It’s that glorious time of year when temperatures dip and the light zestiness of summer is replaced by warm, spicy, comforting fall flavors—like, say, pumpkin. But this season, forgo the calorie-laden Starbucks PSLand instead embrace this spectacular squash in everything from salads to stir-fries to muffins. Lucky for you, the just-published cookbook Purely Pumpkin makes it easy. Here, 5 of our favorite recipes from its drool-worthy pages.
SERVES 4
Croutons
4 (1″) slices grainy sourdough bread, cut into large cubes
4 tsp extra virgin olive oil
2 tsp dried sage
¼ tsp salt
Dressing
½ c pumpkin purée
¼ c extra virgin olive oil
¼ c lemon juice
1 Tbsp Worcestershire sauce (vegan and gluten-free, if required)
¼ tsp salt
1 head romaine lettuce, torn into bite-size pieces
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1. HEAT oven to 375ºF. On large sheet pan, toss all crouton ingredients with black pepper to taste until evenly coated. Bake 5 minutes, toss, and bake until light brown and crisped, 5 to 10 minutes more. Set aside.
2. MIX all dressing ingredients in small bowl with black pepper to taste. Toss romaine with croutons and dressing. Serve immediately.
NUTRITION(per serving) 388 cal, 10 g pro, 46 g carb, 6 g fiber, 5 g sugar, 20 g fat, 3 g sat fat, 675 mg sodium
SERVES 2–3
Sauce
¼ c water
2 Tbsp tamari
2 Tbsp rice vinegar
1 tsp honey
2 cloves garlic, minced
1 red chile, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
1 tsp five-spice powder
Stir-fry
1 Tbsp coconut oil
2-3 lb creamy-fleshed pumpkin such as red kuri or butternut, peeled, seeded, and cut into 1″ pieces
1 onion, sliced
½ c whole raw cashews
1 lb bok choy, quartered
1. WHISK all sauce ingredients in small bowl. Set aside.
2. HEAT oil over medium heat in large wok or high-sided skillet (we like this one). Add pumpkin and onions; stir, cover, and continue to cook 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize. Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts, 5 minutes.
3. STIR in sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.
NUTRITION (per serving) 324 cal, 12 g pro, 43 g carb, 5 g fiber, 19 g sugar, 15 g fat, 5 g sat fat, 893 mg sodium
MAKES 14-16 large muffins
2 c light spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 lg eggs
2 ripe bananas, mashed
¾ c pumpkin purée
½ c evaporated cane sugar or granulated sugar
½ c neutral-tasting oil
2 tsp vanilla extract
1 apple, any variety, grated
⅔ c raw, unsalted green pumpkin seeds
½ c golden raisins or sultana raisins
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1. HEAT oven to 350ºF. Line two standard muffin tins with large muffin papers (you’ll only need 14 to 16 large muffin papers).
2. COMBINE flour, baking powder, baking soda, cinnamon, and salt in medium bowl. In large bowl, whisk eggs, banana, pumpkin, sugar, oil, and vanilla until mixed. Stir dry mixture into wet mixture until just combined. Fold in apple, seeds, and raisins.
3. SCOOP heaped ¼ cup (about 5 Tbsp) portions into muffin papers. Bake 22 to 28 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack to cool completely.
4. STORE airtight in refrigerator up to 2 weeks, or freeze in a zip-top bag for up to 2 months. (Defrost at room temperature before eating.)
NUTRITION (per muffin) 239 cal, 5 g pro, 28 g carb, 3 g fiber, 14 g sugar, 12.5 g fat, 1.5 g sat fat, 225 mg sodium
