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From sweet pumpkin love cake, tart, and muffins, to flavourful salad, stuffed pumpkins, savoury quiche, and warming pumpkin soup, these pumpkin / squash recipes are the ultimate way to use this versatile vegetable. Get creative, go seasonal and savour the tastes of autumn.
- Gluten Free Pumpkin Persian Love Cake
There is a story behind the name that once upon a time there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. The prince returns her love and they live happily ever after. Another version of the story is that the prince swooned over the cake but rejected the girl and she ended up eating it all herself.
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- Roasted Spiral Pumpkin with Rosemary and Pepitas
I will always find a way to bake with pumpkin. The autumnal star vegetable is just so versatile and delicious. This vegetable side with butter, pepitas, rosemary, garlic and nutmeg is as tasty as it is beautiful. You can substitute rosemary for the thyme, or use salbei, or any other fresh herb of you like.
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- Pumpkin Nutella Swiss Roll
This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella. Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!
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- Tahini Butternut Squash Soup
When the weather turns and the thermometer dips, a hot bowl of soup is just delightful. Though so creamy and rich, this gluten free butternut squash soup contains no cream (except a few drops of coconut cream for the garnish). The secret lies in the add of tahini. Serve with a slice of homemade bread and top with a few crispy sage leaves, for a hearty bowl of creamy goodness. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up.
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- Pumpkin Quark Cheesecake with Pomegranate and White Chocolate
This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.
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- Spicy Chicken Legs with Cashew and Coconut Sauce
A super-easy meal the whole family will enjoy, this spicy chicken and pumpkin traybake is worth adding to your weekday menu. Chicken and pumpkin are a winning dinner combo. They go well together with this cashew nut and coconut sauce in the traybake. Serve with hot steamed rice, crispy fried potatoes, or flatbreads.
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- Roasted Pumpkin with Muhammara and Zhoug
The combination of ingredients in this easy roasted pumpkin dish is a perfect balance of sweet, sour nutty and spicy. It's an absolute crowd-pleaser and I'm sure you guys will love it. Pair it with any protein you enjoy.
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- Pumpkin Puree layered with Pepita Pesto
Silky puree of roasted hokkaido pumpkin flavoured with coconut milk and lemon juice layered with pepita pesto with lemon balm and parsley that will leave your picky family members begging for more. Indulge yourself, family and friends with this light and wonderful seasonal appetizer!
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- Pumpkin Quiche with Gorgonzola and Pinenuts
Packed with hearty, comforting flavour and a creamy texture, this easy keto, gluten-free pumpkin quiche makes a great option for a make-ahead meal. You could serve this elegant quiche as a weeknight dinner with a soup or salad and the leftovers make a great work lunch as well. Other nuts or seeds can be used for the topping too. If you're feeling fancy, you could sprinkle in some bacon or ham.
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- Quinoa and Tuna Baked Pumpkin
Packed with nutritious ingredients and delicious flavours, this baked butternut pumpkin with tri-coloured quinoa, tuna, and feta makes a perfect comforting fall/winter meal. It's low calorie and naturally gluten-free. Use other type of pumpkins or winter squashes instead of butternut if you prefer.
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- Spiced Pumpkin Bread with Chocolate and Walnuts
This spiced quick bread is filled with the ever-popular pumpkin flavour, warm spices, Lindt dark chocolate and walnuts, and it tastes absolutely amazing. You can always go with other nuts (pecans and hazelnuts are great) and chocolate. It's delightful as an afternoon pick-me-up treat or spread with some butter and a cup of coffee in the morning.
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- Baby Leaf Salad with Roasted Hokkaido and Herb Dressing
This Pumpkin Walnut Pâtés is delicious, vegetarian-friendly and perfect for dipping into with slices of crusty bread, crackers, grissini or vegetable sticks. You can serve this as an appetizer for any of your holiday parties. I used homemade roasted hokkaido for this, but butternut squash or even canned pumpkin will work just as fine. It keeps well in the refrigerator for up to 4 days.
