Great Pumpkin Recipes from Soup to Pizza to Pumpkin Pie
Pumpkins aren’t merely for decorating, carving, or looking festive on your front stoop.
At this time of year, pumpkins (as well as their country cousins, the squash) can bring new flavors to your table, for holiday celebrations, or anytime. Pumpkin season begins in September and continues through the fall and winter, so now is the best time to try out some tasty pumpkin dishes.
Check out the following recipes to utilize pumpkins from soup to dessert:
Pumpkin Main Courses
Stuffed Pumpkin: From Dorie Greenspan, author of Around My French Table, this hearty recipe for “Pumpkin Stuffed with Everything Good” can be found at FineCooking.com. It includes bacon, cheese, and bread in a pumpkin bowl.
Pumpkin Pizza: SeriousEats.com brings us this pizza recipe that incorporates slow-roasted pumpkin with dollops of mashed pumpkin, sautéed in butter.
Pumpkin Ravioli: For the health conscious, Self.com offers this quick and easy recipe that can be prepared any time because it utilizes canned pumpkin.
Pumpkin Side Dishes
Squash Casserole: This colorful side dish features yellow squash, zucchini, and eggplant. We found this recipe at Sparkpeople.com.
Roasted Pumpkin: Martha Stewart couldn’t have made this dish much simpler. With shallots and sage, this dish takes about 35 minutes in the oven.
Butternut Squash Macaroni and Cheese: What mac-and-cheese lover wouldn’t like to try his holiday version from Canada and TheVietvegan.com?
Pumpkin in Soups
Roasted Pumpkin Soup: This basic soup recipe from Martha Stewart can also be used with butternut squash.
Pumpkin Vegetable Soup: Desert USA offers several recipes for pumpkins, squash, and gourds, including this recipe which includes Tabasco for a little southwestern zip.
Pumpkin Parfait: This healthy, spiced parfait, featuring yogurt and granola, comes via TheCookinCanuck.com.
Pumpkin Cheesecake: Thanks to yogurt and low-fat cream cheese, this delicious cheesecake recipe from Self.com checks in at about 300 calories per slice.
Find more great pumpkin recipes plus basic tips on what to look for when choosing a pumpkin and how to store them on MarthaStewart.com.
Seth Livingstone is a veteran writer and editor who has spent much of his career in sports journalism covering multiple Olympic Games, Super Bowls, World Series, and Daytona 500s. He covered the Boston Red Sox throughout the 1980s and 1990s before joining USA Today and Baseball Weekly in 1999. He maintains his membership in the Baseball Writers Association of America and is a Hall of Fame voter. Seth holds a bachelor’s degree in journalism from Northeastern University and has also worked as a substitute teacher (all grades and subjects). He lives in Northern Virginia with his wife and has two grown children.