Monthly Archives: October 2010

Butternut Squash Dip



* 1 medium butternut squash, halved and seeded
* 3 tablespoons olive oil
* 1 whole head garlic
* 1 (11 ounce) log goat cheese
* 1 lemon, juiced
* 1/4 cup finely chopped walnuts


1. Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.

2. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

Nutritional Information:

Amount Per Serving Calories: 195 | Total Fat: 12.8g | Cholesterol: 20mg
–Recipe yields 12 servings

*Good with sliced cucumbers.



Spiced Pumpkin Butter



4 Cups of Pumpkin Puree (see directions below) or 2 15 oz canned pumpkin
1 1/4 c honey
1/2 c apple juice
2 T lemon juice
2 t ground ginger
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
chopped hazelnuts (optional)

Pumpkin Puree

2 3 1/2 lb pie pumpkins

1. Preheat oven to 375. Cut pumpkins in 5×5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin sides up, in foil lined baking pan

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days or freeze up to 6 months. Thaw in refrigerator to use.


1. In 5 quart Dutch oven (I used a regular pot, worked just fine) combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving a 1/2 in headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4 1/2 C (36 2 T servings)
Each serving: 35 cal, 0 g fat, 0 mg cholesterol, 17 mg sodium, 9g cabo, 0g fiber, 0g protein, 19% Vitamin A, 3% Vitamin C, 1% calcium, 1% iron

–Better Homes and Gardens Annual Recipes 2009

Oven Toasted Pumpkin Seeds



* Pumpkin seeds
* Cooking spray, olive oil, or butter
* Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice


Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.