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Weekend Cook and Tell Round Up: The Savory Side of Pumpkin
Our last challenge for Weekend Cook and Tell was for all of you to share your favorite savory pumpkin recipes. We called this The Savory Side of Pumpkin. You may be reeling tonight from the sugar overload that is Halloween. We're serving up non-sweet pumpkin dishes to give you an outlet for your Halloween pumpkin's innards, balance that sweet-tooth, and preserve your love of all things pumpkin. Here are our favorite recipes from this week's submissions.
Comforting cold-weather food and pumpkin? We say yes. lux_lisbon makes a killer pumpkin lasagna. "Mix ricotta with pumpkin puree, salt and pepper, an egg and some Parmesan cheese, and layer that with no-boil lasagna noodles, sauteed spinach, with oregano and a little thyme, crimini mushrooms and zucchini, bechamel, and some Gruyere cheese and bake until bubbly. I've considered putting some sweet potato chunks in with the sauteed veggies but I haven't yet tried it."
For something a little different, Ken G provides the recipe for his favorite pumpkin dish, Afghan Pumpkin (or Winter Squash) with Tomato Meat Sauce and Yogurt Mint Sauce. This dish more than fits the bill for "savory."
It's been pumpkin week at claireOOTO's house. You can be sure of two things: her family is not lacking for any vitamins and there is nothing boring or repetitive about it. Our favorite is her Beet green, black bean, pumpkin and cashew curry with roasted beet kofta, but you can find three other favorites over on our Talk thread.
A big thank you to everyone for sharing their savory pumpkin love for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Cooking Up a Storm