Pumpkin recipes to spice up spooky season
It's Halloween week. And for children — and the child within us all — that means lots of candy and all things sugar. But it's also pumpkin season. And pumpkin can be used for so much more than pie. Sweet and savory, pumpkin and winter squash (like butternut, buttercup, acorn) can be used to make soups, stews, risotto, bread, muffins, cookies, cakes and more.
I've spent the past few weeks experimenting with this meaty orange squash and developed three new favorite pumpkin dishes. The first is a big bowl of simmering hot soup. A ginger-miso broth is scented with cilantro and scallions and then simmered with slices of roasted pumpkin and mushrooms. Udon noodles are added — think of an autumnal riff on ramen. The second recipe is for pumpkin cookies, full of all the spices that define this season. And finally, a simple rolled pumpkin cake that's filled and topped with a cream cheese frosting and then sprinkled with pumpkin seeds and toasted walnuts.
Pumpkins are full of fiber, antioxidants and Vitamin A. Keep in mind when shopping for a pumpkin for cooking, always look for a sugar
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