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- Pumpkin Walnut Pâté
This Pumpkin Walnut Pâtés is delicious, vegetarian-friendly and perfect for dipping into with slices of crusty bread, crackers, grissini or vegetable sticks. You can serve this as an appetizer for any of your holiday parties. I used homemade roasted hokkaido for this, but butternut squash or even canned pumpkin will work just as fine. It keeps well in the refrigerator for up to 4 days.
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- Pumpkin Frittata with Bacon and Pecans
This fuss-free frittata recipe features pumpkin, onion, and bacon lardons, making for a flavourful dish that is sure to satisfy. Frittatas are quite versatile, economical and make the perfect breakfast, lunch or easy dinner. Plus, any leftovers can be stored in an airtight container for up to 3 days. It's dairy, gluten-free and keto friendly.
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- German Pork Knuckle with Pumpkin
Pork Knuckle (Eisbein or Schweinshaxe in German) is a traditional Bavarian dish that's popular not only during the Oktoberfest but all year round. It's usually served with dumplings / Knödeln, Sauerkraut, and of course a beer gravy. I served it with roasted pumpkin since it's in season, and a salad, but you can use other root vegetables. Instead of gravy, we just enjoyed it with a cold top-fermented Weißbier.
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- Carnival Squash with Parmesan and Honeycomb
A hybrid between sweet dumpling squash and the acorn squash, the carnival squash (or carnival pumpkin) is nutty and sweet in flavour. They are excellent in salads, soups, or roasted as a side dish. The skin of carnival squash is bright, has so many varied patterns and completely safe to consume.
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- Keto Roasted Butternut Quiche with Pork Rind Macadamia Crust
Another classic and traditional dish made with a blind-baked keto-macadamia crust and sage roasted butternut squash. Nestled in a creamy rich egg mixture and topped with briny feta and crunchy pine nuts, this butternut squash dish is a great every day low-carb meal.
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- Garam Masala Mashed Pumpkin with Harissa Black Lentils
The earthy harissa-flavoured beluga lentils go so perfectly with the rich and creamy mashed pumpkin, which makes a nourishing and delicious meal to have on a cold winter day!
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- Roasted Pumpkins with Feta, Pepita and Tomato
Pumpkins are culinary jack-of-all-trades and can be prepared in many ways. In this simple roasted pumpkin recipe, the hokkaido wedges and truss cherry tomatoes are refined with dried tomatoes, fennel-feta, and pepitas. Best of all, the dish is very easy to make and will be ready under an hour.
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- Pumpkin Quince Curry
This creamy and delicious vegetarian curry with an abundance of fragrant spices, that's balanced by sweet pumpkin and quince, is a great way to feed your family. It's easy to make and ready in 30 minutes. Serve it with fresh coriander, coconut flakes and flat bread or steamed rice.
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- Keto Pumpkin Schnitzels
These non-traditional schnitzels with a seasonal twist - PUMPKIN would make a delicious Thanksgiving or fall appetizer. The crunchy nutty cheesy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside. They are perfect to eat on its own, but you can dip them with a sour cream sauce or homemade mayonnaise with herbs if desired. I used Hokkaido pumpkin, which doesn’t have be skinned, but butternut, or muscat pumpkin would also great for the recipe.
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- Pumpkin Cinnamon Raisin Rolls
Pillowy soft and pleasantly sweet, these light and tender pumpkin spelt rolls are filled with cinnamon sugar and raisins and glazed with a simple but very tasty vanilla icing. If you want to make them ahead, cover the baking pan with assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next morning for a wonderful breakfast and the leftover would be fantastic as an afternoon snack.
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- Bread Machine Pumpkin Spelt Bread
Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious.
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- Crispy Greek Chicken with Pumpkin Puree
This is truly one of the great ways to cook chicken – the golden brown colour and crispiness of the chicken skin is just irresistible. I have used Greek gyros spice mix to marinate the chicken, but you can use any of your favourite spice blend. Any root vegetable puree is great with chicken--celeriac, sweet potato or parsnip, just experiement and enjoy!
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- Pumpkin Bulgur Spelt Cake with Vanilla Icing
Light and nutty bulgur adds a pleasant chewiness to this simple coconut syrup butter cake, that is loaded with coarsely grated pumpkin and walnuts. If you want to go nut-free, just leave out the walnuts and replace it with chopped dried dates or figs. The vanilla glaze is optional of course, but I think it adds a fancy festive touch with lemon thyme and pink peppercorns. You can use whatever seasonal touch you prefer.
