Pumpkin Date Loaf

With it's dense crumb, this whole wheat pumpkin loaf is dotted with sweet chopped dates and raisins (or dried cranberries) for an easy breakfast or snack. 

Ingredients:

1 cup pumpkin purée

1 cup brown sugar

 2 eggs

2/3 cup vegetable oil

2 cups whole wheat flour

2 1/2 tsps baking powder

1/2 tsp baking soda

 pinch of salt

1 tsp cinnamon

 2/3 cup chopped dates

1/3 cup raisins (optional, but for raisin-haters you could use dried cranberries)

Mix the pumpkin purée, brown sugar, eggs and oil together. In a separate bowl combine the whole wheat flour, baking powder, baking soda, cinnamon and salt together, then add the dry ingredients to the wet. Fold in the dates and raisins and pour into an oiled 9 X 5" loaf pan. Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. Cool 10-15 minutes in the pan (don't rush this or it might crack) then remove from pan and cool completely on rack before slicing. Great as is or you can drizzle with a little glaze.

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Sausage Cauliflower Stuffed Pumpkin

We're smack dab in the middle of pumpkin season. Think beyond pie and pumpkin loaf and you'll find lots of ways to use this fiber and vitamin rich squash. Like stuffing it for an easy cosy seasonal meal. 

Ingredients:

1 medium pumpkin, about 3 lbs

olive oil

Stuffing:

1 tbsp olive oil

12 oz hot Italian sausage, remove casings

4 1/2 cups cauliflower florets

1 1/2 cups shredded jalapeño cheddar 

Pierce the skin of the pumpkin several times with a knife and microwave on high for 5-10 minutes. Then cut the pumpkin in half and clean out the seeds and strings using a grapefruit spoon and scissors or even an ice cream scoop works well. Brush the inside and cut edge with olive oil and sit cut side down on a parchment lined baking sheet. Bake at 400°F for 30 minutes. You'll know it's done when you can easily pierce it with a knife. While the pumpkin bakes prepare the stuffing. In a saucepan blanch the cauliflower florets for 4-5 minutes then drain. Heat olive oil in a skillet and cook the sausage meat, breaking it up as it cooks, for about 5 minutes. Remove any excess grease from the pan then add the cauliflower. Spoon the meat and cauliflower into the pumpkin halves and top with shredded cheese. Bake at 400°F for 10-15 minutes. Each half pumpkin serves 2 people with a side of potatoes or salad. Serves 4

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Sausage Stuffed Buttercup Squash

Creamy, tender and on the sweet side, this buttercup squash compliments the spicy sausage just right!

Ingredients:

1 buttercup squash

2 tbsps olive oil, divided

salt and pepper to taste

8 oz Italian sausage, casings removed

2 tsps minced garlic

2 or 3 green onions sliced, white and green divided

1/2 cup chopped walnuts

a handful of chopped spinach, kale or arugula

1/2 cup shredded mozzarella

1/2 cup shredded gruyère

fresh parsley to garnish

 

Cut the squash in half and clean out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 400°F for 30-40 minutes or until fork tender.

In a skillet heat 1 tbsp olive oil to medium heat and cook the white slices of green onion for 1-2 minutes. Add the sausage and break up as it cooks for about 5 minutes on medium high. Then add the garlic for 1 minute.

When meat is cooked through add the walnuts, green slices of green onion and your choice of chopped greens. Cook another 1-2 minutes.

Once the squash is cool enough to handle scoop out the flesh leaving 1/4" on the peel. Add the squash to the skillet and mix together. 

Fill the squash shells then top with shredded cheese. Pop back into the 400°F oven for 4-5 minutes to melt the cheese.

Serve garnished with fresh parsley. Oh, and did I mention, the peel is tender and edible.

 

Serves 2

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Pumpkin Walnut Muffins

Any pumpkin still around? I used up my last little bit in this recipe for tender, moist muffins with the added nutty crunch of walnuts.

Ingredients:

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sugar

1/2 cup brown sugar

1/2 cup chopped walnuts

1/4 tsp nutmeg

2 tsps cinnamon

1/2 cup pumpkin purée

1/2 cup shredded apple

2 eggs

1 tsp vanilla

1/2 cup vegetable oil

Topping:

1/4 cup chopped walnuts

1/3 cup brown sugar

1/2 tsp cinnamon

2 1/2 tbsps butter, at room temperature

2 1/2 tbsps flour

First, make the topping. Combine the dry ingredients then add the butter. Set aside in the fridge.

Mix the flour, baking powder, baking soda, salt, sugar, brown sugar, walnuts, nutmeg and cinnamon together.

In another bowl whisk the pumpkin, apple, eggs, vanilla and vegetable oil together. Add the dry ingredients to the wet and mix just until combined. Scoop the batter into prepared muffin tins. I fill mine 2/3 full for medium sized muffins.

Take the topping out of the fridge and crumble it on top of each muffin. Bake at 350°F for 22-25 minutes.

Makes 16 medium sized muffins

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Pumpkin Crinkle Cookies

Bake these soft, pumpkin spiced cookies before pumpkin season is over!  The perfect fall bite!

