It’s fall! And you know what that means: apple trees, crunchy leaves, and pumpkin everything. Are you as excited as we are?
Celebrate the seasonal switch (and our favorite fall fruit) with a meal made with these recipes from area chefs. We promise it’ll keep you plenty warm while you’re waiting for the Great Pumpkin to show up.
1 small sugar pumpkin
2 Tbsp mayonnaise
2 tsp cranberry relish
1 ciabatta club roll
2 Tbsp apple-pear compote or apple butter
2 oz brie or camembert cheese, sliced
Salt and pepper
To prepare the pumpkin:
Preheat oven to 375°F. Cut pumpkin in half and then into smaller pieces. Toss with olive oil, salt and pepper, and place on a sheet pan to roast for 30-45 minutes, or until tender. Scoop out flesh from pumpkin and put aside.
To make the Cranberry Mayonnaise:
Combine mayonnaise and cranberry relish. Season with salt and pepper to taste.
Cut ciabatta club in half lengthwise. Spread both sides with cranberry mayonnaise. Place 3/4 cup of roasted pumpkin flesh on bottom of sandwich. Top with apple-pear compote or apple butter followed by 2-3 slices of Brie cheese. Place other half of ciabatta roll on top and put on panini press for 5-6 minutes, until cheese is melted and pumpkin is heated all the way through.
Chef Ernesto Martinez; Geordane’s Food World
5 lbs of your choice: pie pumpkin, butternut squash, acorn squash, brussel sprouts, green beans, or cauliflower
½ cup olive oil
2 red bell peppers, chopped
1 large onion
6 cloves of garlic
2 Tbsp tomato paste
4 cups vegetarian broth
2 (10oz) cans diced tomatoes
2 (16oz) cans white beans
2 cups frozen corn
1 Tbsp chili powder
1 tsp cumin
Salt and freshly ground pepper
Peel the pumpkin and squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting)! Then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), add the oil and sauté the garlic, red pepper and onions.
Stir in pumpkin, squash, and vegetables. Add all other ingredients. Cook for 30 minutes until flavors are mixed.