melted and bread is toasted.
Penzeys Chocolate Zucchini Bread (2 loaves)stores well in freezer
ps--sorry for being so obnoxious--I just couldn't stop!
3 large eggs
1 ½-2 cups sugar
1 cup veggie oil (or replace 1/2 with buttermilk/applesauce)
1 tsp vanilla
2 Tbsp butter
6 Tbsp cocoa powder
2 cups zucchini, grated
2 cups flour (Replace all or half with whole wheat. Works especially well with whole-wheat pastry flour)
1 tsp baking soda
1 tsp salt
1 ½ t cinnamon
2/3 cup semisweet choc chips
2 tsp flour
1 cup chopped nuts (optional)
Combine first 4 ingredients. Mix until well blended. In small saucepan, melt butter. Add cocoa and blend until smooth. Set aside to cool. Grate zucchini. Add zucchini and cooled cocoa to the large mixing bowl and blend well. In separate bowl, mix together dry ingredients. Add to batter. Stir only enough to blend. In another small bowl, coat choc. chips with 2 teaspoons flour. Add to batter. Spoon into 2 generously greased and floured loaf pans. Bake 60-70 min or until done. Cool in pans 5-10 min. Remove from pans and continue to cool on a wire rack.
Rainbow salad
Carrots, chopped
Colored peppers, chopped (in season)
Zucchini, shredded
Purple onion, diced
Green or purple cabbage, shredded
Yellow summer squash, shredded
Combine above vegetables in desired ratio. Add your favorite salad dressing, mix and enjoy! Italian dressing (from Good Seasonings, made with your own favorite oil and vinegar) and Vidalia onion dressing are exceptionally good on this salad. This salad, with all its color, crunch and flavor, is likely to please kids. My kids literally eat mounds of it and ask for more!
Butternut Squash Custard Cake
I got this one from the WI State Journal. It is so fast, so easy and yummy! If you use precooked and frozen squash or pumpkin, this can be assembled and in the oven within 5 min! This is great as a dessertcan be topped with whipped cream or ice cream. Or, serve with a hearty soup and salad for a comforting fall meal.
2 cups cooked squash/pumpkin
2 eggs
2 T butter, melted; or 2 T oil
¼-1/3 cup sugar
½ cup white cake mix
pinch salt
Place all ingredients in a blendernot mixerand blend well. Pour into buttered pie dish and bake at 350 degrees for 45 min. Test with a toothpick. It should come out clear. May also add a dash of nutmeg and ½ teaspoon cinnamon.
Weight Watchers Chocolate Cakevery easy and tasty
2 cups pumpkin
1 box chocolate cake mix
Blend just until cake is moistened. Spoon into greased muffin cups or 8x8 square baking dish. Bake according to directions on cake mix. Enjoy this lean, low-cal, high vitamin A dessert! Great topped with Cool Whip.
Pumpkin Angel Food Cakeexcellent! The pumpkin and spice add just a hint of color and flavor but lots of nutrition. Super easy, super fast.
1 package angel food cake mix
1 cup pumpkin
1/2 T pumpkin pie spice
1 cup water
Mix all together 1 min, then beat another minute. Bake in a tube pan at 350º for approximately 40-45 min or until a toothpick comes out clean. Invert in pan until thoroughly cooled.
12 servingsonly 132 calories and 20% of vitamin A for the day!
Roasted Root Medleylots of ingredients but very easy. Perfect to accompany roasted poultry or pork and cranberry sauce
1 large squash or 4 cups pumpkin, peeled and cubed
2 large white potatoes or sunchokes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 t salt
1 t garlic powder
½ t pepper
¼ cup olive oil
1-2 t rosemary
In large bowl, toss all ingredients until well coated. Arrange in baking pan. Bake uncovered at 425 for 20-30 min or until tender.
