Cherry Tart & Stuffed Delicata Squash

Peg Rasmussen was the owner of Countryside Café for 45 years. This cozy diner in Hamel is known for its photo wall and home cooking. Peg shows us some yummy cherry recipes and even some quash. Both great for fall.

Cherry Tart

6 cups fresh tart cherries (pitted)
1 – 1 1/2 cups sugar
4 tablespoons corn starch
1 Box (14.1 oz) Pillsbury pie dough
1 1/2 tablespoons Butter

Directions:

• In a bowl, mix the cherries and sugar together
• Put the cherry-sugar mixture in a sauce pan and cook at medium-low until the cherries come to a simmer. Stirring occasionally
• Add the cornstarch and mix in well by hand
• Continue cooking until the mixture thickens. Stir constantly to prevent lumps or burning as the cherry filling thickens
• Check the thickness by letting the mixture drip off the stirring spoon.
• The filling is ready when it has the consistency of honey or thick syrup.
• Remove from the heat and set aside to cool
• Line a pie pan with your favorite pie dough (Pillsbury pie dough works well).
• Refrigerate the dough in the pan until it is firm (one can also prebake or par-bake the pie crust as desired)
• Pour the cherry filling into the crust (Once the filling is in the crust use a spoon or spatula to “taste” the filling left in the pan. Avoid the urge to lick out the entire pan as your head may get stuck).
• Cut 1 1/2 tablespoons of butter into pats and place these evenly across the surface of the filling
• Add a top crust and fold over or crimp the edges
• Bake at 375 F for about 60 min. (Check after ~ 45 min as ovens vary)
• The pie is done when the filling starts to bubble and the crust is a golden brown.
• Let the pie cool. The filling will thicken and set as it cools.

 

Stuffed Delicate Squash

Ingredients and Directions:

Baked Delicata Squash – this squash has a thin skin that can be eaten, so the squash can be sliced and served whole.

Combine these ingredients to stuff the squash:

1 cup jasmine rice – cook with 1T vegetarian or chicken flavoring
2/3 c craisins
2/3 cup candied pecans
½ medium sweet onion – sautéed until soft
1 medium apple – diced & sautéed slightly (Zestar Apples are soft & sweet)
Salt to taste
Spike Seasoning
Butter – of course