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Recipes: Week 21

Posted 10/24/2017 8:46am by John and Aimee Good.


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Did you know you can make pumpkin pie with winter squash? Actually, most canned pumpkin is made from butternut squash or related squashes. This is because is squash is actually sweeter and less stringy than pumpkin. Here is my recipe to make pumpkin pie. I usually use butternut squash, but any winter squash will work. I also like to use winter squash puree to make chocolate chip pumpkin bread, pumpkin ravioli, gnocchi, pumpkin stuffed shells with ricotta, Squash dinner rolls. So many possibilities - enjoy!

Winter squash Puree

*I like to use butternut squash or neck pumpkins to make pumpkin pie, but any sweet squash or pie pumpkin will work. There are two ways to obtain the flesh from squash or pumpkins to make pie. The tastier, slower method follows: you can simply cut squash in half, place in dish with ¼ inch of water, and bake at 350 for about 30-45 minutes, or until tender when pierced with a fork, and then scoop out flesh. The quick method is to peel squash, cut in cubes, and boil or steam. Either way, once you have cooked the squash, it is best to puree it for a smooth, velvety texture.

I like to prepare the squash ahead of time. You can drain the puree in a sieve placed over a bowl in the fridge overnight, to reduce the moisture content, for quicker baking and a more concentrated flavor. If there is extra puree, I freeze it in 1 or 2 cup containers, so it is ready for baking pumpkin bread or pie.

The BEST Pumpkin Pie

3 c. puree of pumpkin or winter squash*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

 1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. heavy cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening, also called palm oil, or all butter. I prefer lard to make a very flaky crust!)

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

In a food processor, combine flour, salt and fats. Pulse a few times until mixture resembles coarse crumbs. Add the egg. Pulse again. Then add just enough of the water/vinegar mixture until you have a good dough consistency. Pulse until the mixture begins to come together into a nice ball of dough.

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Pumpkpin Chocolate Chip Bread, adapted from Taste of Home


  • 3 cups unbleached all-purpose flour (can use up to 1/3 whole wheat pastry or sprouted flour)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 1/2 -2 cups sucanat, rapadura, or organic sugar
  • 2 cups pumpkin or winter squash puree
  • 1-1/2 cups melted butter or coconut oil
  • 1-1/2 cups (6 ounces) semisweet chocolate chips


In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Your farmers,

John and Aimee Good

The Good Farm


8112 Church Road

Germansville PA 18053


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