Pumpkin Pappardelle

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It is very rewarding to be able to strike an item off my culinary bucket list, and I’ve done it with this handmade pasta, speckled with the gorgeous autumn-orange color of pureed pumpkin.

I love this warm color and the tiny flecks of earthy rye flour.

Pappardelle is a long, flat pasta and is usually served with a low-and-slow, braised meat sauce, perfect for a Sunday supper. I excel in rule-breaking, though, so I topped my handmade pumpkin pappardelle with roasted shrimp, onions and mushrooms in a chili crisp sauce and served it up on a weeknight. It was scrumptious!

Pumpkin pappardelle with chili crunch-roasted shrimp and mushrooms.

When I first started making pasta sometime around 2012, I stuck mostly to script, using the basic flour and egg recipe. But my imagination quickly took over and led me to try adding flavor and color to fresh pasta. My first experiment was a lovely lemon zest and pepper fettuccine, and I’ve hardly looked back since that time, infusing my dough with everything from fresh herbs to roasted garlic to pureed vegetables. And of course, I have also begun to experiment with different types of flour, and I almost always incorporate some amount of whole grain for the flavor and nutrition value it offers.

Lemon zest and fresh parsley-infused fettuccine.
This one was sun-dried tomato.
This dough was flavored with spinach.
Thick egg noodles, a la chitarra.

Last Spring, I was excited to order a copy of the book, Pasta, Pretty Please by Linda Miller Nicholson. Linda started her brand, Salty Seattle, after discovering that colorful pasta would get her kid to eat vegetables— you know, necessity being the mother of invention and all— and she was recently recognized on Oprah’s 2022 list of favorite things for her “crocchi,” a colorful, croissant-shaped pasta. In her recent email newsletter, Linda described life as a whirlwind, and I suppose that’s what happens when you put your whole heart and soul into doing what makes you happy!

If you enjoy making handmade pasta, I highly recommend Linda’s book for its recipes and just for the artistry of it, and you can also follow her on social media for visual instruction on some of the more intricate pasta shapes (I am mesmerized by her work). As with most “recipe” books I own, I have drawn inspiration from Pasta, Pretty Please more than I have followed any recipes. Interestingly, of all the brilliant pasta colors in her book, Linda does not seem to use pumpkin in any of them!

So many colors, so little time.

But Linda does offer a simple flour-to-liquid formula, and that’s what helped me achieve this bucket list victory. I followed her rule of 3/4 cup liquid to 2-1/4 cups flour, beginning with a portion of pumpkin puree plus room temperature eggs. I whizzed those together in my blender and strained out the solids through a mesh strainer. The blend measured almost exactly 3/4 cup, but there was a layer of tiny bubbles on top, so I figured (correctly) that I’d need to add some amount of water to get the dough just right. How much? It was too soon to tell.

My free range eggs contributed to the gorgeous color, too!

For the flour ingredients, I went with my usual “00” white flour and durum blend, but also subbed in some rye flour because I liked it so much with the pumpkin in my recent sourdough pumpkin rye sandwich bread. After mixing the flours with a touch of onion powder and a pinch of salt, I measured out 1/4 cup to be used for adjustment and rolling the dough. I only needed it for the latter, but every kitchen is its own environment. Humidity, temperature and even the age of your flour are all variables for successful pasta.

Both flours shown here are specialty items that you can find online or in a gourmet market.
Very finely milled “00” flour (not pictured) was my primary flour.

My stand mixer did most of the work making the dough, and I used the kneading hook to mimic the action of mixing it by hand— at least, until I realized how much more water would be needed. To that point, the dough was very crumbly and unorganized but a couple tablespoons of water made it better and a couple more got it done. I recommend trying a recipe like this if you are already adept at making regular pasta because it helps to know how the dough should feel and look at every stage.

The dough should be fully hydrated and pull cleanly from the bowl, but it should not be very sticky.
Kneading by hand helps to strengthen the gluten structure so the pasta will hold its shape later.

About 10 minutes of hand-kneading later, my dough was ready for a nap in the fridge, and then I proceeded with my usual rolling process to produce the pappardelle strands. Now, I will assume that if you intend to make this pasta, you already have some experience making basic fresh pasta. If you’re still getting started, check out my previous post for handmade lemon-herb pasta for more in-depth instruction and tips. Rather than describing every step again, I’ll focus here on the points that are relevant for this pumpkin pappardelle.

