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Creative Recipes to Inspire Your Cooking With Pumpkin, Sweet Potato, and Butternut Squash Purees

While pumpkin is traditionally associated with pumpkin pie, it is also a favorite of chefs worldwide in a variety of dishes. As culinary ingredients, Farmers Market Organic Pumpkin, Pumpkin Pie Mix, Sweet Potato Puree, and Butternut Squash are the star attractions in dishes ranging from soups and casseroles to dips and even pancakes. With these ready-to-use purees, you will find it easier to incorporate the exceptional nutrition and rich taste of pumpkin, sweet potatoes, and butternut squash. So, read, cook, and enjoy the gourmet taste and good health of Farmers Market organic purees!

Traditional Pumpkin Pie

Theres nothing that reminds us more of home than the appetizing aroma of pumpkin pie baking in Moms oven. It is truly one of our favorite fall indulgences. Since we love it so much, why not enjoy it year round with Farmers Market Organic Pumpkin? Makes 1 pie 1-15 oz. can Farmers Market Organic Pumpkin 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1-14 oz. can sweetened condensed milk 2 eggs, slightly beaten 1-9-inch deep-dish pie shell

Vegan Pumpkin Pie

Now, everyone, even those who maintain vegan lifestyles, can enjoy the traditional taste of pumpkin pie thanks to this untraditional recipe. Makes 1 pie 1-15 oz. can Farmers Market Organic Pumpkin 3/4 lbs. firm tofu, pureed or finely mashed 1/2 cup brown sugar or maple syrup 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon salt 3 tablespoons water (optional) 1-9-inch pie shell

Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly, just until thoroughly mixed. Pour into pie shell. Bake at 425F for 15 minutes, and then reduce temperature to 350F for an additional 35-40 minutes. Cool on rack.

Pumpkin P ie

Thanksgiving Morning Organic Pumpkin Muffins

Start a new holiday tradition! Makes 12 muffins 2 cups flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon ground cloves 3 eggs 1-15 oz. can Farmer's Market Organic Pumpkin 3/4 cup oil 1/2 cup raisins 1/2 cup walnuts Cinnamon sugar topping 2 tablespoons sugar 1/4 teaspoon cinnamon Preheat oven to 375F. Sift together flour, sugar, baking soda, salt, cinnamon, allspice, and cloves. In a separate bowl, beat eggs until well combined. Add pumpkin and stir to combine. Add oil gradually, stirring to mix well. Add wet ingredients to dry ingredients and mix. Do not overmix. Add raisins and walnuts, stirring just to combine. Fill 12 large muffin cups, 16 mini-muffin cups full, or two mini-loaf pans and sprinkle lightly with cinnamon/sugar (this will make tops hard and crunchy. Bake for 30 minutes or until tops are firm.

Muffins

Pumpkin Keeps You Healthy

The bright orange color is your clue. Pumpkin is loaded with beta-carotene and may help protect your heart against disease. In one study, people who ate the most foods rich in beta-carotene were 45% less likely to have a heart attack than those who ate the least amount. A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food. Intake of beta-carotene rich foods such as pumpkin may be beneficial to blood-sugar regulation. Research suggests that carotenoids may be inversely associated with insulin resistance and high blood-sugar levels. Beta-carotenes anti-inflammatory effects may help to reduce the severity of conditions such as asthma, osteoarthritis, and rheumatoid arthritis, which all involve inflammation.

THE REGISTERED DIETITIAN

Jo-Ann Heslin, a registered dietitian and coauthor of The Healthy Wholefoods Counter says vegetables can even be dessert. Half a cup of pumpkin pie counts as a serving of vegetables, and if you make it without the crust, you can cut the calories, too.

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Did You Know?

The first pumpkin pie was a bit different than the one you may slice up on Thanksgiving. American colonists filled a pumpkin with milk, spices, and honey, then baked it in hot ashes.

In terms of both dietary fiber and beta-carotene, the canned pumpkin nutrition profile exceeds that of fresh. Pumpkin has large amounts of antioxidants and beta-carotene, is very low in fat and calories, and high in potassium. It also contains a fair amount of vitamin C and other nutrients, such as niacin, vitamin E, calcium, and iron.

