I have a rather deep sick obsession with pumpkin. If there is not a rather hearty supply of pumpkin puree in my house, I kind of freak out. Seriously. I once purchased 288 cans of Organic Pumpkin. That is 4,320 ounces. It lasted a year. This was in addition to all of the fresh pumpkin puree I made during pumpkin season.
I am not a huge fan of canned foods so the BPA free tetra-pak of organic pumpkin is what I look for. My first go-to brand is the Pacific Natural Foods brand which is ONLY pumpkin…nothing else is added. I purchase it from my affiliate partner Amazon in packs of 12 and it is a great price! My second go-to brand is the Farmer's Market Organic Pumpkin, also in a tetra-pak. I find the best deal on this in the Baking Supply section over at Tropical Traditions, another affiliate partner.
I use about 100 ounces of pumpkin puree per week. Sometimes more. Never less.
I make pumpkin everything and add it into everything. Pumpkin is so incredibly good for you and I LOOOOVE it!
In honor of my favorite food item as well as the fact that October and November are really the pumpkin's months to shine, I am presenting you with my favorite MAIN DISH pumpkin recipes. I hope you enjoy these as much as I do. Be sure to check out Pumpkin Recipes Gone Wild 2 – Soups and More!
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Crab and Pumpkin Quiche
- 1/2 crab’s meat (or use 1 can of crab)
- 1/4 of a roasted pie pumpkin diced
- 6 eggs
- 1/2 cup homemade yogurt
- 1 tsp sea salt
- pinch of pepper
- 1/2 – 1 cup zucchini, grated
- 2 cloves of garlic, minced or mashed
- 1/2 – 1 cup cheddar cheese, grated
Start by making your own favorite crust if desired. I like this coconut flour crust myself.
- Beat the eggs.
- Add in the seasoning.
- Mix in the crab and zucchini.
- Scatter the pumpkin over the crust and pour the eggy mixture over it.
- Top it with the cheddar cheese.
- Bake for about 15-20 minutes at 350° F
Stuffed Pumpkin Or Acorn Squash
- 3 small acorn squash or small pumpkins
- 1 lb. ground beef or lamb (can substitute ground chicken or turkey or mix one or more together)
- 1 large onion, minced
- 1/4 cup parsley, chopped
- 4 cloves garlic, minced
- 1/2 tsp. paprika
- 1 cup “stuffing” sized dried bread chunks – I make this coconut flour bread then let it get stale
- 1 cup stock or broth
- Melted butter
- Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
- Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.
- Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.
- Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.
- Bake in a preheated 350° F oven for about 1 hour, or until the squash is tender.
Autumn Stuffed Pumpkin
- 1 small 4-6 lb. pumpkin
- 1 lb sweet or hot sausage
- 2 tbsp. extra virgin olive oil (I like this brand
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 lb. coarsely chopped mushrooms
- 4 cups cooked white or wild rice or risotto
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp. thyme
- pinch of ground sage
- pinch of cayenne pepper (or to taste)
- 2 large eggs, slightly beaten
- 1/2 cup fresh Italian parsley, chopped
- 3 tbsp. 100% pure maple syrup (this one is perfection!)
- Preheat oven to 450° F.
- Cut out a circle from the washed pumpkin at the top around the stem. Scoop out pumpkin seeds and save for toasting.
- Bake seedless pumpkin in a pan filled with 1 inch of water for about 30 minutes. Remove pumpkin from oven.
- Reduce oven temperature to 375° F. Remove sausage casings and discard. Brown the sausage in oil with onions and garlic, breaking up large pieces. Drain.
- Stir in mushrooms and cook until most of the liquid has evaporated and sausages have browned. Do not allow garlic to brown.
- Stir in rice, 1/2 cup cheese, thyme and sage. Taste and adjust seasonings with salt and pepper or a little garlic powder, if needed.
- Add chopped parsley to eggs and beat slightly until mixed.
- Stir in eggs and maple syrup; mix well.
- Fill pumpkin with mixture; add remaining cheese over top.
- Bake pumpkin for about 40 minutes.
- Spoon out sausage to serve. Using a spoon, scrape/scoop a little of the pumpkin to serve as a side. Top pumpkin with a pat of butter.