$1 (weighed 3 lbs; $0.33/lb)
$1 (weighed 1 lb 8 oz; $0.67/lb)
$1.50 (weighed 3 lb 4 oz; $0.46/lb)
$1.50 (weighed 3 lb 1 oz; $0.49/lb)
$1.50 (weighed 3 lb 6 oz; $0.44/lb)
$1.50 (weighed 7 oz; $0.34/lb)
$3.50 (weighed 8 lbs 3 oz; $0.43/lb)*
“Peanut” or Galeuse d’Eysines
Rouge vif d’etampes (this is the pumpkin Disney modeled Cinderella’s carriage after)
Mosquee de province
Winter Luxury Pie pumpkin (if anyone finds one, please let me know – many claim that these are one of THE best for pies!)
Maple Spiced Squash (serves 5-6)
2 medium acorn (or other) squash
1 cup maple syrup, dark amber
Â½ stick butter
Â¾ teaspoon cinnamon
Â½ teaspoon powdered ginger
Â¼ teaspoon nutmeg
Â¼ teaspoon allspice
Kosher or sea salt
Optional: 1 shot whiskey
Preheat oven to 400 degrees. Halve the squash and remove seeds, and sprinkle lightly with salt. Place squash cut-side up on a baking sheet and bake for 30 minutes. After baking, remove from oven and let cool for 5-10 minutes, until you can safely handle the squash.
While squash is cooling, heat maple syrup over medium-low heat. Add butter, cinnamon, ginger, nutmeg, and allspice, and whiskey. After butter is melted, turn to low and let warm for 5-10 minutes.
When squash is cool enough to handle, quarter each half and remove skin. Cut squash into sections about Â¾” thick. Place in a large baking dish, drizzle syrup mixture over squash. Flip squash to coat. Cover with lid or aluminum foil, cook at 400 degrees for 15 minutes, remove and flip squash, recover. Cook 15 minutes, remove and flip squash, place in oven without cover for an additional 10 minutes.
Squash Ravioli with Herbed Butter Sauce Recipe from Family Fun Magazine
Toasted Squash Seeds
If the only ‘pumpkin seeds’ you’ve ever had are the bleached, over-salted ones from the grocery store, you MUST try toasting your own! They are literally 100x better tasting, and probably 10 times better for you.
Almost any type of winter squash seeds can be toasted up for a yummy treat. The main limiting factor is that some seeds are more labor-intensive to extract from the squash “guts” than others. Try toasting up different seeds to find your favorite (though only toast up 1 variety at a time; they have different cooking times).
Toasting them up is simple; line a cookie sheet with aluminum foil, spray the foil with cooking spray. Place seeds in a single layer, and spray seeds. Lightly sprinkle with sea salt or kosher salt. Turn the oven onto it’s lowest setting, and place seeds in to toast. Check on them after 5 minutes, and use a spatula to flip them. Check in every 5 minutes until they seem close to done â€“ when they start to brown they’re done. You can always take a couple seeds out to taste them to see if you want to pop them back in for a little bit.
Many thanks to Becky Stacy for sharing this information! Becky is a working mother of an 8-month-old son trying to cut costs so she can become a stay at home mom within the next year or two. She is a Food Network addict and enjoys playing around with new ideas in the kitchen.