We grow all kinds of pumpkins on our farm, and every year we fill the Market with all sizes, shapes and colors of pumpkins, gourds and other squash. They’re a great way to add some seasonal fun to your décor, plus, they’re delicious in all kinds of recipes, from Classic Pumpkin Pie or Pumpkin Bundt Cake to easy savory applications like the ones below.
We’re also particularly fond of riffing on Meike Peters’ Roasted Butternut Squash and some of Yotam Ottolenghi’s savory pumpkin recipes, especially his classic roasted pumpkin that can be garnished in myriad ways.
Following Ottolenghi’s lead, we like to quarter a small pumpkin into half moons, remove the seeds and brush with olive oil, salt and pepper. Then place on a parchment paper lined baking sheet and roast at 400 degrees until the pumpkin is fork tender and gets a little char where the squash meets the pan (for extra flavor!)
Then, we have fun with toppings!
- Drizzle with balsamic reduction, roasted tomatoes and fresh basil
- Drizzle with pomegranate molasses and top with fresh pomegranate arils
- Drizzle with tahini, fresh lemon and roasted garlic
- Drizzle with soy sauce or tamari, a little sesame oil, garlic and ginger
- Drizzle with yogurt, a few squeezes of lime juice, lime zest, cilantro and mint.
- Breakfast hash: Chop into bite-sized pieces and make breakfast hash with sautéed onions, garlic and bell peppers.
- Tacos: Chop into bite-sized pieces and sauté with chopped kale, minced jalapenos and taco sauce (Tapatio). Fill taco shells or corn tortillas and top with jack cheese. This also makes great enchilada filling!
There are so many ways to enjoy pumpkin and squash beyond the basics. We hope you give some of these a try and please share any recipes you might have too!