Not exact matches
1 (3 - pound)
pie pumpkin, or other orange - fleshed
squash such as butternut, Red
Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
In addition to requiring less sugar, another reason I like using
kuri squash is that the purée does not need to drain the way homemade pumpkin purée does: it doesn't contain much moisture which makes it ideal for
pie making.
During harvest season, when we go to the Farmers Market, we make sure to stock up on
pie pumpkins, butternut, red
kuri, acorn, and spaghetti
squash.
If you are inclined, it's super easy to whole roast a
pie pumpkin or red
kuri squash by cooking it for an hour or so in an oven at 350 degrees.
Feel free to use a can of unsweetened pumpkin puree, but you may prefer to roast a sugar
pie pumpkin or, even better, a red
kuri pumpkin or kabocha
squash.