Food Musings, Snacks, Vegetables
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Return to the Pumpkin Patch

I can’t let autumn pass by without mentioning that amazing, globular fall fruit known as the pumpkin. Ranging in size from two to a whopping 800 pounds, this hefty fellow was once relegated to seasonal pies and decor. Today, though, I keep this low-fat, low-calorie, firm-fleshed gourd in my kitchen long past Thanksgiving.

Although I lack the green thumb and good soil to grow pumpkins, thanks to friends who have both, I’ve learned a thing or two about harvesting a great pumpkin. A trailing plant, this winter squash needs space to grow. It likewise requires temperate weather and regular watering.

Mature at 16 weeks, a pumpkin can be picked and stored whole in a cool, dry, dark place for several months. When cut, it must be refrigerated and used within a few days.

Big bowl of pumpkin hummus

How to use a freshly cut pumpkin? I love turning it into a silky puree. After removing the seeds, I put the pumpkin halves, cut side down, on a rimmed baking sheet and sprinkle a half cup of water over them. I then put the pan in my oven, which has been preheated to 375F, and roast the pieces until tender. Depending on the size of the pumpkin, this takes between 30 to 45 minutes.

Once the halves have cooled, I scrape the flesh from the skin and place it either in the bowl of my food processor or a regular mixing bowl. Based upon the amount of roasted pumpkin, I add several tablespoons of butter – usually one tablespoon per eight ounces of flesh – and process or mash with a big wooden spoon until smooth.

For savory purees I might toss in some dried thyme, minced garlic, salt and pepper. For sweet ones I might include a dash of ginger, nutmeg, cinnamon and honey, brown sugar or maple syrup to taste. Both benefit from a splash of room temperature whipping cream stirred in before serving.

Pumpkin hummus at BackForty West
The inspiration for my pumpkin hummus at BackForty West

Last weekend I ordered a fabulous pumpkin puree, pumpkin hummus, at one of my favorite local, seasonal restaurants, Back Forty West. Below is my take on this dish. To save time and the mess, I’ve substituted canned pure pumpkin for fresh.

Pumpkin Hummus

Serves 2 to 4

15 ounces pure pumpkin
1 clove garlic
2 tablespoons tahini
1/4 teaspoon ground white pepper
1/4 teaspoon all spice
1/2 teaspoon sweet paprika
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, plus extra for garnish
pinch of ground sumac, for garnish

In the bowl of a blender or food processor place the pumpkin, garlic, tahini, pepper, all spice, paprika, salt and 3 tablespoons oil and puree until smooth. Spoon into a bowl, sprinkle the top with ground sumac and extra-virgin olive oil and serve.

Filed under: Food Musings, Snacks, Vegetables

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Based on the U.S. East Coast, I am a trained journalist, writer and photographer specializing in food, travel, STEM and education. My articles appear in such publications as the Chicago Tribune, LA Times, Standardization News, VegNews and See All This. I have written two nonfiction books, contributed to two other books and provided the photography for one. A world traveler, I have journeyed through 51 countries and six continents, collecting story ideas as I've roamed.

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