Pumpkins can be hard to find in my area once Halloween has passed, but I will often use other varieties interchangeably, with butternuts and acorns being my personal favorites.  I made a couple of pumpkin dishes recently, but I'm always on the lookout for new ideas and have some savory recipes from various sources I wanted to pass on to you.  I'll be trying some of them myself using other winter squash varieties to substitute for pumpkin. I have also included three of my own recipes here, just in case you missed them before. 

Full Meals:

• Pumpkin and Tofu Laksa by Celia Brooks Brown via BBC Food
• Three Sisters Casserole (with kabocha, corn and beans) from Vegetarian Times
• Butternut Squash and Red Lentil Dahl from Mostly Eating
• Quinoa with Moroccan Winter Squash and Carrot Stew from Epicurious
• Pumpkin Enchiladas with Mole Sauce by Simon Rimmer via BBC Food
• Pumpkin Chickpea Salad with Miso Tahini Orange Dressing from Veggie Meal Plans
• Roasted Pumpkin Lentil Soup with Pomegranate Molasses from Veggie Meal Plans

Sides:

• Squash Rounds with Shallot-Cider Sauce from Eating Well
• Israeli Couscous with Roasted Butternut Squash and Preserved Lemon from Epicurious
• Natto Miso and Ginger Pumpkin Tart from Limes & Lycopene
• Butternut Squash with Pumpkin Seed Pesto from Epicurious
• Grilled Pumpkin with Rosemary and Sea Salt from Mother Earth News
• Butternut and Barley Pilaf from Eating Well
• Jalapeno Butternut Cornbread from Veggie Meal Plans

Comments (7)

Name

Email

Website

Comment

smaller | bigger

Write the displayed characters

Add Comment Preview