First, keep that reserved 1/4 cup of flour on hand in case you need it during the lamination steps and roll-out of your sheets, because the pumpkin does make the dough a bit more sticky than usual and so does the rye. Second, have some coarse-grind semolina nearby, for folding up the long sheets when you’re ready to trim the dough into wide strips. I have found that the coarse semolina does a better job of preventing sticking. Finally, if you will use a drying rack as I did, get that set up in advance. If you don’t have a drying rack, you can give the cut pappardelle an extra dusting in the coarse semolina and wind the strips into loose little “nests” for drying. Here’s a few images of how it went in my kitchen:

Folding the rolled pasta onto itself adds strength.
Make pappardelle about 16 inches long.
Flour the sheets generously before folding.
This is much easier than cutting straight on a long piece of dough!
Unfurl the strips as soon as you finish cutting and hang them to dry.

For the freshest outcome, I like to cook the pasta the same day I make it, but it does seem to do best when it has dried for at least an hour. Any remaining pasta can be dried further and then tucked into a zip-top freezer bag for longer term storage.

My pappardelle dried to the breaking point overnight. Good thing I made those strands nice and long!
They have egg in the dough, so they must be stored in a safe spot of the freezer.

Time for dinner! 

The roasted shrimp topping on my pappardelle was very easy to make, and I borrowed a page from Ina Garten’s playbook to get this done. The Barefoot Contessa’s method of roasting shrimp rather than boiling it ensures perfect doneness without having to watch it like a hawk. The onions and mushrooms needed more time, so I started with those, roasting with a drizzle of olive oil and a drizzle of the oil on top of the chili onion crunch from Trader Joe’s. If you don’t have a TJ’s near you, check your supermarket for the new Heinz version of this, or seek out a recipe for “chili crisp” online.

My mushrooms and onions got a 13 minute head start, then 7 more minutes for perfectly cooked shrimp.

When my pappardelle was just right (al dente stage), I tossed it in a bowl with a generous amount of Parm-Romano blend and black pepper— a makeshift cacio e pepe treatment, if you will— and topped it with the roasted shrimp and mushrooms, plus an extra drizzle of the chili onion crunch. 

This was so, so good. The pumpkin flavor was subtle but the pasta definitely had an autumn vibe. Next time, I’ll increase the pumpkin and reduce to one egg when I make my pumpkin pasta dough and I’ll turn it into a ravioli or tortellini. Tell me, dear friends, what flavors should I put in the filling when I do it? 🙂

Handmade Pumpkin Pappardelle

  • Servings: 4 to 6, depending on final recipe
  • Difficulty: Intermediate
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An infusion of real pumpkin puree and a portion of rye flour give this handmade pasta a rustic, substantial feel and flavor.


Ingredients

  • 1/3 cup pumpkin puree (NOT pie filling)
  • 2 large eggs, room temperature
  • 2 to 4 Tbsp. water, room temperature (use only as needed)
  • 1 cup “00” or all-purpose flour (see ingredient notes for measuring tips)
  • 3/4 cup fine durum (semolina) flour
  • 1/2 cup whole rye flour
  • 1/2 tsp. onion powder (optional)
  • 2 pinches kosher salt
  • Coarse-grind semolina, for dusting during roll-out of pasta

For best results, sift flour before measuring by volume, or fluff it with a whisk before spooning it into the measuring cup and then leveling it off. If you dip your measuring cup into the flour, it will be too dense and produce a dry, tough pasta.

Directions

  1. Combine the pumpkin and eggs in a blender container and pulse a few times, followed by constant blending, until the mixture is even and smooth.
  2. Pour the pumpkin mixture through a fine mesh strainer to remove any lingering solids. Add enough water to produce 3/4 cup liquid ingredients.
  3. In the bowl of a stand mixer, whisk together all flours with the onion powder and salt, and then measure out about 1/4 cup to have on reserve. This makes for easier adjustment of the dough and can also be used during the rolling stage of the pasta dough.
  4. Make a well in the flour and pour the liquid mixture into it all at once. Use the kneading hook attachment to mix the flour and liquids together until most of the flour is incorporated. If the dough seems too dry or crumbly, add one tablespoon of water and mix again, repeating until the dough is soft and pulls cleanly away from the sides of the bowl.
  5. Turn dough out onto a lightly floured counter and knead by hand for about 10 minutes, or until it has a smooth, even surface without stickiness.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour to fully hydrate the dough and to relax the gluten structure a bit.
  7. Remove dough from fridge about 30 minutes before rolling, and then roll as usual by hand or with a pasta machine. Roll it into sheets approximately 16 inches in length. Dust generously with coarse semolina flour and fold the sheet over several times to a width of about 4 inches. Use a very sharp knife or pizza wheel to cut the pasta dough into evenly spaced strips. Immediately unfold each strip and place it on a drying rack, or twirl it into a small nest to dry for an hour before cooking.

