Squash Recipes

Did you know? Most winter squash (butternut, hubbard, etc) can be exchanged for pumpkin in recipes.

Pumpkin Apple Streusel Muffins

• 2 1/2 c. flour
• 2 c. sugar
• 1 T. pumpkin pie spice
• 1 t. baking soda
• 1/2 t. salt
• 2 eggs, lightly beaten
• 1 c. pumpkin
• 1/2 c. vegetable oil
• 2 c. peeled, chopped Granny Smith Apples

• 2 T. flour
• 1/4 c. sugar
• 1/2 T. cinnamon
• 4 t. margarine

For Topping: Cut margarine into dry ingredients. Mix until crumbly.

Heat oven to 350°. In a large bowl, combine first 5 ingredients; set aside.

In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups.

Sprinkle topping over batter. Bake 30 to 35 minutes or until a toothpick comes out clean.

Pumpkin Chip Cookies

• 1 1/2 c. butter (no substitutes), softened
• 2 c. packed brown sugar
• 1 c. sugar
• 1 can (15 oz) solid-pack pumpkin
• 1 egg
• 1 t. vanilla extract
• 4 c. all-purpose flour
• 2 c. quick-cooking oats
• 2 t. baking soda
• 2 t. ground cinnamon
• 1 t. salt
• 2 c. (12 oz) semi-sweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool. Yield: 10 dozen.

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Pumpkin Nut Bars

• 1/2 c. shortening
• 1 c. packed brown sugar
• 1 c. flour
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1 t. cinnamon
• 1/4 t. ginger
• 1/4 t. nutmeg
• 2/3 c. pumpkin or butternut squash
• 2 eggs
• 1 t. vanilla
• 1/2 c. chopped nuts

Combine all ingredients except nuts in a large mixing bowl. Beat for 2 minutes with mixer at medium speed. Fold in nuts. Spread evenly in a greased 9"x13" pan. Bake at 350° for 20-25 minutes. When cool, frost with your favorite cream cheese frosting.

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Chocolate Zucchini Cake

• 1/2 c. butter or margarine
• 1/2 c. vegetable oil
• 1 3/4 c. sugar
• 2 eggs
• 1 t. vanilla
• 1/2 c. sour milk*
• 2 c. grated zucchini
• 2 1/2 c. flour
• 4 T. cocoa
• 1/2 t. baking powder
• 1 t. baking soda
• 1/2 t. cinnamon
• 1/2 t. cloves
• 1/2 to 1 c. semi-sweet chocolate chips

Cream margarine, oil, sugar; add eggs, vanilla and sour milk. Mix well. Add flour, cocoa, baking powder, soda, cinnamon and cloves. Mix well. Add zucchini and mix well. Fold in 1/2 c. chocolate chips. Pour into a greased and floured 9"x13" or bundt pan. Sprinkle an additional 1/4 to 1/2 c. chocolate chips evenly on top. Bake at 325° for 40-55 minutes

* To sour milk, add 1 t. lemon juice to milk. Let stand 5 minutes.

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