We like to see pumpkins aplenty this time of year. And tasting them ranks pretty close to the top of the list as well. If you set aside the can opener, go for the gusto, and play with fresh pumpkins in the kitchen this month, you may find a whole new appreciation for how you can design this squash fruit to be more than an autumn staple.
Many pumpkin recipes can get started through baking whole pumpkins at home. It’s important to wash the exterior before cutting in. Carefully cut the pumpkin in half, slicing down through the top. Scrape out the fibers and seeds, leaving the smoother flesh. You can bake the halves or go on to quarter the pumpkin pieces, and lay them skin up on a baking pan. Bake at 400 degrees for about a half hour, or until the flesh is fork tender. Let the pieces cool, and then scoop away the flesh from the rind. To puree, add the pumpkin flesh into a food processor and blend until smooth. Now doesn’t that sound tastier than the canned version? Your fresh pumpkin puree can be used in your favorite pumpkin pie recipe to start. Or branch out and consider recipes for pumpkin pancakes, muffins, cake, or bread loaves. For more variety, cream cheese, marshmallow crème, cinnamon, and pumpkin puree combine to make a sweet seasonal dip.
Pumpkin soup can be a savory or sweet hot dish that puts a spin on the typical uses. Find recipes that call for ingredients like chicken broth, garlic, thyme, and sautéed onions, or take a different route with heavy cream, diced apples, brown sugar, and cinnamon. Add in your creation as a separate course for a weeknight dinner to make it anything but an ordinary weeknight dinner.
Leave the can opener in the drawer, pull out the baking dishes, and draw on the spice notes of the season to whip up some rich and flavorful specials to serve for any meal, brunch, or soiree you host for friends and family.
DesignInMind column; appeared in the Valley Morning Star October 9th.
