Pumpkin Or Butternut Squash And Walnut Strudel Recipes

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

PUMPKIN (OR BUTTERNUT SQUASH) AND WALNUT STRUDEL

Steps:

• If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
• Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
• Put all ingredients in a bowl, except dough and butter.
• Season to taste with more of any of the ingredients.
• Cut phyllo sheets to 6 inch by 12 inch pieces.
• Keep covered with a damp towel.
• Place one piece on worksurface and brush with butter.
• Place another sheet on top and brush again.
• Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
• Fold the ends of dough over the ends of the filling.
• Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
• Now, coil the rope to make a'rose'.
• See photo-.
• Place on parchment lined baking sheet and brush with butter.
• Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
• Optional- sprinkle tops with cinnamon and/or sugar.

PUMPKIN & PECAN STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash with the oil on a baking tray. Bake for 45 mins until really tender, then leave to cool.
• Tip the pumpkin into a food processor, whizz until smooth, then tip into a bowl. Add the sugar, almonds, breadcrumbs, egg and spices, and mix well. This can be done up to 2 days ahead.
• Lower oven to 160C/140C fan/gas 3. Layer the pastry sheets on top of each other, brushing some melted butter and a sprinkling of sugar and chopped pecans between each sheet. Spoon the pumpkin filling along one long edge of the pastry in a long log shape, leaving a 2.5cm gap at either end. Turn up the ends, then carefully roll up the strudel and brush the edge with egg to seal.
• Transfer to a baking tray, sealed-side down. Brush with the reserved egg, drizzle over any leftover butter and sprinkle with the reserved pecans and extra sugar. Bake for 40 mins until golden and crisp. Leave to stand for 10 mins before slicing, then serve with maple syrup and cream or custard, if you like.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

BUTTERNUT SQUASH AND PUMPKIN SEED LINGUINE WITH MINT CREAM SAUCE

Steps:

• Heat a large saucepan over medium heat. Add oil and garlic; cook and stir until fragrant, about 2 minutes. Stir in onion; cook until soft, 5 to 7 minutes. Toss in butternut squash; cook until edges brown, about 5 minutes. Pour in chicken stock; cook sauce until butternut squash is tender but not soft enough to mash, 10 to 15 minutes.
• Transfer butternut squash to a separate dish and cover. Continue cooking the sauce until liquid is reduced by half, about 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Incorporate mint, heavy cream, butter, and sage into sauce. Cook until liquid is reduced by half and sauce is thickened to your liking, 5 to 8 minutes.
• Heat a separate skillet over medium heat. Add pumpkin seeds. Cook, stirring constantly, until puffed and slightly brown, 4 to 5 minutes. Arrange linguine on a serving plate; place butternut squash on top and drizzle sauce, pumpkin seeds, and feta cheese on top.