Macaroni and Cheese with Butternut Squash

Macaroni and Cheese with Butternut Squash
By Martha Stewart

Ricotta and pureed squash give this familiar dish its creaminess.
Serves 6

Ingredients
1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
1/2 cup part-skim ricotta cheese

Directions
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Squash and White Bean Soup

Squash and White Bean Soup
By: Martha Stewart

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers" If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.
Serves 4-6

Ingredients
3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

Directions
Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.\

Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper to taste. Serve.

Acorn Squash and Honey Pies

Acorn Squash and Honey Pies and Cornmeal Pie Dough
By: Martha Stewart

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Makes: Four 5inch Pies

Ingredients:
3 small acorn squash, (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
4 large eggs, plus one large egg yolk
1/2 cup plus 1 tablespoon milk
3/4 cup honey
Cornmeal Pie Dough (Recipe Below)
All-purpose flour, for dusting
Vegetable-oil cooking spray

Directions
Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature. Pies can be stored in the refrigerator up to two days.

 

Cornmeal Pie Dough
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Directions:
In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

Roasted Spaghetti Squash with Herbs

Roasted Spaghetti Squash with Herbs
By: Martha Stewart

Makes: 4 Servings
Prep: 10 minutes
Total: 65 minutes

Ingredients:
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts (1 ounce), toasted and coarsely chopped

Directions
Preheat oven to 400 degrees.

Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking sheet.
Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

Scrape squash with a fork to remove flesh in long strands.
Place in a large bowl.
Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste.
Toss, and serve immediately.

Paul Bergeron’s Pumpkin Pecan-Praline Pie

Pumpkin Pecan-Praline Pie, Pecan-Praline, Pumpkin Puree and Flaky Pie Dough
By: Paul Bergeron via Martha Stewart.com

Makes One 9-Inch Pie

Ingredients:
All-purpose flour, for work surface
Flaky Pie Dough (Recipe Below)
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree (Recipe Below)
1 cup heavy cream
Pecan-Praline (Recipe Below)

Directions
On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

Pecan-Praline
Makes enough topping for two 9-inch pies

Ingredients:
Vegetable oil, for baking sheet
1 cup sugar
1 cup whole pecans, lightly toasted

Directions
Lightly coat a baking sheet with vegetable oil; set aside.
Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.
When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

Flaky Pie Crust
Makes enough for 1 pumpkin pecan-praline pie

Ingredients:
1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2 1/2 teaspoons sugar
9 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold leaf lard, cut into pieces

Directions
Mix together salt and water in a small bowl until salt has dissolved; set aside.
Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

Pumpkin Puree
Makes 1 1/2 pounds

7 to 8 pounds pumpkins, washed and stems removed

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Martha Stewart’s Pumpkin Pie

Pumpkin Pie and Pate Brisee
By: Martha Stewart

Makes two 10-inch pies
Ingredients
3 cups solid-packed pumpkin puree
1 1/2 recipes Pate Brisee (Crust Dough), divide dough into 3 disks (Recipe Below)
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Directions
Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

Helpful Hint
To prepare the pies in stages, make the dough and either freeze or refrigerate, then roll out, fit into pie plates, and chill again. The shells can be covered tightly and refrigerated for a day or two or frozen for longer (thaw in refrigerator before proceeding).

Pate Brisee (Crust)
Makes enough for 1 double-crust or 2 single-crust pies
Ingredients
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

Directions
Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Helpful Hint
For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Martha Stewart’s Pumpkin Cupcakes

Pumpkin Cupcakes
By: Martha Stewart

Makes 18 cupcakes

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 (15 ounces) pumpkin puree

Directions
Preheat oven to 350 degrees.
Line cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.

Pumpkin Puree

Pumpkin Puree by Martha Stewart

Directions
*Preheat oven to 400 degrees.

*Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).

*Place in a baking dish; pour about 1 inch water in bottom of dish.

*Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours for a 1 1/2 pound pumpkin.

*Cut off top of pumpkin, and scoop out seeds and set aside for making Roasted Pumpkin Seeds
*Peel, and discard skin.

*Place pumpkin in the bowl of a food processor; puree until smooth.

*Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

OR

Chef Paul Bergeron’s Way To Puree a Pumpkin:

Pumpkin Puree
Makes 1 1/2 pounds

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Martha Stewart's Pumpkin Swirl Brownies

Martha Stewart's Pumpkin Swirl Brownies

Ingredients
Makes 16.
• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin puree
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts

Directions
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.