Squash! I did not forget about the pumpkin squares! I bought one to bake for my pumpkin squares. Used the handy dandy tool that comes with a carving kit to open it, removed the seeds (my grandsons helped me clean them & remove the guts), then we added salt and olive oil, baked them for a short time and had them for a snack... Meanwhile, the pumpkin baked for a few hours- upright with the top back on! The skin peeled right off after cooling- used a potatoe poke to check for doneness! Also, I used my fav Farberware utensil to puree the orange squash (pumpkin) to prepare for the pumpkin squares. One could use a white cake mix for the cookie crust, but I just use flour, butter and sugar for mine! equal parts except double the flour(2 C),Add a bit of baking powder if you want it... (optional). mix on tray (I use a large baking tray) and press to form crust but not too hard! Bake at 375o or so until lightly browned. Remove & turn oven down to 350o... While that was baking, have mixed the pumpkin according to any regular pumpkin pie recipe (like Libby's) except double everything and add 2 TBSP Molasses and /or use brown sugar and add an extra egg! The color will not be quite as orange as store cans of pumpkin, but the flavor is great and one can bake with very little salt, no food color and NO PRESERVATIVES! Spread the pumpkin mix over the cookie crust and bake until a knife comes out clean. Remove, let cool (or eat it warm! yummy too) Use whip topping if desired. Try not to make the cookie crust too thick as it detracts from the taste of the pumplin, which should be a good thickness. This is my own recipe... I loooked thru all my cookbooks and on-line. I could not find another recipe just like this, except for the one that used a cake mix (cheater), so Enjoy! Remember, I am making this to take up to CMU Sunday night, so if you want a piece of my pumpkin squares, then come to the Music Hall for my son's recital Sunday at 7PM and you can eat pumpkin squares with us afterward. Dan is very good on his tuba and sits principal tuba in the orchestra!
kdeyer
· 1 month ago
I like acorn squash cooked with some honey and brown sugar in it. I cook it open side up.
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Also, I used my fav Farberware utensil to puree the orange squash (pumpkin) to prepare for the pumpkin squares.
One could use a white cake mix for the cookie crust,
but I just use flour, butter and sugar for mine! equal parts except double the flour(2 C),Add a bit of baking powder if you want it... (optional).
mix on tray (I use a large baking tray) and press to form crust but not too hard!
Bake at 375o or so until lightly browned. Remove & turn oven down to 350o...
While that was baking, have mixed the pumpkin according to any regular pumpkin pie recipe (like Libby's) except double everything and add 2 TBSP Molasses and /or use brown sugar and add an extra egg!
The color will not be quite as orange as store cans of pumpkin, but the flavor is great and one can bake with very little salt, no food color and NO PRESERVATIVES!
Spread the pumpkin mix over the cookie crust and bake until a knife comes out clean. Remove, let cool (or eat it warm! yummy too) Use whip topping if desired.
Try not to make the cookie crust too thick as it detracts from the taste of the pumplin, which should be a good thickness.
This is my own recipe... I loooked thru all my cookbooks and on-line. I could not find another recipe just like this, except for the one that used a cake mix (cheater), so Enjoy!
Remember, I am making this to take up to CMU Sunday night, so if you want a piece of my pumpkin squares, then come to the Music Hall for my son's recital Sunday at 7PM and you can eat pumpkin squares with us afterward. Dan is very good on his tuba and sits principal tuba in the orchestra!