Country Gardens – July 2019

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.