Pittsburgh, Pa.
Contact Search Subscribe Classifieds Lifestyle A & E Sports News Home
Lifestyle Personals  Weather  Marketplace 
The Dining Guide
Travel Getaways
Headlines by E-mail
Pumpkins And Mixed Winter Squash Filled With Savory Puree

Pumpkins And Mixed Winter Squash Filled With Savory Puree

Several kinds of squashes and pumpkins are pureed, seasoned, heaped back into their shells and then baked. A mixture of shapes, sizes and colors creates an enticing array. Feel free to substitute, but include the silky butternuts. They have wonderful color and flavor.

  • 4 slices double-thick bacon, cut into 1/2-inch pieces
  • 2 mini-pumpkins
  • 2 sweet Dumpling squash
  • 2 acorn squash
  • 1 small butternut squash
  • 1 large butternut squash
  • 1 Delicata squash
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted, plus 1 tablespoon butter, cut into bits
  • 1/2 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. In a medium skillet, over medium-high heat, fry the bacon until crisp. Transfer to paper towels to drain. Place the pumpkins and squash on a baking sheet and bake until they are easily pierced with a knife, about 1 to 1 1/4 hours. When cool, cut the upper fourth from the mini-pumpkins and Sweet Dumpling squash. Cut the acorn, Delicata and butternut squash in half lengthwise. Scoop out and discard the seeds and fibers. Using a large metal spoon, make shells from the mini-pumpkins and squashes by scooping out all but about 1/4 inch of the flesh.

Put the flesh in a bowl. You should have about 4 cups of flesh. If you think the squash may not be tender enough, microwave the mixture for 15 minutes on high. Add the thyme, salt and pepper, melted butter and sour cream. Beat until fluffy. Reserve some bacon for garnish and stir the rest in until well blended. Spoon the mix into the squash shells, swirling the filling above the rim of the squash. Sprinkle with the grated cheese and dot with bits of butter. Increase the oven temperature to 375 degrees and bake until thoroughly hot and lightly golden on top, about 20 minutes. Serves 8.

"Holiday Pumpkins" by Georgeann Brennan

Thursday, October 30, 2003

E-mail this story E-mail this story  Print this story Printer-friendly page

Search |  Contact Us |  Site Map |  Terms of Use |  Privacy Policy |  Advertise |  About Us |  What's New |  Help |  Corrections
Copyright ©1997-2007 PG Publishing Co., Inc. All Rights Reserved.