It’s pumpkin season! We are lucky enough to live in a region that has locally grown squash available all winter long. Though we seldom think of pumpkin for more than carving goofy faces at Halloween or ordering in our coffee, it is a flavourful vegetable that is delicious in soups, stews or baked with garlic.
Here are a few recipes beyond pumpkin pie to inspire you to add locally grown winter squash to your meals.
Pumpkin Puree
Homemade pumpkin puree is easy and affordable. I always make a large batch of pumpkin puree at once, then freeze the extra in serving-sized portions. Straight-sided mason jars or yogurt tubs are great options for freezing pumpkin. Just leave a bit of room at the top because the puree will expand as it freezes.
The secret to delicious pumpkin puree is to avoid using large pumpkins as they are grown to be carved. The flesh is watery and doesn’t have much flavour. For homemade puree buy a small sugar pumpkin or kabocha squash. Kabocha squash has a nice rich flavour that is perfect for pumpkin dishes.
1. Preheat the oven to 325°F.
2. Cut the pumpkin in half from the stem to the base and scoop out the seeds.
3. Place the pumpkin flesh-side down on a rimmed baking sheet. Bake for 45 minutes to 1 hour. The pumpkin is ready when it’s soft.
4. Remove from the oven and allow to cool for 30 minutes.
5. Scrape the flesh from the skin and place it in a blender. Pulse until it’s a smooth puree.
6. Store pumpkin puree in the fridge for up to five days or freeze for up to six months.
Pumpkin Macaroni & Cheese
Pumpkin mac n’ cheese is a fun seasonal twist on the original. If you have adventurous eaters in your house, I recommend serving with crumbled blue cheese for a bit of sophistication.
1 box of pasta (454g)
1⁄2 yellow onion
2 cloves of garlic
1⁄4 cup butter
1⁄4 cup flour
1 tsp mustard powder
1 tsp salt, to taste
1⁄2 tsp black pepper
2 cups whole milk
1 can of pumpkin puree (13⁄4 cup homemade puree)
350 grams grated cheddar cheese
Optional flavours: 50 grams of blue cheese or 1⁄4 cup of fresh chives
1. Cook pasta following the instructions on the package.
2. Finely dice the yellow onion and garlic. Melt the butter in a saucepan. Add the onion and cook until the onion is translucent, about 3 to 5 minutes. Add the garlic, flour, mustard powder, salt and pepper. Cook for 2 to 3 minutes.
3. Whisk in the pumpkin puree, then gradually pour in milk, whisking so that the flour mixes into the milk. Continue whisking until the sauce starts to thicken, about 3 to 5 minutes.
4. Remove the pan from the stove and slowly stir in the cheese, making sure that it melts fully. Taste, and add more salt and pepper, as needed.
5. Mix the pasta with the sauce. Serve with a sprinkle of blue cheese or chives.
Squash Risotto
This risotto can be made with sugar pumpkins or other types of winter squash. My favourite is butternut squash because it is so creamy.
1 onion
3 cloves of garlic
600 grams of squash (enough to make about 4 cups cubed)
2 Tbsp sage leaves
2 Tbsp olive oil
11⁄2 cups arborio rice
4 cups of broth
2 Tbsp butter
1⁄2 tsp salt, to taste
1⁄2 cup of grated Parmesan cheese
1. Finely dice the onion and garlic. Peel the squash, slice it in half and remove the seeds. Cut the squash into 2cm cubes.
2. Heat the olive oil on medium in a large pot. Add the onion, garlic, squash and sage. Sauté for 2 to 3 minutes, until the onion starts to soften.
3. Add the rice and cook for another minute, tossing so the rice is nicely coated in oil.
4. Reduce the heat to low and pour in half the broth. Stir well, then add in the rest of the broth and stir again.
5. Put the lid on the pot and cook for 20 minutes. Stir 3 to 4 times during the cooking process to prevent the rice from sticking to the bottom of the pot. The squash will still be in small cubes, but it will flavour the whole dish.
6. When the rice and squares are cooked, remove from the heat and stir in the butter, salt and half of the Parmesan cheese. Taste and add more salt, as needed. Serve immediately topped with freshly grated Parmesan cheese.
