Ingredient: cloves

The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. We have now entered into our Autumn season with all it’s breathtaking fabulous fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures. 

I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.

Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.

Thanksgiving Day in Canada is linked to the European tradition of harvest festivals. A common image seen at this time of year is a cornucopia, or horn, filled with seasonal fruit and vegetables. The cornucopia, which means ‘Horn of Plenty’ in Latin, was a symbol of bounty and plenty in ancient Greece. Turkeys, pumpkins, ears of corn and large displays of food are also used to symbolize Thanksgiving Day.

Over the years, Brion and I have chose to have a variety of different meats for our Thanksgiving meal. Turkey is always the tradition for our Christmas dinner and since the two holidays come fairly close together, why not! All that being said though, we decided this year to roast just the turkey breast with stuffing. I also incorporated some of that wonderful Butternut squash with cranberries into the meal as well. For dessert we are having some pumpkin chiffon tarts. As a ‘kid’, I remember having a great dislike for the regular pumpkin pie — you know the kind –‘solid’. Then one year my mother made pumpkin  ‘CHIFFON‘  pie. Well, now that was glorious and I have loved it ever since.

Today in my recipes I have only included the Butternut Squash with Cranberries and Pumpkin Chiffon Tarts. I thought I’d get into the turkey and stuffing recipes later in the season.

Happy Thanksgiving Day!

Print Recipe

Butternut Squash with Cranberries / Pumpkin Chiffon Tarts

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Rating: 5
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Course

dessert, Main Dish

Servings

MetricUS Imperial

Ingredients

Butternut Squash with Cranberries

• 1 small Butternut squash Acorn squash can be substituted
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1 1/2 tsp balsamic vinegar
• 2 Tbsp maple syrup
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 3 Tbsp margarine
• 1-2 apples, peeled & diced
• 1 tsp salt, adjust to your taste
• 1 tsp lemon juice
• 1/4 tsp pepper
• 1-2 cups fresh or frozen cranberries
• 1 cup sugar (adjust to your taste)
• 1/4 cup water

Pumpkin Chiffon Tart Filling

• 1 1/2 Tbsp plain gelatin
• 1 cup brown sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/2 cup flour
• 398 ml pure canned pumpkin puree
• 184 ml (or 6 1/2 oz) canned evaporated milk PLUS regular milk to equal 2 cups
• 3 egg yolks
• 1 Tbsp margarine
• 1/4 cup orange juice
• 42.5 gram ( 1 envelope ) dessert topping mix
• 1/2 cup milk PLUS 1/2 tsp vanilla to make dessert topping I found I liked the no name brand the best for these.
• 30 mini tart shells baked You can make your own tart shells or buy frozen ones -- your choice!

Pastry

• 2 1/2 cups flour
• 1/8 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 170 grams (or 6 ozs) white Crisco vegetable shortening
• 110 grams (or 4 ozs) yellow Crisco vegetable shortening
• 1 small egg
• 1 1/2 tsps vinegar PLUS COLD WATER to make 1 cup

Course dessert, Main Dish Servings MetricUS Imperial Ingredients Butternut Squash with Cranberries 1 small Butternut squash Acorn squash can be substituted 1/4 tsp cinnamon 1/4 tsp nutmeg (optional) 1 1/2 tsp balsamic vinegar 2 Tbsp maple syrup 1/2 cup celery, chopped 1/4 cup onion, chopped 3 Tbsp margarine 1-2 apples, peeled & diced 1 tsp salt, adjust to your taste 1 tsp lemon juice 1/4 tsp pepper 1-2 cups fresh or frozen cranberries 1 cup sugar (adjust to your taste) 1/4 cup water Pumpkin Chiffon Tart Filling 1 1/2 Tbsp plain gelatin 1 cup brown sugar 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1/2 cup flour 398 ml pure canned pumpkin puree 184 ml (or 6 1/2 oz) canned evaporated milk PLUS regular milk to equal 2 cups 3 egg yolks 1 Tbsp margarine 1/4 cup orange juice 42.5 gram ( 1 envelope ) dessert topping mix 1/2 cup milk PLUS 1/2 tsp vanilla to make dessert topping I found I liked the no name brand the best for these. 30 mini tart shells baked You can make your own tart shells or buy frozen ones -- your choice! Pastry 2 1/2 cups flour 1/8 tsp baking soda 1 tsp baking powder 1 tsp salt 170 grams (or 6 ozs) white Crisco vegetable shortening 110 grams (or 4 ozs) yellow Crisco vegetable shortening 1 small egg 1 1/2 tsps vinegar PLUS COLD WATER to make 1 cup

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Butternut Squash with Cranberries

1. Preheat oven to 375 F. Split squash in half; place hollow side down on a lightly buttered baking sheet. Bake for about 45 minutes or until completely soft to the touch.
2. In a small skillet, saute celery & onion in margarine until tender. Add the apple, salt, lemon juice & pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in cranberries, sugar & water. Cook & stir until berries pop & liquid is syrupy. If you prefer, you could process this mixture for a couple of seconds in a food processor.

   
3. Remove seeds & membrane from cooked squash; mash well. Add cinnamon, nutmeg, balsamic vinegar & maple syrup. Place some squash in individual custard dishes. Make a hollow in the center for the cranberry 'filling'. Add cranberries & serve.

Pumpkin Chiffon Tart Filling

1. In a medium saucepan, combine first 7 ingredients; mix well. Add pumpkin, evaporated milk, regular milk & egg yolks; combine well. Cook, stirring constantly, until mixture thickens to a heavy custard. Boil 2 minutes, add 1 Tbsp margarine. Place wax paper over custard to prevent a 'skin' from forming. Let custard become cold (it can be refrigerated overnite at this point, finishing it the following day) then stir in 1/4 cup orange juice.
2. Whip envelope of dessert topping with 1/2 cup milk & 1/2 tsp vanilla until stiff peaks form. It should yield about 2 cups. Put aside the amount you need to garnish tarts with. Fold remaining whipped dessert topping into custard. Spoon custard into a large pastry bag with a large 'star' tip. Fill baked mini tart shells. Decorate with a small dollop of dessert topping.

   

Pastry

1. Sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening. In a 1 cup measuring cup place egg & vinegar; beat well. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing until pastry pulls away from sides of bowl. This should only take a couple of minutes, making sure not to over mix pastry. Roll out on floured surface. Using the bottom side of tart pans, cut pastry circles & place over each 'cup'. Bake at 350 F. until golden. Cool on wire rack before filling with pumpkin custard. If your using purchased shells follow baking instructions & cool before filling as well.

Recipe Notes

• This pastry & pumpkin chiffon custard recipe was one I started using many years ago while working in the food industry. They were some of my favorites because they were pretty much 'fail proof'. If you want to make a double batch of each it will give you 4 - 9-inch pies. You can make them up to the point of decorating. Freeze until needed then just bring them out & thaw, decorate and you got a nice little homemade dessert just like that!