Pumpkin Pappardelle with Chili Crisp-roasted Shrimp & Mushrooms

  • Servings: 2 entree portions
  • Difficulty: Average
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Most of this meal happens on a sheet pan, which is a great time saver after spending an afternoon making handmade pasta.


Ingredients

  • 1/2 batch pumpkin pappardelle (see recipe above)
  • 2/3 pound large shrimp, peeled and deveined
  • 1/2 sweet onion, trimmed and sliced into crescent shapes
  • 4 oz. cremini mushrooms, cleaned and halved or quartered into bite sized pieces
  • About 2 tsp. chili crisp with oil* (see ingredient note)
  • 2 Tbsp. extra virgin olive oil
  • 1/4 cup finely shredded Parm-Romano blend (or Parmesan; preferably fresh rather than canned)
  • 1/2 tsp. freshly ground black pepper

*Ingredient note: The “chili crisp” I used is the Trader Joe’s Crunchy Chili Onion, which used to be labeled “Chili Onion Crunch.” If you don’t have a TJ’s near you, check your supermarket for a similar product made by Heinz, or search online for a “chili crisp” recipe. The product is a spicy blend of dried red chiles, onions and garlic in oil. It’s fantastic!

Directions

  1. Bring a pot of water to boil for cooking the pappardelle. Preheat oven to 400 F, with rack in center position. Line a rimmed cookie sheet with parchment paper, and drizzle it with chili crisp oil and olive oil.
  2. Scatter the onions and mushrooms on the sheet and roast for about 13 to 15 minutes, until onions are slightly soft and mushrooms have reduced in size. Arrange the shrimp on the sheet, drizzle with a bit more oil and return to the oven for 6 to 8 minutes, depending on the size and initial temperature of the shrimp. You want to remove the pan as soon as the shrimp are opaque. Drizzle a little more chili crisp with oil all over the shrimp and mushroom mixture, tossing to coat.
  3. Cook the pappardelle while the shrimp are roasting. Fresh pasta should only take about 4 to 5 minutes to reach al dente stage. Drain promptly and toss it into a large bowl with Parm-Romano and black pepper. Toss gently to coat.
  4. Plate the pappardelle and top with the chili crisp-coated shrimp and mushrooms. Serve immediately.

Pumpkin-Lentil Stew

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For me, the scariest thing about learning to cook plant-based food was accepting that it’s more than ingredient swaps, it’s a new process. Learning vegan cooking forced me out of my comfort zone of using what I call “crutch” foods—the easy things we were all taught to reach for—like cheese, eggs, cream and chicken broth. The only way to overcome this hurdle of making foods in new ways is to practice, and if you have vegetarians or vegans coming for Thanksgiving, the time to practice is now. There are plenty of plant-based convenience foods out there today, but they aren’t always an even swap and it’s important to also know how to cook real, whole foods without needing those processed substitutes.

A couple of years ago, when Comfort du Jour was new, I went over the top with a Savory Sausage Mac & Cheese (baked in a pumpkin). It was fun to serve and tasted as good as you’d imagine. This year, I decided to do something visually similar but with all plant-based ingredients, and this is that dish.

Loaded with nutrients, satisfying and perfectly festive for fall!

Unlike my earlier creation, which was stuffed with rich, decadent cheese, heavy carbs and calorie-laden pork sausage, today’s recipe is entirely plant-based. It also happens to be free of gluten and nuts, so it’s suitable for people with those dietary restrictions, too. I start thinking about dishes like this around mid-October, because my husband’s daughter is a committed vegan, and as I see it, we can dread cooking for loved ones with dietary restrictions (and believe me, they will feel it at the table), or we can adjust in a way that is as fun as it is nutritious.

Who needs a bread bowl when you can have a pumpkin bowl?

