October always makes me think of pumpkins. As a kid, I’d make all sorts of pumpkin-themed projects in school and stomp around the neighborhood with a plastic jack-o-lantern to gather Halloween treats. As a grownup, I still get a hankering to do something with pumpkins (like making Martha Stewart’s glitter pumpkins, for example) but I’d much rather eat pumpkin in every way possible.
These 10 pumpkin recipes, gathered from Tribune archives and other sites, carry the squash from appetizer to dessert. See how many you try this month.
- Good granola: Leah Eskin, the Tribune’s “Home on the Range” columnist, includes pumpkin seeds in her crunchy, delicious granola mix.
- Pumpkin spice pancakes: From one of the Tribune’s sister newspapers, the Sun-Sentinel in Ft. Lauderdale, Fla.
- Shrimp in pumpkin-seed sauce: This recipe, published in "Recipes From the Regional Cooks of Mexico" and "Nothing Fancy," is Diana Kennedy's version of a sauce from Tampico in the Mexican state of Tamaulipas, along the Gulf of Mexico. I included it in a story about Mexican sauces for Cinco de Mayo.
- Sour cream pumpkin pie: I featured this recipe from Dorie Greenspan’s "Baking: From My Home to Yours” in my weekly food and drink column, The Daley Question.
- Kaddo bowrani: Writing in the Baltimore Sun, another Tribune sister paper, Susan Reimer shared this baked pumpkin from The Helmand, Baltimore’s award-winning Afghan restaurant. Chunks of pumpkin are baked with sugar and cinnamon, then served with warm yogurt mixed with garlic. Slather on warm flatbread.
- Pumpkin-sunflower-flax seed butter: A recipe from Emily Ho, a writer for TheKitch.com, a nationally known blog for people who love food and home cooking.
- Pumpkin cheesecake: A recipe from the Los Angeles Times, another Tribune newspaper.
- Pumpkin ravioli: I found this recipe from Wolfgang Puck, the celebrity chef and cookbook author on the Food Network website. The recipe comes from 1986’s “The Wolfgang Puck Cookbook.”
- DIY pumpkin latte: Former Tribune reporter Julia Edwards adapted this recipe from the blog FrugalDreamer.com.
- Chicken, corn and pepitas stir-fry: Toasted pepitas or pumpkin seeds add snap to this cross-cultural stir-fry I created that combines Chinese flavors with foods of the Americas.
Tribune photograph by Bill Hogan.Copyright © 2015, CT Now