Great fall recipes...

[Linda W]

Thank you for this. It sounds heavenly!!!!

Linda

 

[ellaila]

Gotta say that the pumpkin lasagna is GOOOOOOD!

 

[Skippy123]

Date: 10/29/2007 8:54:41 PM
Author: ellaila
Gotta say that the pumpkin lasagna is GOOOOOOD!

I am intrigued; can you explain the flavor???

 

[ellaila]

Date: 10/29/2007 8:59:50 PM
Author: Skippy123

Date: 10/29/2007 8:54:41 PM
Author: ellaila
Gotta say that the pumpkin lasagna is GOOOOOOD!

I am intrigued; can you explain the flavor???

Well, anything with lots of melted mozzarrella is good, right?

So I used LOTS of cheese in it! The pumpkin is just nice and mellow -- there''s no pumpkin spices in it or anything, so it doesn''t taste like that nutmeg or cinnamon or anything like that. It''s just mushy and works really well with the pasta and cheese. And best of all, it was easy and fast!

Ha ha, I just asked my husband how we would describe it, and he said almost verbatim what I said! From him: "Well, you don''t really taste the pumpkin ... it''s just kind of like a mush, but it tastes good"

Maybe not best sales pitch for it, but really it was yummy.

 

[Kayakqueen83]

I baked the Spiced Pumpkin Cookies for my boyfriend''s birthday party. They were such a hit!!! You are right they are like little cakes!

I''m going to make them again when I go up to my boyfriend''s family''s house for Thanksgiving! Thanks again!

 

[Laurenj915]

I just made the Spiced Pimpkin Cookies and they are sooooo good! It''s the perfect thing to bring to a fall dinner party (which I have to go to tonight). Very excited about the cookies

thanks so much for the recipe!

 

[zoebartlett]

IslandDreams, I just made your recipe for butternut squash pasta last week and it was fabulous! I improvised a bit though-- I didn''t have shallots so I used a little onion powder instead. I also didn''t have sage but I used a little nutmeg. Not that those are similar in taste but I thought nutmeg might add a nice touch. It was so good! I used whole whest spaghetti instead of fettucine and I liked it.

I noticed that you mentioned making a sauce with cider or apple juice. How would you make the sauce, exactly? I didn''t make one so it was a tad on the dry side (I actually like it that way so it didn''t bother me, but next time I make it I want a sauce to accompany it).

 

[zoebartlett]

Evelynn,

I want to make your cookies so badly! I keep staring at the picture and practically drooling.

If I wanted to make the recipe a little healthier though, could I substitute something else for the shortening? I can easliy see these cookies becoming addicting and I want to be careful not to go overboard.

 

[eks6426]

Zoe--I''m glad you liked my squash dish. You really should try the shallots & sage next time. The shallots carmelize...totally different flavor than onion powder would give. To make the sauce with apple cider/juice....take all the veggies out of the pan after cooking. Adding 1 cup of apple cider and try to get the baked on bits off with a spatela. Then transfer all to a stove pot. Add 1 or 2 tablespoons corn starch or flour to mixture and cook over medium high heat until thick and bubbly.

Elai--I''m going to try your version of pumpkin lasagna. Here''s one I''ve been making for years. It really is a lot better than it sounds with the greens.

PUMPKIN LASAGNA WITH GREENS

· 2 tablespoons olive oil
· 2 onions, chopped
· 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
· 2 1/4 teaspoons salt
· 1 teaspoon fresh-ground black pepper
· 1 teaspoon dried sage
· 1/2 teaspoon grated nutmeg
· 3 cups canned pumpkin puree (one 28-ounce can)
· 1 1/2 cups heavy cream
· 1 1/2 cups grated Parmesan
· 1/2 cup milk
· 9 no-boil lasagne noodles (about 6 ounces)
· 1 tablespoon butter

DIRECTIONS
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.