I have much to learn in this life, but I can tell you one thing—Pumpkins bring a whole lot of joy to a whole lot of people. People of all ages lose their minds at the sight of Pumpkins, and don’t even get me started on their adjacent spices. The little edible pie Pumpkins that we grow every Fall are adorable, and I will admit, they’re worth every bit of adoration. Smaller in size than the big decorative carving types, these cute little orange babies are often called Sugar Pumpkins, because they're naturally very sweet and are the basis for many seasonal baked goodies. But don't think you have to bust out a pie to make them worthwhile. You can still enjoy these sweet little Pumpkins in savory ways too. And if you’ve been here a while, you know where I’m going with this. Two Words—Pumpkin Chili! I will link to Chef Aaron Hutcherson’s recipe every October until the internet collapses, because it is a collective favorite, hands down. (Though there are a couple of up-and-comers linked below along with it). I cannot think of a better way to ring in our first frosts of the Fall than with a pot of Pumpkin Chili bubbling away on the stove later this week. Although, I am going to indulge in a bit of R & D on the concept of Pumpkin Queso. It was all I could think about when I was sick in bed last week, with visions of Sugar Pumpkins dancing through my fever-addled brain.

Now, I know that Winter Squashes and Pumpkins possess a tragic flaw—the very thing that makes them great (a sweet, colorful, versatile and long-storing source of solid nutrition) is also the source of their downfall (those suckers can be HARD to cut into). But one of the techniques I've been employing and recommending more often, especially when it comes to working with tough, oddly shaped squashes and sharp knives, is to use HEAT to your advantage by roasting squashes whole like this rather than cutting them up ahead of time, peeling or dicing. You will never find me peeling a squash with a vegetable peeler or paring skins away with a knife. I just snap off the stem, poke a few deep holes (to keep the squash from exploding all over the sides of my oven), let it cool to the touch, and then proceed with my recipe or plan. I like to coarsely dice pieces of pumpkin and squash this way for soups, curries, pastas and salads. Yes, the cooking time is a little bit longer, but at 425 degrees, even the biggest squashes that our oven will hold don't take more than an hour, tops. Similarly, my mom swears by using her Instant Pot for cooking whole squashes and pumpkins. Regardless of the appliance you choose, you can follow Alton Brown's lead on making a puree that is perfect for your pies and more. Yes, it is a bit more labor intensive than cracking open a can, but the results are well worth it. Another helpful hint: most recipes call for using 15oz of Pumpkin, because that's the standard unit of canned purees. So, feel free to add just shy of 2 cups of your homemade puree for the equivalent.

Thank You,
Katie

IN THIS WEEK’S FARMSHARES:

Sugar Pie Pumpkins
Bunched Kale, Chard and/or Collard Greens
Yellow Onions
Red Bunched Radishes
Jalapeno Peppers
Bartlett Pears

AT THE FARMSTAND THIS WEEK

HEARTY PUMPKIN CHILI
Aaron Hutcherson, Simply Recipes

Small 1-pound sugar or pie pumpkin, or other hard winter squash
2 tablespoons vegetable oil
1 large onion, diced
2 jalapeños, seeds and ribs removed and finely diced
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, divided, plus more to taste
1 pound ground pork
2 (15.5-ounce) cans black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (12-ounce) bottle pumpkin beer (or amber ale or lager)

CONTINUE TO RECIPE

ONE POT STOVE TOP PUMPKIN MAC & CHEESE
Half-Baked Harvest

tablespoons salted butter
2 cloves garlic, smashed
1 tablespoon fresh thyme leaves
9 leaves fresh sage
1 pound short-cut pasta
1 cup canned coconut milk or whole milk
3 ounces cream cheese, cubed
1 cup pumpkin puree
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded creamy gouda cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Kosher salt and black pepper

CONTINUE TO RECIPE

ONE POT PUMPKIN YELLOW CURRY
Minimalist Baker

1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
1 medium shallot (minced)
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
1 large red bell pepper (thinly sliced lengthwise)
3 Tbsp yellow (or red) Thai curry paste
3 ½ cups peeled and cubed pumpkin or butternut squash
2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)
2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
1 tsp ground turmeric
1 healthy pinch sea salt (~1/4 tsp)
1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
1 cup chopped broccoli
2 Tbsp lemon juice
2/3 cup roasted cashews* (lightly salted or unsalted are best)