I’ve always wondered how hard it was to make pumpkin puree, so I went ahead and made it! It definitely isn’t hard, but requires a little time. And if you plan on roasting the seeds afterwards (you should!)- your oven will be running for a long time. Not necessarily a bad thing when it’s getting chilly out!
Pumpkin puree can be used for any of your pumpkin needs. It’s awesome in pumpkin pies and makes it truly homemade. It is good in many other baked goods, such as Pumpkin Snickerdoodles, Pumpkin Pancakes, Whole Wheat Pumpkin Waffles, or Pumpkin Cream Cheese Stuffed French Toast.
Preheat oven to 350F. Slice pumpkins in half, as pictured.
Scoop out the insides and save the seeds if you plan on roasting them.
Place the pumpkin halves on a foiled lined baking sheet, open side down.
Bake for 45-50 minutes, remove from oven and let cool.
Scoop out the soft pumpkin with a spoon and put in a food processor or blender.
There you have it, pureed pumpkin!
Is it obvious yet that I just love squash this time of year? I received a lot of nice squash in my produce bin and decided to roast it up. The nice thing about squash is that it doesn’t need a whole lot to be delicious, especially when roasted. The thing is, most recipes involve disturbing amounts of butter and brown sugar. I promise you that although tasty, it isn’t necessary. Squash is great to have on hand, since it will keep for a month or so.
-2 Small Acorn Squash, washed and cut into wedges
-1 Tablespoon Olive Oil
-Salt and Pepper, to taste
-1 teaspoon fresh Rosemary, finely chopped
Preheat oven to 375F. Lightly drizzle olive oil on top of the acorn squash on a baking sheet. Shake on some salt and pepper, to your preference. Add chopped rosemary on top and bake for 30-35 minutes, until fork tender.
When the leaves start changing color, it’s time to get the fireplace ready, sip hot apple cider, and bring out the Fall recipes. I love making squash during this time of year. It’s so hearty! No one likes a boring squash recipe, so I’ve mixed up the traditional butternut squash by roasting it with olive oil and garlic. At the end, stir in some chopped kale and shredded Parmesan, and you have a delicious and healthy side dish to any meal.
-1 Large Butternut squash, peeled and cubed into 1 inch pieces
-2 Tablespoons Olive Oil
-3 Garlic Cloves, minced
-Salt and Pepper, to taste
-1 Cup of Kale, washed and chopped
-1/4 Cup of Shredded Parmesan
Preheat oven to 400F. Toss the peeled and cubed squash into a 9×13 baking pan with olive oil, garlic, and salt and pepper. Do not add kale or cheese. Roast in the oven for 45 minutes, until the squash is fork tender. Add the kale and Parmesan, gently mixing in with a utensil. Put back in the oven for five minutes, until kale is wilted and starting to get cripsy. Serve immediately and enjoy!
Fall weather is here and that means I’m on another pumpkin kick. Pumpkin pancakes are the perfect start to a chilly morning! They’re dense but fluffy, naturally sweet, and filling!
Also, other delicious pumpkin breakfast recipes I’ve made are Whole Wheat Pumpkin Waffles and the famous Pumpkin Cream Cheese Stuffed French Toast.
-1 1/2 Cups Milk
-1 Cup Pumpkin Puree (not Pumpkin Pie Filling!)
-2 Tablespoons Vegetable Oil
-2 Cups All Purpose Flour
-3 Tablespoons Brown Sugar
-2 teaspoons Baking Powder
-1 teaspoon Baking Soda
-1 3/4 teaspoons Pumpkin Pie Spice
-1/4 teaspoon Salt
In a bowl, mix together the pumpkin puree, egg, and oil.
In another bowl, mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
Pour the pumpkin mixture into the flour mixture and stir until just incorporated.
Heat a griddle or skillet to medium heat. Scoop the batter in 1/4 cup amounts. Flip once bubbles rise to the top and edges lift.
Keep warm in the oven until ready to serve. Sprinkle with some toasted pecans and powdered sugar and serve with warm maple syrup!
Now that Summer is wrapping up, I am finally sharing this incredible ice cream recipe with the world. I had made a couple batches of other flavors of ice cream, but this one is life-changing! I love cheesecake, I love strawberries, and I love ice cream…what more could you want?
Go grab some fresh strawberries while you still can and give this a try!
-12 Ounces Strawberries, hulled and sliced
-8 Ounces Cream Cheese
-1 Cup Sour Cream
-1/2 Cup Half & Half
-1 Cup Sugar
-1 Pinch Salt
-3 Graham Crackers, crushed
Puree the strawberries and pour into a medium sized bowl.
Add sour cream and cream cheese.
Add half and half, lemon juice, sugar, and salt. Mix well until it is all incorporated.
Chill in the fridge for 3-4 hours, until well chilled. Pour into ice cream maker and make according to manufacturer’s directions. During the last 5 minutes, add the crushed graham crackers. Freeze overnight.
Scoop and serve!
After being inspired by a good friend’s fritatta with Swiss chard, I decided to try it on its own. Swiss chard is buttery and delectable when sautéed (even without butter!) It is one of the most healthy vegetables out there, second to spinach. I don’t suggest eating it raw because it is a little tough and bitter, but once cooked down, it completely changes character. If you haven’t tried it, I highly suggest giving it a shot!
To prep: Rinse and pat dry the chard leaves. Cut the leaves off from the stems and then into bite sized pieces. Discard the stems for this recipe. I’ve seen recipes out there for the stems, so if you’re feeling creative, do a quick search!
-1 Large Bunch of Fresh Chard
-1/4 Cup Onion, finely chopped
-2 Tablespoons Olive Oil
-2 Tablespoons Water
-Pinch of Crushed Red Pepper
-1/8 teaspoon Garlic Powder
-Salt to taste
Heat skillet to medium heat. Add olive oil, onion, and crushed red pepper. Cook for a minute or two until onion is translucent. Add the chopped Swiss chard leaves, toss to coat, and cover for 3 minutes. Remove the lid and add 2 Tablespoons of water. Cover for another 3 minutes. Serve immediately.