Unusual Pumpkins and Squashes


Hello all! You probably noticed that I skipped last week's posting. I had a very good reason. Some of you have already heard that publication of the cookbook, "Recipes to Impress Your Mother-in-Law" is on indefinite hold. The publisher also prints educational and historical books and needs to step up production in those areas due to the war. As a friend said last week, it is amazing to see how the World Trade Center tragedy touches the nation in a myriad of ways. I never would have expected my book to be delayed. My publisher offered to let me find another company to produce the book, however, I have decided for the time being to wait and stay where I feel comfortable.

This led to a quandry over whether or not to maintain this site-- as it was designed to compliment the book and be its testing ground. I decided to continue to write this weekly column and use it as a "training ground" of sorts for my second or third book. I hope you will stay with us, however if you choose to sign off -- thank you for your interest! For those that choose to stay -- get ready for some experimental stuff! I'm no Emeril, but I'll attempt to keep it interesting!

Now, on to the recipes!


For the next three weeks, we will be concentrating almost exclusively on Thanksgiving recipes. On November 16, look for an article full of decorations, tablescapes and other fun bells and whistles for your dinner. For now, lets concentrate on the food -- so if you want to, you can practice your dishes before the BIG DINNER!

The first recipe today is a loose one -- not very structured at all...customize it to fit your tastes!

This dish tastes just like pumpkin pie filling. A lot of folks at a Canadian Thanksgiving celebration I recently took it to, thought I had diced up a pumpkin for them. This is a great way to get non-squash eaters to sample some of the dreaded veggie!

Spicy butternut squash

You will need:
Two medium-sized butternut or acorn squashes
Nutmeg
Cinnamon
Brown sugar
One stick of sweet cream butter

Preheat your oven to 350 degrees. Peel and cube your squash. I always cut it into smaller than bite-sized pieces since it will cook faster. Grease a 9X13 or 8X8 glass or Pyrex pan with butter -- depending on the size of your squashes. Spread the cubes in the pans fairly evenly and sprinkle liberally with at least a cup of brown sugar. Add cinnamon and nutmeg to taste. Next slice up the stick of butter and distribute evenly in the pan. Pop into the oven for 30 minutes. If the squash isn't easily pierced with a fork at this time, continue to cook at 350 degrees and check every 10 minutes for the correct doneness. Serve hot!

The copyright of the article Unusual Pumpkins and Squashes in Entertaining for Novices is owned by Lisa Henshall. Permission to republish Unusual Pumpkins and Squashes in print or online must be granted by the author in writing.

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