Pumpkin or Squash for Cooking or Freezing

1. Choose one with intact skin, no blemishes or cuts, that feels heavy for its size.
2. Whole, uncooked, unblemished squash or pumpkins can be kept out of the fridge in a cool, dry, dark place for a few weeks to a few months.

Baked Squash

1. To prepare a whole, uncut squash, wash it and put it on a foil plate in the corner of the oven with whatever else you're roasting. Roast at medium heat for about an hour.
2. When the squash is soft, cut it in half, scoop out the seeds.
3. Scoop the squash out of the shell into a casserole dish and mash it with lots of butter and enough cream or milk to make the mixture smooth like mashed potatoes. Season with salt and pepper.
4. Add a tablespoon of brown sugar if you like it sweet. Put the dish back in the oven to keep warm until ready to serve.
5. Once cooked, leftover squash or pumpkin can be frozen for up to 3 months.

Baked Acorn (or Pepper) Squash

Serves 4

• 2 squash
• 4 Tbsp butter
• salt, pepper, brown sugar to taste
• 2 slices bacon, halved (optional)

1. Wash the squash, place on two foil plates, put bake in the oven at 325-350 degrees F until almost tender.
2. Cut each squash in half, scoop out seeds, drop 1 Tbsp butter in each hollow.
3. Season with salt and pepper and sugar if desired.
4. Top with a slice of uncooked bacon if desired.
5. Return squash portion to the oven until squash is tender and bacon is crisp.

Steamed or Microwaved Pumpkin or Squash

• 1 lb. pumpkin or butternut squash
• 1 Tbsp butter
• salt & pepper
• 1/2 cup chopped walnuts, pecans or hazelnuts (optional)
• 2 Tbsp chopped fresh Italian parsley (optional)

1. Cut pumpkin or squash into wedges and remove seeds.
2. Steam over boiling water for 10 minutes OR
3. Microwave on high (100%) for about 6 minutes or until tender.
4. When cool enough to touch, remove peel.
5. Transfer pumpkin to a large bowl and using a large fork, mash it with butter, salt and pepper to taste.
6.  Garnish with nuts and parsley if desired.

Squash Souffle

• 3 cups cooked, mashed or pureed squash (butternut, buttercup or Hubbard)
• 1/2 cup chopped yellow or sweet onion
• 2 Tbsp butter
• 1/ cup milk
• 2 large eggs, separated when cold
• 3 Tbsp flour
• 1/4 tsp salt
• 1 Tbsp baking powder
• 1/8 tsp pepper
• 1/2 cup buttered fine breadcrumbs

1. Melt butter in a pan and sautee the onions until soft.
2. Remove pan from heat and add the squash.
3. I a separate bowl, mix  milk, egg yolks, flour, salt, baking powder, pepper.
4. Stir egg mixture into squash.
5. Beat egg whites until stiff. Fold egg whites into squash mixture.
6. Turn into ungreased straight-sided baking dish.
7. Spread crumbs over squash mixture.
8. Bake in preheated 375 degree F oven 25 minutes or until puffy and golden.