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View Diary: Kitchen Table Kibitzing — 9.23.13 (113 comments)

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  •  Around here, (5+ / 0-)

    there's a winter squash that looks like a paler and flatter pumpkin, that I've seen called "sugar pumpkin", "milk pumpkin", and "cheese pumpkin", and even "Long Island cheese pumpkin". It's very similar in taste and texture to a butternut squash (which I've been told is what they mostly use for canned "pumpkin"). I bet you could use butternut squash for most "sugar pumpkin" recipes.

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    by belinda ridgewood on Mon Sep 23, 2013 at 08:44:08 PM PDT

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    •  That's excellent information. (2+ / 0-)
      Recommended by:
      belinda ridgewood, rb137

      Butternut squash it is!

      •  This is tasty: (1+ / 0-)
        Recommended by:

        Brandied Squash Pie

        1 unbaked pie crust
        1 cup puréed butternut squash
        1 cup heavy cream
        1 cup sugar
        3 eggs
        1 teaspoon cinnamon
        1 teaspoon nutmeg           
        ½ teaspoon ginger               
        ½ teaspoon salt                   
        ¼ teaspoon mace
        3 tablespoons brandy/cognac

        Preheat oven to 425°.  Combine filling ingredients in large bowl and beat with whisk until smooth and well blended.  Pour into crust.  Bake 10 minutes at 425°, then reduce heat to 300° and bake 60 – 75 minutes more, or until filling is firm and knife inserted in center comes out clean. Serve with whipped cream.

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        by belinda ridgewood on Tue Sep 24, 2013 at 08:31:05 AM PDT

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        •  That sounds excellent. (1+ / 0-)
          Recommended by:
          belinda ridgewood

          Similar to pumpkin pie, with a twist. The reason I was asking about sugar pie pumpkins is because I wandered upon this site. So many wonderful sounding recipes, so little time. From their description, they seem like they'd be easier to work with than regular carving-type pumpkins. Difficult cutting usually means slicing fingers. Not good.

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