Spicy Butternut Squash Or Pumpkin Biscuits With Pecans Food

SPICY SWEET ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
• Place butternut squash cubes onto a large, rimmed sheet tray.
• In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
• Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.
• Enjoy as a side dish or on a leafy green salad.

SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS WITH PECANS

Steps:

• Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
• Mix together the squash, butter and buttermilk.
• Mix together dry and wet ingredients.
• Using only enough wet or dry to make a soft dough.
• Shape the dough into a ball and knead lightly on a well-floured board.
• Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
• Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.

THREE SISTERS STEW

Steps:

• Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don't burn the garlic!).
• Stir in all the remaining ingredients. Bring to a boil.
• Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.

PUMPKIN BISCUITS

Steps:

• Preheat the over to 425 degrees.
• Sift together the dry ingredients.
• Cut in the butter (or margarine), then stir in the pecans.
• Stir together the cream and pumpkin.
• Fold this mixture into the dry ingredients.
• Be careful not to over mix, just moisten the dry ingredients.
• Knead the dough on a lighly floured surface a few times.
• After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter.
• Bake about 20 minutes or until golden brown.

MAPLE MASHED BUTTERNUT SQUASH WITH PECANS

Steps:

• Puree the squash with the butter and maple syrup until smooth.
• Fold in the chopped pecans.
• Place in a greased casserole.
• Sprinkle the whole pecans on the top of the dish.
• This dish can be refrigerated for up to two days at this point.
• Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425.
• In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
• Knead on a lightly floured surface for about 2 minutes.
• Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
• Place biscuits on to ungreased baking sheet 2" apart.
• Bake for 8-10 minutes or until golden brown.

BUTTERNUT SQUASH, PECANS AND CURRANTS

Steps:

• Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
• Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
• Arrange the squash on a warm platter and top with some or all of the dressing.

SWEET AND SPICY TEXAS PECANS

Steps:

• Mix the pecans and melted butter in a foil-lined jellyroll pan.
• Put in a 350 degree oven and bake for 5 minutes.
• Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
• Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

SPICY BUTTERNUT SQUASH

Steps:

• Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
• Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
• If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.