Ingredients:

2 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1 cup brown sugar

1/2 cup white sugar

3 eggs

1/2 cup pumpkin purée

1 tsp vanilla

1/4 cup butter, melted and cooled

1/3 cup white sugar

1/3 cup icing sugar

Mix the flour, baking powder and soda, salt, cinnamon, nutmeg and allspice together. In a large mixer bowl combine the brown and white sugar, eggs, pumpkin, vanilla and melted butter. Add the dry to the wet ingredients in 2 or 3 additions and mix until a soft dough forms. Let the dough rest 5-10 minutes. Set out 2 bowls, one with the 1/3 cup white sugar and one with the icing sugar. You may need a smidge more of each but start with 1/3 cup each. Using a small cookie scoop, turn balls of dough into the white sugar and toss to coat. This will help them keep their shape. Then roll in the icing sugar, generously coating before placing on parchment lined baking sheets 2" apart.

Bake at 325°F for 12 - 14 minutes.

Makes 64 cookies

Store in air tight containers for 1 month.

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Pumpkin Beef Stew

Dinner for two comfort food with lots of nutrients from pumpkin and carrots to keep your heart healthy.

Ingredients:

1 lb boneless blade beef, whole or cut in chunks

1 tbsp flour

1 tbsp minced garlic

1 tbsp soya sauce

1 1/2 tsps brown sugar

1 tsp minced ginger

1 1/2 tbsps olive oil

1 onion diced

1 pinch red pepper flakes

2 bay leaves

14 oz can diced tomatoes

1 tbsp tomato paste

2 cups peeled and cubed pumpkin

2 or 3 carrots, cut in rounds

2 cups beef broth

2 tbsps olive oil

fresh parsley

salt and pepper to taste

1 tbsp flour

Mix the flour, minced garlic, soya sauce, brown sugar and minced ginger together to make a paste. Slather all over the beef and marinate 30 minutes.

In a large skillet on high heat add the olive oil and sear the beef on all sides. Remove to a plate. Add a little more evoo and sauté the onion and red pepper flakes for 1 minute. Add the tomatoes and tomato  paste along with the bay leaves and broth. Return the beef to the pan and bring to a boil. Then reduce the heat, cover and simmer 1 1/2 hours. When half the time has past (so after about 45 minutes) add the carrots and pumpkin. You may want to add a little more broth just to cover the veggies. Cover the skillet and simmer another 45 minutes. Add salt and pepper to taste.

Remove the bay leaves, whisk in 1 tablespoon of flour and heat on high uncovered for about 10 minutes to slightly thicken the sauce.

Add fresh chopped parsley to serve.

Makes 2-3 servings

Adapted from: adorefoods.com

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Golden Pumpkin and Turnip

This fall veggie dish with pumpkin, turnip, red onion and herbs is the perfect side dish to any pork, chicken or turkey meal. Oh wouldn't it be nice with a stuffed turkey breast?

Ingredients:

1 1/2 cups peeled and diced pumpkin

2 tsps olive oil

1 1/2 cups peeled and diced turnip

1 small red onion, sliced

2 tbsps olive oil

2 tsps minced garlic

salt and pepper to taste

fresh dill and/or parsley

Peeling the mini pumpkin was not an easy task as the skin was quite hard. But once peeled I cut it into small diced pieces so that it would cook relatively fast. Toss the cubes with 2 tsps olive oil and make a foil packet of it. Bake in a 400°F oven for 20-30 minutes or until tender. Cooking time is dependent on the size of the cubes. As the pumpkin is quite a bit harder than the turnip it is best to cook it ahead like this then add it to the rest of the dish later.

In a large skillet heat 2 tbsps olive oil on medium high and add the turnip and red onion. Cook until golden. When you see a few caramelized or charred edges add 2 tsps water to the pan and cover quickly to catch the steam. 

Once the turnip is tender add the pumpkin, garlic, salt and pepper. Toss together for 1 minute then remove from heat. Toss with fresh chopped herbs and serve.

Makes 2-3 servings

Super Moist Pumpkin Muffins

STOP! Don't throw yesterday's Jack-O-Lantern away! 

Cook and purée that pumpkin. You can use it now or freeze packets of pumpkin purée for use later in the winter. Or in this fall spiced muffin recipe today 🎃

Ingredients:

1 cup flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin purée

1/2 tsp salt

1 1/2 tsps cinnamon

1/4 tsp nutmeg

1/2 tsp allspice

1/4 tsp ginger

1 tsp vanilla extract

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup olive oil

2 oz cream cheese, at room temperature

2 eggs

1/4 cup milk

1 1/2 tsps lemon juice

Topping:

1/4 cup brown sugar

1 tbsp flour

1 tbsp butter, at room temperature

1 1/2 tsps cinnamon

1/4 tsp allspice

1/8 tsp salt

1/4 cup pumpkin seeds

First you need to cook and purée "Jack". If you want to know how to do this just click the link I've included at the end of this post. I also left a Pumpkin Carrot Soup recipe link down there as well.

Once you've got the purée made it's time to start these muffins!

