[Jamestown1630]

This week: Things to do with Pumpkins!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Liz]

That presentation of soup is simply stunning.

[umgud]

Alas, I’m back to low carbs.

[Yaelle]

I definitely want to cook things inside pumpkins. That soup looks marvelous.

One thing I hate is that pumpkins don’t smell or taste like cinnamon and cloves, or whatever pumpkin flavor is supposed to be. They are a wonderful fibrous moist high vitamin squash and they taste yummy on their own with just a little sea salt and pepper. I don’t like the fact that the pumpkin flavored weird foods and drinks really have nothing to do with actual pumpkin! And I adore pumpkin pie with all the typical spices in it; I just don’t like the fake overkill.

We made a beef and pumpkin (or squash) and lentil stew to eat in the sukkah. It’s been yummy — even better as leftovers. It would work inside a pumpkin. I’ll find the recipe, it called for lamb stew meat but the store didn’t have any so I used beef.

https://cooking.nytimes.com/recipes/12892-moroccan-style-pumpkin-with-lentils?action=click&module=RecipeBox&pgType=recipebox-page&region=recently-viewed&rank=2

When cooking any hard squash including pumpkin, just toss it into the 350 degree oven on a cooking tray for 45-60 mins until it’s easy to cut and peel. Don’t attempt to peel raw pumpkins. Unless you love the ER. ;).

[V K Lee]

Not Pumpkin Pie, but Pumpkin Bread Pudding.
Recipe from Bobby Flay by way of The Pioneer Woman

http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-bread-pudding-with-spicy-caramel-apple-sauce-and-vanilla-bean-creme-anglaise-recipe-1922571

This Thanksgiving we’ve much for which we should be thankful.

JT, thanks for all you do. We’re equally grateful for you as well.
:-)

[Ellendra]

Word of advice: When using fresh pumpkins, taste them before you cook with them! I’ve ruined too many recipes by assuming the taste, only to find the pumpkin was bitter or had other bad flavors.

That said, last week I bottled 4 quarts of squash/pumpkin wine. I started with a mix of super-sweet squashes that I grew several years ago (they’ve been taking up space in the freezer), and added brown sugar and a touch of molasses. I did not add cinnamon or other spices. It came out tasting more like apple cider!

It was my first ever attempt at wine-making, and it worked well enough that I have apple wine brewing next.

I’ve also incorporated mashed pumpkin into noodle dough. It makes an orange, slightly sweet but not too sweet noodle. Best cut thick.

[V K Lee]

NOT a pumpkin recipe.

Christmas, Thanksgiving, both call for the infamous GREEN BEAN CASSEROLE...

Next time substitute this for that- From Amy Lynn’s Kitchen

BARBEQUE GREEN BEANS

Ingredients
6 - 8 slices of bacon, cut into bite-sized pieces
1 onion, diced
3/4 cup brown sugar
3/4 cup catsup
1 tablespoon worcestershire sauce
4, 14.5 ounce cans green beans, drained

Directions
In a skillet, fry together bacon and onion.
After it is cooked, drain the bacon and onions on paper towels and remove
any excess liquid from the skillet.
Place bacon and onion back into skillet.
Add brown sugar, catsup and worcestershire sauce.
Stir together well and set aside.
Preheat oven to 350 degrees.
In a 2 1/2 - 3 quart casserole dish, add drained green beans.
Pour bacon mixture on top and spread out evenly.
Bake in the oven for 20 - 25 minutes.
https://www.amylynnskitchen.com/videorecipes/videobarbecuegreenbeans.html