We're surrounded by pumpkin this time of year! Pumpkin is one of the most delicious gourds; 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. Here are five (or six!) ways we like to eat pumpkin.
- In a warm salad - Pumpkin is good in most recipes that call for butternut squash; its warmth and bright color bring the same qualities. This salad could be made with pumpkin or squash; it also includes lentils and goat cheese. Also try this warm pumpkin salad with polent and candied pumpkin seeds.
- Stuffed and baked! - As we showed you yesterday, the pumpkin makes a fabulous vegetarian centerpiece at a holiday meal. Reader Jaime showed us her stuffed baked pumpkin, and it looks delicious. Here also is a recipe from Dorie Greenspan.
- In a stir-fry - This chicken and pumpkin stir-fry looks easy, autumnish, and very good.
- In a creamy soup - Pumpkin lends itself so well to warm, creamy soups. Try this pumpkin tortilla soup or this pumpkin soup with bacon.
- In baked goods - OK, this is really how we want to eat pumpkin right now! But you can skip the storebought puree and make your own from pumpkins left over after Halloween. Here is how to make pumpkin puree. After that you can turn it into pumpkin pie, pumpkin crumb cakes, iced vegan cookies or pumpkin olive oil bread.
- BONUS: 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.
What's your favorite way to eat pumpkin?
More pumpkin tips and good ideas:
• DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
• How To Make Fruit Butter in the Slow Cooker
• Pumpkin and Melon Knife
• Look! Pumpkin and Apple Votive Holders
• Canned Pumpkin: What Is It Really Made Of?
More 5 Ways to Eat Posts:
These posts are all ingredients paired with Social Workout's daily exercise over at their Fall Challenge.
Barley • Carrots • Cauliflower • Artichokes • Fresh Ginger • Flax Seeds &bull Bok Choy
• Brown Rice • Brussels Sprouts •Blueberries • Spinach • Black Beans • Raisins • Kale
• Dark Chocolate • Green Tea • Edamame • Quinoa • Broccoli • Oats • Beets
• Brown Rice • Brussels Sprouts •Blueberries • Spinach • Black Beans • Raisins • Kale
• Dark Chocolate • Green Tea • Edamame • Quinoa • Broccoli • Oats • Beets
(Images: Faith Durand; Tina Rupp/Bon Appetit)
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It's great roasted or even just nuked then added to a Thai curry. I also make a pizza with puree, and make a pizza with olive oil on the dough, then the puree, some sauteed shrooms and onions, then cheese, pine nuts, then fresh rosemary after it's out of the oven.
I LOVE 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.
Highly HIGHLY recommend that stuffed pumpkin recipe. I made 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. Yummmmm. :)
It's a tie between Pumpkin Fritters and Pumpkin Pancakes. A good friend gave me a recipe a while ago for the fritters and I try to make then every fall. The great thing about them is they can go savory or sweet depending on toppings or the entree.
Pumpkin stirfry sounds interesting, I think I'll try it
pumpkin's tortelli!
Another 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 and delicious.