Select winter squash that is fully mature as indicated by a hard, tough shell. A tender shell indicates immaturity, a sign of poor eating quality in winter squash.
ACORN SQUASH-MUSHROOM PIE
5 acorn squash
1/3 cup butter or margarine, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon freshly ground pepper
1/4 cup butter or margarine
1/2 pound sliced fresh mushrooms
Ground nutmeg
Cut squash in half crosswise; remove seeds. Place squash, cut side down, on a lightly greased baking sheet. Bake at 375 degrees F for 45 minutes or until very tender.
Scoop out pulp, leaving a 1/4-inch shell on 6 halves; discard remaining shells. Place pulp in a blender or food processor; add 1/3 cup butter and next 4 ingredients. Process until smooth. Melt 1/4 cup butter in a skillet; add mushrooms, and cook over low heat 5 to 8 minutes, stirring occasionally. Drain. Combine mushrooms and squash mixture. Spoon into reserved shells; place on a baking sheet. Sprinkle with additional nutmeg. Bake at 350 degrees F for 15 minutes or until thoroughly heated. Yield: 6 servings.
ACORN SQUASH WITH SAUSAGE
3 medium acorn squash
1/2 teaspoon salt
1 1/2 pounds bulk pork sausage
1/4 cup plus 2 tablespoons firmly packed brown sugar
3 tablespoons butter or margarine
Cut squash in half lengthwise, and remove seeds; sprinkle with salt. Place cut side down in a shallow baking dish, and add 1/2 inch boiling water. Bake, uncovered, at 375 degrees F for 35 minutes; drain.
Cook sausage in skillet over medium heat until browned, stirring to crumble meat. Remove from heat; drain.
Place 1 tablespoon brown sugar and 1 1/2 teaspoons butter in each squash cavity. Spoon sausage into squash halves. Bake, uncovered, at 350 degrees F for 25 minutes or until tender. Yield 6 servings.
SKILLET BUTTERNUT AND BACON
2 (2-pound) butternut squash
6 slices bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
2 tablespoons butter or margarine, melted
1/8 teaspoon salt
1/8 teaspoon pepper
Peel squash; slice in half lengthwise, and remove seeds. Cut into slices; place in saucepan, and cover with water. Cover and cook 15 minutes or until tender; drain. Mash pulp thoroughly. Set aside 3 3/4 cups mashed squash; store remainder in refrigerator for other uses.
Saute bacon and onion in a medium skillet, stirring constantly until bacon is crisp; do not drain. Add squash and remaining ingredients. Cook until thoroughly heated. Yield: 6 to 8 serving.
SPICY SQUASH PIE
1 (2-pound) butternut squash
1 cup evaporated milk
2 eggs, beaten
3/4 cup firmly packed brown sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 unbaked 9-inch pastry shell
Whipped cream (optional)
Combine squash, milk, eggs, brown sugar, salt, cinnamon, nutmeg, and ginger in a medium bowl; mix well. Pour squash mixture into pastry shell. Bake at 450 degrees F for 15 minutes. Reduce heat to 300 degrees F; continue baking an additional 45 minutes. Let cool; garnish with whipped cream, if desired. Yield: one 9-inch pie.
