Acorn Squash with Orange Marmalade

Acorn Squash is a family favorite, particularly at this time of year. I usually bake it using the recipe called Christmas Squash posted a long time ago in this blog.  I made this side to go with grilled smoked sausage last week. It is quickly and simply prepared and looks wonderful on the table. It tastes even better than it looks!

Acorn Squash with Orange Marmalade

3 medium Acorn Squash

3 Tablespoons melted butter

6 Tablespoons Orange Marmalade

Cinnamon to sprinkle on top

Preheat oven to 400 degrees. Cut squash in halves vertically, scoop out seeds and fiber. Place cut side down in baking pan with 1/4 – 1/2 inch water, place in oven and bake for 30 minutes. Remove from oven, turn right side up. Brush inside each squash half with melted butter, sprinkle lightly with seas salt, then add 1 Tablespoon marmalade.  Sprinkle with Penzey’s Pico Fruta or plain cinnamon.  Return to oven until squash is tender and begins to brown, about 10 minutes. For faster browning, place under broiler briefly.


Pumpkin Tarts with Amaretto Whipped Cream

One of the desserts we shared on Thanksgiving goes in my Keepers file because it is traditional and elegant, yet so simple. I made my favorite pumpkin pie filling and poured it into purchased graham cracker crust tins, then topped with a generous dollop of whipped cream. Delicious plain but try adding a splash of vanilla or Amaretto to the cream when it is whipped!

Pumpkin Pie Filling

3 Tablespoons unsalted butter, melted and cooled

3 large eggs

1/3 cup sugar

1 14 ounce can sweetened condensed milk

1 15 ounce can pumpkin puree

1 Tablespoon flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/2 teaspoon cloves

1/4 teaspoon salt

Preheat oven to 325 degrees. Using bowl of electric mixer, combine eggs, sugar, condensed milk, and pumpkin puree. Mix on medium speed until well blended. Add butter and mix again. In a separate bowl, combine flour, ginger, spices, and salt. Add to pumpkin mixture and mix until combined.

Pour filling into unbaked pie crust or tart shells and bake for 45 minutes or until the pie is set. Cool before serving with sweetened whipped cream, flavored if you wish.