Fall is the perfect time to try some delicious pumpkin and squash recipes! Here are a few of our favorites:
- 3 cups of 1½” cubes of peeled, seeded pumpkin or butternut squash
- 1 finely chopped jalapeno (remove the seeds)
- 12 8” flour tortillas
- 10 ounces of feta cheese crumbles
- 1½ cups of chopped cilantro
- 2 limes cut into 12 wedges
Cook pumpkin or squash in a large saucepan of boiling salted water until tender, about 10 minutes. Drain and cool 10 minutes. While pumpkin/squash is still warm, transfer to processor; puree until smooth. Stir in jalapeno; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortilla and spread evenly. Sprinkle with feta. Top each with ¼ cup of cilantro and sprinkle with pepper. Top with second tortilla.
Heat large skillet over medium-high heat. Cook quesadillas until golden, about 2 minutes per side. Serve with lime wedges.
- ¾ cup finely chopped onion
- 5 tablespoons of unsalted butter
- 12 oz. of butternut squash puree
- 2½ cups water
- 2 cups of whole milk
- 1¼ teaspoons of salt
- ¼ teaspoon black pepper
- ¾ cup instant polenta
- 1 oz. finely grated Parmigiano-Reggiano (about ½ cup)
Cook onion in about 3 tablespoons of butter in a 10-inch skillet over medium heat, stirring until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt and pepper to a boil in a 4-quart pot. Add polenta in a thin stream, whisking. Cook polenta at a slight simmer, stirring with a long-handled whisk and turning down the heat as needed to avoid spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat and then stir in cheese and remaining butter. Serve immediately.
- 1 – 1½ to 1¾-pound acorn squash halved lengthwise and seeded.
- ½ cup dried cranberries
- ¼ cup hot water
- 4 tablespoons butter
- 4 ounces fresh wild mushrooms stemmed and chopped
- ¼ cup chopped onion
- 1 teaspoon dried sage
- 1 cup whole wheat bread crumbs
Pre-heat oven to 425 degrees. Place squash, cut side down in an 8”x8”x2” glass baking dish. Cover dish tightly with plastic wrap. Microwave on high for approximately 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in a medium skillet over medium heat. Add mushrooms, onion and sage and saute until softened – about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
Mound stuffing into squash halves. Dot with remaining 1 tablespoon of butter. Bake until heated through and crisp on top, about 10 minutes.
Here at Hicks Nurseries we carry tons of pumpkins, squash and apples perfect for all of your fall dishes. Share your photos and recipes with us here on Facebook!