Seasonal Veggie Tempura

Ingredients:
Assorted seasonal veggie or firm fruits (carrots, bell pepper, beans, squash, broccoli, apples, persimmons, etc)
1 cup Flour
1 cup Cornstarch
1 Egg
1 tbsp Baking powder
½ tsp Salt
Approximately 1 ½ cups water
Oil for frying in either an electric frier or a heavy pan

Directions:
1. Cut veggies and fruit into desired sized pieces.

2. Heat frying oil to 350 degrees.

2. In a medium sized bowl, combine flour, cornstarch, egg, baking powder, and salt. 

3. Add just enough water to achieve your preferred consistency, approximately 1 ½ cups depending on humidity, etc. (Batter should stick to dipped veggies in no more than ⅛" thickness, it will puff up when fried.)

4. Toss veggies into batter bowl and gently mix to coat all pieces thoroughly.

5. Carefully drop individual veggie pieces into frying oil. You can fry multiple pieces at the same time, just don't over fill your oil. Fry until golden brown.

6. Remove from oil onto paper towel. Serve warm with soy sauce, sweet chili sauce, or honey to dip as desired.

Enchilada Stuffed Delicata Squash

Ingredients:
Medium sized delicata squash
Taco meat
Enchilada sauce
Shredded cheese
Salsa
Sour cream

Directions:
1. Prepare taco meat as desired.

2. Cut squash in half, lengthwise and scoop out seeds.

3. Place squash, hollow side up, in a baking dish and bake at 350 degrees for 20 minutes.

4. Remove from oven and fill hollowed out squash with taco meat and pour enchilada sauce over the top.

5. Sprinkle with shredded cheese.

6. Continue to bake at 350° for 20 minutes, or until squash is soft and cheese is melted.

7. Top with your favorite taco toppings.

Pumpkin/Squash Soup

Ingredients:
2 tbsp butter
2 large yellow onions, sliced
2 cloves garlic, minced
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
4 cups pumpkin or squash puree
2 cups chicken stock
2 cups water
½ cup heavy cream

Directions:
1. Melt the butter in a large pot over medium heat.

2. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.

3. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.

4. Add ¼ cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.

5. Add the remaining chicken broth, water, and pumpkin puree and stir to combine.

6. Turn heat to low and simmer the soup for 20 minutes.

7. Turn the stove off and use a handheld immersion blender to puree the soup.  Alternately, use a regular blender and puree the soup in 2-3 batches.

8. Stir the heavy cream into the soup, serve immediately.

Roasted Winter Squash

Ingredients:
1  medium (2-3#) winter squash (acorn, kuri, hubbard, etc)
2 tbsp butter
2 tbsp brown sugar

Directions:
1. Preheat oven to 425 degrees. Line a baking pan with foil or select a cast iron pan of appropriate size.

2. Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes.

4. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar between halves.

5. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Pumpkin/Squash Puree

Ingredients:
Pumpkin or winter squash

Directions:
1. Heat oven to 400 degrees.

2. Remove the stem and cut the pumpkin or squash in half top to bottom, using a very sharp cleaver or 12" knife.

3. Scoop out seeds with a metal spoon.

3. Wrap in foil and place in oven.

4. Roast for 60 minutes, or until soft and squishy.

5. Let stand until cool. Scoop flesh out with a spoon and put it in a bowl. Mash with a potato masher or large fork. For a fiber texture, use a good processor or immersion blender.

6. Store in fridge for up to 1 week.

Pumpkin Pie

Ingredients:
1 Pie crust (premade or scratch)
¾ cup white sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
2 cups pie pumpkin or orange fleshed winter squash, baked and pureed.
12 oz evaporated milk.

Directions:
1. Preheat oven to 425 degrees.

2. Combine sugar, salt, and spices in a bowl. Stir in eggs and pumpkin. Gradually stir in evaporated milk. Pour into uncooked pie shell.

3. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake for another 40-50 minutes or until knife inserted in center comes out clean. 

4. Cool for 2 hours before serving our refrigerating.

Pumpkin Bread

Ingredients:
2 cups pie pumpkin or orange fleshed winter squash, cooked and pureed
4 eggs
½ cup butter, softened
½ cup oil
⅔ cup water
1 cup brown sugar
3 ½ cups flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9x5" loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, butter, oil, water, and brown sugar until well blended.

3. In a separate bowl, combine flour, baking soda, salt, and spices. Stir the dry ingredients into the pumpkin mixture until just blended. 

4. Pour batter the prepared loaf pans.

5. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.