One of our favorite ways to responsibly use decorative pumpkins and squashes from autumn season! TURBAN SQUASH AND WHITE PUMPKIN SOUP Ingredients: equivalent of one medium turban squash and one baby white pumpkin 1 cup cashew milk (or whole milk) 1/2 cup sour cream 1 tsp minced garlic basil and thyme to taste salt and pepper to taste Directions: Preheat oven to 400ºF Cut pumpkin and squash in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkin/squash face-down in the dish Cook for 45 min or until tops are browned, remove dish from oven and place pumpkin/squash on a cooling rack or cutting board to cool (out of the hot water) Use an ice cream scoop or large spoon to scoop pumpkin/squash from the skins and place the meat into a blender or food processor Add milk, sour cream, garlic and spices and blend — add more milk to achieve desired consistency Scoop into bowls, garnish with dried cranberries, walnuts and/or pumpkin seeds and enjo
This recipe is easy and fun to prepare, and they make great, warm hors d'oeuvres for holiday parties! PUMPKIN-STUFFED PEPPER HORS D'OEUVRES Ingredients: equivalent of two small sugar pumpkins 1 bag small peppers 1 cup shredded sharp cheddar 1/4 bag of fresh spinach or baby kale 1 tbsp coconut oil 1/2 onion (peeled and chopped) 2 garlic cloves (peeled and chopped) salt and pepper to taste Directions: Preheat oven to 400ºF Cut sugar pumpkins in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkins face-down in the dish Cook for 45 min or until tops of pumpkins are browned, remove dish from oven and place pumpkins on a cooling rack or cutting board to cool (out of the hot water) CHange oven temperature to 350ºF Heat coconut oil in nonstick skillet and sautée chopped onion and garlic Use an ice cream scoop or large spoon to scoop pumpkin from the pumpkin skins and place the pumpkin meat into a large bowl add onion/garlic mixture