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Garnish:
Prepare garnish – sauté prosciutto in oil and remove from pan. Saute apple in same pan. In a large stock pot, melt butter and add garlic, onion, apple, carrots, and squash. Sauté for 10 minutes. Add stock and bring to a boil. Simmer about 35 minutes until tender. Puree with hand blender or beater. Return to pot and season with salt and pepper, Worcestershire sauce and brown sugar. Add cream and stir. Return to heat and simmer 3 to 5 minutes. Top with prosciutto and apple Serves 6 Karen Parish, Fleetwood First Prize - Winter Squash/Pumpkin 2010 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Boil squash halves in water or cook in microwave until soft. Preheat oven to 350 degrees F. Arrange squash halves open end up in greased baking dish. Combine stuffing mix, crabmeat, eggs, parsley, lemon juice, onion, and all spices. Mix well and divide evenly into squash halves. Combine Parmesan cheese and breadcrumbs. Sprinkle over squash stuffing. Cover loosely with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Serve hot. Serves 6 Darlene Gallagher, East Stroudsburg Finalist - Winter Squash/Pumpkin 2010 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Gnocchi
Sauce
In a large bowl, combine pumpkin, cheese, salt, and black pepper. Whip the egg whites until foamy. Carefully fold in egg whites. Next fold in whole-wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Add the all-purpose flour. Turn dough out onto a lightly floured surface, and roll into several 1-inch-wide rope shaped pieces. Cut each rope into 1-inch pieces. Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes. Skim off the top and place in bowl. To make sauce, heat milk over medium heat. Whisk in flour, salt and pepper. Bring to a boil and cook for 2 minutes or until sauce thickens slightly. Place cheeses in a food processor. Add ½ cup of white sauce. Blend until well combined. Whisk cheeses into sauce. Stir well. Remove cheese sauce from heat. Stir in fresh parsley. Pour cheese sauce over gnocchi and stir. Garnish with fresh parsley sprigs and grated reduced fat parmesan cheese. Serves 6 Deb Lyon, Bangor Finalist - Winter Squash/Pumpkin 2010 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and remove seeds. Place cut side down on plate with a little water. Microwave on high for 11 to 13 minutes, until squash gives when pressed. Let cool slightly. Scoop out flesh with a fork and put into an 8 x 8 inch glass baking dish. Discard skin. Place broccoli stalks, carrots, onion, and pepper in food processor to grate. Stir grated veggies and garlic into squash. Stir in spaghetti sauce and herbs. Sprinkle with cheese. Crumble toast on top. Sprinkle with garlic powder, if desired. Bake for 30 minutes. Serves 6 Christina Kiesling, Bethlehem Finalist - Winter Squash/Pumpkin 2010 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Heat oil in a large skillet over medium heat, and sauté the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey and cook until evenly brown. Drain and mix in tomatoes and pumpkin. Season with chili powder, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with cheddar cheese and sour cream. Sprinkle minced cilantro over top if desired. Submitted by Kathy Rohrbaugh, Shrewsbury. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Spicy Coconut Butternut Squash
Cut the squash in half, remove seeds and cut into large chunks. Cover with water in large saucepan and boil gently 12 to 15 minutes or until tender. Drain, peel and mash. Add Tabasco sauce, sugar, coconut milk and salt. Melt the butter in a large frying pan. Crush the cardamom and fennel seeds and sauté in the butter for a few minutes to release flavors. Add the squash mixture and cook while stirring for several minutes to combine and reheat. Put in a serving bowl and garnish with the toasted coconut. Serves 6 to 8 Submitted by Sylvia Weaver, Gettysburg. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Fusilli with Butternut Squash and Gorgonzola
In a medium pot met the butter. Add the onion and sauté until limp. Add butternut squash, rosemary and nutmeg. Saute 10 to 15 minutes covered until squash is al dente. In a smaller pot, simmer cream and gorgonzola until melted. Cook pasta according to package directions. When pasta is done, drain and toss with other ingredients. Salt and pepper to taste. Serves 4 to 6 Submitted by Sophia Dominick, Brodheadsville. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Blend cake mix, 3/4 c pumpkin, egg, cinnamon and oil together until smooth. Bake according to package directions, using a prepared 8" round cake pan. Cool cake and then split into two layers. Make filling by stirring together the pudding mix, sour cream and 1c. pumpkin. Spread filling between and on top of stacked layers. Wrap and chill overnight for best flavor. Cake may be garnished on top with pecans, if desired. Serves 8 Submitted by Frances Dietz, York 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Basil Buttered Spaghetti Squash with Italian Chicken Saute
