Dixon's Pumpkin Pie
www.grandaddysfarm.com
2 eggs
1 tbsp melted butter
¼ cup brown sugar –
packed
½ tsp. salt
1 tbsp flour
1 tbsp pumpkin pie
spice
¼ cup honey from
Grandaddy‘s Farm
5 oz. evaporated milk
2 cup cooked, mashed
pumpkin
Mix all ingredients
together.
Pour the mixture into a
9” unbaked pie shell.
Bake at 425 F for 15
minutes.
Reduce heat to 350 F
and continue baking for 35 minutes.
Butternut Squash Soup
www.grandaddysfarm.com
Ingredients
1
butternut squash (1 to 2 pounds)
1/2 small onion
1 clove
of garlic
1 tbsp.
(olive oil)
3 cups
of chicken broth
1/4
teaspoon of pepper
1
teaspoon of fresh thyme
1/2
teaspoon of salt
1/2 cup
of cream
1/4 cup
crushed cashews
Instructions
Slice the stem off the
squash and then halve it lengthwise. Scoop out the seeds.
Place the squash cut-side down in a glass baking dish with
about a 1/4 inch of water. Cover the baking dish with
aluminum foil. Bake in a pre-heated 375 degree F oven until
tender, about 30-45 minutes.
In a saucepan heat olive
oil. Saute onions, garlic and thyme until onion is tender.
This should take about 10 minutes.
Remove the squash from the
oven, allow to cool then scoop out the meat. Place 1/2 the
squash, onion, garlic, thyme and 1 1/2 cups chicken broth in
food processor or blender. Mix until smooth. Transfer to a
saucepan. Repeat process with other half of squash and
remaining broth and add to saucepan.
Add the cream and then
season with salt and pepper. Heat the soup through but not
to the point of boiling.
Serve hot garnished with
crushed cashews and fresh thyme.
Serves 6. |
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