Ginger grows all kinds of pumpkins at her farm and every year, and she fills our kitchens and 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 dishes, too.
Roasted pumpkin or butternut squash makes a luscious filling for these wonderful Hand Pies or you can quick pickle squash or pumpkin – click that link to find Chef Deb’s suggestions for using those tasty pickled tidbits.
Roasted Pumpkin Seven Ways
Chef Deb likes to quarter a small pumpkin into half moons, remove the seeds and brush with olive oil, salt and pepper. Then place the squash 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, she opts for any one of these delicious options:
- 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 a taco sauce like Tapatio. Fill taco shells or corn tortillas and top with pepper 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!
