You’re not imagining things; all my blog posts have recently been pumpkin/squash-based recipes. I can’t help it! It’s October and perfect squash/pumpkin weather. There’s also a few more logical reasons why I’ve been cooking with so much pumpkin and squash recently. First, my mom’s friend cans her own pumpkin, and she gave me 2 quarts of it. The day after Halloween she buys leftover pumpkins that no one wants and then cleans them and cans them, so obviously I was going to take advantage of this fresh, canned pumpkin. Second, my mom told me about the possibility of a canned pumpkin shortage this season; I ran out and bought a huge 32 oz can of Libby pumpkin. Third, I went to the Syracuse farmer’s market while visiting my parents and bought a 5lb spaghetti squash for $2 and a 2lb butternut squash for $1. That is a great deal and definitely not one I’m going to pass up.
Since I can’t let this pumpkin go to waste, even though it is canned and can easily sit in my cool cupboard for another year, I made some pumpkin soup. I decided I wanted to make my pumpkin soup a little thicker, more like a bisque, so I used less chicken stock and water than what the recipe called for. After tasting it, I had to go back and add more salt and pepper. But after seasoning it liberally, it tasted creamy and smooth. I dipped some fresh Ciabatta bread in it. Yum!
Here’s a list of what I’ve made this month with my pumpkin and squash:
- Pumpkin Spice Bars w/Cream Cheese Frosting
- Spaghetti Squash w/Sausage and Pomodoro Sauce
- Pumpkin Muffins w/Streusel Topping
- Cavatelli con Zucca
- Pumpkin Bundt Cake
- Pumpkin Soup
Here’s a list of what I’m going to make with my pumpkin:
- Pumpkin Whoopie Pies
What is your favorite pumpkin or squash recipe? Is there something pumpkin/squash related that you’d like me to blog about? Share your ideas with me… I always love to hear them!
- 3 tbsp butter
- 1 white onion, diced
- 2 carrots, diced
- 1 tart apple, peeled and diced (Granny Smith)
- 2 cups pumpkin
- 1/3 cup dry white wine
- 1 tbsp dry sage
- 1 tsp cinnamon
- 1 bay leaf
- 2 1/2 cup chicken stock
- salt & pepper to season
- Melt butter in saute pan over medium heat. Add onion, carrots, and apple and cook 10 minutes.
- Stir in pumpkin, wine, sage, bay leaf, stock, salt and pepper and bring to a boil.
- Reduce heat to low and simmer partially covered for 20 minutes.
- Remove bay leaf and using an electric beater, puree soup until smooth.