How to Process a Pumpkin or Squash
July 16, 2009 by Heather R.
Filed under Fall, Recipes
One of the first foods that come to mind when I think of fall are pumpkins or squash. The beautiful orange squashes are such a part of autumn that we use them to decorate, carve, and cook with. But instead of buying pumpkin from a can to make your pumpkin pies, pumpkin bread or pumpkin cookies, why not learn how to process your own from scratch?
Starting with a sharp knife, cut the pumpkin or butternut squash in half and lay them cut side down in a deep baking pan. You don’t need to take out the seeds or even the stem just yet.
Before putting it in a 375 degree oven to bake and soften up, pour about an inch of water into the pan with the pumpkin or squash. The squash should bake for about 45 minutes. Make sure you let it cool down completely after you take it out! Part two of the video above can be seen here.
Below is my favorite pumpkin recipe!
Glazed Chocolate Chip Pumpkin Cookies
from ChocolateBytes.com
Cookies:
1 cup shortening
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
1 cup chocolate chips
Glaze:
3 tablespoons butter
4 tablespoons milk
1/2 cup packed brown sugar
3/4 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 350°F, line cookie sheet with silicone mat or parchment paper.
Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Add chocolate chips and mix until just combined. Using a small-to-medium sized cookie scoop or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops.
Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing.
To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.
