7 winter pumpkin recipes to try (also how to tell if the pumpkin is ripe)

“Winter pumpkin” is a little wrong. In fact, these vegetables are introduced in late summer and early fall. As temperatures begin to drop, I’m looking for ways to use all the beautiful pumpkins piled up in grocery stores, markets, and farm stalls. Luckily for all of us, their butter flavors are the perfect complement soup, salads, and pastak, and often rise as a hero main dishes without meat I eat it all season long.

You may already know some of the vegetables that fall into this family. Butternut and spaghetti squash have become a favorite of fans in recent years, but I would recommend trying a recipe that includes them. delicate or red curry this fall. Keep moving on to get tips on identifying the seven most popular winter pumpkin varieties and some recipes to try below.

Photo by Kristen Kilpatrick

I hit Whole Foods and was amazed by the endless varieties of pumpkins and squash that were available. Actually, you need a guide to navigate every opportunity, and we are here to help!

To find out if the pumpkin is ripe, you need to look at the outside. The skin should be matte in color (if it is shiny, not yet mature), and the exterior should be hard.

I received Kabocha squash, delicata squash, a sugar squash, acorn squash, butternut squash, spaghetti squash and kuri red squash. I couldn’t even resist taking mini-pumpkins and squash! These are mostly used for decoration, but can be found in some recipes.

Look how cute these little white pumpkins are! So many DIY ideas come to mind to find out how to use them this fall.

So many shapes, sizes and colors! Here’s how to identify the seven most popular winter pumpkins:

  • Kabocha – green pumpkin, weak white stripes, up and down the surface
  • Delicate – yellow cylindrical pumpkin with green and orange stripes on the edges
  • Sugar pumpkin – small pumpkin, almost entirely spherical, bright orange
  • Acorn – dark green pumpkin with thick edges around it
  • Butternut – Bell-shaped pumpkin with a light peach exterior
  • Spaghetti – a round cylindrical pumpkin with a shiny exterior
  • Kuri red – hot orange pumpkin with curved shape

Try taking a pumpkin that you haven’t tried next time you’re in the grocery store. For me, the hardest part about trying new foods is finding ways to incorporate them into recipes. Below I have listed seven delicious recipes using each winter pumpkin variety.

Try these seven recipes to satisfy your winter pumpkin desires throughout the season.

Kabocha pumpkin, fennel and ginger soup with spicy coconut cream from Dolly and Oatmeal

Why we love: This soup is so creamy and convenient that it can be amazing not only vegan but also gluten free. It’s best with your softest sneaker and an evening of putting on your favorite fall sweater at home. Kabocha pumpkin shines with some aromatic allium (leeks and garlic) plus a crucial coconut cream supplement. Give it all a pleasant atmosphere.

Hero component: I officially want to top all my soup with a spicy coconut cream. One-eighth of a tablespoon of cayenne pepper contains the right amount of heat.

Get the recipe here.

Delicata Squash, Pomegranate and Goat Cheese Street Salad, at Fox & Briar

Why we love: I love a salad that doubles as a beautiful centerpiece on any fall table. Colorful and with all the ingredients for my ideal fall dinner (kale, spelled, goat cheese and sweet pumpkin), this is the salad I’ve been dreaming of eating since summer.

Hero component: Pomegranate seeds are a magical and juicy ingredient that makes this dish go from being a simple (but delicious) salad to being really droolworthy.

Get the recipe here.

Sugar Pumpkin and Fried Sage Flatbread by Foodie Crush

Why we love: This flatbread will be the sweetest part of the raised pizza you’ll ever enjoy. Here’s the thing, though: it’s deceptively easy to prepare. If you opt for a pre-made flatbread (in a nutshell, it’s completely justified), all you need to do is burn the sugar squash and top it with the rest of the ingredients. The recipe recommends serving tomato soup with a bowl or bowl to warm the soul. I don’t care if I do.

Hero component: Fried sage is a pure revelation in itself. Paired with pumpkin, cured cheese and chipotle glaze? Wonderful.

Get the recipe here.

Spaghetti Squash Pasta with Basil Pesto, from Minimalist Baker

Why we love: Spaghetti squash has stolen a lot of hearts, as it has proven to be an almost perfect substitute for pasta. Although it retains its own slightly sweet bite, the mild, almost neutral flavor of the spaghetti squash makes it the perfect blend for heavy basil pesto and garlic.

Hero component: As a vegan instead of the typical parmesan in pesto, nutritional yeast offers not only a remarkable cheese flavor, but an incomparable richness.

Get the recipe here.

Quinoa Salad Filled with Acorn-Squash by Love & Lemons

Why we love: There really isn’t a perfect bowl for a herbaceous quinoa salad that is more fruity than roasted acorn pumpkin. If you are looking for a recipe to add to yours Thank you Arsenal that tastes great and light in the stomach (because we all need more space cake), consider a quick solution to prepare this.

Hero component: Dijon mustard decorations add a sharp, lumpy sourness and a bit of spice to this dynamic dish.

Get the recipe here.

Butternut Squash & Brie Soup with Crispy Pancetta from Half Baked Harvest

Why we love: There really isn’t a better way to celebrate soup season than with a recipe that includes an alliterative combination of pumpkin and brie. They usually spend a few weeks starting in October and craving all the sweet, warm flavors of late fall and winter, and this soup offers everything I want spoonful by spoonful.

Hero component: Crispy and salty pancetta. Brie creamy and buttery. Walnut and sweet pumpkin. I won’t even try to name a winner, it’s definitely a three-way tie.

Get the recipe here.

Kuri Squash Red Roast Cannellini with Bean Spinach Salad, Naturally from Ella

Why we love: It’s really no secret that we’re big fans of sweets and satisfies here winter vegetables stuffed with salad. Actually, I couldn’t name a perfect presentation for this fresh and tasty bean salad than roasted red pumpkin. New to this little pumpkin-shaped vegetable? Know this: zero peeling is required.

Hero component: The edible dish of Kuri red squash is the perfect way to work on an unexpected variety in your squash rotation. You won’t regret having a bit of an adventure.

Get the recipe here.

You may even need a guide for all types of pumpkins! These gray beauties are Jarrahdale pumpkins. I love their muted color palette.

Happy autumn cooking!

This publication was published on October 26, 2017, and has been updated ever since.

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