There is nothing better than a sturdy, autumnal pumpkin dish, and Halloween is the perfect day to transform the gourd into a ghoulish dish. Pumpkin Gnocchi with Sage Brown Butter and Feta from Reclaiming Provincial stars homemade, pillowy gnocchi fried in sage brown butter until golden and crisp. A final sprinkle of crumbled feta lends a smooth and humble tang.
Pumpkins are iconic symbols of Halloween, and autumn, and are great for much more than just carving Jack-o’-lanterns. Pumpkin is a delicious, and nutritious, seasonal ingredient that makes a wonderful addition to a wide variety of dishes. With tasty pumpkin-filled preparations like pie, ravioli, soup, butter, cake, and purée, it’s hard to pick a favorite.
What do you like to make with pumpkin?
Behold: Pumpkin Cinnamon Rolls from Valerie C. at Une Gamine dans la Cuisine. A mix of cream cheese, confectioners’ sugar and well-shaken buttermilk is drizzled over these orange-hued beauties while they’re still warm. Vraiment magnifique.
It’s the ultimate challenge on Thanksgiving Day, one that almost seems cruel: “Save room for dessert!” And yet a Thanksgiving meal without pumpkin pie seems horribly incomplete. So when did the indulgent holiday come to be associated with the sweet treat?
Pumpkins were long a staple of North and South American peoples. Scientists have even dated pumpkin-related seeds back to 7000 BC in Mexico. Early settlers of the Plymouth Plantation noticed how readily available pumpkins were, and copied Native Americas in roasting and boiling the squash to stay fed. Pumpkin was definitely a big part of the first Thanksgiving.
Later, in an attempt to make pumpkin more appetizing, settlers began cutting open the top, scooping out the seeds, and pouring milk, honey, and other spices—when available—into the pumpkin prior to cooking it, inadvertently creating the first pumpkin pie prototype. Continue reading
- A layer of sweet potato filling is topped with a layer of oatmeal coconut pecan crumble in How Sweet It Is‘ Lightened-Up Sweet Potato Casserole (pictured above).
- Ginger, nutmeg, and garlic give With Style & Grace‘s Butternut Squash, Carrot, and Ginger Soup a delicious kick.
- Inspired Taste serves up Warm Cabbage and Apple Salad with red cabbage, sweet raisins, and toasted pecans.
- Running To The Kitchen‘s Pumpkin Goat Cheese Dip with Caramelized Onions is a great way to satisfy a crowd of hungry guests.
- Infused with earl gray tea, cinnamon, anise, and cardamom, Family Spice‘s Spiced-Tea Cranberry Sauce is unforgettable.
- Shockingly Delicious‘ Dorothy’s Southwest Stuffing is so good you might forget all about the turkey.
- Cuisine Addict‘s Mini Pumpkin Pies make be small in size but they are big in flavor.
- Seafood is paired with the season’s star produce in Spoon Fork Bacon‘s Pumpkin Risotto with Seared Scallops (pictured above).
- For a dish that tastes as good as it looks, try Wholesome Cook‘s Beetroot and Pine Nut Risotto.
- If your crowd is adults-only, wow them with Beer Risotto with Chanterelles and Bacon by No Onion Please.
- Eat, Little Bird bakes their Tomato and Rosemary Risotto with Meatballs to cut down on cooking time without compromising on taste.
- Risotto is so versatile it can jump from a main course to a dessert in no time when you try Things We Make‘s Sweet Coconut Milk Risotto.
- Cara’s Cravings’ makes mealtime a breeze with her quick and healthy Slow Cooker Shrimp and Artichoke Barley Risotto.
- Food and the Fabulous find every reason to celebrate with Mushroom and Champagne Risotto.
Transform the quintessential flavor of fall into seven sweet and savory recipes in our All Things Pumpkin collection, now available in the Gourmet Live Store.
Start with a warm and creamy bowl of Pumpkin Soup with Red Pepper Mousse then make your way to the dessert tray for a slice of Pecan Pumpkin Pie, Pumpkin Ginger Cheesecake Pie, and more.
Download the free Gourmet Live app then head to the Library to access the Store for our All Things Pumpkin collection.
With East Coast pumpkin patches wiped out by Hurricane Irene, carving your jack-o-lantern is a pricier project this fall. When you shell out a small fortune for this Halloween ritual, you can’t afford to let it rot after trick-or-treating is over. Recycle it into pumpkin purée for bread, muffins, pie, or my buddy Kelly Senyei’s Pumpkin Turkey Chili.
Bakers will tell you that the pumpkins grown for carving aren’t as tasty as the sugar and cheese pumpkins preferred for pie. But hey, your jack-o’-lantern, after the melted wax is scraped out and the soot washed off, is still an edible squash and shouldn’t be wasted.Continue reading
Autumn is the season for falling leaves, apple cider, and most of all, pumpkins. This great gourd works wonderfully in a wide variety of dishes, but I want to know:What is your favorite pumpkin preparation?
Every October, I travel from New York City to Vermont for an annual leaf-peeping weekend. Call me an old-soul (or a total dork), but there are few things more idyllic than spending a day gazing at abandoned barns and orange leaves. It helps that my favorite seasonal beer, Shipyard’s Pumpkinhead Ale, also just to happens to be released when the foliage hits its peak. After consuming a few of these sweet and spicy ales, the leaves tend to get a lot more interesting.
Pumpkinhead is rich with cinnamon and nutmeg notes, but unlike other flavored ales, it actually tastes like beer. The natural tannin in pumpkin skin balances out the sweeter elements. It’s like drinking a refreshing, crisp pumpkin pie (with most of the sugar removed). If that description didn’t sell you, trust me, it’s delicious.Continue reading
Clean out your stock of winter squash with this warm and decadent Pumpkin Soup with Chocolate & Chipotle. Local Kitchen starts by roasting pumpkin with garlic and onion, and then blending with chicken stock and ground chipotle for a smoky, creamy purée. The inviting flavors are amplified by a liberal dousing of shaved chocolate for a sweet finale.
This week’s Food Blog Roundup includes inspiration for fall feasting with favorites like Pumpkin Pancakes, oatmeal cookies and apple-inspired entrees and desserts. Check out the latest news and trends below then weigh in with your favorite fall recipes on the Gourmet Live Facebook page.
- Steph Hooi of Raspberi Cupcakes rings in the fall food season with Pumpkin Pancakes with Cinnamon Butter (pictured above).
- Marc Matsumoto of No Recipes combines an American lunchtime staple with Chinese flavors in his Spicy Peanut Butter and Pork Belly Sandwich.
- New York Times restaurant critic Sam Sifton answers readers’ restaurant-related questions from across the country and beyond in Diner’s Journal.
- Chef Frank Bonanno makes a plea for more intensive culinary school classes about butchering (via Eatocracy).
- Gluten-Free Girl and the Chef recreate a classic cookie with Gluten-Free Oatmeal Chocolate Chip Cookies.
- Food & Wine announces the 2010 Winemaker of the Year, Thomas Brown Rivers.
- Get inspiration for favorite fall recipes with endless apple-inspired entrees and desserts at TasteSpotting.
- Brown Eyed Baker whips up the ultimate comfort food for anytime snacking with Bacon Onion Cheddar Biscuits.