-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Several times in October we saw big trucks unloading pumpkins at the
 RH> produce stand just up the road from us. Wouldn't have believed that
 RH> place sold as many pumpkins as they apparantly do had I not seen the
 RH> number of deliveries (and probably some that I didn't see). I've still
 RH> got pumpkin in the freezer so didn't buy a fresh one this year.

 DD> Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
 DD> light orange (almost like yellow squash) "funny" shaped pumpkins? The
 DD> latter are what Libby processes and cans at their Morton, IL. plant.

 RH> Without question, these were jack o lantern pumpkins. I've cooked many
 RH> of them down over the years; we used to let our girls draw a face on
 RH> the pumpkin with a marker instead of carving it. Then I would cook it
 RH> down after Halloween and we'd enjoy the pumpkin in various forms
 RH> thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive than 
the pie pumpkins.

 DD> And I've Meal Mastered your recipe for inclusion in the archives.
 DD> Here it is:

 DD> MMMMM----   Recipe via Meal-Master (tm) v8.06

 DD>       Title: Ruth's Pumpkin Roll
 DD>  Categories: Desserts, Squash, Cheese, Nuts
 DD>       Yield: 9 servings

 RH> Preserved for posterity for anybody who wants to grab it. (G) My copy
 RH> is on a file card. (G)

 DD> Here's one I do as an alternative to bell peppers - using a close
 DD> cousin of the pumpkin.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Savoury Stuffed Squash
 DD>  Categories: Squash, Beef, Rice, Vegetables
 DD>       Yield: 4 Servings

 RH> It does look good. I'm doing some Moroccan chicken tomorrow for supper,
 RH> will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a tsagine.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Tagine w/Butternut Squash
 Categories: Poultry, Squash, Fruits, Chilies, Vegetables
      Yield: 5 servings
 
  2 1/2 lb Butternut squash; peeled,
           - halved lengthwise, seeded,
           - in 3" X 1" wedges
      8    Pitted dates; halved
           Salt 5 black pepper
      1    (1") cinnamon stick
      2 ts Sweet paprika
  1 1/2 ts Turmeric
      1 ts Ground cumin
    1/2 ts Hot smoked paprika
    1/2 ts Ground ginger
    1/4 ts Ground cloves
    1/4 ts Cayenne pepper
      2 tb Canola oil
      4 lb Bone-in, skin-on chicken
           - thighs
      1 lg Red onion; fine chopped
    1/4 c  Minced ginger
      6 lg Garlic cloves; chopped
    1/4 c  Lemon juice; more to taste
      1 sm Bunch flat-leaf parsley;
           - leaves only, chopped
      4    Scallions; thin sliced
           Cooked couscous or pita; for
           - serving (opt)
           Plain yogurt; for topping
           - (opt)
           Toasted almonds; for topping
           - (opt)
 
  Put the squash and dates into a 6 to 8 quart slow
  cooker. Season generously with salt and pepper. In a
  small bowl, combine the cinnamon stick, sweet paprika,
  turmeric, cumin, hot smoked paprika, ground ginger,
  cloves and cayenne and set aside.
  
  Warm the oil in a large skillet over medium-high heat.
  Pat the chicken dry and season it generously with salt.
  Working in two batches, put the chicken in the skillet
  skin side down and cook without moving it until the skin
  is deeply golden, crisp, and releases fairly easily from
  the bottom of the pan, about 5 to 8 minutes per batch.
  (You need to brown only the skin side.) Transfer the
  chicken to the slow cooker, nestling the thighs skin
  side up and in one crowded layer on top of the squash.
  
  Decrease the stovetop heat to medium. If there is a lot
  of rendered fat in the pan, pour off all but a thin
  layer to cover the entire bottom of the skillet. Add the
  onion, season with salt, and cook, stirring to scrape up
  the browned bits on the bottom of the pan, until the
  onion is softened, about 5 minutes. Add the ginger and
  garlic, and cook, stirring, until fragrant, about 1
  minute. Add the reserved spices and stir well for about
  30 seconds, until the mixture is a uniform brick red.
  Add the lemon juice, stir well to incorporate the
  browned bits, then scrape the mixture over the top of
  the chicken, making sure to include any spice-stained
  oil that remains.
  
  Cook on low until the squash and chicken are very tender
  and the flavors are mellow, at least 4 hours and up to 6
  hours. If it's more convenient, you can let the slow
  cooker switch to warm after 6 hours. The dish will hold
  on warm for another 2 hours before the chicken starts to
  dry out. Remove and discard the cinnamon stick. Add
  lemon juice and salt to taste and fold in the chopped
  parsley and scallions. Serve with couscous or pita,
  topped with yogurt and toasted almonds, if desired.
  
  By: Sarah DiGregorio
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... January 20, 2021 - The end of an error!
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