Tuesday eating from your yard tip~squash/pumpkins are among the most versatile produce, storage is easy and it makes lovely Fall decor until it becomes lunch. Time to hive mind some inspiration for utilizing squash/pumpkin. Antonia Yost caramelizes it with onions and sage to top her pizza along with gruyere cheese. Her brother made pumpkin dip with feta, cream cheese and sun dried tomatoes. I love roasted seeds, pumpkin hummus and Sharon T. Ohmberger’s squash curry soup, which tastes like mulligatawny soup. Sharon also shared a pumpkin dinner roll and gluten free pumpkin cookie recipe. Mary Ayer shared her pumpkin soup, pumpkin butter and pumpkin bread recipe. Deborah Yost shared her pumpkin cake recipe. Judy Easley Shutts had three yummy ideas~ 1. crumble fried sage leaves in Alfredo sauce served over pumpkin ravioli 2. squash added to her beef stew, 3. roast squash cubes in oven with parsley, thyme, tarragon and sage then drizzled with balsamic glaze. Never turn down a dinner invitation from Judy! My dear cousin Sherry Glass Smith said not to forget pumpkin pie. Lora Van Etten makes pumpkin, cream cheese and powdered sugar dip served with ginger snap cookies. I listed the recipes I had below. What do you make with the versatile squash/pumpkin?
- Jill Kuhel
