• Beef Pumpkin Soup - Jamaican Soup
  • Delicata Squash with Rosemary, Sage, and Cider Glaze
  • No Crust Healthy Pumpkin Pie
  • Pumpkin Risotto
  • Red Kuri Pancakes
  • Simple Pumpkin Soup
  • Spaghetti Squash Soup with Italian Sausage
Beef Pumpkin Soup - Jamaican Style
Submitted by CSA Member, Jacqueline Perry

Yields 6 Servings

2 quarts water
1 lb. Soup bones
1 lb. Beef stew
1 lb. Carrots, cubed
½ lb. Turnips, cubed
2 lbs pumpkin, cut up
1 sprig thyme
2 stalks green onions
1 tbsp salt

1. Boil soup bones and beef stew in 3 qts water.
2. Cut up vegetables and pumpkin and add to pot.
3. Let cook for 30 minutes.
4. After pumpkin is cooked, remove about 1 cup of the pumpkin and puree in
a blender or food processor.
5. Return puree mixture to pot and let simmer for 10 minutes. Add seasonings
and spices.
6. Let soup simmer uncovered until the mixture is thick and yellow.
7. Remove from heat and let cool.

Delicata Squash with Rosemary, Sage, and Cider Glaze

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it
lengthwise in half, and scrape out the seeds with a spoon. Cut each piece
lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types
of squash should be peeled with a chef's knife, seeded, cut into 1-inch
wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add
the sage and rosemary and cook, stirring, until the butter just begins to turn
golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in
butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider,
water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an
even boil until the cider has boiled down to a glaze and the squash is tender,
20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

No Crust Healthy Pumpkin Pie

3 1/2 cups pumpkin-cooked and drained
3/4 cup sugar
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. allspice
1 1/2 tsp. cinnamon
4 beaten egg whites till foamy
1 6oz. can fat free evaporated milk

To bake pumpkin: Cut open and clean out seeds. Fill middle with some water
and bake it for around an hour depending on the size at 350 degrees. Let it
cool. Remove the skin off the outer layer.  Drain any extra liquid and puree in a
blender or food processor.
Mix pumpkin, sugar, ginger, nutmeg, allspice and cinnamon.  Next mix egg
whites and evaporated milk.  Continue to mix all together. Spray or oil pan or
ring mold. ( Can sprinkle pan or mold with finely ground graham cracker
crumbs.  2 to 3 tbsp. if desired.) Pour filling into pan or mold.  Bake at 325 for
an hour.  Check after 45 minutes to see if it is cooked in the center.

Pumpkin Risotto

3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with
olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook
until tender but still firm. Transfer pumpkin to baking dish, and brush with oil.
Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at
a time, stirring frequently and allowing all the liquid to be absorbed before
adding more broth. Continue cooking until the rice is tender to the tooth, and
then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake
in preheated oven until the cheese is hot, and is beginning to melt along the
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle
risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Winter Squash Recipes
Red Kuri Pancakes (Any squash can be used in this recipe, but Kuri is the
½ cup walnuts
1 tbsp sugar
1 cup all-purpose flour
2 tsp baking powder
½ tsp ground cinnamon
1 cup milk
½ baked red kuri squash
2 slightly beaten egg yolks
1 tbsp cooking oil
2 egg whites

Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl,
and set aside. In another bowl, combine milk, squash, egg yolks and oil. With a
large wooden spoon, stir the dry mixture into the squash mix and set aside.
Beat the egg whites in a bowl until stiff peaks form. Gently fold the stiff whites
into the squash mixture. Spray the skillet with nonstick cooking spray. Heat
skillet to medium, and pour about ¼ cup batter for each pancake. Cook until
surface is bubbly and edges are slightly dry and flip. Cook until golden brown.
Dust with powdered sugar and garnish with cinnamon sticks.

Simple Pumpkin Soup
This pumpkin soup is SO easy and fast to make and also very tasty!

½ cup onion
3 tbsp butter
2 cups cooked, mashed pumpkin
1 tsp salt
1 tbsp sugar
¼ tsp nutmeg
¼ tsp ground pepper
3 cups chicken broth
½ cup half and half

To cook the pumpkin, preheat the oven to 350. Cut up pumpkin in 4 slices and
place, face down, in a baking pan with ½ inch water. Cover with foil and bake
for about 45 minutes. Once cooled, scoop pumpkin out and set aside. Chop
the onions and gently brown the butter in a pan. Put mashed pumpkin into
onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream. Makes 4 to 6 small servings.

Spaghetti Squash Soup with Paicines Ranch’s Mild Italian Sausage

2 tbsp Oils of Paicines olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 green bell pepper, diced
1 stalk celery, chopped
1 bunch baby carrots, chopped (or 2 regular carrots)
1 1/2 tbsp McFadden Italian Herbs
Salt and pepper, to taste
4 fresh tomatoes, diced (or 2 jars Happy Girl Kitchen’s Crushed Tomatoes)
4 cups vegetable broth
1 can tomato sauce
1 can cannellini beans
1 small spaghetti squash
1 package Paicines Ranch Italian Sausage
Parmesan cheese (optional)

Heat the olive oil in a large pot. Saute the onions, garlic, carrots, celery and bell
pepper until translucent. Stir in herbs, salt and pepper and cook for another
minute until the aroma of the herbs is abundant. Add the tomatoes, broth,
tomato sauce and beans and simmer for at least 20 minutes. While the soup is
simmering, cook the sausage in a separate pan. Drain any fat from the pan and
add the sausage to the soup. Stir in the spaghetti squash. When serving top
with a bit of parmesan cheese if desired.
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