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I have no little ones to carve jack-o-lanterns with and no little ones who visit the door on Hallowe'en.
I DO have a GREAT recipe for pumpkin-potato soup, though.
So I thought I would pick up a couple of pumpkins after Hallowe'en and make a couple of batches of soup.
ALL THE PUMPKINS WHICH WERE IN CLEAR VIEW AT GROCERY STORES ON HALLOWE'EN HAD COMPLETELY DISAPPEARED BY NOV. 1!!!!
Next year, I guess I'll pick some up on Hallowe'en itself.
Boo! Hoo!
That's odd, but I do know around here, there were warnings of shortages prior to Hallowe'en.
Check in the produce section of somewhere like Safeway, they may still have sugar pumpkins with the squash display.
@avoncallingu -ooh, may I add pumpkin and squash recipes (savory and sweet) here to your thread?
Two pumpkin ones today:
Pumpkin-Oat Mug Cake (microwave recipe)-active time: 5 min, total time: 10 min. Serves 1! First for Women, Nov. 13/17 issue
2 tsp. coconut oil
1/4 cup gluten-free oat flour
1/2 cup pumpkin pie spice
1/2 tsp. baking powder
2 Tbsp. pumpkin puree
1/4 cup maple syrup
2 Tbsp. almond milk
1 egg
In large heatproof mug, microwave coconut oil 20 sec. or until melted. Add remaining ingredients; whisk until smooth.
Microwave 2 minutes or until puffed and cooked through. Let cool 2 min. before serving. Garnish with whipped cream
and chopped nuts, if desired.
Nicely Spiced Pumpkin Pancakes (stove-top) Serves 6. Active Time: 15 min.; Total Time: 20 min.
2 cups gluten-free oat flour
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 cup pumpkin puree
2 eggs
1 cup buttermilk
6 Tbsp. butter, divided
In bowl, whisk first 7 ingredients. In skillet over medium-heat, melt 4 Tbsp. butter; stir half into batter.
Ladle 1/4 cup batter into hot skillet for each pancake. Cook 2 min., flipping halfway. Repeat with remaining butter and batter.
Serve with pepitas and maple syrup, if desired.
*Monday* will post the Pumpkin Pecan French Toast Casserole (and cupcake variation)
Sorry, I'm a day late on delivering that cake, er casserole recipe! Here it is:
Pumpkin-Pecan French Toast Casserole (cupcake version instructions follow afterwards)
First for Women, November 13, 2017 issue
Active time: 30 min
Total time : 5 1/2 hrs
Serves: 12
6 large eggs
2 cups milk
1 (15 oz.) can pumpkin puree
1/2 cup maple syrup
1 tbsp. vanilla extract
2 tsp. cinnamon, divided
1 tsp. nutmeg, divided
1/2 tsp. ground cloves, divided
1 stick, plus 1 tbsp. butter, divided
1 large loaf brioche or challah bread, cut into 1-inch cubes
1 cup whole pecans, divided
1/2 cup brown sugar
1/2 cup flour
1) In large bowl, whisk together eggs, milk, pumpkin puree, maple syrup, vanilla extract, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves, and a pinch of salt until smooth and creamy.
2) Generously grease 9" x 13" casserole dish with 1 tbsp. butter. Arrange bread cubes in dish. With sharp knife, coarsely chop 3/4 cup pecans; sprinkle over bread cubes. Pour custard mixture over bread cubes, pressing bread with spatula to submerge. Cover with plastic wrap; refrigerate at least 4 hrs or overnight.
3) Heat oven to 350F. In medium bowl, using fork or pastry blender, mash brown sugar and flour with remaining butter, cinnamon, nutmeg and cloves until crumbs form. Sprinkle streusel evenly over top of casserole. Sprinkle remaining whole pecans over streusel. Bake 35 to 40 minutes or until custard is set and top is golden brown.
Cupcake version:
Prepare the custard as directed in step 1, then stir in the bread and pecans until well-coated. Cover the bowl and refrigerate overnight, if desired. Divide the mixture evenly among 12 parchment-lined muffin wells; top with streusel. Bake 25 to 30 min. or until cooked through.
Found one quick loaf and one savoury dish recipe, both from the October issue of Martha Stewart Living!
Quick loaf using pumpkin puree: https://www.marthastewart.com/152107...n-orange-bread
Savoury squash dish: https://www.marthastewart.com/152110...h-garden-herbs
Hmm-one of the Dec. 2017 Alive magazine recipes does not use pumpkin puree but there are pumpkin seeds!
