One Pumpkin, Many Recipes

| 10/28/2017 1:51:00 PM

Tags: fall recipes, pumpkin recipes, Vermont, Carrie Williams Howe, homesteading with kids,

long island cheese pumpkin

Many years ago, my husband and I came across the “Long Island Cheese” pumpkin – a flat, round, variety that looks a little bit like a Cinderella pumpkin but is light-colored. Its beautiful to look at, but even more beautiful to eat (we buy our seeds from the High Mowing Seed company here in Vermont). The flesh is not as dark as a pie pumpkin and is almost akin to a butternut squash.

Like any edible pumpkin variety, it is easy to chop up a long island cheese, drizzle it with olive oil, roast it (about 30 minutes at 400 degrees), and puree it (we use a food processor). Each long island cheese pumpkin will provide about 2 quarts of puree.

This year, when I roasted our first one, I set out to find or create our favorite pumpkin recipes and see how many I could make with this one batch of puree. I was able to make 5 delicious recipes from one pumpkin!

Pumpkin Sage Soup

There’s no better way to celebrate the fall than filling your kitchen with the warm smell of pumpkin spice. Here are the recipes we made in our “week of pumpkin” here at The Happy Hive:

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