With all the pumpkin and other great winter squash showing up at the market now, it’s time to make the most of the season with some recipe ideas. We’ve come up with nine great recipes for pumpkin that go beyond traditional pie. Enjoy it in soups, as pancakes or french toast for breakfast, as ice cream for dessert, and even in salads. For recipes that call for pumpkin puree, feel free to substitute canned pumpkin if you’d like -- it’s a great substitute if you don’t have time to make the puree yourself. Please click on the images below to go to the recipes.
With all the pumpkin spice-flavored and -scented things out there, we’ve found that some combinations are better than others. Flavor French toast batter with hints of cinnamon, nutmeg, ginger and clove and whisk in a little pumpkin puree. Then fry up that toast. It’s just like eating pumpkin pie, but for breakfast.
Serve a warm slice of this bread alongside a simple salad for an easy dinner idea. The recipe, Monastery Pumpkin Bread, has been a favorite of readers for years, and was provided by the nuns of the Monastery of the Angels in Hollywood.
Craving something sweet after dinner? Have your pie as a rich and creamy ice cream studded with bits of pecan praline. Make the ice cream base first thing in the morning and freeze, so it’s ready to dish up after a long day.
This recipe uses canned pumpkin along with a medley of spices for fluffy cakes that come together in almost no time.
Pumpkin isn’t just for dessert, or for sweets or baked goods. Consider serving it as a first course, in a complex salad with leeks and bitter greens.
Try eating just one of these fritters, from Farnsworth House Restaurant in Gettysburg, Pa.
It may sound surprising, but pumpkin makes for a great savory pickle. Cut the squash into larger chunks — an inch or so square — and salt them for a few hours to draw out moisture and soften the pieces. Rinse the pieces well, then add them to a pot of gently simmering white balsamic vinegar and water flavored with crushed garlic cloves, fresh sage, thyme and marjoram. Brown sugar adds a hint of sweetness and pairs well with the squash.
This recipe, from food writer Regina Schrambling, is a reminder that a well-made roll is something special. Crisp on the outside but tender at the center, and terrific enough to have been named one of our best recipes of the year in 2002. They adapt easily to even the most crowded holiday schedule. Make the dough the day before and give it a long, slow rise in the refrigerator, then bake when the oven is free before dinner.
Roasted chiles and a touch of chile powder add a little spice to this luxurious pumpkin soup. The heat is balanced with rich maple syrup. Make the soup ahead of time if you wish, as the flavor will continue to improve with age.
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