Pumpkins Aren’t Just for Porches

pumpkin recipes
Organic squash is abundant at Bayview Thriftway.
0 Shares

 

By Katie Hurley

Two of the surest signs of fall are here… piles of pumpkins adorning the entrances at locally owned Ralph’s Thriftway and Bayview Thriftway, and the large variety of colorful pumpkins, squash and gourds inside their produce departments. Whether you plan to use them in your fall décor or as the star of sweet or savory fall dishes, this is the time you’ll find the best and most colorful selection.

Kabocha squash, also sometimes called Japanese pumpkin, looks like a bumpy dark green pumpkin. The flesh is smooth and sweet, with a chestnut-like flavor when cooked. A whole kabocha squash doubles as a cooking vessel in a simple soup recipe that takes minutes to assemble and

squash recipe
Kabocha squash soup is baked inside the squash.

Kabocha Squash Soup

Serves 2-3

1 kabocha squash

1 leek (white and light green part only), thinly sliced

1 clove garlic, crushed

1 sprig fresh rosemary

5 fresh sage leaves

2 T grated parmesan cheese

2-3 cups chicken stock or vegetable stock

Rinse and dry the squash and then cut out a lid as you would if you were going to carve a pumpkin. Scrape out the seeds and stringy pulp and discard them. Set the squash in a baking dish with sides (in case the stock leaks out of the bottom of the squash). Add the leek, garlic, rosemary, sage and parmesan. Top with the stock, leaving about 1” of space between the top of the liquid and the lid. Put the lid back on and bake in a 400 degree oven for 60-75 minutes, or until the squash inside is very soft. Ladle the stock into a bowl, discarding the rosemary sprig and sage leaves. Use a spoon to scrape the squash into the bowl. Add additional stock if desired. Top with additional grated parmesan to taste. This soup can also be pureed with a stick blender or in a food processor to make a smooth, thick soup.

 

pumpkin recipes
Organic squash is abundant at Bayview Thriftway.

Pumpkin has become a seasonal staple in everything from pies to scones to lattes. Pumpkin waffles are a great breakfast, but they also make an excellent dessert. For breakfast, top these Pumpkin Waffles from Miss Laura’s Kitchen with butter and pure maple syrup or some warm applesauce. For dessert, cut large waffles into quarters and top each quarter with a scoop of dulce de leche ice cream, a drizzle of caramel sauce and some chopped toasted pecans.

Butternut, acorn or delicata squash are all great to have on hand to add to your menu. Cut them lenghthwise, scoop out the pulp and seeds and place them cut-side down on a greased baking sheet. Roast at 350 until the skin is easy to pierce with a fork and the flesh is tender, about 25 minutes for delicata or acorn squash and up to 50 minutes for a large butternut squash. Scoop the squash out and mash it with a little butter and desired seasonings. A dash or two of chipotle powder and a pinch of salt makes a smoky, spicy, creamy side dish.

Now is the time to stop by Bayview Thriftway or Ralph’s Thriftway to pick the perfect pumpkins and squash for fall feasts and front porch décor.

 

 

squash soup
The finished product – Kabocha squash soup seasoned with sage, rosemary and leeks.

Bayview Thriftway

516 W. 4th Ave., Olympia

360-352-4897

 

Ralph’s Thriftway

1908 E. 4th Ave., Olympia

360-357-8011

 

Print Friendly, PDF & Email
0 Shares