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Olive oil pumpkin bread

What’s the diff between gourds, squash and pumpkins? Info source: https://nutritiouslife.com/

Gourds
This ornamental squash comes in different shapes, sizes and colors. You’ve got your hardshell, bottle, turban and dipping (the most common) type. Gourds aren’t much for eating. They’re decorative and can be dried into containers or Instagram-worthy centerpieces, but don’t waste your time trying to crack into their hard shells for fleshy meat or seeds. They’re not designed for that. Still, they make you feel festive, so consider enjoying them outside the kitchen.

Squash
You’ve got your hubbard, butternut, acorn, delicata and spaghetti squash, to name just a few. Squash are perfect for roasting, souping, dicing, pureeing and all-around eating. The trick is to crack into the thick skin and dense flesh with a sharp knife and a strong arm. Scoop out the seeds and you’re ready to follow your favorite squash recipe. A pound of winter squash yields about 2 cups of flesh. If you can’t be bothered with an arm workout in the kitchen, it may be smart to buy the pre-cubed butternut squash sold at the market. (We won’t tell anyone!) Winter squash is really mild in flavor and full of fiber, vitamins and minerals. It’s also super satisfying and low in calories. Try sautéing some for brunch, instead of potatoes. YUM.

Pumpkin
The all-occasion cucuritaceae, pumpkins are both ornamental and edible. Treat the super mini’s like gourds, and don’t waste your time trying to extract nutrition from them. They’re eye candy. The medium pumpkins are fantastic for making pumpkin bowl soup, which is as pretty as it is delicious. Use the large ones for jack-o-lanterns around Halloween or roast them to add to your recipes all year long.

Cream of pumpkin soup  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter

Cream of pumpkin soup

Preparation:

In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.

Creamy pumpkin pie  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour 15 minutes

Crust:
1 1/2 cups flour
2 teaspoons finely grated orange rind
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 egg yolk
1 teaspoon vinegar

Filling:
1 14 ounce can pumpkin purée
1 cup packed brown sugar
1 package (4 ounces) cream cheese, softened
1/2 cup whipping cream
2 eggs
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon vanilla

Topping:
1/2 cup whipping cream, whipped

Creamy pumpkin pie

Preparation:

Crust:
Combine flour, rind and salt; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup. Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary.
Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Preheat oven to 375 degrees. On floured surface, roll out pastry to 1/8 inch thickness. Place in 9 inch pie plate, draping loosely . Without stretching, fit into plate. Trim edges to leave 1 inch overhang. Fold edge under and flute. Prick shell all over and refrigerate for 30 minutes.
Gather pastry scraps together and roll out. Using small pumpkin shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet; bake in bottom third of oven for about 12 minutes or until golden. Transfer to rack, let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350 degrees.
In food processor, purée pumpkin, sugar, cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of oven for 1 hour or until set in center.
Let cool on rack.
Topping:
Pipe cream into 8 rosettes around edge; top each with pastry pumpkin cookies.

Jamaican pumpkin soup  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)

Jamaican pumpkin soup

Preparation:

In large pot, combine all ingredients . Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft.
Remove pork, thyme sprig and bay leaf.
In blender, purée soup until smooth. Return to pot and reheat. Add salt and pepper if needed.

Marbled pumpkin cheesecake  Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:40 minutes

Crumb-crust recipe:
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

1/2 made with finely ground gingersnaps
3 (8-ounces) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1/2 teaspoon vanilla
2 large egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
15-ounce can solid-pack pumpkin

Marbled pumpkin cheesecake

Preparation:

For Crumb crust recipe:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch (24-centimeter) springform pan. Fill right away or chill up to 2 hours.

Preheat oven to 350°F.
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Olive oil pumpkin bread  Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/3 cup light olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds

Olive oil pumpkin bread

Preparation:

• Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
• In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
• Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
• Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Original recipe inspired from The Taunton Press and fine cooking

Pecan pumpkin pie  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour 15 minutes

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 tablespoons ice water, or as needed

For the filling:
2 (13.5 oz.) pumpkin pie mix
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 cup heavy cream
whipped cream for serving

Pecan pumpkin pie

Preparation:

To make the pastry,
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.

Pumpkin and sweet garlic custards  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 20 minutes

2 heads garlic, separated into cloves but not peeled (approximately 20 cloves)
1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish

Pumpkin and sweet garlic custards

Preparation:

Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.

Pumpkin cheesecake  Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:55 minutes

Crust:
3/4 cup Graham cracker crumbs
1/2 cup pecans, ground
1/4 cup brown sugar
1 tablespoon butter, melted

Filling:
3 8-ounce cream cheese, softened
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 1/2 cups pumpkin, canned
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ginger
2 teaspoon milk
1 teaspoon cornstarch
1 teaspoon bourbon
Garnish:
Whipped cream pecan halves

Pumpkin cheesecake

Preparation:

Preheat oven to 350 degrees.
Crust:
Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
Filling:
Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
Garnish cake with whipped cream and whole pecans.

