Photo from Pixabay |
This came from the New Oxford American Dictionary as available on my computer.
My original intent was to write a post of just pumpkin or just squash recipes, although I've shared some of both already this fall. In thinking it through, however, I've decided to feature both members of the Family Cucurbitaceae. I've linked to a few of these already this month, but just in case you missed them ...
Pumpkin Coffeecake
Photo from Taste of Home |
From Faithfully Gluten Free |
Photo from Taste of Home |
Candied Pumpkin Spice Pecans
Photo from Taste of Home |
Favorite Thanksgiving Pie Recipes.
And last but not least, my recipe for
PUMPKIN PIE SPICE
1/2 cup cinnamon
1/4 cup ground ginger
2 Tblsp. nutmeg
2 Tblsp. ground cloves
Blend ingredients. Store in a tightly covered container; again, I use an old International Coffee® tin. Use as your recipe directs; in pumpkin pie, use 3 1/4 tsp. per can of pumpkin. Again, many other recipes for cookies or desserts may call for pumpkin pie spice, so it’s a useful spice to keep on hand.
And now for a few squash recipes.
Creamy Butternut Squash Pasta
Hearty Butternut Squash Soup
Photo from Taste of Home |
Roasted Squash Medley
Photo from Taste of Home |
Photo from Kelly's Ambitious Kitchen |
Love the coffee cake so much ♥
ReplyDeleteIt is delicious, that's for sure! A true taste of the season.
DeleteI love all the pretty gourds. Seeing the spiced pecans reminds me of my childhood. We had our own pecan trees and enjoyed all kinds of holiday treats with pecans.
ReplyDeleteOh, how nice! I have never lived where pecans grow, but we had butternut trees nearby when I was growing up. The butternuts are similar in flavor to black walnuts. One has to wait until the nuts are dry to be able to shell them and get out the nut meats. They are worth the trouble, though. My mother would occasionally put them into her maple fudge at Christmas time instead of walnuts.
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