Winter Squash Rolls
¾ cup cubed winter squash
½ cup scalded milk
2 ¼ t yeast
¼ cup warm water
1 ¼ cups bread flour
2 cups whole-wheat flour
1 T wheat gluten
¼ cup sugar
1 t salt
¼ cup oil
Assemble in bread maker. Set on dough cycle. When completed, divide dough into 12 equal portions, roll into balls and place in greased pie plate or round cake pan. Cover with oiled saran wrap and let rise until doubled, about 30-45 min, in warm place. Bake at 375º for 25-30 min, covering with foil if necessary to prevent burning. Cool on rack for 5 min, then remove from pan.
Butternut Squash Soup
6 T chopped onion
4 T butter
6 cups peeled and cubed butternut squash
3 cups water
4 cups chicken bouillon
½ t dried marjoram
¼ t ground black pepper
¼ t ground cayenne pepper
1 8-ounce package cream cheese (may use Neufchatel or fat-free)
Sauté onions in butter until tender. Add remaining ingredients except for cream cheese. Boil 20 min or until squash is tender. Puree squash and cream cheese in blender until smooth. Return to saucepan and heat through.
Squash and Apple Bakean absolute classic in my family of origin. May cut butter and sugar by half.
2 pounds butternut or buttercup squash (1 medium)
½ cup packed brown sugar
¼ cup butter, melted
1 T flour
1 t salt
½ t ground mace or nutmeg or cinnamon
2 baking apples, peeled, cored and cut into ½ slices
Heat oven to 350º. Prepare squash by peeling and slicing into ½ slices. Mix all ingredients except for squash and apples. Arrange squash slices in rectangular baking dish, 11 x 7. Top with apple slices. Sprinkle with sugar mixture. Cover with foil and bake 50-60 min or until squash is tender.
Pumpkin Bread
3 cups pumpkin puree¾ cup vegetable oil¾ cup applesauce2 ¼ cups white sugar6 eggs4 3/4 whole-wheat pastry flour or all-purpose flour1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda1 1/2 teaspoons salt1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Note: Mini chocolate chips, chopped nuts or whole fresh/frozen cranberries make great add-ins.
Can cut this recipe in thirds for only 1 loaf of bread. Also makes wonderful muffinsjust bake 20 min instead of 45-60.
Pumpkin-Walnut BiscuitsPumpkinA Super Food for All 12 Months of the Year, by DeeDee Stovel
Makes 16-20. My kids devoured these!
1 ½ cups whole wheat pastry flour
½ cup all-purpose flour
4 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup (1 stick) butter, cut into small pieces
1/3 cup walnuts, chopped, optional
1 cup unsweetened cooked pumpkin
1. Heat oven to 400º.
2. Combine all dry ingredients together in a food processor. Add the butter and pulse a few times, until the mixture resembles coarse crumbs.
3. Dump the mixture into a large bowl and stir in the nuts, if desired. Stir in the pumpkin and mix until the dry ingredients are just moistened. Scrape the dough onto a flour surface and knead a few times, adding a little more flour if it is very sticky (I actually had to add almost ½ cup buttermilk because it was too dry).
4. Pat the dough into a ½-inch-thick circle and cut biscuits with a round, 2-inch biscuit cutter, dipping into canister of flour between cuts.
5. Place the biscuits 1 inch apart on a greased baking sheet and bake for 12-15 min, until risen and lightly browned. Wonderful plain or with butter or honey!
Eggplant-Pumpkin-Feta Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into ½ rounds
5 tomatoes
1 pint cottage cheese
9 ounces crumbled feta cheese
1 cup pesto
2 eggs, beaten
salt and pepper to taste
15-ounce can tomato sauce
lasagna noodles
1-1/3 shredded mozzarella cheese
1 cup grated Parmesan cheese
Roast pumpkin in oven until browned and tender, about 30 min. Fry eggplant in skillet, turning once, until charred and tender, 10-15 min. Halve tomatoes and place on baking sheet for last 15 min of pumpkin time. Cook until tender and wrinkly. In bowl, mix cottage cheese, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay noodles over sauce. Arrange single layer of eggplant and top with half the cottage cheese mixture. Cover with more sheets of noodles. Arrange roasted tomatoes evenly over the sheets and spoon the remaining half of the cheese mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Bake at 350 for 30-40 min.
