Triple S Pumpkin’s Favorite Recipes
Polly’s Pumpkin Pie
· 1 (9 inch) unbaked deep-dish pie crust· ¾ cup brown sugar· 1T cornstarch· 1 ½ tsp ground cinnamon· ½ tsp salt· ½ tsp ground ginger· ¼ tsp nutmeg· 1/8 tsp ground cloves· 1/8 tsp pepper· 3 eggs· 2 cups pumpkin or squash puree· 1 cup heavy cream· ¼ cup milkDirections1. Preheat the oven to 375 degrees F. Bake crust 10 min then prick crust with fork. Bake additional 7 min.2. Wisk together pumpkin, eggs and brown sugar. Add cornstarch, salt and spices. Then add heavy cream and milk. Pour mixture into pie shell. Bake at 375 degrees for 55 min. Let cool on counter. 3. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)
Parmesan Garlic Delicata Squash
· 1 medium delicata squash, about 1 ¼ pounds
· 2 teaspoons minced garlic (about 2 small cloves)
· 3 tablespoons melted butter or olive oil
· 1 ½ ounces grated parmesan cheese, about 1/3 cup
· 1/4 teaspoon salt
· 1/4 teaspoon fresh ground black pepper
Directions
1. Heat the oven to 425°. Set a 13-inch by 9-inch baking dish aside. You can also use a rimmed baking sheet.
2. Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into ¾-inch-thick slices.
3. In a small bowl, stir together the melted butter and garlic.
4. Spread half of the melted butter and the garlic over the bottom of the baking dish.
5. Sprinkle all but two tablespoons of the Parmesan cheese on top.
6. Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.
7. Bake the delicata squash for 20 to 30 minutes, or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. It’s okay if some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top.