This effort was also a reminder that a meal doesn’t have to be heavy to be satisfying; after we finished our pretty pumpkin supper, both my bacon cheeseburger-loving husband and I acknowledged that we were “stuffed” (in a good way). We didn’t miss what wasn’t in it, and no wonder, because what was in it was hearty and full of texture.  

There are three main components of this dish: roasted pumpkin (which did double duty as a serving vessel), creamy pumpkin bisque (without actual cream, to keep it vegan) and a mixture of cooked lentils and rice with sautéed mushrooms and aromatics.

I roasted the garlic at the same time.
You could save time by using packaged, cooked lentils.
It helps so much to prep veggies in advance.
Chop kale into small pieces for quicker cooking.

If you prefer, you could swap in another sturdy winter squash, such as buttercup or acorn. If you wish to serve the stew inside the roasted squash, be sure to choose one that will sit flat on a plate. Or you could simply serve the soup in a bowl and save time by using canned pumpkin. I found it comforting to roast the pumpkin. My mini pumpkins were small—about six inches across—and I roasted them at 350° F for 45 minutes, then scraped out some of the soft pumpkin pulp when they were cool enough to handle. I was careful to keep enough pulp in the bottom of the gourd to prevent my soup from leaking, and enough along the top cut edge to keep the carved top from falling inside

Wash the pumpkins first, then clean them out and roast until they’re tender enough to scoop.

The pumpkin bisque was the simplest part of this, made with the scooped-out roasted pumpkin, enough vegetable broth to blend smoothly, and a couple of other ingredients to punch up the flavor a bit. Roasted garlic adds a depth of flavor. The carrot-turmeric juice is something I bought for smoothies, and it worked great here for spice and color. And the smoked maple syrup is a fall/winter staple in my smoked maple old fashioned cocktails, and I liked it here for a slight touch of sweetness but mostly the smoke. I might have added some plant-based creamer here as well, but I never have it on hand unless I have a vegan guest coming. Honestly, the soup was great without it. If you have some almond milk, go for it!

I’ve made substitution suggestions in the recipe card notes below.

Finally, a mixture of cooked lentils, kale, sautéed mushrooms and aromatics gave my dish all the texture and fiber it needed to satisfy our hungry bellies. I also added a portion of wild rice blend to my stew, but next time I would sub roasted Yukon potatoes for extra chunkiness. If gluten isn’t a concern, I think cooked wheat berries would also be great in this, for a little snappy texture.

This was a time-consuming project, partly because I was multi-tasking and making it up as I went along. Next time, it’ll be a breeze, especially since I’ve made a click-to-print recipe card below to guide me (yes, I make those for sharing, but I also use them myself)! Please, don’t be intimidated. Cooking is as fun as you make it. By the way, every part of this dish can be prepared in advance. Simply warm the stew and pumpkins before assembling and serving.

We scooped a little pumpkin flesh with each bite of the stew.

A word to the wise, though—if you decide to make this for a vegan guest at Thanksgiving, you might want to make enough for everyone. This is exactly the kind of dish to make the meat eaters jealous. 😉

Pumpkin-Lentil Stew

  • Servings: 4
  • Difficulty: Intermediate
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This is a satisfying, autumn-themed dish that also happens to be vegan, gluten-free and nut-free. It would make an excellent main course for a vegan Thanksgiving.


Ingredients

  • 4 mini pumpkins, tops removed and cleaned (see ingredient notes below)
  • 1 bulb roasted garlic
  • About 1-1/2 cups cooked lentils (see notes)
  • 1 cup cooked wild rice blend (substitute cooked wheat berries or cubed and roasted Yukon potatoes, if you wish)
  • 4 Tbsp. extra virgin olive oil, divided (you’ll use a little for each thing you saute)
  • 1 medium sweet onion, chopped
  • 8 oz. carton cremini mushrooms, cleaned and cut into chunks
  • 1 rib celery, strings removed and chopped
  • 1 jalapeno pepper, seeded and minced (I used a red one for color)
  • Kosher salt and black pepper
  • A fat handful of kale (substitute with double the amount of spinach, if you prefer)
  • 1/2 cup vegetable broth
  • 1/4 cup carrot-turmeric juice (or substitute more broth)
  • 1 Tbsp. smoked maple syrup (substitute with regular maple syrup or omit)
  • Roasted, shelled pumpkin seeds for garnish

Ingredient notes: The pumpkins I used were about 6-inches across and more squatty than round, primarily because I intended to use them as serving dishes. If you only find pie pumpkins, you may want to cut the tops a little deeper so it isn’t awkward to reach a spoon down into it at serving time. If you prefer to serve in bowls, any roasted pumpkin or winter squash will be fine, and you’ll need about 2-1/2 cups of pumpkin pulp. You could even use canned pumpkin puree, and one standard can should cover it.

