Recipes of the Week - October 17th

Baked Acorn Squash
1 Acorn Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper

Scoop the seeds out of each half with a spoon. Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.
Place on a greased cookie sheet and roast for about 1 hour @ 375°F or until tender when flesh is poked with a fork.

Acorn Squash Puppies From www.cdkitchen.com

1 Acorn squash (1-3/4 lb size)
2 cups Self-rising cornmeal
1/4 cup All-purpose flour
1 large Egg; lightly beaten
1/2 cup Milk
1/2 cup Onion; finely chopped
Vegetable oil

Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain.

Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses.

Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels. This recipe for Acorn Squash Puppies serves/makes 2 dozen.

Maple Pumpkin Sauté RecipeFrom www.cdkitchen.com

4 cups cubed peeled fresh pumpkin
1 1/2 cup chopped Apple
1/2 cup finely chopped onion
1/3 cup raisins
Cooking spray
3 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon ground ginger

Combine the first 4 ingredients in a large nonstick skillet coated with cooking spray; cover pumpkin mixture, and cook over medium-high heat 20 minutes or until tender, stirring occasionally. Stir in syrup, salt, and ginger. This recipe for Maple Pumpkin Saute serves/makes 4


Outrageous Onion Relish
1 ½ cups finely chopped onion
1/4 t. parsley, crushed
1 clove garlic, minced
1/2 t. sugar
1 T. water
1/4 c. tomato sauce
2 T. catsup
Pinch of crushed red pepper flakes

In 2 qt. pan combine onions & water. Bring to boil, reduce heat. Add tomato sauce, catsup, sugar, parsley, garlic and crushed red pepper flakes. Simmer 20 min. or until onions are just tender. Serve hot or cold.