Nutritional Profile

Creamy Pumpkin Soup

Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier thanks to Farmers Market Organic Pumpkin. No need to puree your pumpkin weve done that for you, saving you more than an hour in prep time. Surprise your family or guests by serving this delicious, homemade soup. Serves 6 1-15 oz. can Farmers Market Organic Pumpkin 13.75 oz. chicken or vegetable broth 1 large onion 2 chopped carrots, wheels or diced 2 cups half and half or evaporated milk 1/4 cup sour cream 1/8 teaspoon pepper

1/2 teaspoon baking soda

1 teaspoon cinnamon 1/3 teaspoon (or less) salt Garnish: 1/4 cup shelled pumpkin seeds In a large pot, add broth, onions, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes until carrots are soft. Put vegetable and broth into a food processor or blender and blend until smooth (this step is optional). Return to pot. Add pumpkin and half and half (or evaporated milk). Simmer uncovered for 10 minutes.

Pumpkin P ie
Serving Suggestions
Pour into soup bowls and top with sour cream or serve in a hollowed-out pumpkin to add some festive flair.

Brown ground beef or vegetarian ground beef substitute and drain off excess fat. Put ground beef into a large pot. Add remaining ingredients into the pot. Cook on low for one to two hours, stirring occasionally.

Chili, Pumpkin Style

Tease your taste buds with this atypical chili recipe that blends the spicy taste of traditional chili with Farmers Market Organic Pumpkin. The result is an incredible fusion of flavor plus all the nutritional benefits associated with pumpkin. Rest assured that your family will line up for seconds. Serves 10

1-15 oz. can Farmers Market Organic Pumpkin 3 lbs. lean ground beef or vegetarian substitute 2-15 oz. cans red kidney beans 2 medium onions, chopped 3-15 oz. cans cut tomatoes 2 tablespoons chili powder 1/4 teaspoon red pepper (optional) 2 tablespoons sugar 1 teaspoon salt 2 bay leaves 1 cup mushrooms (optional)

Serving Suggestions

Serve with crackers or top with your favorite cheese.

Chili

Did You Know?

Canned pumpkin is not only quicker to prepare, it has more readily available beta-carotene than fresh. The heat used during the canning process causes more bioavailable beta-carotene to form, which means the body can process the nutrient more effectively.

Pumpkin Cheesecake Cupcakes

Impress special guests or simply treat your family and yourself to this unique cupcake recipe. The smooth combination of Farmers Market Pumpkin Pie Mix and cream cheese creates delectably creamy cupcakes with rich pumpkin flavor that everyone will savor. Makes 36 cupcakes 2 lbs. cream cheese 12/3 cups sugar 1/4 cup flour 1-15 oz. can Farmers Market Organic Pumpkin Pie Mix 4 eggs 2 tablespoons rum 36 ginger cookies

Cheesecake

Preheat oven to 325F. Cream together sugar and cream cheese until fluffy, scraping bowl often. Next, add eggs one at time, making sure to scrape the bowl after each addition. When eggs are fully incorporated, add the rum and flour and mix well. Place papers in standard cupcake pan and place one cookie in the bottom of each paper. Fill with cheesecake mixture, then bake for 30 to 40 minutes until fluffy but not fully set.

Farmers Market Organic Pie Mix saves you time; it already has an appetizing blend of spices.

Recipe courtesy of Taylor Street Ovens

Sweet Potato Pancakes

Dont let the word pancake fool youthese sweet potato pleasures can be eaten at any meal. Serve for breakfast as an entre or later in the day as a side dish. This unique twist on the original pancake is not only delicious; its jam-packed with all of the much soughtafter nutrients found in sweet potatoes. Makes 24 pancakes 11/2 cups sifted all-purpose flour 31/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1-15 oz. can Farmers Market Organic Sweet Potato Puree 2 eggs, beaten 11/2 cups milk 1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot, greased griddle or skillet and fry, turning once, until browned on both sides.

Pancakes

In 1918, during wartime, the USDA utilized sweet potato flour to stretch wheat flour in all baked goods.

Did You Know?

Sweet Potatoes Keep You

Sweet potatoes bright orange color is a good indication that they contain a lot of the important antioxidant beta-carotene, which studies say might help prevent cataracts. So not only do they keep eyes healthy, sweet potatoes may also help keep all eyes on you! Vitamin A gives you healthy skin and shiny hair so you can always look your best. Studies say a diet packed with five nutrients potassium, magnesium, fiber, vitamin C, and betacarotenewill prevent or slow down osteoporosis. Fortunately, sweet potatoes contain all five.

Eat More Sweet Potatoes

THE REGISTERED DIETITIAN
Experts say eating foods high in vitamin B6, such as sweet potatoes, may be a key to beating the blues. Your body needs this nutrient to balance the chemicals in your brain that control whether you are happy or sad.

Healthy

Dr. Jo Ann Carson, PhD, registered dietitian and professor at UT Southwestern Medical Center, says sweet potatoes offer the best of both worlds. As an excellent source of beta carotene and fiber, sweet potato-based recipes offer the health-conscious consumer a sweet taste packed with good nutrition.