I used dried brown lentils for this dish, and cooked them in veggie broth for extra flavor. To save time, purchase lentils already cooked, such as canned, or those sold by Trader Joe’s.

Directions

  1. If using canned pumpkin puree, skip to Step 3. If roasting the pumpkins, pre-heat oven to 375° F, with rack in center position. Spray or brush a small amount of olive oil inside the pumpkins and sprinkle the flesh with salt and pepper. Replace the tops, capping the stems with a piece of foil to prevent burning them.
  2. Roast pumpkins for 45 minutes, until flesh can easily be scraped with a fork. Let them rest until cool enough to handle, and then use a small spoon to gently scrape out some of the flesh, keeping about 1/2-inch intact on the bottom and sides of the pumpkins’ interiors so they hold their shape. Transfer the scooped flesh to a blender container, and set the roasted pumpkin bowls aside at room temperature.
  3. Combine pumpkin with roasted garlic (squeezed from it’s paper shell) in the blender container. Add veggie broth, carrot juice (if using) and maple syrup. Pulse a few times to combine, then puree until completely smooth. Transfer to a bowl and set it aside.
  4. Place a skillet or wide pot over medium heat and swirl in a tablespoon or more olive oil. When the oil shimmers, add onions, celery and jalapeno. Season with salt and pepper, and saute until slightly softened. Push the vegetables to one side of the pan. Swirl in another tablespoon of oil and cook the mushrooms until they become soft and give off most of their moisture. Transfer the vegetables to a bowl and set it aside. Add a final tablespoon of oil to the pot and saute the chopped kale until it has wilted and softened. Adjust salt to taste. Transfer the kale to the same bowl with the other vegetables. Add lentils to the vegetable bowl and fold gently to combine.
  5. Transfer the pureed pumpkin base to the same pot used for cooking the vegetables, and place it over medium-low heat. Gently stir in about half of the lentil-vegetable mixture, then add more until the stew seems balanced to you. Add more vegetable broth if you wish, and adjust salt and pepper to taste.
  6. If the pumpkin bowls have cooled completely, slide them into a warm oven on a cookie sheet for about 15 minutes. Ladle the pumpkin-lentil stew into the bowls, sprinkle with roasted pepitas and serve.

Sourdough Pumpkin Rye Sandwich Loaf

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With the cool, crispness of fall in the air, I have been giving my stove and oven a serious workout. Many of my recipes have been reruns of things I’ve already posted, but I have made a few exciting new things, too.

Last week, I opened a can of pureed pumpkin for another recipe (I can’t remember what), and I had just a little bit leftover—at exactly the same time I needed to feed my sourdough starter to make a new loaf of bread for my husband’s lunchtime sandwiches. Why not add the pumpkin to a bread dough? My first inclination was to make a cinnamon roll-type thing, but I remembered how delicious pumpkin is without the spice and sugar, so I took it in this savory direction instead, using my favorite sourdough sandwich bread recipe as a template.

It even looks like autumn!

The go-to recipe I modified came from Maurizio Leo, a pro baker whose passion for naturally leavened bread shines on such sites as Food 52 and King Arthur Baking Company. He understands and explains all the science of breadmaking (which I love) and though I keep saying I want to make some of the other Insta-worthy recipes on his blog, The Perfect Loaf, I keep coming back to this one. It relies on an unusual method of pre-cooking a portion of the flour—a technique which locks in much more liquid that you’d otherwise get into a sandwich loaf—and this initial step ensures a super-soft, tender bread with a perfectly chewy edge on every slice.

I’ve experimented many times with Maurizio’s original recipe, first to split it in half because we can’t finish two loaves that quickly, partly out of necessity on days that I didn’t have honey or whole milk, but also out of curiosity to see how far I could push it in the direction of more whole grain. This time, I wanted to see how the loaf would fare with a half cup of fiber-rich pumpkin puree, and as you can see, it turned out quite good.

My big test for any new loaf is toast, and this one was divine!

I love toast so much.

