The Great Pumpkin

Fall food. Love it. I think I've mentioned that a time or two on this blog...So pumpkins. They're pretty awesome. And they are good for a lot more than just making jack o lanterns. Here are a few things you can try with pumpkin.

Pumpkin Wedges with Sage

Preheat oven to 400. Cut a small pumpkin (such as a sugar pumpkin) in half; scrape out seeds. Drizzle pumpkin with olive oil, season with salt and black pepper. Place cut side down on a baking sheet. Roast for 30 minutes. Remove from oven. Turn oven to broil. Cut pumpkin into 2 inch wedges; poke fresh sage leaves into flesh. Drizzle with more olive oil. Broil until wedges are sizzling and sage is crisp, about 6 minutes. Serve.

Indian Spiced Pumpkin

Roast pumpkin in the oven at 400 degrees for 45 minutes using the above method (you know, cut side down and all that). Scrape out pumpkin flesh. In a skillet over medium heat, warm about a tablespoon of olive oil. Add 1/4 tsp fennel seeds, 1/4 tsp cumin, and 1/4 tsp red pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and 2 Tbsp maple syrup. Cook for 1 minute, mashing to combine. Add 1 Tbsp unsalted butter and stir. Serve immediately.

Or one of my favorite ways to have pumpkin...

Pumpkin Spice Bread

2 cups pumpkin

3 cups sugar

1 cup water

1 cup oil

4 eggs

3 1/2 cups flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

3/4 tsp cloves

1 tsp salt

1 tsp baking powder

1. Combine sugar and wet ingredients in a bowl

2. Combine dry ingredients in a separate bowl and add slowly to the wet mixture.

3. Divide between 2 greased loaf pans and bake 60-70 minutes @ 350.

4. Cool on a rack for 10-15 minutes, then remove from pan to finish cooling.

This time around, I made my pumpkin spice bread into pumpkin spice cupcakes. It makes 34-36 cupcakes depending on how full you fill your cupcake cups. If you want to make cupcakes, they only take 20-25 minutes to bake. I topped mine off with some delicious cream cheese frosting. Here's the recipe:

Cream Cheese Frosting

Makes enough frosting for 1 dozen cupcakes

3 oz cream cheese

1/4 cup butter

1 tsp vanilla

2 cups powdered sugar

1. Cream the butter and cream cheese together

2. Add the remaining ingredients and beat for 10 minutes. No joke. Beat it for the full ten. That's how it gets so smooth and fluffy. :)

Cold Weather Food

Anyone who knows me knows that I am a desert girl through and through. I love the heat and I absolutely cannot stand humidity. Hot and dry, that's how I roll. So when the change of seasons rolls around I lament the onset of cold weather. Despite my dislike of the cold, I do love cold weather foods! I'm starting to bust out my arsenal of soups. Here's what I made for dinner tonight...

Orange Carrot Ginger Soup

8-10 large carrots, medium dice

1/2 onion, medium dice

1 1/2 quarts orange juice (no pulp is preferable)

2 TBS fresh grated ginger (may substitute 2 tsp dry ground)

Salt and pepper to taste

Olive oil

1. In a large pot, heat a few tablespoons of olive oil over medium high heat. Add the carrots and onions and cook until carrots are slightly tender, stirring occasionally, about 15 minutes.

2. Add orange juice, and boil until carrots are soft.

3. Puree in a blender or food processor.

4. Add ginger, salt, and pepper, and return to stove to keep warm until service

*NOTE*

If you are using fresh ginger, it is important to add it as the last step in your cooking process. Ginger has a tendency to turn bitter as it cooks.

Enjoy everyone! Happy fall cooking!