The other day a friend and I were making a list of things we like about autumn using two words, and there were many. They included pumpkin patches, falling leaves, autumn colors, “romantic” Tarantulas, roasted turkey, mulled cider, favorite stuffing, plump acorns, squash soup, pumpkin pie, Thanksgiving dinner, family gatherings, wild turkeys, World Series, and football games. It was a fun game and we had quite a list when we were done.

For this month’s recipes, I decided to research my reliable “The Pumpkin Cookbook,” compiled by Deedee Stovel, that “celebrates the versatility of pumpkin and other winter squash.” It is definitely my “go-to” cookbook for anything pumpkin. Since stuffing was on our list of things we like, let’s start with the following recipe, which you can stuff in the turkey or cook in a casserole. Either way, it will produce a memorable side dish.

Apple, Cranberry, and Pumpkin Stuffing 

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Ingredients:

1 pound fresh pumpkin, seeds and fibers removed, cut into big chunks

Oil for brushing the pumpkin

1 package (16 ounces) stuffing mix

2 Granny Smith or other tart apples, cored and chopped (about 2 cups)

2 stalks celery, chopped (about 1 cup)

1 large onion, chopped (about 1 1/2 cups)

1 cup fresh cranberries

1 tablespoon crumbled dried sage

2 teaspoons salt

1 teaspoon dried thyme

Freshly ground black pepper

1 tablespoon unsalted butter

2 1/2 cups boiling water

Directions:

Heat oven to 400 degrees. Brush the pumpkin chunks with oil. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. When the pumpkin is cool enough to handle, mash slightly and measure 2 cups. Store the rest in the refrigerator for up to a week or freeze for up to 3 months for later use. Reduce the oven temperature to 350 degrees. Grease a 2-quart casserole dish with butter, if preparing as a side. (You may need to do this, even if you’re stuffing a bird, to cook the extra.) Thoroughly combine the pumpkin, stuffing mix, apples, celery, onion, cranberries, sage, salt, thyme, and pepper to taste in a large bowl. Use your hands to distribute the seasonings and vegetables among the crumbs. Melt the butter in the boiling water and add to the dry mix. Thoroughly mix with your hands until the crumbs are moistened. Spoon the stuffing into the prepared casserole dish and bake for 45 minutes. Alternatively, stuff a 16-pound turkey and put the overflow in a small casserole dish. Roast the turkey according to our usual method, or follow a recipe. Serves 12

Now, who doesn’t like a chocolate chip cookie? Add pumpkin, and you’ll have a perfect autumn crisp.

Oatmeal-Pumpkin-Chocolate Chip Crisps

Ingredients:

1 cup brown sugar

3/4 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

1/2 cup canned unsweetened pumpkin

2 eggs

1 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups rolled oats

1 1/2 cups semisweet chocolate chips

Directions:

Heat oven to 350 degrees. Line two baking sheets with parchment paper. Beat the sugars and butter together with a hand mixer until well blended and fluffy. Add pumpkin, eggs, and vanilla, and beat until smooth. Sift flour, baking powder, salt, and cinnamon into the mixture and continue beating at low speed until well blended. Stir in the oats and chocolate chips. Drop by tablespoons onto prepared baking sheets. Bake for 12 to 15 minutes or until lightly browned. Cool each baking sheet on a wire rack for a few minutes before removing cookies. Cool them completely on wire racks and store in airtight container. Makes 5 dozen

Enjoy the season. Cheers!

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