Recipes
Pumpkin Soup
1 Strom's 'Small Sugar' pie pumpkin to get 500g (1lb),
chopped
30g (1oz) butter
1 oniion, finely chopped
2 cloves of crushed garlic
750 ml (3cups) chicken or vegetable stock
15 ml (1Tbsp) tomato paste
5 ml (1 tsp) cayenne pepper
salt & pepper to taste
15 ml (1Tbsp) grated parmesan cheese
Chop pumpkin into cubes, discard skin & seeds.
In large sausepan, saute onion & garlic in butter
until tender.
Add pumpkin and saute for two additional minutes.
Add all else except cheese, cover & simmer for 20
min or until pumpkin is tender.
Blend with a mixer, serve sprinkled with grated parmesan.
Pumpkin Puree
1 Strom's 'Small Sugar' pie pumpkin
Wash outside of pumpkin. Cut pumpkin in half. Scoop
out seeds. Cut halves in half again and place in pot
with small amount of water. Bring to a boil then simmer
with lid on for 15-20 minutes (until flesh is soft like
a potato). Do not let the water boil away. Remove from
pan and scoop flesh out of shell. Mash with a potato
masher or put in blender. Add to your favourite recipe
or freeze for later use.
Makes about 3-4 Cups (750-1000ml).
Italian Sausage-Stuffed Squash
2 small Ontario Acorn Squash
1 1/2 tsp (7ml) italian seasoning
2 (about 1/2 lb/250g) sweet or hot italian sausage
2 medium ripe Ontario tomatoes, halved, seeded, and
chopped
1 large Ontario onion, chopped
salt and pepper
1/2 sweet green pepper, chopped
1/2 cup (125ml) grated parmesan cheese
2 cloves garlic, minced
Cut squash in half lengthwise. Scoop out seeds. Pierce
skin in several places with sharp knife. Rinse and place
cut-side down on a large microwaveable plate, placing
thicker ends toward outer edges of dish. Microwave on
High Power for 14 to 16 minutes or until tender. Rearrange
halves or rotate dish, as necessary, for even cooking.
Crumble sausage into a medium-sized microwaveable casserole,
add onion, green pepper, and garlic. Cover and microwave
on High power for 4 to 6 minutes or until sausage is
no longer pink. Stir often to prevent meat from clumping.
Drain off liquid, stir in Italian seasonings and tomatoes,
cover and microwave on High power for 2 minutes or until
hot. Season to taste with salt and pepper.
Divide mixture between squash halves, sprinkle with
cheese and reheat at High power for 2 to 4 minutes or
until cheese melts.
Serves 4
Preparation time: 10 minutes
Baking time: 25 minutes
Note: microwave recipes tested in a 700 watt microwave
oven.
* Recipe taken from Foodland Ontario Collections *
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