Preheat oven to 350 degrees F. Cut spaghetti squash in half. Scoop out and discard seeds. Place cut sides down in 9x13" glass baking dish. Fill dish with 1/2" water. Bake for 45 minutes. Pour tomato sauce into a small saucepan. Add garlic powder, oregano, 1/2 tsp basil, cayenne pepper, and balsamic vinegar to the sauce. Bring to a boil over medium heat, stirring occasionally. Turn heat down to medium-low, cover for 30-35 min. (Until the rest of the dish is done.) Ten minutes before the spaghetti squash comes out of the oven, heat 1 tsp. olive oil in a large nonstick pan over medium-high heat. Add zucchini, 1/8 tsp. freshly ground black pepper, 1/2 tsp. minced garlic, & 1/4 tsp. salt. Saute for 4 minutes or until beginning to brown and become tender. Remove from pan and keep warm. Add remaining 1 tsp. olive oil to pan. Add chicken cutlets, sprinkling them with 1/8 tsp. salt and 1/4 tsp. freshly ground black pepper. Saute 4 min. on each side until browned and cooked through. Remove from pan and keep warm. Remove spaghetti squash from oven. Shred with fork. Once chicken has been removed from the nonstick pan, add butter and remaining 1/2 tsp. minced garlic to pan. Saute 30 seconds until butter is melted. Add shredded spaghetti squash, remaining 1/2 tsp. basil, and 1/4 tsp. salt. Toss well and saute 2 minutes. Divide the spaghetti squash between 4 dinner plates. Top each with 1/4 c. tomato sauce. (Reserve remaining sauce for another use.) Divide zucchini evenly between 4 plates. Slice chicken into 1/4" thin strips and divide evenly between 4 plates. Top each plate with 1 T. Parmesan cheese. Enjoy!!! Serves 4 Brandy Long, Saltillo Finalist - Winter Squash/Pumpkin 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese. Serves 10 Bonnie Mortimer, Mount Pleasant Finalist - Winter Squash/Pumpkin 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Pre-heat oven to 325 degrees F. Cut squash in half length wise, remove seeds, place cut side down on foil lined baking sheet. Bake until fork tender (approx. 45 minutes). When cooked, cool and scoop out flesh and discard skins. In large pot, heat oil. Add onions and cook until transparent. Add apples and cook until soft. Add squash and chicken broth. Bring to a boil, reduce heat and simmer for 30 to 40 minutes. Add spices and adjust seasonings with maple syrup and salt. Puree with emulsion blender or food processor, finishing with the heavy cream to give a silky smooth consistency. Serves 4-6 Sophia Dominick, Brodheadsville First Place - Winter Squash/Pumpkin 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees F. Grease and flour 3 9-inch round cake pans. Combine cake mix, 16 oz. pumpkin puree, eggs, 1/4 c. butter, 1 1/2 tsp. cinnamon and nutmeg in a bowl. Mix 2 minutes. Divide batter among prepared pans. Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes on wire rack. Remove from the pans and cool completely. For the frosting, blend the cream cheese, 1/4 c. pumpkin puree, 1/4 c. butter, orange juice, orange zest, 1 tsp. cinnamon and vanilla in a large bowl using an electric mixer set a medium speed until smooth. Add the sugar and continue to beat until light and creamy - about 5 more minutes. Place one cake layer on serving plate. Top with frosting. Repeat for the remaining two layers ending with frosting. Frost the cake sides. Spread caramel over the cake top. Garnish with pecans. Serves 16 Barbara Nissley, Ephrata Finalist - Winter Squash/Pumpkin 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Combine pumpkin/squash, chicken broth, onion, garlic and ginger in a saucepan. Cover and bring to a boil. Simmer for 10 minutes or until onions are tender. Whisk peanut butter, coconut milk, lime juice, salt, cayenne pepper and coconut extract into the pumpkin mixture until smooth. Heat again but do not boil. Garnish with cilantro and chopped peanuts if desired. Becky Frey, Lebanon Co-First Place - Winter Squash/Pumpkin 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for 2 or 3 minutes until flesh is crisp, but can be separated with a fork. Let stand 2 minutes. Discard seeds and pull flesh apart with fork to create strands (2 c. to 2 1/4 c. needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well. Serves 4 to 5 Francis Dietz, York Co-First Place Winner - Winter Squash/Pumpkin 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a large saucepan, combine pumpkin, pepperoni, green peppers, tomatoes, onion and chili powder. Cook over low heat for 20 minutes. Serve over tortilla chips. Sprinkle with cheddar cheese. Serves 12 Bonnie Mortimer, Mount Pleasant
Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Do not overcook. When done, remove with slotted spoon and cool on waxed paper. In large bowl, combine garlic, ricotta cheese, pumpkin, salt and pepper. Stuff shells with ricotta-pumpkin mixture and place in 13 x 9-inch or larger baking dish which has been coated with cooking spray. In small saucepan, combine evaporated milk, grated Pecorino-Romano cheese and 1 c. shredded Provolone cheese. Stir over low heat until cheese melts and sauce thickens. Spoon sauce over filled shells. Sprinkle remaining Provolone cheese over top of sauce. Bake at 350 degrees F for 35 minutes. Remove from oven and sprinkle fresh thyme leaves over shells. Serve immediately. Serves 6 Bonnie Lee Strunk Brasted, Allentown
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Pennsylvania Vegetable Marketing and Research Program
