It’s here, folks! The moment you’ve all been waiting for. It’s . . . pumpkin season! Although most pumpkin recipes get their flavor from a can of pumpkin puree, this season we challenge you to incorporate as much fresh pumpkin as possible. Pumpkins from Orr’s Farm Market are not just for carving: They can be used in a number of recipes to give you all the fall feels! Plus, you’ll feel better knowing exactly where your ingredients are coming from.

Before we dive into today’s recipes, we’d like to remind you of the best pumpkins for baking here in stock at Orr’s. We recommend Field Trip Sugar Pie Pumpkins, Cushaw pumpkins and Neck pumpkins for their robust flavor and tender texture. If you’re looking for a sweeter flavor, you can also mix butternut squash puree with the pumpkin.

We’re also selling Kakai pumpkins, which have large, hull-less seeds. You can save the seeds, which are perfect for snacking on raw or roasted!

We’ve all had our fair share of pumpkin spice lattes, but don’t forget about pumpkin in your savory recipes this fall. This recipe from Will Cook for Smiles  promises nutrition and that irresistible pumpkin flavor.

 


Pumpkin Chili

  • 3 tbsp canola oil
  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (4-6 cloves)
  • 1 red bell pepper
  • 12 oz diced pumpkin (half of a small (2.5 lbs) cooking pumpkin)
  • 1.5 lbs ground beef
  • 1 cup beef stock
  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree
  • 15 oz can kidney beans
  • 15 oz can white beans
  • 2 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tbsp white granulated sugar
  • salt
  • fresh cracked black pepper
  1. Start by cutting pumpkin and other veggies. To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
  2. Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.Preheat the put over medium heat and add oil. Add onions and sauté until transparent.
  3. Add tomatoes, pumpkin, and bell pepper. Cook for a few minutes.
  4. Smash garlic, mince it and add it to the veggies. Stir and cook until veggies are softened.
  5. Take veggies out of the pot and set aside. In the same pit, cook ground beef until browned, breaking up all the clumps. Season with some salt and pepper as it cooks.
  6. Add veggies back to the pot and stir.
  7. Increase heat to medium-high and stir in stock, pumpkin puree, tomato sauce, and tomato paste.
  8. Strain most of the liquid from the beans and add them to the pot. Gently stir everything well. Bring to boil.
  9. Lower heat to low and stir in sugar, cumin, chili powder, salt, and pepper. Taste to check if more salt and spice is desired.
  10. Cover, leaving a small crack for steam to escape, and cook for about an hour. Remember to stir once in a while to ensure even cooking.

Looking for a way to incorporate fresh pumpkin into your tailgate season? This recipe for pumpkin queso from the Food Network  is an ooey-gooey crowd-pleaser.

Pumpkin Queso

  • 1 2-to-3-pound sugar pumpkin
  • 8 ounces dried chorizo, diced
  • 1 jalapeno pepper (remove seeds for less heat), chopped
  • 1 4-ounce can chopped green chiles
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 2 cups shredded mozzarella or Oaxaca cheese
  • 1 cup shredded monterey jack cheese
  • Chopped fresh cilantro, for topping
  • Tortilla chips, for serving
  1. Preheat the oven to 375 degrees F.
  2. Slice off the top 1 ½ inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
  3. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes.
  4. Add the jalapeno, green chiles, cumin, and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes.
  5. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes.
  6. Add the chicken broth and bring to a boil.
  7. Reduce the heat to medium and stir in the cheeses.
  8. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.
  9. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture.
  10. Add 1 inch of boiling water to the baking dish.
  11. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes.
  12. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes.
  13. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.

 

Of course, don’t forget to stop by Orr’s Farm Market for all of your pumpkin needs! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

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