We're surrounded by pumpkin this time of year! Pumpkin is one of the most delicious gourds;It's my favorite! Its deep orange flesh and sweet flavor make it a wonderful food on the fall table. But you don't have to be limited to pumpkin pie. One way I like it is:
In a warm salad - Pumpkin is good in most recipes that call for butternut squash, which I don't care for much. Its warmth and bright color bring the same qualities. The salad could be made with pumpkin or squash; it also includes lentils and goat cheese.
Stuffed and baked! - the pumpkin makes a fabulous vegetarian centerpiece at a holiday meal. I have had this once, not bad!
3.In a stir-fry - I've made chicken and pumpkin stir-fry before and its easy, autumnish, and very good.
4.In a creamy soup is my all time favorite! - Pumpkin lends itself so well to warm, creamy soups. Buy a pumpkin tortilla soup mix or pumpkin soup with bacon. Yummy!
5- In baked goods - OK, this is really how we want to eat pumpkin right now! After Halloween I'll make some pumkin bread and probably some muffins as well to take to the big dinner! And don't forget about the seeds! Pumpkin seeds make a great snack. To get the maximum flavor, first simmer them in salt water so the salt permeates the seed. Then roast them with spices for a toasty fall snack. I can't stop eating those little suckers once I start!
Pumpkin baked goods are the best! Loaves, pies, muffins, cookies . . . now I'm hungry.
ReplyDeleteoooo, thanks for the salt water tip!
ReplyDeleteI love it my protein shakes
ReplyDeleteLOVE pumpkin this time of year and take it anyway I can get it. I love the ideas that aren't so desert focused. I've already made the pumpkin tortilla soup last week and have made some pumpkin bread and pumpkin cupcakes as well. I think I may try that pumpkin stir fry.
ReplyDeleteHighly HIGHLY recommend that stuffed pumpkin recipe. I made something like it a few days ago, and it was absolutely delicious. I used gruyere, 7-grain bread, garlic, thyme and heavey cream. The proportions in the recipe were exactly right for my pumpkin, too. The 2 hour baking time was definitely worth the wait.
ReplyDeleteAnother good thing to do with pumpkin (or any firm winter squash) is to make pumpkin pancakes. I don't meant the kind that are like breakfast pancakes - these are more like latke. You grate the squash and mix with a little grated onion and garlic, a couple tablespoons of flour and an egg. Then, make into pancakes and pan fry until golden brown. My mother always made these.
ReplyDeleteMaking pumpkin soup is one of our Halloween week traditions. Last year, it was pumpkin tortilla. This year, we are going to try a Thai-inspired recipe for pumpkin curry with peanut butter and coconut milk. I'll let you know.
ReplyDeleteThis salad I make sounds like it takes some serious work, but doesn't, roasted pumpkin or butternut squash is layered with arugula, toasted squares of polenta and candied pumpkin seeds.OMG IT'S GOOD! Thanks for these tips Mistress!
ReplyDeleteI'm most familiar with pumpkin pie. I should try other ways.
ReplyDelete