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Pumpkinfest 2012 continues

One roasted pumpkin–so many possibilities.

I wrote here about my favorite pumpkin bread recipe. Over the weekend, nutrition columnist Jennifer Motl shared a recipe for homemade pumpkin spice lattes that have real pumpkin in them–an ingredient you won’t find in the Starbucks variety.

For many of us, pumpkin-hued and pumpkin-flavored food defines the fall eating season. Just like with asparagus in the spring, I always try to get my fill of the hearty winter squashes when they show up at local farms each year.

Here are a few additional pumpkin recipes that I’ve been enjoying lately, and that have become regulars in my fall kitchen over the years. Please share your own pumpkin favorites in the comments.

  • Butternut squash soup with apples – This recipe comes from the Dinner: A Love Story blog and cookbook (which I reviewed here). I just put a few servings away in the freezer. I like to add a generous splash of sherry right before adding the squash and apples, I think it helps bring out the sweetness of the soup and pairs nicely with the curry powder. This soup would go great with a gooey grilled Gruyere cheese sandwich and green salad.
  • Pumpkin swirl brownies – From another blog I love, Smitten Kitchen. I say YES to the pumpkin/chocolate combo. These are an eye-catching alternative to plain old brownies or pumkin bread. Don’t leave out the cayenne pepper. It adds a nice little surprise to the flavor combination.
  • Pumpkin-carrot muffins – When I want to whip up something truly healthy, the recipe at the end of this story I wrote on Miller Farms pumpkins a few years ago remains a go-to in my kitchen. As Jo Miller promised, these muffins hold up really well in backpacks and lunch boxes. I took them to many a long campaign rally back when I was covering government for the paper. They always made it through security!
  • Pumpkin butter – Another Smitten Kitchen recipe that was new to my repertoire this year. Once you have roasted and pureed your pumpkin or squash (or purchased your can of pumpkin) this comes together really quickly. I’ve been enjoying it on bagels, waffles and stirred into oatmeal in the mornings. Try replacing jelly with pumpkin butter for a seasonal twist on a PB&J. I did cut back the sugar in this recipe by 1/3 of a cup. It could probably use the extra sugar, since pumpkin butter is typically eaten cold, but I don’t like overly sweet things, so I didn’t miss it.

I’m not the only one on a pumpkin kick lately. Menus4Moms, a meal-planning site run by a local mom that I hope to tell you more about very soon, has been publishing a variety of pumpkin recipes on its blog. Imagine what a big impact their “Dinner in a pumpkin” recipe could have on your family table. Find the blog here.

What are your favorite fall pumpkin recipes?

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