Nothing embodies fall more than a pumpkin. The bright orange, bulbous gourd has so much potential beyond carving and decorating. This year, turn those pumpkins into tonight’s dinner (or consider making your own homemade pumpkin puree – it’s easier than you think!) and make one of these 6 over-the-top pumpkin recipes.
This classic Greek dish is given a festive fall upgrade! Already full of warming spices like cinnamon, allspice and bay leaves, it’s baked in miniature pumpkins for individual portions and stuffed with shredded spaghetti squash. This dish is so good, your Yaya will forgive you for straying from tradition.
Pumpkin plays double-duty in this genius and oh-so-comforting recipe from Bon Appetit Magazine. Prepare a pumpkin as if you are going to carve a jack-o-lantern, then fill it with spices, aromatics, stock and a topping of nutty gruyere cheese. Bake it until the flesh is super-tender. Serve the soup in the pumpkin (talk about a show-stopping centerpiece!) and scoop out the sweet orange pumpkin meat and ladle it into bowls with the aromatic broth.
Sugar pumpkins have sweet, vibrant orange flesh that becomes incredibly sweet and tender when roasted. In this recipe from Martha Stewart Living, this magical pumpkin is roasted with sage and shallots, then tossed with hot pasta for an easy dinner. Goat cheese makes a creamy one-ingredient sauce.
Make way for the new PSL: the Pumpkin Spiced Lassi! This playful take on the refreshing Indian yogurt drink is from Food & Wine Magazine. It calls for simmering cubed fresh pumpkin with lots of aromatic spices before chilling and blending it with yogurt. The result is a thick, creamy, sweet and tangy drink that goes down very easily.
These buttery pumpkin dinner rolls will make the perfect addition to your Thanksgiving table this year. The blogger behind Drizzle and Dip suggests serving them fresh out of the oven with a swath of honey butter or a thick slice of aged cheddar.
Here, The Pioneer Woman gives a classic pumpkin pie an upgrade with a gorgeous domed meringue. Together, the pillowy egg white meringue, the creamy chilled pumpkin filling and the flaky crust make for one exceptional bite. This recipe does say you can use store-bought pie crust, but if you’re going to go through the effort of making everything else from scratch then we highly recommend you make your own crust. We promise you’ll taste the difference.