Pumpkin Or Butternut Squash And Walnut Strudel Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

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.

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.