Pumpkin chocolate cinnamon and salted caramel mousse cake  Print Recipe

Serves: 16

Preparation time: 4 hours

Cooking time:25 minutes

For the Chocolate Cake:
• 2 oz soft butter
• 1/4 cup (1.75 oz) granulated sugar
• 1/4 cup (1.75 oz) brown sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 1/2 cup (4 fl oz) buttermilk at room temperature
• 2/3 cup (2.66 oz) all-purpose flour
• 1/3 cup (1 oz) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
For the Pumpkin Cinnamon Mousse Layer:
• 9 oz cinnamon chips
• 1 1/2 cups heavy cream divided
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp ground cinnamon
For the Pumpkin Butterscotch Mousse Layer:
• 9 oz butterscotch chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
For the Salted Caramel Mousse Layer:
• 9 oz salted caramel chips or white chocolate chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup thick salted caramel sauce
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp vanilla extract
For the Chocolate Ganache on Top:
• 1/2 cup heavy cream
• 3 oz semi-sweet chocolate finely chopped
To Decorate:
• Whipped cream
• Cinnamon
• Candy of your choosing

Pumpkin chocolate cinnamon and salted caramel mousse cake

Preparation:

To Make the Chocolate Cake:
1. Line a 9-inch cake pan with parchment, and spray it with non stick cooking spray. Preheat the oven to 350 F.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add egg and vanilla extract, and beat well until they’re fully incorporated.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. Add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the dry and wet ingredients in an alternating pattern, ending with the dry ingredients.
4. Finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
To Make the Mousse Layers:
1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
2. Place a cake cardboard in the bottom of the pan, then carefully place the baked cake on top of the cardboard. This is optional, but it makes it easy to transfer the cake cleanly and neatly to your serving plate.
3. Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
4. While you wait for the cinnamon mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the cinnamon is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and cinnamon mixture together, and whisk in the ground cinnamon.
5. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the cinnamon, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the cake, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
6. For the pumpkin-butterscotch mousse, combine the butterscotch chips, pumpkin puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the cinnamon layer, by melting and cooling the butterscotch mixture, whisking in the melted gelatin, and folding in whipped cream. When the pumpkin-butterscotch mousse is ready, pour it over the cinnamon mousse layer. Spread it into an even layer, and refrigerate again.
7. Finally, prepare the salted caramel layer. Combine the salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel, salt, and vanilla in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. Pour it over the pumpkin-butterscotch mousse, and refrigerate to set the mousse layers for at least 30 minutes.
8. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. If it is very hot, let it cool slightly so it’s still warm and spreadable, but not so hot that it will melt the mousse. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and spread it in an even layer. Refrigerate the cake for at least 4 hours or overnight, so that the mousse layers can be very firm when slicing.
9. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Pipe rosettes of whipped cream around the edges, and sprinkle the cream with a bit of cinnamon. Top the rosettes with chocolate candies or chocolate curls, or leave them plain.
10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Pumpkin pie  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

1 recipe never fail pie crust
Filling:
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk

Pumpkin pie

Preparation:

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.

Pumpkin pie-pumpkin-shaped  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour

Serves 8 to 10

1 recipe never fail pie crust

FILLING: 1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
3 large eggs
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg

Topping:
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons superfine sugar
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites

Pumpkin pie-pumpkin-shaped

Preparation:

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.

Spiced pumpkin bread  Print Recipe

Serves: 16

Preparation time: 20 minutes

Cooking time:1 hour 10 minutes

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Spiced pumpkin bread

Preparation:

Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Streusel pumpkin bread  Print Recipe

Serves: 16

Preparation time: 20 minutes

Cooking time:1 hour

1 1/2 cups sugar
1/2 cup oil
3 ounces water
2 eggs
1 cup canned pumpkin
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup chopped walnuts
1/4 cup raisins

TOPPING:
1/4 cup firmly packed brown sugar
1/4 cup finely chopped nuts
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter, softened.

Streusel pumpkin bread

Preparation:

Preheat oven to 350 degrees. Grease and flour bottom only of one 9x5 inch loaf pan. In a large bowl, combine sugar, oil, water, eggs and pumpkin; beat 1minute at low speed. Add flour, soda, salt, cinnamon, nutmeg and cloves; blend at low speed until moistened then beat a minute at medium speed. Stir in nuts and raisins. Pour into prepared pan.
In small bowl, combine all topping ingredients until crumbly; sprinkle over batter. Bake for about one hour. Cool 5 minutes; remove from pan.
Cool completely on wire rack.

Baked acorn squash with chestnuts apples and leeks  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

4 halved, seeded Acorn Squash
1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper

Baked acorn squash with chestnuts apples and leeks

Preparation:

Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.

