Fall Pumpkin Recipes

Baking,Recipes,Seasonal Foods
October 1, 2007

From Cinderella carriage to front-porch decor to the dinner table—pumpkin is one versatile squash.

Pork Pumpkin and Cider Stew

If a pumpkin were a movie, it would be a romantic comedy, from its whimsical child-like appearance in the patch, to its lusty taste and texture in the kitchen.

The pumpkin may be one of the most versatile ingredients ever, transforming itself into savory dishes as well as sweets (not to mention a carriage for Cinderella). It’s equally at home mashed and stirred into polenta or muffins as it is baked up in a pie. But roasted with butter and maple syrup may be its best role yet.

In the recipes that follow, pumpkins light up the dinner table even more than their toothy kin illuminate the front porch. As a rule: Save the large pumpkins for carving, but use the smaller varieties (sugar pumpkins, New England pie pumpkins, New Jersey Cheese and Luminas) for cooking. A 2-pound pie pumpkin will yield about 2 cups of cooked, mashed pumpkin. Simply cut pumpkin in half, scoop out seeds, place cut sides down in a pan of water and bake until tender. Scoop out pulp with a spoon and discard skin.

—By Crescent Dragonwagon, a food writer in Saxtons River, Vt.



Easy Oven-Baked Pumpkin Polenta

This rustic cornmeal dish makes a nice change from mashed potatoes. Serve with roast pork, chicken, beef or meatloaf.

pumpkin wedges

Maple Roasted Pumpkin Wedges

Try using sugar (or pie) pumpkins instead of winter squash.

Garlicky Pumpkin and Broccoli 2

Garlicky Pumpkin and Broccoli

This Italian dish combines pumpkin chunks with broccoli in a garlic and red pepper-scented sauté.


Pumpkin Cheddar Muffins

From salty to savory to sweet to crunchy, this muffin has it all.

French Pumpkin Soup

French Pumpkin Soup

A thick, chunky soup that warms a chill fall evening with gusto.


Pumpkin, Pork and Apple Cider Stew

Add potatoes and winter squash to the classic combination of pork and apples for a one-dish meal.


Pumpkin Cheddar Grits

Squash gives extra flavor and Vitamin A to cheese grits.


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