Eat what’s in season. Pumpkin on its own maybe boring but adding it to other dishes brightens and gently sweetens them. The hardy creature gives back some of that beautiful color that it soaked from the sun ripening. If you roast butternut or corn squash, whether you do the soup or anything else and you have some leftovers – just mash it with fork. It will probably be more uniform if you whip it with blender, but mashing with fork works, and so does puree from the can. Adding this puree to your daily dishes will transform them into something very comforting and festive. Just look at these colors!
Ciabatta with pumpkin.
I always like to add something into bread dough whether it’s olives, small pieces of sun dried tomatoes or roasted garlic. Pumpkin puree works great in ciabatta.
Meatballs with pumpkin.
Butternut squash hummus .
The same idea – add your squash chunks when you blend the chickpeas with whatever you normally do your hummus. Add roasted seeds for the garnish.
Stuffed pumpkin
Cut the head of the squash, you can do it just straight. Clean the cavity of the squash using a spoon. The stuffing can be sweet or savory, based on any grain (rice, quinoa, bulgur, couscous). I took basmati rice here, added almonds, dried cranberries and olives, added some water just to cover it, salt and pepper. You can add sausage, pieces of chickens and/or beans. Put the stuffing inside, cover with your “lid” and put into the oven for 45-50 minutes till your grain is fully cooked. And look how beautiful it turns out!
Everything looks so delicious and beautifully set up!
Thank you!
I would not refuse such a dish with a glass of good red wine.
Thank you! It goes well with either red or wine.