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Home & Garden | Country Kitchen | October 20, 2016

Unexpected Ways to Cook with Pumpkin

Country Kitchen Home & Garden Revisit Blue Collar Country Mindset Homesteader

Every fall Pumpkins take center stage in our lattes and desserts. And who hasn’t baked pumpkin seeds? But there are other ways to use pumpkins that will wow your friends and family. We’ve found three that are not only unexpected, but also tasty (we know, because we tried them all).

Pumpkin Enchiladas

Enjoy a twist on an old favorite. Most of the ingredients are straight forward, but the addition of pumpkin makes it the perfect comfort food.

Ingredients:

  • 1 cup pumpkin puree
  • ½ whole sweet onion (diced)
  • 2 tablespoons butter
  • 2 whole bell peppers (diced)
  • 3 cups cooked and shredded chicken
  • ½ cups grated parmesan cheese (divided)
  • 1 whole jalapeno (chopped)
  • 2 cloves garlic (peeled and smashed)
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¾ cup plain Greek yogurt
  • ½ cups unsalted chicken stock
  • 8 whole small corn tortillas
  • fresh cilantro for garnish
  • 1 cup grated cheddar cheese

Directions:

Preheat your oven to 425º. Melt butter in a skillet, adding onion and bell peppers. Sauté until soft. Place shredded chicken in a large bowl, add sautéed onion and peppers along with ¼ cup parmesan cheese. Add small amounts of salt and pepper and mix thoroughly. This will be used later with the tortillas.
Break out the food processor and put your chopped jalapeño, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, and chicken stock into it. Pulse until it’s all combined to make a sauce.
Pour 1 cup of your completed sauce into a 8x13 baking dish. Heat the 8 tortillas in the microwave for 30 to 60 seconds to make them soft. Next, spoon ½ cup of chicken mixture onto each tortilla. Roll each tortilla and place them in the pan with the seam facing down.
Drizzle the remaining sauce over the tortillas, top with grated cheddar and the rest of the parmesan. Bake for 25-30 minutes. Garnish with cilantro and a good dose of pride. You just made a great dinner for the family.

Crock-Pot Pumpkin Chili with Turkey and Beans

As the temperatures outside go down, it’s time to turn up the heat with a bowl of pumpkin chili. This really is a tasty treat.

Ingredients:

  • 15 oz. can pumpkin puree
  • 2 pounds lean ground turkey
  • ½ teaspoon olive oil
  • 3 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 15-oz. cans white or navy beans (rinse and drain)
  • 4.5 oz. can chopped green chile
  • 2 cups chicken broth
  • fresh cilantro for garnish
  • salt and pepper to taste
  • sour cream for topping

Directions:

Spray a large sauté pan and place it over high heat. Fully cook the turkey and then add it to the crock-pot. Add your oil to the pan along with the onions and garlic. Sauté for a few minutes. Add the cumin and sauté for another minute. Put all of that into the crock-pot.

Now, add the beans, pumpkin puree, green chilis, chicken broth, chili powder, and oregano, to the crock-pot. Stir everything in the slow cooker until mixed. Add bay leaves on top. Cover and cook on high for up to 8 hours. Remove the bay leaves and serve happiness in a bowl. Don’t forget to top each serving with fresh cilantro and sour cream.

Pumpkin Hummus

If you’ve ever bought hummus at the store, you know how expensive it can be. Now, you can make your own at a fraction of the price. Plus, this one’s made with pumpkin for an added autumn kick.

Ingredients:

  • ½ cup pumpkin puree
  • 1 15-oz. can chickpeas (drained and rinsed)
  • ½ lemon (juiced)
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 4 tablespoons olive oil (divided)
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cinnamon powder
  • 1/8 teaspoon cayenne pepper

Directions:

Combine all of your ingredients into a bowl. Use a hand mixer or food processor to thoroughly combined everything until it’s smooth. Move mixture to a serving bowl and drizzle 1-tablespoon of the olive oil over the top. Serve with vegetables, chips, crackers, or pita bread. Can also be used in a salad, on potatoes, or as a sandwich spread.

Did You Know:

Some canned "pumpkin" puree is actually made from one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious. These squash varieties can be less stringy and richer in sweetness and color than pumpkin.

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