Cooking With Beautiful Heirloom Pumpkins
The super popular funky heirloom pumpkins, such as Cinderella, Blue Hubbard, Fairy Tale, and Porcelain Doll Pink are just as good tasting as they are looking. These alternative varieties have super dense, rich flesh that cooks up silky smooth and flavorful for all your favorite dishes. It’s worth the effort.
My friends thought I was crazy, when after cycling past a beautiful pile of discarded pumpkins on the side of the road, I went back and rescued them. They were perfectly good and with just a little bit of elbow grease, worth gold in the kitchen. I got out my largest knives and got cracking. It does take a little muscle to wrestle these large pumpkins into wedges, but well worth it. Once you navigate the tough skin and unwieldy size, place the wedges on a sheet pan and roast until tender, about one hour. Serve as is, brushed with butter and maple syrup as a side or puree to use in breads, muffins, or pumpkin pie.
Fresh Pumpkin Pie
Pumpkin Pear Pangrattato
Maple Roasted Pumpkin Wedges
Pumpkin Walnut Muffins
Meraki Table's Pumpkin Risotto with Bacon, Gruyere, and Brown Butter Fried Sage
Roasted Pumpkin Seeds
5 Things to Do with Pumpkin
Today pumpkins come in all shapes, sizes and colors. Branch out from the traditional orange. Here are some easy recipes. Remember when cooking pumpkin it's crucial that you use a smaller "pie"...
Pumpkin Stuffed with French Onion Soup
You can vary this recipe infinitely. Add more broth to make it soupier. Vary the cheese. Make this in individual pumpkins or a larger one to share.
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Chef Dan Churchill x Chef Chris Crary Dinner at Green Door Gourmet
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