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- Couscous with Lamb, Dates and Roasted Pumpkin
This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.
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- Pasta with Creamy Pumpkin Sauce
This easy, creamy pumpkin sauce tossed with your favorite pasta for a quick, warm, and comforting weeknight dinner. It's utterly delicious and perfect for Fall. I use Hokkaido pumpkin, but kabocha or butternut squash would do just great. Top with some bacon or walnuts if you like.
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- Pumpkin and Fried Onion Scones
Made with plain wheat flour, fresh homeamde butternut squash puree, and crisp fried onion, these simple tasty pumpkin scones are best served with butter, sour cream or chutney over a pot of tea. They are the perfect addition to every fall and holiday table and might be the best way to celebrate pumpkin season.
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- Roast Pumpkin and Pistachio Gremolata
Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.
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- Pumpkin Falafels
These falafels are full of pumpkin flavour, soft in the center and crisp on the outside. Enjoy them in a salad, serving them in a warmed split pita pocket or just on their own. I like serving these on a bed of salad with a lemony Greek yoghurt dressing, but a green tahini sauce (a mixture of cilantro, lemon juice, garlic and sesame paste) would be just amazing if you want to go dairy-free.
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- Ground Beef Stuffed Butternut Squash
One of the best things about stuffed winter squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in your pantry. Use any kind of ground meat you like. Chicken or pork would work great in this recipe! I have tried stuffed squashes, like hokkaido, acorn, buttercup and they were very delicious.
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- Nut Free Pumpkin Fruitcake
Studded generously with dried mixed fruits, this nut-free, deliciously dense and rich pumpkin fruitcake is easily made well in advance, which saves you valuable time when entertaining, and perfect with your morning or afternoon cuppa too. For extra depth and flavour, soak dried fruits in the alcohol of your choice (Port, rum, brandy or whisky-based liqueur) a week prior to making the cake.
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- Crusty Emmer Hokkaido Pumpkin Bread
This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It's a joy making and eating this bread.
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- Pumpkin Dukkah Bread
Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.
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- Spicy Roast Hokkaido with Lamb and Zhoug
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- Maple Syrup Glazed Hasselback Butternut Squash
With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests.
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- Pumpkin Boule with Cardamom and Chia Seeds
This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
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- Butternut Squash and Chickpea Soup with Saffron and Pecorino
This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It’s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.
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- Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette
This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.
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- Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs
These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day.
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- Quinoa Filled Hokkaido
Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.
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- Hokkaido Coconut Soup
Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs.
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- Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins
A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites - pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.
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- Roast Pumpkin and Black Rice Salad with Pine Nuts
This vegan, gluten free salad, made with black forbidden rice, hokkaido pumpkin, red onions, parsley, Romaine lettuce, pine nuts and pomegranate seeds, has a unique mellow-sweet taste. The rich nutty, earthy flavour of black rice pairs really well with the bright acidity of white balsamic vinaigrette. If you can't find forbidden rice, use wild rice instead.
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- Pumpkin Emmer Scones with Dates
These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
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- Roast Hokkaido Salad with Cranberries and Pepitas
A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.
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- Sugar Free Kefir Pumpkin Einkorn Bread
This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can't find einkorn, wholegrain spelt flour would be a nice alternative.
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- Kaniwa Salad with Roasted Hokkaido and Fig
Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.
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- Pumpkin Soup with Kale Pesto
Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.
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- Savoury Hokkaido Pumpkin Crumble
Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.
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- Gluten Free Pumpkin Protein Oat Bars with Applesauce
These soft, moist pumpkin bars are packed with protein and have all the fantastic Fall flavours. There is NO PROCESSED SUGAR, and they are also naturally gluten-free. Warm speculaas spice balances really well with the pumpkin and pumpkin seeds add extra crunch as well as healthy Omega-3 Fats. They would make a great filling breakfast on-the-go or a post workout snack. If you don't use agave syrup, just substitute with 70 grams of honey or maple syrup.
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- Freekeh Pumpkin Streusel Cake
This tender, moist coffee cake is made with healthy freekeh flour, pumpkin puree and Speculaas spice. The hazelnut streusel topping gives the cake a very delicious crunchy. Apart from bursting with an amazing combination of flavours, this crumble coffee cake is also very versatile. It works great as a weekend breakfast with a steaming cup of tea or with a large dollop of whipped cream as the afternoon coffee accompaniment.
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- Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing
This protein-packed quinoa salad embodies the flavors of autumn, but it's great served any time of the year. This salad is packed with spicy roasted pumpkins, black quinoa and red onions, and finished with a creamy herby avocado dressing. Great warm or cold, as a meatless main or side dish!
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- Tomato Wraps with Pumpkin and Feta
The combination of naturally sweet pan-roasted hokkaido pumpkin, salty Feta cheese, herby homemade dried tomato and mixed greens creates a colourful and flavoursome wrap that makes a quick and tasty lunch for two.
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- Roasted Hokkaido Salad with Green Bean and Feta
Pumpkin, red onion, green bean and Feta are a great combination of flavours, textures and colours and simply drizzled with a sweet and tangy balsamic glaze---this makes a healthy, tasty and budget friendly salad that's great with roasted chicken, or on its own as a main.
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- Pumpkin and Cranberry Salsa
I love salsa in every season and this nutrient dense autumn favorite makes a beautifully balanced and tasty pumpkin salsa, featuring roasted diced Hokkaido pumpkin, red onions and dried cranberries.
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- Grain Free Fudge Pumpkin Brownies
This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.
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- Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette
A simple recipe for roasted pumpkin with olive oil. The roasting process tends to bring out the natural sweetness of the pumpkin and gives it an irresistible aroma and taste and the chunky apple vinaigrette flatters the sweetness of pumpkin in this easy, lovely Autumn side dish.
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- Gluten Free Pumpkin Soup Bread
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- Gluten Free Vegan Spiced Pumpkin Oat Cookies
Soft, chewy and full of holiday flavours, these wholesome pumpkin cookies are the perfect autumn treat. They are easy to make, healthy, and perfectly moist and delicious. They are also vegan and gluten-free.
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- Brussels Sprouts Curry with Hokkaido Pumpkin and Pomegranate
This is a quick and very easy vegetable curry with Brussels sprouts, Hokkaido pumpkin, flavourful, warming, and delicious served with some warm homemade bread or rice.
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- Honey Lemon Roasted Hokkaido Wedges
A savoury pumpkin side dish bursting with colour and flavour, perfect for autumn. Hokkaido pumpkins, also known as red kuri squash, originally from island Hokkaido, Japan, have a deep orange colour and are very sweet inside. You can use them in cooking, baking or simply enjoy them raw.
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- Roasted Pumpkin and Brussels Sprouts
A warm and cozy autumn side dish with roasted pumpkins and Brussels sprouts tossed with a spicy honey balsamic vinaigrette. The pomegranate seeds add their brilliant harvest colours to this rustic side dish.
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- Pumpkin Spelt Muffins with Peanuts and Ginger
These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.
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- Roasted Hokkaido Coconut Soup
This seasonal pumpkin comfort soup is not only quick and easy to make, but unusual addition of coconut gives a velvety, creamy texture and sweet, tropical flavour to the soup.
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- Baked Stuffed Hokkaido Pumpkin
A beautiful whole baked Hokkaido filled with ground beef, pumpkin seeds, shiitake mushrooms, ricotta, herb and spices. It’s delicious, remarkably easy and can be prepared in advance. The filling should be for enough for either two mini Hokkaido pumpkins or a large one. If you have too much filling left, bake a casserole!
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- Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme
Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
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- Pumpkin Maple Cookies with Quark Frosting
Those cookies, a great complement to afternoon tea, are not the typical cookies. They are soft, spongy and light textured cake-like pumpkin cookies flavoured with rich maple syrup and warm, fragrant spices, that enhances the delicate earthiness of the pumpkin. They are delectable without frosting and pepitas garnish, but even better and more fun with them!
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- Sourdough Spelt Pumpkin Bread
It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.
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- Pumpkin Walnut Praline Cheesecake
What would AUTUMN be without pumpkin pie, pumpkin bread or pumpkin cheesecake? I like to add nuts to the cheese filling, just to have something to chew on while enjoy the creaminess of the cheesecake. If you prefer yours without, then leave the walnut praline out.
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- Chickpea Butternut Pumpkin Patties
Chickpeas have a delicious nutty taste and buttery texture. Pumpkins are naturally low in calories and fat, rich in vitamin A and an excellent source of fiber. The match of chickpeas and pumpkins, for me, is the match made in heaven.
Not only are they delicious, healthy, and loaded with nutrients, but they could also be used to make a variety of healthier holiday or daily treats. These patties are very easy to make and bursting with flavours.
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- Pumpkin Yeast Bread
Autumn is the season for pumpkin recipes. So here is another one, which comes from one of my favourite baking source Dr. Oetker Backen A-Z. This deliciously soft yeast-risen pumpkin bread is a great alternative to the moist, dense pumpkin quick bread, which is leavened with baking powder or/and baking soda.
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- Pumpkin Peanut Bars
These pumpkin bars are light in texture, wonderfully moist and delicious. A thick layer of delightfully spiced pumpkin filling in between a buttery crust and chopped pea-nutty topping. Drizzle some caramel over and enjoy them with a pot of freshly brewed tea. A perfect autumn treat!
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- Roasted Butternut Pumpkin with Chickpeas and Rocket Salad
Pumpkins say AUTUMN like nothing else. Regardless of how you prepare them, they add flavours and seasonal flair to most meals, and moreover, bringing pumpkins to your table is a recipe for fun and togetherness. Let's make this colourful season more memorable with more pumpkins!
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- Pumpkin Sesame Fritters with Maple Syrup
This is a super easy yet yummy recipe for making pumpkin sesame fritters as an afternoon snack along with a pot of hot Oolong tea or a glass of sparkling wine.
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- Pumpkin Pie
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- Low Carb Butternut Bread
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- Spiced Butternut Squash with Lemon Tahini and Miso Granola
The well spiced roasted butternut squash wedges that's drizzled with a creamy, tangy, garlicky tahini , then topped with a miso granola prepared with a mixture of pistachios, almonds, pepitas, sesame seeds and fennel seeds. They really make the dish. If you want a vegetarian main to make an impact on your family and friends, this fits the bill perfectly.
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- Roasted Butternut Squash with Herb Oil and Goat Cheese
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- Baked stuffed Hokkaido with Camembert
Deliciously simple: sweet Hokkaido pumpkin and earthy Camembert cheese from the oven. This dreamy combination is a wholesome meal that is incredibly satisfying and bursting with autumn flavour. It's low carb and gluten free. You can also serve this as a sharing appetizers with some sourdough crackers or toasted baguette.
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- Middle Eastern stuffed Butternut Squash
Sweet roasted butternut pumpkin, filled with aromatic lamb mince (use chicken or beef if desired) with lots of warm spices served with a pomegranate molasses flavoured yoghurt sauce. It's the perfect cozy meal for cold days. You can roast the pumpkin and cook the lamb ahead of time, so they are ready to stuff, and roast at dinner time.
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- Spiced Pumpkin Whole Spelt Loaf
This spiced pumpkin and honey bread from Matt Moran on DELICIOUS is fantastic for afternoon tea with honey mascarpone or toast a slice for breakfast and top with a pat of butter. If there are any leftovers slices, they make the perfect lunch box filler. The orginal recipe called for white spelt flour, I used a mixture of white and whole meal spelt. Feel free to use 100% whole spelt flour or just plain flour.
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- Barley and Roasted Pumpkin Salad with Cashew Dressing
This vibrant barley salad is a great autumn / winter side dish or a simple lunch with great textures and seasonal flavours. Barley, either hulled or pearl, has a low GI, so it will leave you feeling fuller for longer. However, barley is not gluten-free, so feel free to use brown rice, oats or buckwheat instead to meet your dietary needs. If desired, toss the cooked barley with some dried sour cherries or cranberries to add a pop of colour and the pleasant tart sweetness.
© 2024 | http://angiesrecipes.blogspot.com
- Saffron Pumpkin with Dates and Mâche
This savoury saffron pumpkin recipe with dates and mâches show just how versatile this humble root vegetable can be. It's hearty, easy to make, naturally gluten-free and so delicious. I used Hokkaido but any other kinds of pumpkins will do.
