JIM WELLER wrote to NANCY BACKUS <=-

If you use enough pumpkin pie spice a six year old who thinks he
hates squash can't tell the difference between an acorn squash pie
and a pumpkin pie. I know this to be true.

There really isn't much difference between pumpkin and squash

Pumpkin actually is one kind of winter squash. Butternut squash is
closer in taste than acorn squash but one year when I was a kid my
mom once grew way too many acorn squashes (they are like zucchini
that way) and ...

Most people think of pumpkins as only those which are 'Jack O' Lantern'
very round, very orange examples. As you say pumpkin is a squash (a VERY
broad family) with many variants.

And Illinois is home to Linus & Charlie Brown's "Great Pumpkin".

As much of 90 percent of pumpkin sold in the U.S. (and 85% worldwide)
is a proprietary cultivar known as a Dickinson pumpkin, which are less photogenic than the type of pumpkins commonly used for display purposes.

And Dickinson pumpkin is a variety of Cucurbita moschata, the sole
ingredient in most canned "pumpkin" sold in the U.S. The Dickinson
variety of squash was developed specifically by Libby's, the brand
responsible for selling about 85 percent of canned pumpkin pie filling
sold in the U.S. (https://www.snopes.com)

The state's farms harvested a record 16,200 acres of pumpkins in 2012, according to the Illinois Agricultural Statistics Service (IASS). Most
of those were processing pumpkins, the best type for canning and cooking.
More than 90% of the nation's canning pumpkins grow in Illinois, says
Mohammad Babadoost, a plant pathologist and professor at the University
of Illinois.

Two pumpkin processing facilities exist in Illinois today - Nestle Libby's
in Morton and Seneca Foods in Princeville, both located near Peoria.

https://www.ilfbpartners.com/family/illinois-the-great-pumpkin-state/

The Libby plant is the single largest producer of canned pumpkin in the
world. Located about an hour north of me.

All that aside - I'm not a huge fan of pumpkin pie, pumpkin-spice latte'
or whatever of the moment, etc.

Pumpkin soup, now, can be nice. The pepitas are the best part of this.
Well, and the bacon. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoky Pumpkin Soup
Categories: Soups, Squash, Pork, Beef, Herbs
Yield: 6 Servings

6 sl Bacon; diced, cooked crisp
4 tb Unsalted butter
6 c Pumpkin; peeled, in 1" pcs
6 c Beef stock
1/2 c Marsala
1 ts Dried thyme
Salt & pepper
Toasted pumpkin seeds;
- garnish

The bacon should be diced and cooked crisp. Drain and
reserve the fat.

Peel the pumpkin and dice in 1" pieces.

Heat the bacon fat and butter in a stock pot over med-high
heat. Add the pumpkin cubes and saute for 15 minutes,
stirring occasionally.

Pour in the stock and simmer covered until the pumpkin is
very tender, about 30 minutes. Remove from heat.

Add the Marsala, thyme, and salt and pepper to taste.
Process the soup in batches in a blender until smooth.
Return to the stock pot.

Add the bacon. Simmer 10 minutes.

Serve immediately, garnish with toasted pumpkin seeds.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... The British diet is simple, rather heavy, perhaps slightly barbarous.

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Quoting Dave Drum to Jim Weller <=-

'Jack O' Lantern'

The large ones makes poor pies, the flesh being stringy and fibrous
and not very sweet or flavourful.

The small sugar pumpkin, another cultivar of the same species (C.
pepo) is much superior for pie making and other sweet applications.

I'm not a huge fan of pumpkin pie
Pumpkin soup, now, can be nice.

Peel the pumpkin and dice in 1" pieces.
saute for 15 minutes,
simmer / about 30 minutes.
Process the soup in batches in a blender until smooth.

My favourite pumpkin soup is made with small cubes simmered in
chicken broth a mere 10-15 minutes so that it fully cooked and soft
but still holds its shape. I then add fried onions, garlic and
celery, some kind of chile, sometimes ginger, stewed tomatoes and
then either Caribbean seasonings or yogurt and curry. I serve it
chunky in a thin broth.

---------- Recipe via Meal-Master (tm) v8.06

Title: Coconut Halvah
Categories: Indian, Candy
Yield: 24 Servings

1 1/2 c Fresh Coconut;
-finely grated
1 1/2 c Milk
1 c Sugar
1 ts Cardamom Seed, crushed
Rose Water

Mix grated coconut with milk. Bring to boil, simmer 1/2 hour (stir
frequently). Add sugar: keep cooking, stir constantly until very
thick (15 min). Add cardamom seed and stir well. Turn out,
sprinkle rose water on it, cut.

From: The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

-----

Cheers

Jim


... Prepare yourself: Pumpkin Spice Spam Is The Next New Thing

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JIM WELLER wrote to DAVE DRUM <=-

'Jack O' Lantern'

The large ones makes poor pies, the flesh being stringy and fibrous
and not very sweet or flavourful.

