Fall Fest: Pumpkins Are For More Than Just Carving
Our season-long garden party Fall Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: pumpkin.
Pumpkins make great jack-o-lanterns but before you toss all those stringy insides and slimy seeds, take a look at these tasty recipes that put pumpkin insides to good use.
Skip mashed potatoes as a side dish for dinner tonight in favor of mashed pumpkin. Cook boiled pumpkin with cream, butter and brown sugar and mix until smooth. Top with crispy fried pumpkin seeds and a sprinkle of brown sugar.
Lorraine Pascale's muffins don't rise much but they have a very flavorful center thanks to freshly cooked pumpkin and finely chopped fresh rosemary. They'll make a great breakfast, lunch or midday snack.
Alton uses freshly shredded pumpkin and toasted pumpkin seeds in the batter for his moist pumpkin bread that takes just twenty minutes of prep time.
The Voltaggio Brothers put a modern twist on classic pumpkin cheesecake and incorporate pureed roasted butternut squash or pumpkin into the pie filling.
Laura Calder makes a homemade pumpkin puree by blending roasted fresh pumpkin cubes and butter. Mix it into homemade mousse for a creamy dessert.
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija