Orange is the color for fall….food, that is. With all the squash that’s coming from the garden and is available at the farmer’s market, it’s easy to make a colorful fall meal.
This year we bought a pumpkin, but never got around to carving it. This is a great link to how to prepare a pumpkin for cooking. Usually, we just carve it, taking out the seeds for roasting. This year, I’m using the whole thing. Never been a big fan of pumpkin, but a friend once made a pumpkin roll that’s to die for, so I asked her for the recipe. Here’s how to make it.
Pumpkin Roll Recipe
Recipe credit: Signe Anderson
2/3 cup pumpkin
1 c. granulated sugar
1 tsp. vanilla
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
3/4 cup flour
1/3 cup chopped nuts (pecans or walnuts)
- Grease a 10 x 15 cookie sheet and line with wax paper.
- Beat eggs and then add pumpkin, granulated sugar, vanilla
- Mix all dry ingredients and then fold them into the egg mixture
- Pour batter into wax-paper lined cookie sheet and sprinkle with chopped nuts (pecans or walnuts)
- Bake @ 375 degrees for 15 minutes
- Sprinkle powdered sugar on tea towel and turn cake onto towel. Peel off wax paper. Roll cake into towel and cool in refrigerator for at least 1 hour.
8 oz. cream cheese
3/4 tsp. vanilla
2 Tbsp soft butter
1 c powdered sugar.
Whip ingredients with beater until smooth. Unroll cake. Spread filling over entire cake and re-roll.
Chill at least 2 hours before cutting. Yummy!
Butternut Squash Soup
1 butternut squash, peeled and cut into chunks
1 onion chopped
3 cloves garlic crushed
bit of grated ginger
chicken or veggie stock
salt and pepper
1/2 c. cream or whole milk
- Saute onion and garlic in butter
- Add squash, apple and enough stock to cover. Season with salt, pepper and a bit of ginger. Bring to boil and then simmer for 15 minutes or until squash is soft
- Blend with hand blender and then stir in cream. Serve warm. For added treat top with bacon or fried prosciutto.
No soup for you! (picture that is)