Baked spaghetti squash with spinach and cheese  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

6 cups cooked spaghetti squash (from about 1 large squash)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan

Baked spaghetti squash with spinach and cheese

Preparation:

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

Baked squash risotto with a crispy crumb topping  Print Recipe

Serves: 6

Preparation time:20 miutes

Cooking time:1 hour

SQUASH PURÉE AND STOCK
1 Hubbard squash, 1 1/2 lbs (680 g), washed with skin on
5 cups (1.25 L) water
1/2 tsp (2 mL) salt

RISOTTO
1 cup (250 mL) thinly sliced onion
3 tbsp (45 mL) unsalted butter, divided
1 cup (250 mL) coarsely grated zucchini
1 1/2 cups (375 mL) arborio rice
1/2 cup (125 mL) dry white wine
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1/2 cup (125 mL) grated Pecorino Romano cheese

TOPPING
1/4 cup (60 mL) light olive oil
4 large sage leaves plus more to garnish
1/2 cup (125 mL) seasoned panko bread crumbs

Baked squash risotto with a crispy crumb topping

Preparation:

1. For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

2. Preheat oven to 350°F`(177°C).

3. In a large Dutch oven with a lid, add onions, 1 tbsp (15 mL) unsalted butter, grated zucchini, rice, wine, 2 cups (500 mL) squash purée and 3 cups (750 mL) squash stock. Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

4. While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

5. Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

6. Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using.

Butternut squash and apple soup  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
5 to 6 cups vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
light sour cream
Chopped fresh chives

Butternut squash and apple soup

Preparation:

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls.
Garnish with sour cream and chives.

Butternut squash and caramelized onion flatbread  Print Recipe

Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

Butternut squash and caramelized onion flatbread

Preparation:

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Kabocha squash soup  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

1 (4 pound) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves
1 1/2 teaspoons chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red wine vinegar

Kabocha squash soup

Preparation:

Roast squash:
Preheat oven to 400 F. Roast squash, cut sides down, in an oiled roasting pan in oven until tender, about 1 hour. Cool and scrape flesh from skin.

Fry sage leaves while squash roasts:
Heat vegetable oil in a deep small saucepan until it registers 365 F on a deep fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.

Cook pancetta and make soup:
Cook pancetta in a 4 quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute.
Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in a blender, transferring to a bowl.
Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.

Mashed butternut squash  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper

Mashed butternut squash

Preparation:

Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Pasta e fagioli with butternut squash and sage pesto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

6 oz. orrechiette or small shells, or other small pasta
2 Tbs. extra-virgin olive oil
1 cup chopped yellow onion
2-1/2 cups diced (1/2 to 3/4 inch) butternut squash
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
2 medium cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 Tbs. tomato paste
1/2 cup dry white wine
4 cups vegetable broth
1 15-oz. can kidney beans (white or red), or Roman beans, rinsed and drained (1-3/4 cups)
1 14-oz. can crushed peeled tomatoes with juice
Freshly ground black pepper

For the pesto:
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
2 Tbsp coarsely chopped fresh sage
1 medium clove garlic, chopped
1/2 cup Parmigiano-Reggiano or Grana Padano, coarsely grated; more, finely grated, for serving
Sea salt and freshly ground black pepper
6 Tbsp extra-virgin olive oil

Pasta e fagioli with butternut squash and sage pesto

Preparation:

Make the soup
Bring a large pot of water to a boil, and cook the pasta according to package directions until not quite al dente.
Meanwhile, heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until shimmering. Add the onion and 1/4 tsp. salt; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the squash and stir to coat with the oil. Add the parsley, sage, garlic, and pepper flakes, and cook, stirring, until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until it is evenly distributed and looks slightly darker, 1 to 2 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the broth, beans, and tomatoes. Stir well, scraping the bottom of the pot, and simmer until the squash is barely tender, 13 to 15 minutes. Add the pasta and continue simmering until the squash and pasta are tender, 1 to 2 minutes. Remove from the heat.
Make the pesto and serve
Put the parsley, sage, garlic, and coarsely grated cheese in a food processor. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper and drizzle with the oil. Pulse until finely chopped, adding more oil if necessary to give it consistency. Season to taste with salt and pepper, and transfer to a bowl.
Thin the soup with water if desired and add 1/4 tsp. pepper. Season to taste with more salt and pepper. Divide among soup bowls and spoon 1 to 2 Tbsp pesto on top of each serving. Pass the finely grated cheese at the table.

Roasted acorn squash  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:30 minutes

1 (2 pound) acorn squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper

Roasted acorn squash

Preparation:

Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.

Spaghetti squash pesto with tomatoes  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

1 small spaghetti squash
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry tomatoes, diced

Spaghetti squash pesto with tomatoes

Preparation:

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.

Spaghetti Squash with Roasted Tomatoes  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:1 hour

1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape tomatoes or cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley

Spaghetti Squash with Roasted Tomatoes

Preparation:

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; continue baking until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

Squash and sage risotto  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

7 cups vegetable broth
1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan

Squash and sage risotto

Preparation:

Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.

Summer squash skins with garlic bread crumbs  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Olive oil cooking spray
4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley

Summer squash skins with garlic bread crumbs

Preparation:

1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.
2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 1 1/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes.
3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes.
4. Add garlic bread crumbs, and parsley, toss, and serve.

Winter squash soup  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken stock or broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Winter squash soup

Preparation:

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve.

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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
.
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g