© 2024 | http://angiesrecipes.blogspot.com
- Gorgonzola and Sage Roasted Butternut Squash
The stuffed butternut squash halves are filled with Gorgonzola and ricotta cheese, then topped with fresh sage sprigs and baked until golden and bubbly. Use other types of blue cheese or even goat cheese instead of Gorgonzola, and thyme or rosemary instead of sage. The recipe is very easy and highly adaptable. The only hard part of this recipe is cutting the squash in half. You need a sharp knife and a bit of patience to get the job done.
© 2024 | http://angiesrecipes.blogspot.com
- Balsamic Pumpkin with Craisins and Almonds
Pumpkin is first cut into bite-sized cubes and browned in a skillet, then tossed with balsamic and finished cooking in the oven until tender and aromatic. Mixed with parsley, almond sticks and craisins for a colourful and delicious side dish. Craisins are sweetened dried cranberries you can easily find in the supermarkets. You can use dried sour cherries or golden raisins instead. Almonds can be replaced with pecans or walnuts.
© 2024 | http://angiesrecipes.blogspot.com
- Chestnut and Shallot stuffed Hokkaido Pumpkin
Suprise family and friends with this stuffed pumpkin, it looks impressive and tastes great! You can use other vegetables like mushrooms, eggplants, parsnips or sweet pepper to make the filling. While I use a large Hokkaido pumpkin, you can definitely use mini pumpkins to make the individual serving. It makes a delicious, flavour packed side dish or even a light lunch.
© 2024 | http://angiesrecipes.blogspot.com
- Roasted Pumpkin with Figs and Goat Cheese
An easy, beautiful vegetarian main that can be prepared in an hour - it combines fresh ripe figs and a savoury Asian-inspired spring onion and chilli oil for a delicious and moreish lunch or dinner. I used Hokkaido pumpkin as you don't need to peel off the skin, which is packed with beta-carotene. If you use thick skin pumpkins, you will have to peel them first before roasting.
© 2024 | http://angiesrecipes.blogspot.com
- Pumpkin Soup with Apple and Ginger
This Hokkaido pumpkin soup is cosy and comforting on a cold night and autumn / winter melancholy is a thing of the past. Adding apples to the soup lends an interesting fruity flavour to the usual pumpkin soup and the slightly spicy chilli note also makes it perfect for warming up on cold days. The soup tastes particularly delicious with butter fried apple slices (deglazed with a little of Calvado if desired) and some homemade bread. Use tart apples like Pink Lady, or Granny Smith or Braeburn for the soup.
© 2024 | http://angiesrecipes.blogspot.com
- Pumpkin Diane
In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison, giving it a luxurious and rich flavour. The sauce is mainly made with shallots, Dijon mustard, beef stock, Worcestershire sauce, and cream. It was originally cooked tableside and sometimes flambéed. Though the sauce is a classic accompaniment to meat dishes, you can certainly use the sauce for vegetables too. This recipe, adapted from Taste, put a vegetarian spin on it with a carnival pumpkin (the skin of a carnival squash is entirely edible), lentils and oyster mushrooms. You can use other wild mushrooms like shiitake, chanterelles or just regular button mushrooms.
© 2024 | http://angiesrecipes.blogspot.com
- Pumpkin Chips with Pumpkin Curry Ketchup
An autumnal ketchup with a strong pumpkin flavour. Like tomato ketchup, it can be used in a variety of ways and goes wonderfully with pumpkin chips/fries, burger, onion rings nachos or even grissini and many more.
© 2024 | http://angiesrecipes.blogspot.com
- Pumpkin with Parmesan-Hemp Crust
An autumnal ketchup with a strong pumpkin flavour. Like tomato ketchup, it can be used in a variety of ways and goes wonderfully with pumpkin chips/fries, burger, onion rings nachos or even grissini and many more.
© 2024 | http://angiesrecipes.blogspot.com
- Pumpkin Gratin with Feta Cream and Gruyère
This cheesy creamy pumpkin gratin with Feta cream and Gruyère is a must for all pumpkin fans! It's incredibly easy to prepare, which is why this dish is ideal for the evening after a stressful day at work. If you can't find Gruyère, Comté, Emmentaler or Fontina is a good substitute.
