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Squash Recipes to make in September

TrailBlazer Staff

Caramelized Butternut Squash with Brown Sugar (recipe from 50campfires.com)

Ingredients:

2 medium butternut squash (4-5 pounds total), chopped

6 tablespoons unsalted butter, melted

¼ cup light brown sugar, packed

1 ½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Instructions:

  1. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 1 ¼-inch to 1 1/2-inch cubes and place them on a large greased piece of tin foil. Add the melted butter, brown sugar, salt, and pepper. 
  2. Bring in all sides of the tin foil and close, making sure there are no openings. Cook in the coals of the campfire 45-55 minutes, until the squash is tender and the glaze begins to caramelize. 

Note: this can also be cooked on a grill, checking periodically to see if squash is tender. 

Pumpkin Pie in a Pie Iron (recipe from 50campfires.com)

Ingredients:

2 packages crescent rolls

¾ cups granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 15-oz. can pumpkin

1 15-oz. can evaporated milk

1 package mini marshmallows

Instructions: 

  1. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk.
  2. Grease one side of the pie iron and put in two of the crescent roll doughs covering the whole half of the iron. Put about ½ cup of the pumpkin mixture on the dough. Add 5-6 mini marshmallows.
  3. Cover the mixture with two more crescent rolls dough, making sure to pinch all sides shut.
  4. Grease the other half of the pie iron and connect it to the bottom portion. Place the pie iron in the hot coals for 4-5 minutes. 

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