The small sugar pumpkin, another cultivar of the same species (C.
pepo) is much superior for pie making and other sweet applications.

The average pie pumpkin (according to Libbys) comes in in truckload lots
at 18 - 20 pound average weight (8 - 9 kilos).

On the other paw ---

The heaviest pumpkin weighs 1,190.49 kg (2,624.6 lb), was grown by Mathias Willemijns (Belgium) and authenticated by the Great Pumpkin Commonwealth
(GPC) in Ludwigsburg, Germany, on 9 October 2016. Competition is fierce in
the world of car-sized pumpkins, with the record for the biggest having changed hands five times in as many years.

https://www.guinnessworldrecords.com/world-records/heaviest-pumpkin

I'm not a huge fan of pumpkin pie
Pumpkin soup, now, can be nice.

Peel the pumpkin and dice in 1" pieces.
saute for 15 minutes,
simmer / about 30 minutes.
Process the soup in batches in a blender until smooth.

My favourite pumpkin soup is made with small cubes simmered in
chicken broth a mere 10-15 minutes so that it fully cooked and soft
but still holds its shape. I then add fried onions, garlic and
celery, some kind of chile, sometimes ginger, stewed tomatoes and
then either Caribbean seasonings or yogurt and curry. I serve it
chunky in a thin broth.

That sounds nice. All of the squash/pumpkin soups I have had have been
"cream" style - often with the use of a blender.

Here is one of my favourite small pumpkin/squash recipes. I prefer the
pork. But, you can sub beef and not change anything else. I'm off work
today and have a trip to Humphrey's planned to pick up four nice sized
dumpling squash.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Stuffed Squash (Pork)
Categories: Squash, Pork, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded *
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Italian Sausage; hot or mild
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain/Basmati rice **
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1/2 ts Dried basil
1/2 ts Dried oregano

* Small, mildly sweet-tasting squash resembles a
miniature pumpkin with its top pushed in. It has cream-
coloured skin with green specks. Weighing only about 7
ounces, it has sweet and tender orange flesh and is a
great size for stuffing and baking as individual
servings.

** Or orzo pasta

Set the oven to 350°F/175°C.

Cut tops from little squash; discard seeds. Chop the
tops to add to the sausage and onions, set aside. Cook
the sweet dumpling squash, uncovered, in boiling water
for 5 minutes, then invert them on a rack in the sink
to drain well.

In a skillet, cook sausage, onion and the chopped squash
until meat is browned and vegetables are tender. Drain
off excess fat. Add undrained tomatoes, uncooked rice,
water, salt, Worcestershire sauce, pepper, parsley,
oregano, and basil.

Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff squash with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.

From: The Fertile mind of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... "All the people like us are we, and everyone else is They." -- R. Kipling

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Quoting Dave Drum to Jim Weller <=-

The small sugar pumpkin, another cultivar of the same species (C.
pepo) is much superior for pie making and other sweet applications.

The average pie pumpkin (according to Libbys) comes in in truckload
lots at 18 - 20 pound average weight (8 - 9 kilos).

The sugar pumpkins I get run not more than 10 pounds each.

Title: Savoury Stuffed Squash (Pork)
Sweet Dumpling Squash; about
8 oz each

Now those I have not come across. The stuffing sounds good though
and I just happened to buy 2 acorn squash this week.

Another stuffing, meatless this time ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moosewood's Stuffed Squash
Categories: Vegetarian, Vegetables, Mushrooms, Cheese, Nuts
Yield: 10 Servings

5 Acorn and/or butternut
Squash, split and seeded
1 lb Mushrooms, chopped
2 md Onions, chopped
6 cl Garlic
1/2 c Chopped walnuts
1/4 c Sunflower seeds
1 c Mixed dried cranberries and
Raisins
3 tb Fresh rubbed sage
Black pepper to taste
6 sl Wheat bread, cut into
1 -inch squares
1/4 c Shredded Cheddar or
Mozzarella

Bake the squash face down on foil covered baking pans, 30 minutes at
350F.

Saute the onions, mushrooms, garlic, walnuts, sunflower seeds, and
dried fruit on medium with just a small splash of olive oil. Cook
until the onions are translucent and the mushrooms shrink. Quite a
bit of liquid will come out of the mushrooms; drain this and save it
for some other dish (I used it as a broth base for a rice dish). Add
the sage, pepper, and bread and cook for about 5 minutes on low, stir
lightly.

Add the cheese and stuff the mixture into the squash. If using
butternut, you might want to enlarge the hole a bit along the
length of the squash. Bake, face up, at 350 F for about 25 minutes
or until the squash is tender; serve immediately.

From: Chuck Narad

MMMMM




Cheers

Jim


... Farmers Market means something quite different in Yellowknife.