Trifle smoothie bowl: https://www.alive.com/recipe/trifle-smoothie-bowl/
This recipe does need unseasoned pumpkin puree:
Gingerbread smoothie: https://www.alive.com/recipe/gingerbread-smoothie/
Oh yes, there's a butternut squash entrée too!
Roasted butternut with pumpkin seed pesto: https://www.alive.com/recipe/roasted...in-seed-pesto/
Black Lentils and Butternut Squash: https://www.guelphmercury.com/living...ternut-squash/
Squash, Spinach and Coconut Soup with Ginger: https://www.guelphmercury.com/living...surprises-too/
Savoury Sesame Butternut Squash Pie (you can use other squash but author prefers butternut)-crust is made with cookie crumbs for this slab pie. https://www.guelphmercury.com/living...a-savoury-pie/
There's a lentil filling for a stuffed acorn squash recipe in the Lentil Recipes thread. Serves 6. It's from Haylie Pomroy's website.
This squash recipe is for a single serving and is from Haylie Pomroy's Metabolism Revolution book but I could not locate it on her website.
Stuffed Acorn Squash-one serving (Meal Map 1 version)
1/2 acorn squash, seeded
1/2 tsp minced garlic
1/2 cup diced onion
splash of water
4 oz. lean ground turkey*
1 cup diced apple
3/4 tsp fresh rosemary
1-1/2 tsp fresh thyme
2 cups baby spinach
1. Preheat oven to 400F. Line a baking sheet with parchment paper (my note-if you are using a toaster oven, don't use the paper).
2. Place the squash cut-side down on the baking sheet and roast for 20 to 30 minutes, or until the top of the squash
feels tender when gently pressed. Remove from the oven and set aside.
3. While the squash roasts, heat a large saucepan over medium-low heat. Add garlic and onion with a splash of water and
cook until just tender, about 6 minutes. Add turkey, increase heat to medium, and cook for 5 to 8 minutes until
just browned. Add the apple, rosemary and thyme and cook, stirring, until the apple softens. Add the spinach and salt
and pepper to taste and cook, stirring, until the spinach wilts.
4. Preheat the broiler. While the broiler preheats, fill the squash cavity with the stuffing mixture. Arrange the squash
on the baking sheet, stuffing-side up, and broil for 5 to 10 minutes until the top gets nice and toasty. Once browned,
remove squash from the oven, allow to cool a bit, and serve warm.
If you have too much zucchini or someone gifted you some excess zucchini from their gardens, have a look at these recipes for possible ways to put that produce to use!
https://torontosun.com/life/food/zuc...-summer-squash
https://www.bonappetit.com/recipe/zucchini-bread-oats
Pumpkin seeds are used in this snack bar of superfoods (contains nuts, though):
https://www.firstforwomen.com/posts/...ack-bar-166268
Pumpkin Arugula and Quinoa salad (via Sobey's): https://www.sobeys.com/en/recipes/pu...-quinoa-salad/
thanks for posting @Ciel i will try the quick loaf recepie looks good and simple ;)Quote:
Originally Posted by Ciel
easy pumpkin cake recepie by a blog I love..natasha's kitchen ;)
https://natashaskitchen.com/easy-pum...TbaCWq9bZLP1QU
wow I found many recepies just tapping in google pumpkins recepies...
Clementine Pumpkin Pilaf Clementine Pumpkin Pilaf Recipe | Longo's (longos.com)
Serves 6 to 8
Uses for leftover or excess pumpkin puree!
Cinnamon Pumpkin Oats (makes 2 servings)
In a pot mix:
2 cups water
1 cup oats (variety not specified-the longer cooking kind? rather than quick cook)
3/4 cup pumpkin puree
1 tsp. pie spice
1/2 tsp. ground cinnamon
1/8 tsp. salt.
Over medium heat, cook until liquid is absorbed, 8-10 minutes. Divide oatmeal among two bowls; top with white chocolate and butterscotch chips.
Pumpkin Pecan Pancakes (serves 2)
In a bowl, combine
1/2 cup pancake mix
1/4 cup water
1/4 cup pumpkin puree
1/4 tsp pie spice
1/4 cup chopped pecans
Heat griddle over medium-low. Drop batter by 3/4-cupfuls onto griddle. Cook 2-3 minutes per side.
Source: First for Women Dec. 5/2022