Let’s Talk, Pumpkin
by The Culinistas
Pumpkin season is here, and it’s not all about spiced lattes and jack o lanterns. We’re fans of any winter squash. Their seeds, flesh, and even flowers are versatile and delicious, pumpkin is no exception! Below are our some of our favorite uses.
The most surprising use for pepitas, aka pumpkin seeds, is blending them into a dip. Toast the seeds in the oven beforehand and blend them with lots of lemon, dill, garlic, water, and EVOO for a California inspired treat, perfect with crudites!
Pumpkin soup shines in the presence of spices like cardamom, cumin, and cayenne. Adding aromatics like sage give the soup a rounded out, earthy flavor, and a sprinkle of toasted pepitas on top for crunch are the sprinkles of the fall puree world.
We use squash liberally in grain and green salads to add heartiness but keep the dish veg-forward. For an autumn classic, mix in roasted pumpkin with red quinoa, cashews, and scallions. Or for a crowd pleaser, roasted pumpkin panzanella is always a hit. Our version starts with toasted sourdough and roasted pumpkin, with a pop of color and tartness from pomegranate and acid from a lemony vinaigrette.
A special thanks to Sylvie Rosokoff for the beautiful photograph.