© 2024 | http://angiesrecipes.blogspot.com
- Rosemary Pumpkin Fritters with Truffle Balsamic Glaze
Soft on the inside, with a beautifully golden crust on the outside and full of autumnal flavours. A delicious, earthy truffle balsamic glaze adds a quality touch to this humble pumpkin treat--a combination you won’t want to miss! Tear the fritters in half and give them a good soak and enjoy!
© 2024 | http://angiesrecipes.blogspot.com
- Beef Short Ribs with Maple Pumpkin Puree and Pangrattato
Tuck into this glorious cut of braised beef ribs, resting atop a mountain of creamy pumpkin pureé and pangrattato. It's truly the ultimate comfort food for winter.
Pangrattato is an Italian condiment used to take your dishes to the next level! They are breadcrumbs which have been seasoned and toasted to bring some crunch and texture to dishes such as pastas, vegetables and other dishes. Traditionally, it's made using stale bread, garlic, herbs, and olive oil. I have used ground pork rind instead to make the recipe lowcarb-friendly.
© 2024 | http://angiesrecipes.blogspot.com
- Bacon Roasted Hokkaido with Spinach Apricot Salad
Colourful, flavourful and easy to make, these bacon roasted pumpkin wedges with spinach salad are great as an appetizer, side dish or even a light lunch. Anything wrapped with bacon is superfood if you ask me, and the spinach salad with dried apricot and toasted pine nuts is a star on its own too. This is one ultimate cold weather comfort food you’ll treat yourself to again and again. Use other types of winter squashes (acorn, kent or butternut are all great) if you can't find hokkaido.
© 2024 | http://angiesrecipes.blogspot.com
Wow, so many delicious recipes! I would love to try all of these pumpkin recipes, thanks for sharing. Have a great weekend.
ReplyDelete...Angie, there's nothing humble about your pumpkin treats!
ReplyDeleteShe da queen of Autumn!
ReplyDeleteHave you ever thought of publishing a book, this with pumpkins could be a whole book for Autumn season. Publishers here do not find cookbooks lucrative, but I bet it is different in Deutchland and you do not have problem taking photos yourself.
I agree.
ReplyDeletewww.rsrue.blogspot.com
That sure is a nice big bunch of orange goodness!
ReplyDeleteWow Angie! So much pumpkin love here! They all look and sound so good!
ReplyDeleteJenna
Wow, this post is full of amazing pumpkin recipes! Each dish looks delicious and unique. I can't wait to try them all!
ReplyDeleteWhat a MAGNIFICENT post! It almost brings tears to my eyes. Everything looks so beautiful and delicious. Thank you so much for this. I hardly know where to begin, but I always go crazy making pumpkin dishes in the fall.
ReplyDeleteOh goodness, Angie! I will have some fun with these. I have a full bushel of butternut squash from my garden!
ReplyDeleteSo many good pumpkin recipes, thank you Angie!
ReplyDeleteSeriously incredible collection of recipes
ReplyDeleteGeniales recetas. Me gusta la calabaza. Te mando un beso.
ReplyDeleteOne would never be lost for something to eat as long as there is pumpkin of some kind.
ReplyDeleteI can’t believe you had the patience - or the time - to do this!
ReplyDeleteWhat an amazing collection of recipes!
ReplyDeleteTandy | Lavender and Lime https://tandysinclair.com
I'm definitely bookmarking this post with all that deliciousness.
ReplyDeleteWow! Thanks for sharing all of these recipes.
ReplyDeleteHappy September.
All the best Jan
Each and everyone of these dishes is so creative. Thanks for putting them all together. Karen (Back Road Journal)
ReplyDeleteI have never seen such a comprehensive, complete, and thorough collection of delicious pumpkin recipes, Angie. You are truly a super creative authority on the endless ways to cook with pumpkin! I'll take the pumpkin and nutella swiss roll and the chicken with pumpkin in curry traybake just to start with!
ReplyDeleteThank you for putting all of these together to return and refer to!
Ciao,
Roz