Not Just for Carving: 8 Pumpkin Recipes
Exploiting the virtues of this delicious fall staple
Today on The Daily Meal
Don't even try and tell me that you're sick of pumpkins (and by virtue, all pumpkin-related dishes and recipes) by now. Come on guys, it's barely mid-October. We haven't even hit Halloween yet. Sure, if you're a frequent peruser of food web sites, you're probably tilting towards pumpkin sensory overload. But this is what eating in season is all about, is it not?
You OD on corn and zucchini all summer and ramps all spring, and in October, it's time to eat some pumpkin — so get to it. (Because if you don't, you're going to be sorry when they eventually do disappear from the farmers market once again.) Roast it, toast it, steam it, or mash it, just whatever you do, make sure to eat it.
Embrace the season with these fantastic pumpkin-filled recipes below.
Inspired by Roman-style gnocchi, this dish transforms sweet pumpkin purée into a delightful pasta dish...
— Allison Beck
We've all said it and we've all heard it. "Oh, I love to bake, but I just can't because then I'd eat it all." Well, can it....
— Nicole Campoy-Leffler
Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor...
— Will Budiaman
Fall is a season that calls for a lot of entertaining, and this recipe fits the bill as a party-perfect hors d'oeuvre...
— Maryse Chevriere
With Halloween only a couple of weeks away now, there's no better time to celebrate the spirit of the holiday and the produce of the season with...
— Molly Aronica
Full of earthy and aromatic spices, this dish is simple to make and provides a hearty dinner or a side dish for fish or roasted meats...
— Yasmin Fahr
Nothing says fall like the flavor of pumpkin. These decadent dessert bites are the perfect alternative to classic pumpkin pie...
— Carly Goldsmith
Once September starts giving way to October and pumpkin becomes, for a time, ubiquitous, it can be a stretch to find new ways to cook the fall bounty...
— Claire Bullen
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