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Nutritional Profile

Three of the toughest cancer fighters in the nutrient worldfolate, vitamin C, and vitamin A (in the form of beta-carotene)are packed into a sweet potato. In addition to cancer-fighting folate, vitamin C, and beta-carotene, sweet potatoes are packed with potassium and B6. All five are key to lowering your blood pressure and keeping your blood flowing smoothly through your arteries.

Different Twist Pork Stew

This combination of pork, sweet potato, and corn results in a scrumptious and eye-catching main dish stew that will be repeated often for family dinners. Makes 8 servings 2 lbs. pork tenderloin, trimmed of fat and cut into 11/2-inch cubes 1 large onion, chopped 2-28 oz. cans no-salt-added tomatoes, undrained 1-14 1/2 oz. can fat-free chicken broth 3 bay leaves Salt and pepper to taste 3-15 oz. cans Farmers Market Organic Sweet Potato Puree 1-16 oz. package frozen corn In a large pot coated with nonstick cooking spray, brown pork over low heat, about 5 minutes. Add onion and cook until softened, about 7 minutes. Add tomatoes, chicken broth, bay leaves, salt, and pepper. Cook 30 minutes. Add sweet potatoes and corn. Simmer until pork is tender, about 45 minutes to 1 hour. Remove bay leaves before serving.

Pork Stew

Sweet Potato Dip

This sweet potato dip is perfect for cocktail parties or family dinners. Its fabulous taste gives the impression of hours of preparation. However, with the help of Farmers Market Organic Sweet Potato Puree, this delectable dip can be prepared in just minutes. Makes 21/2 cups 1 pint nonfat plain yogurt 1 package onion soup mix 1/2-15 oz. can Farmers Market Organic Sweet Potato Puree Mix ingredients together and chill. Serve with fresh vegetables.

Did You Know?

The rated 58 vegetables by adding up the percentages of Recommended Daily Allowances for six nutrients (vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot, came in at 434. Most of a sweet potatos antioxidants can be found in its deep orange flesh.

Potato Dip
Farmer's Market recommends using certified organic ingredients whenever possible for best flavor and nutrition.

Thai-Spiced Butternut Squash Bisque With Lime and Chilies

This soup takes no time at all because of the convenience of the cooked Farmers Market Organic Butternut Squash. The flavor of this beautiful orangehued bisque is Thai inspired. Makes 2 quarts 1 tablespoon canola oil 1 cup red onion, chopped 1 inch piece of ginger, peeled and minced 2 cloves minced garlic 2 teaspoons lemongrass powder or 1 tablespoon fresh, minced lemongrass 1 jalapeo pepper or 2 serrano peppers, seeded and minced 2-15 oz. cans of Farmers Market Organic Butternut Squash

Bisque

3 cups chicken stock, vegetable stock, or water 1 ripe tomato, chopped 1/4 cup fresh, minced cilantro Juice of 2 limes Garnish: 1/4 cup shelled pumpkin seeds Heat the oil over medium heat in a large saucepot. Saut the onion, ginger, garlic, lemongrass, and chili pepper for 3 minutes until lightly browned. Add the Farmers Market Organic Butternut Squash and stock and bring to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until all the vegetables are tender. Add the chopped tomato, minced cilantro, and lime juice. Serve with additional cilantro for garnish. Sprinkle with pumpkin seeds.

Serving Suggestions

If you want more authentic taste, add a cup of light coconut milk and a drizzle of fish sauceboth found in any Asian market.

Did You Know?

Butternut is the most widely grown and popular variety among squash. Ancient Native Americans referred to butternut squash as the apple of God.

Deep-Dish Butternut Squash Casserole With Maple-Ginger Crust

This casserole will complement any table and doesnt need a special occasion. It becomes the occasion, as the ginger-scented crust is broken to expose the creamy cinnamon, maple-scented butternut squash and tart apple filling. Serves 6 to 8 2 -15 oz. cans of Farmers Market Organic Butternut Squash 2 apples such as Granny Smith, peeled, cored, and diced 1/2 cup chopped walnuts 1 cup crushed ginger snaps 1/3 cup light brown sugar, firmly packed 1/4 cup chilled butter, diced 1 tablespoon flour 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup pure maple syrup for drizzling over the casserole Vegetable oil for spraying baking dish

Maple Ginger
Preheat oven to 350F. Combine the Farmers Market Organic Butternut Squash with apples and walnuts and spoon into an ovenproof baking dish (2 quart), coated with vegetable oil or greased with butter.

