Last week, two small pumpkins came in our Fresh City Farms bag and just like the concord grapes, I had never cooked anything with pumpkins before. Growing up, I saw my mom make pumpkin pie but had never really been interested in making anything with pumpkin because it always looked so complicated.
After looking at a few different recipes (thank god for Martha Stewart sometimes!), I got inspired to make my own pumpkin dishes.
The first recipe I made was a pumpkin, roasted garlic, beemster cheese, concord grape, tomato, avocado and cantaloupe salad. It really took no time to make. The only kind of preparation it took, was cutting up the pumpkin in small cubes and placing them on a cookie sheet. I drizzled a bit of cumin, maple syrup, olive oil and salt and pepper on them. I also added a few fresh garlic cloves on the cookie sheet to bake with the pumpkin. I cooked the pumpkin in the oven for 40mins at 350F, I kept adding water throughout so that the pumpkin didn’t dry up. When it got nice and mushy, I took it out of the oven and peeled off the skin.
For the dressing, I just mixed freshly squeezed lemon juice, olive oil and dijon mustard. Contrary to what I was expecting, the pumpkin tasted really soft and sweet. It was delish!
For the second pumpkin recipe, I made a pumpkin and tofu stir-fry with the left over pumpkin I cooked for the salad. I pan fried cubes of tofu, added pineapple pieces, garlic, pumpkin cubes as well as sweet and sour sauce. I cooked everything in the pan until nicely roasted and then placed it on a bed of fresh kale. I was also surprised by how amazing it tasted!
With the leftover seeds I had from the pumpkin, I put them on a cookie sheet, drizzled a bit of olive oil on them and spices and baked them in the oven at 350F for 15-20mins. They were the perfect lunch snack for the next day!!
There you have it! Some quick and easy pumpkin recipes. What have you made with pumpkin this fall?