Recipes of the Week - October 3rd

Fuzzy Gourd Stir-Fry

We tried this recipe this weekend with the fuzzy gourd:
Garlic (1-2 cloves chopped)
Fuzzy Gourd (sliced into thin rounds)
Chopped Onion (about ¼ cup)

Place about 2-3 Tbsp of olive oil in a large skillet and start stir-frying the garlic. Add the gourds rounds and continue to stir fry until they are a light brown (or longer if you like softer squash). Saute the onions and add to the squash. Serve as a nice side dish. Note: we did not peel the gourd prior to cooking and it was fine, but many prefer to peel it).

You can use any zucchini recipes to cook your fuzzy gourd !

Freezing Winter Squash
Wash and cut squash in chunks; remove seeds. There's no need to peel. Blanching Time: Winter squash must be thoroughly cooked before freezing. Boil, steam or cook chunks in pressure cooker until tender. Scrape pulp from the rind; mash or press through a sieve. Cool immediately.

Squash Equivalents: from- http://homecooking.about.com
Most winter squash, including pumpkin, buttercup, and butternut, can be used interchangably in recipes. Need to know how much acorn squash to use in your recipes? Here are some equivalents.
• 1/3 to 1/2 pound raw unpeeled squash = 1 serving
• 1 pound peeled squash = 1 cup cooked, mashed
• 2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed
• 1 pound trimmed squash = 2 cups cooked pieces
• 1 pound squash = 2 to 3 servings
• 12 ounces frozen squash = 1-1/2 cups

Winter Squash Pie

· crust for a 1-crust 9-inch pie, homemade or purchased
· 1 winter squash, about 2 pounds (2 cups mashed)
· 3 tablespoons melted butter
· 1 cup whipping cream
· 3/4 cup brown sugar, firmly packed
· 3 tablespoons maple syrup
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground allspice
· dash ground red pepper
· 2 large eggs, lightly beaten
· Sweetened whipped cream
· ground cinnamon

Prepare crust; place crust in a 9-inch deep-dish pieplate; trim and crimp edges. Cover and place in freezer while filling is being prepared. Cut squash in half lengthwise. Place squash halves, cut sides up, in a shallow baking dish or pan. Bake, uncovered, at 350° for 50 to 55 minutes or until squash is tender, basting frequently with butter. Let squash cool enough to handle. Remove and discard squash seeds. Remove squash pulp, discarding shells. Mash pulp. Place 2 cups mashed pulp in a large bowl.

Add 1 cup whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice, red pepper, and the beaten eggs to mashed squash pulp; whisk until well blended. Pour mixture into prepared pastry shell.

Bake squash pie at 350° for 40 to 50 minutes, or until set in center. (Shield piecrust with strips of aluminum foil to prevent excessive browning, if necessary). Cool completely.

Garnish each serving with a dollop of sweetened whipped cream; sprinkle each dollop with cinnamon.

Maple-Glazed Pears with French Toast From www.usapears.com

· 1 cup maple syrup
· 4 tablespoons (1/2 stick) butter
· 2 teaspoons ground cinnamon
· ¼ teaspoon freshly grated nutmeg
· Pinch salt
· 4-5 firm but ripe

Anjou pears, peeled, halved lengthwise, cored, and each half cut lengthwise into 5 wedges

French Toast

• 3 large eggs
• 1/3 cup milk
• 8 thick slices bread
• Butter for griddle

In a 10-inch saute pan over medium heat, warm the syrup and then add the butter. Stir until the butter is melted, about 2 minutes. Stir in the cinnamon, nutmeg, and salt. Add the wedges of pear and simmer, basting frequently, until the pears are tender when pierced with a knife, about 10 minutes. Set aside and keep warm To make the Fresh toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high ehat. One at a time, duck a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Duck as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch. Have ready 4 warm plates. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately. Serves 4