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Quoting Jim Weller to Nancy Backus on 11-02-19 19:23 <=-

If you use enough pumpkin pie spice a six year old who thinks he
hates squash can't tell the difference between an acorn squash pie
and a pumpkin pie. I know this to be true.

There really isn't much difference between pumpkin and squash

Pumpkin actually is one kind of winter squash.

Yup...

Butternut squash is closer in taste than acorn squash but one year
when I was a kid my mom once grew way too many acorn squashes (they
are like zucchini that way) and ...

Ah, so you are talking from personal experience, not somebody else in
your circle of family and friends... ;) We never had veggie gardens,
but I guess I had heard that numerous squashes produced prolifically...
and been the recipients of the bounty of other gardens at times... :) I
buy one squash at a time, nowadays, whether delicata or acorn or the
like... ;)

ttyl neb

... On the other hand, you have different fingers.

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JIM WELLER wrote to DAVE DRUM <=-

The small sugar pumpkin, another cultivar of the same species (C.
pepo) is much superior for pie making and other sweet applications.

The average pie pumpkin (according to Libbys) comes in in truckload
lots at 18 - 20 pound average weight (8 - 9 kilos).

The sugar pumpkins I get run not more than 10 pounds each.

The Libbys pumpkins are contract grown and harvested by a Libbys crew
when of the proper size for the canning facility's purposes. They are
*not* grown for direct sale to the consumer.

Title: Savoury Stuffed Squash (Pork)
Sweet Dumpling Squash; about
8 oz each

Now those I have not come across. The stuffing sounds good though
and I just happened to buy 2 acorn squash this week.

Acorn squish have *much* meatier walls than the dumpling squash. As well
as a thicker skin.

Another stuffing, meatless this time ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moosewood's Stuffed Squash
Categories: Vegetarian, Vegetables, Mushrooms, Cheese, Nuts
Yield: 10 Servings

Well, being from Moosewood it wood (G) be.

My favourite acorn squash treatment ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Acorn Squash
Categories: Five, Vegetables, Squash
Yield: 8 Servings

4 md Acorn squash
8 tb Butter
16 ts Honey
Fresh ground pepper

Slice the squash in half crosswise and scoop out the pulp
and seeds. Trim the bottoms, if necessary, so that the
quash will stand hollow side up.

Place 2 teaspoons honey in the hollow of each squash, then
add 1 tablespoon butter to each and a twist or two of
fresh ground pepper.

Place squash in a large, shallow baking pan and bake,
uncovered, in a moderate oven, 350°F/175°C, for about 2
1/2 hours or until the squash are tender.

From: Robert Miles 02 Sept 1995

NOTE: This also works well if you take 2 tb brown sugar
and a tb of butter mixed together and replace the honey
and butter of the recipe - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... A country can be judged by the quality of its proverbs. -- German Proverb --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Nancy Backus to Jim Weller <=-

We never had veggie gardens, I guess I had heard that numerous
squashes produced prolifically... and been the recipients of
the bounty of other gardens at times.

It is very easy to plant way too many zucchini, winter squash and
cucumbers!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Beef-Stuffed Squash
Categories: Beef, Vegetables, Curry, Groundmeat, Fruit
Yield: 6 Servings

3 md Acorn squash
1 lb Ground beef
1/2 c Chopped onion
2 Cloves garlic; minced
1 ts Beef bouillon granules
1/2 c Hot water
1/2 c Cooked rice
2 tb Chopped fresh parsley
1 tb Orange juice concentrate
1 ts Brown sugar
1 ts Curry powder
1/2 ts Ground ginger
1/4 ts Salt

Halve and seed the squash. Invert squash in a greased 15-in. x
10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for
35-45 minutes or until almost tender. Meanwhile, in a skillet,
cook beef, onion and garlic until meat is browned and onion is
tender; drain. Dissolve bouillon in water; add to skillet. Stir in
remaining ingredients; mix well. Turn squash cut side up in pan
and fill with meat mixture. Fill pan with hot water to a depth of
1/4 in.; cover loosely with foil. Bake at 350 degrees for 20-30
minutes or until heated through.

Source: Taste of Home Annual Recipes 1998.
Formatted by: Lynn Thomas
Posted to TNT - Prodigy's Recipe Exchange Newsletter

MMMMM

Cheers

Jim

... You can never plant the right number of zucchinio seeds.

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Quoting Jim Weller to Nancy Backus on 11-10-19 20:04 <=-

We never had veggie gardens, I guess I had heard that numerous
squashes produced prolifically... and been the recipients of
the bounty of other gardens at times.

It is very easy to plant way too many zucchini, winter squash and cucumbers!

So it appears... :) Even when I did plant a small garden, I never tried
my hand at any of those.... :) Just tomatoes.... :)

ttyl neb

... Energizer bunny arrested... and locked in a Dura-cell!

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