Tag: squash

New Winter Product: Frozen Cheese Pumpkin

Ray has a great new product this winter, frozen cheese squash, available in 16 oz packages. Use it for making soup or baking pies, cookies, muffins – any recipe that calls for canned pumpkin will be healthier, tastier and even look better if you use this.

Here’s an easy recipe to try (thanks, Risa):

photo by Etienne Frossard

Cheese Squash Muffins

1 1/2 c. of flour
1 tsp. baking powder

Whisk together in a bowl.

1 c. Ray’s squash puree
1/3 c. veg. oil
1/2 c. sour cream
1 1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 – 1/4 tsp. nutmeg

Whisk together in a separate bowl until combined, then add flour mixture and stir until just combined (don’t overmix).

1/2 c. chopped walnuts
1/4 – 1/2c golden raisins (chopped if large raisins)

Spoon mixture into muffin tins lined with paper muffin cups.

1 tbsp sugar
1/2 tsp cinnamon

Mix together and sprinkle on top of muffins.

Bake in a preheated oven of 350 degrees for 30 – 35 minutes (check at 25 mins) until golden brown and toothpick comes out clean.

Cool in pan on rack for 10 minutes. Remove from pan and cool on rack.

Simple Seasonal Sides – Using Ray’s Produce

Seasonal vegetable sides that are perfect for Thanksgiving:

Mash Carola Potatoes
Ray recommends no peeling. Cut and put in water along with 1 clove of garlic. Cook till done, mash with  butter, salt, pepper with cream or milk to taste.

Three squashes: Delicata, Butternut, Buttercup
(Ray’s personal favorite this year is buttercup) You can cut in half (the long way) and scoop out seeds. Place on shallow baking pan, in a water bath, with salt and pepper, 350 degrees till soft. Scoop out, can puree with butter, salt and pepper.

Three Squashes: Delicata, Buttenut, Buttercup

Delicata Squash
Wash skin well, cut in half the long way, scoop out seeds, cut again horizontally in thin slices (half moons). Place on cookie sheet with olive oil, salt and pepper, 400 degrees till golden brown.
Butternut Squash
This is Mark Bittman’s from NYTimes 11.17.10 and sounds too good not to mention-
Raw Butternet Nut Squash with Raisins and Ginger – Take squash – peel, seed and grate-  combine with 1/2 cup raisins, 1/4 cup vegetable oil, 1-2 tablespoons sherry vinegar, 1 tablespoon minced fresh ginger in a bowl, salt and pepper, toss and serve.  (Can make in advance and refrigerate)

*For those making a gratin, try mixing potatoes and thin slices of butternut. It’s a great combo.

Cheese Pumpkins
For all baking recipes (bread, pie, muffins, soup) this is the pumpkin to use. It also freezes well. Cut in half, scoop seeds, bake in 350 oven till soft. Scoop out, let liquid drain.

Cape Cod Turnips
You cook just like a potato. These you must peel, and then mash them like you would a potato.

Cape Code Turnips

Cape Code Turnips (raw, at the market)

Celery Root
Boil and puree in blender with liquid (veg or chick stock), you can add cream if you like. Or boil and mix with potato in a mash.

*You can also do a roasted medley of turnips, any of the squashes and celery root. Cut into strips or small pieces and roast on a cookie sheet with olive oil, salt and pepper.

Creamed Onions
Don’t peel – salt, pepper, roast in oven, oil and a little water to make moist – 350 oven on sheet pan. When soft (15 min) take out, take off bottom and skin. Put cream or stock (can be done the day before).

Bolero Carrots
No peeling, cut (same size), put in enough water just to cover the carrot, cook, salt and pepper.

No peeling, bake like a potato in oven, olive oil, a little water in the bottom. Also good raw in salads, sliced thin.