Place the dry crust ingredients (ginger snaps, brown sugar, butter, flour, salt, cinnamon, and nutmeg) in a large mixing bowl and combine with a fork or pastry cutter. Sprinkle the crust mixture evenly over the squash and drizzle the maple syrup over all. Cover squash with foil and bake for 30 minutes. Uncover and continue to bake for approximately 15-20 minutes longer until crust is golden brown and squash is heated through.

Serving Suggestion

You may substitute pears for the apples if you prefer.

Butternut Squash Keeps You Healthy

Butternut squashs unique nutrient combination of vitamins A, C, and E makes it a superfood for your immune system. Vitamin As anti-infective properties form the bodys first line of immune defense. Vitamin C helps inactivate viruses and may reduce the severity and duration of colds, while vitamin E shields immune cells from free radicals and may boost the production of white blood cells.

Eat More Butternut

Butternut squash may be useful for preventing complications caused by free radicals, often seen in long-term diabetes. The folate found in butternut squash may help to prevent certain birth defects if consumed by women before and during pregnancy.

THE REGISTERED DIETITIAN

Rich in beta-carotene, butternut squash helps prevent arteriosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.

Lori Rowell, registered dietitian for the University of Chicago Hospitals, sees simpliciy in enjoying the many nutritional benefits of butternut squash. Butternut squash puree would be great simply warmed up and topped off with some cinnamon and a bit of maple syrup.

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Nutritional Profile
Butternut squash is very low in saturated fat, cholesterol, and sodium. It is a good source of vitamin E, thiamin, niacin, vitamin B6, folate, calcium, and magnesium, and a very good source of vitamin A, vitamin C, potassium, and manganese.

Butternut Squash Spaetzle

Thankfully, there are some brilliant foods that have been around for centuries. Imagine taking four or five ingredients that have never met each other before and introducing them, only to have them form a culinary bond without measure. Butternut Squash Spaetzle is a unique combination of a traditional food and an extraordinary ingredient. Serves 6 to 8

11/2 cups all-purpose unbleached flour

1/2 cup whole wheat flour

3 eggs, beaten 1-15 oz. can Farmers Market Organic Butternut Squash 1/2 cup milk or water 1 tablespoon canola oil Salt to taste Ground white pepper to taste Ground nutmeg to taste

Combine the unbleached and whole wheat flours. Mix the eggs, Farmers Market Organic Butternut Squash, milk, and oil together and slowly add to the flour. Mix well with a wooden spoon until just combined, then place your entire hand into the thick batter and mix with your fingers for 2 minutes until smooth.

Spaetzle
Serving Suggestions

The batter should resemble very thick pancake batter. Add more all-purpose flour if the mixture looks a little thin. Bring 2 quarts of salted water to a boil. Using a colander or spaetzle maker, drizzle the batter a little at a time through the colander or spaetzle maker into the boiling water and the dumplings will form. You will have to lightly press the batter through the holes with a spatula or spoon. Simmer for 3 minutes and the spaetzle will plump up and form irregular-shaped noodles that float when they are cooked. Plunge them immediately in cold water to set.

Spaetzle is a cross between dumplings and noodles. Eat them steaming hot right after cooking or saut the leftovers with a bit of butter or oil the next day.

Butternut Squash and Apple Bread

Moist and tender, this breakfast bread tastes simply incredible spread with cream cheese or preserves. Makes 1 loaf 11/2 cups all-purpose, unbleached flour 1 cup light brown sugar 1 teaspoon cinnamon 1 teaspoon allspice 1/4 teaspoon salt 2 teaspoons baking powder

1/3 cup chopped walnuts or pecans 1/3 cup dried cranberries

1-15 oz. can Farmers Market Organic Butternut Squash OR Farmers Market Organic Sweet Potato Puree 2 eggs, lightly beaten 1/4 cup applesauce 1/3 cup apple juice or skim milk

Butternut
Serving Suggestions

Preheat oven to 350F. Lightly grease a standard loaf pan (9 inches x 5 inches x 3 inches) with butter or vegetable oil. Combine all dry ingredients in a large mixing bowl (flour through dried cranberries). Combine wet ingredients in another bowl (butternut squash through apple juice or skim milk). Make a well in the center of the dry ingredients and fold in wet ingredients until just combined. Pour into loaf pan and bake in the center of the oven for about 1 hour and 15 minutes until baked through. Insert a skewer or toothpick into the center to test doneness. It should come out clean when removed.

You may also make muffins out of this mix. If baked as muffins, cooking time will be approximately 30 minutes.

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FARMERS MARKET FOODS P.O. BOX 817 | CORVALLIS, OREGON USA 97339-0817 | 541.757.1497 | WWW.FARMERSMARKETFOODS.COM