Roast Two Pumpkins & Make These 5 Recipes to Eat All Week Long

Roast Two Pumpkins & Make These 5 Recipes to Eat All Week Long

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Nealey Dozier
Oct 31, 2015
(Image credit: Nealey Dozier)

'Tis the season for pumpkin! From jack-o'-lanterns on neighbors' doorsteps to sugar pumpkins at your local grocery store, it's easy to embrace this ubiquitous orange squash.

This week we celebrate the pumpkin with five recipes designed to make the most of them. You start by roasting a couple of pumpkins. Stuff and eat one for Sunday supper, then use the creamy innards of the other all week long for stew, cookies, and one-pot pumpkin pasta.

There's one thing to note about these recipes: Be sure to use pumpkins specifically designated for baking, like pie pumpkins. The giant jack-o’-lanterns suitable for carving were bred to be easy to cut, but don't taste very delicious — I prefer sugar pumpkins. Also check your local farmers markets for delicious heirloom breeds you might not have heard of before!

If you end up with roasted roasted squash that turns out watery or bland, don't fret — this is why canned pumpkin and butternut squash make great alternatives, as they promise consistency, which is especially helpful when baking.

5 Festive Pumpkin Recipes to Eat All Week Long

(Image credit: Faith Durand)
  • Savory Stuffed Pumpkin with Sausage and Gruyère
  • Pumpkin Bread with Cream Cheese Swirl
  • Creamy One-Pot Pumpkin Pasta
  • Pork, Poblano, and Pumpkin Stew
  • Pumpkin Oatmeal Chocolate Chip Cookies
  • The Recipes

    (Image credit: Faith Durand)

    Your Recipe Plan

    (Image credit: Faith Durand)

    Savory Stuffed Pumpkin with Sausage and Gruyère

    • Make the stuffing for the pumpkin up to two days ahead, if you wish, and refrigerate until ready to bake.
    • When you bake the pumpkin, roast another pumpkin while the oven is hot and use this for other pumpkin recipes throughout the week.
    • Follow these instructions: How To Roast a Pumpkin and measure out enough purée for the following recipes that require it.

    Pumpkin Bread with Cream Cheese Swirl

    • Bake the bread on Sunday night to enjoy for breakfast all week.
    • You'll need 1 cup pumpkin purée for this recipe.

    Creamy One-Pot Pumpkin Pasta

    • Make this Monday night and save some for lunches throughout the week.
    • You'll need 1 cup pumpkin purée for this recipe.

    Pork, Poblano, and Pumpkin Stew

    • Make this for dinner early in the week; it only gets better as it sits.
    • This doesn't require any pumpkin puree but it does call for two cups peeled and cubed pumpkin, butternut squash, or kabocha squash. For convenience, grab a container of pre-cut squash at the grocery store while shopping, or buy a small squash and cut it up for this purpose.

    Pumpkin Oatmeal Chocolate Chip Cookies

    • On Sunday night, after your pumpkin purée is ready, make a batch of these cookies for lunch box snacks or post-dinner treats.
    • You'll need 1/2 cup pumpkin purée for this recipe.
    (Image credit: Nealey Dozier)

    Your Shopping List

    (Image credit: Faith Durand)

    To buy at the store:

    • 1 pound uncooked Italian sausage
    • 1 pork tenderloin (1 to 1 1/2 pounds)
    • 1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette
    • 12 ounces dried pasta, such as garganelli, gigli, campanelle, or gemelli
    • 1 large baking pumpkin (approximately 5 to 10 pounds)
    • 2 cups peeled and cubed pumpkin, butternut squash, or kabocha squash
    • 2 to 3 heaping cups spinach or Swiss chard, coarsely chopped
    • 3 large shallots
    • 1 small onion, chopped
    • 1 poblano pepper
    • 11 large cloves garlic
    • 1 teaspoon fresh thyme leaves
    • 1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese
    • 3/4 cup grated Parmesan cheese, plus more for serving
    • 4 ounces cream cheese
    • 4 large eggs
    • 2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
    • 1 cup heavy cream
    • 2 tablespoons sour cream or plain Greek yogurt
    • 1/4 cup dry white wine
    • 2 1/2 cups pumpkin purée
    • 1 (28-ounce) can whole tomatoes
    • 3 cups low-sodium chicken stock
    • 1 heaping tablespoon tomato paste
    • 1 1/2 cups bread flour
    • 1 1/2 cups old-fashioned or rolled oats (not instant)
    • 1 cup semisweet chocolate chunks or chips
    • Toasted pumpkin seeds or freshly chopped herbs, such as sage or parsley, for garnish

    In your pantry (check to make sure you have them):

    • Rice, for serving with the stew
    • 1 1/2 cups all-purpose flour
    • 1 1/4 cups granulated sugar
    • 2 cups powdered sugar
    • 1/3 cup packed dark brown sugar
    • 2 teaspoons baking soda
    • 1 3/4 teaspoons ground cinnamon
    • 1/2 teaspoon ground coriander
    • 2 teaspoons ground cumin
    • Freshly grated nutmeg
    • Pinch red pepper flakes
    • 3 tablespoons vanilla extract
    • 2 teaspoons Dijon mustard
    • 10 tablespoons unsalted butter
    • 2 large eggs
    • 1/2 cup plus 3 tablespoons neutral cooking oil, such as canola
    • 2 tablespoons olive oil
    • Kosher salt and black pepper
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