Pumpkin Parade!

by Zehorit Heilicher, Tastemaker in Residence

Fall is painting our landscape with rich hues, cooling our days and calling our attention to Mother Nature’s beauty. Farm stands, apple orchards and grocery stores are brimming with fall’s bounty and one vegetable family holds court like none other… Yes, you guessed it: It’s pumpkin time! Round or oval, small or large, orange, green or yellow, solid, multi colored or striped – There must be a pumpkin for you! 

A recent trip to a local farm on a glorious autumn day yielded Butternut squash, Delicata and acorn squashes as well as sugar and Kabocha pumpkins. The colors, shapes and textures could almost prevent you from cooking them; they make a gorgeous display…

But, let’s be serious – how can you NOT cook them? Their flavor is slightly sweet and earthy, adding heartiness and color to soups, roasts, salads and more. There are so many options! Roast them whole and add their puree to soups and pies. Peel, slice, then roast and add to salads, pasta, roasted meats and more. A favorite combo of mine creates a sweet and spicy flavor: try a light drizzle of maple syrup and live oil with a sprinkling of salt, pepper and – wait for it… cayenne!! Delicious! 

This versatile group of pumpkin and squashes will accommodate whatever your culinary imagination may come up with.

Stop at your local farm, orchard or grocery store and let the rich colors speak to you… The flavors you will reap will not disappoint!

Here's my current soup of the month! Mediterranean Pumpkin and Swiss Chard Soup