Whisk the flour, baking powder and baking soda together and set aside. Mix the milk and lemon juice together and set aside. Then mix all the dry topping ingredients together, cut in the butter then add the seeds and, you guessed it, set aside!

In a saucepan and on medium heat, mix the pumpkin, salt, cinnamon, nutmeg, allspice and ginger together and cook just until heated through. Remove from heat and add the vanilla, then add in the cream cheese and stir until smooth. Now add both sugars and the olive oil.

Whisk the eggs into the milk/lemon juice and add to the pumpkin mixture. Finally add the dry ingredients to the wet and mix just until combined. Ladle into a lined muffin tin and sprinkle about a tablespoon of topping on each muffin. You might want to give each top a little tap to secure the seeds.

Then bake at 350°F for 23-25 minutes or until a cake tester comes out clean.

Cool on rack then enjoy!

Makes 12 medium sized muffins

Pumpkin Purée

https://hotandcoldrunningmom.blogspot.com/2016/10/pumpkin-puree.html

Pumpkin Carrot Soup

https://hotandcoldrunningmom.blogspot.com/2017/10/pumpkin-carrot-soup.html

Muffin recipe adapted from: chewoutloud.com

Mini Stuffed Pumpkins

Overflowing with flavour, these mini stuffed Baby Boo pumpkins make an elegant little presentation. Some of you may recall I posted DIY pumpkin placemarkers a few days back. Once they did their placemarking duties for Canadian Thanksgiving they turned into these cute side dishes! (See the placemarker how-to link at the end of this post)

Ingredients:

9 mini pumpkins (these Baby Boos are about 4 oz each)

olive oil

salt and pepper

Rice and Veg Filling:

2 tbsps olive oil

1 onion, diced

1 celery stalk, diced

1 carrot, diced

1 cup diced mushrooms

2 tbsps minced garlic

1 tsp fresh chopped rosemary

1 tsp dry thyme

1/2 tsp dry sage or savory

1 tsp salt

1/4 tsp pepper

1 1/2 cups rice (1/2 brown, 1/2 white)

2 3/4 cups broth

1 cup chopped nuts and seeds (walnuts, almonds, pumpkin seeds)

1/2 cup dried cranberries

Begin by slicing off the tops of the pumpkins as though you were going to make teenie tiny jack-o-lanterns. Some were quite easy to cut while the more squat squash were pretty hard! Scoop the seeds and stringy stuff out (save the seeds for next year's garden) and brush on olive oil and sprinkle with salt and pepper inside and out.

Replace the tops and bake on a lined cooking sheet in a 400°F oven for anywhere from 35-55 minutes or until tender. A knife should easily pierce the skin.

Now for the rice... this recipe makes more than what you'll need for the pumpkins which is OK because it's delicious and you'll want to serve it again later in the week!

Heat olive oil in a large skillet and add the onion, celery and carrot (classic mirepoix) cooking for about 10 minutes or until soft. Add the mushrooms and cook 2 minutes, then add the garlic and seasonings. Finally add the rice and stir together then pour in your choice of broth. Bring to a simmer, cover and cook 20 minutes until rice is tender. Remove from heat and add the nut mixture (whatever combo you like to make 1 cup) and the dried cranberries.

Fill each little pumpkin with the rice mixture and top them with their caps.

Return them to the 400°F oven for 15-20 minutes. The skin is edible so you can eat the whole thing, but some may just want to scoop the veg inside along with the rice mixture.

Really wish I had a black plate to show these off on!

Adapted from: domesticgothess.com

DIY Pumpkin Placemarkers:

https://hotandcoldrunningmom.blogspot.com/2021/10/diy-pumpkin-placemarkers.html

Thanksgiving Soup

All the fall things in a bowl! A savory selection of vegetables with a hint of sweetness from one red apple.

Ingredients:

1/2 cup pumpkin purée

5 carrots, unpeeled and diced

1 large sweet potato, diced

2 yukon gold potatoes, diced

1 onion, diced

1 apple, diced (I used Macintosh)

1 tsp minced garlic

1 tbsp olive oil

1 1/2 cups beef broth

4 cups chicken broth

1 tsp fresh minced ginger

1/4 tsp black pepper

1/2 tsp dry thyme

dash of sea salt

pinch of cayenne

2 pinches of nutmeg

14 oz can coconut milk

Garnish with croutons and pumpkin seeds

In a large pot, sauté the onion in medium hot olive oil to soften, then add the garlic and ginger. Stir 1 minute then add the black pepper, thyme, salt, cayenne and nutmeg and cook 1 minute.

Add the carrots, sweet potato, potatoes and apple and stir together. Pour in the pumpkin purée and broth and bring to a boil. Then simmer about 10 minutes or until the vegetables are tender.

Take ladlefuls of soup and purée in a food processor in batches until smooth.

Return the puréed soup to a large pot and add the coconut milk. Whisk together and heat through. 

Then serve with your choice of garnishes for texture and eye-catching interest!

I like garlic croutons and well...pumpkin seeds seemed appropriate 🎃

Serves 10

First course heading to the dining room!