Country Gardens – July 2019

(lu) #1

98


COUNTRY GARDENS // FA LL 2019


Prep: 25 minutes
Bake: 40 minutes at 350° F

½ cup unsalted butter,
melted and cooled
1 cup packed dark
brown sugar
1 egg
2 tsp. vanilla
1 cup canned pumpkin or
winter squash puree
1½ cups all-purpose fl our
1½ tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground ginger
¼ t s p. s a l t
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 ½ cups roasted and salted
marcona almonds,
coarsely chopped

Preheat oven to 375°F.


Rinse squash. Using a large


sturdy knife, cut squash


into halves or quarters.


Use a spoon to scrape out


seeds and stringy pulp;


discard. Arrange pieces,


rind sides up, on a foil-lined


baking pan.


Sweetened whipped
cream (optional)
Maple syrup (optional)

Preheat oven to 350°F. Grease
a 9-inch square baking pan, line
with parchment paper, and grease
the paper; set pan aside.
In a medium bowl stir together
butter and sugar until no lumps
remain. Stir in egg and vanilla.
Stir in pumpkin. Add fl our,
cinnamon, baking powder, ginger,
salt, allspice, and nutmeg; stir
until combined and no pockets

Bake, covered, 1 to
1½ hours or until tender;
cool. When cool, scoop
pulp from rind. Place
pulp in a food processor
or blender. Process until
smooth.

of fl our remain. Fold in half of
the almonds. Spoon into pan,
spreading to edges. Top with
remaining almonds.
Bake about 40 minutes or until
a wooden toothpick inserted
near the center comes out clean.
Remove and cool in pan on a wire
rack. Use parchment paper to
lift uncut bars from pan. Remove
from paper and cut into bars.
To serve, top with sweetened
whipped cream and drizzle with
maple syrup, if desired.
Number of servings: 16

Spoon puree into a fi ne-
mesh sieve. Let stand for
1 hour to drain. (Some
squash will have excess
moisture, some none.)
Lightly press puree to
remove any additional
liquid; discard liquid.

PUMPKIN BARS WITH MARCONA ALMONDS


PIE


pumpkin

WINTER SQUASH PUREE


ake your own pureed quash

Prep: 20 minutes Bake: 1 hour at 375°F Stand: 1 hour
10 lb. winter squash (pie pumpkins, Hubbard, butternut, or other winter squash)

COOKING WITH


PUMPKIN AND


OTHER WINTER


SQUASH


Winter squash
of many types
are generally
interchangeable
with pumpkin in
recipes. Depending
on the type, age,
and texture of
the squash, you
may fi nd slight
differences in
color, fl avor, and
moisture. Follow
the directions at left
and be sure to drain
the puree—some
squash can be
very watery.
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