To make my pumpkin sandwich bread even more rustic and autumn-like, I swapped out a good amount of my usual white whole wheat flour in favor of whole dark rye and played up that rye infusion with a spoonful of caraway seed. I swapped in molasses for honey because I love the deep, earthy flavor of molasses with rye. It all worked beautifully, and the aroma of this loaf as it emerged from the oven was nothing short of fantastic. Sometimes it pays to experiment.

Let’s get baking!

Inspired by Sourdough Sandwich Bread with Pre-cooked Flour | The Perfect Loaf

Fair warning, my recipe is written in metric measurement because that’s the way I bake. Scaling a recipe by volume measurements is a near-impossible task, and I will say honestly that my cheap digital kitchen scale is one of the items I would never go without today.

This loaf depends on a portion of ripe sourdough starter. “Ripe” means it has been refreshed within the past 8 to 12 hours, so it is fully fermented, active and ready to use. If you don’t have a sourdough starter, you could try a swap-in of canned pumpkin for about half of the water called for in your favorite yeast-based recipe, and then add about 2 tablespoons of extra water. It would be best to experiment with a recipe that you are very familiar with, so you have a better sense of when the dough looks and feels “right.”

Here’s how it went down in my kitchen, beginning with the flour and milk paste, which are whisked together and cooked over medium heat until it looks like a roux. This stage needs constant attention, so don’t look away even for a moment, and be ready to switch from whisk to spoon when it starts to get thickened so you don’t get it all caught up in the whisk.

This process starts slowly, but once the flour begins to thicken it moves fast!

Next, combine the pumpkin and warm water, whisk in the molasses and olive oil, and then combine it with the sourdough starter and the cooled roux paste in the bowl of a stand mixer. Use the beater blade for this and blend it for several minutes, until it’s smooth and evenly mixed.

Pumpkin + molasses = beautiful autumn color!

Whisk the flours together—here I used a combination of dark rye, white whole wheat and bread flour, which is high in gluten for a strong rise—and stir in the salt and caraway seed. Add a spoonful of these dry ingredients at a time to the mixing bowl while it’s running, until the dough begins to look like batter. Then turn off the mixer and add the rest of the flour ingredients all at once. This is not an essential step for the recipe, but my technique for reducing the splash that usually happens when I start my mixer with wet and dry ingredients in the bowl. I hate the mess, and this really helps!

Adding the dry ingredient mixture gradually at first prevents splashing.

Continue mixing until all the dry ingredients are completely incorporated. Stop the mixer and scrape the dough off the beater blade into the bowl. Cover the bowl and let the dough rest for at least 20 minutes, up to an hour. This is a departure from Maurizio’s recipe; it’s my own trick for making the dough more workable, as the rest time gives the grain time to fully hydrate. Fit the mixer with the dough hook and knead the dough until it’s smooth, soft and shiny. Resist the temptation to add more flour—yes, the dough will seem too soft, but the next step of stretching and folding will increase its strength. Trust the process. Transfer the soft dough to a large, lightly oiled bowl. Cover it and stay nearby for the next step.

The rest time makes the dough softer and easier to knead.

I was working alone in the kitchen on this day, so the stretch and fold pictures I’m sharing below are borrowed from an earlier post for a different bread (notice the ugly old counters?), but the process is exactly the same. Do this at least twice (three is better), about 30 minutes apart during the first part of the ferment time. This may not seem like much, but this step builds a great deal of strength in the dough so it rises big in the oven.

Once you begin the stretch-and-fold, it will make sense.

After about three hours, the dough will be puffy and stretchy. Turn it out onto a lightly floured countertop and gently press and stretch it into a long rectangle. Beginning on the short end nearest you, roll it up tightly into a cylinder shape, tucking in the sides as you go. Pinch the ends of the roll closed and seal the long edge. Place the loaf, seam side-down, into a greased (or non-stick) bread pan. Cover with plastic wrap and place the pan in a draft-free zone in your kitchen—tucked into the microwave is a good bet—until the dough rises to one inch above the rim of the pan.

The dough will be very elastic, thanks to the stretch-and-folds.

Preheat the oven to 400° F with rack in center position and another rack in the lowest part of the oven, which you’ll use for a steam pan. Fill a second, shallow baking pan with hot water and place the pan on the lowest rack while the oven preheats.

Bake 22 minutes with steam, then remove the steam pan and rotate the bread to bake more evenly. If the loaf is already brown on top, place a loose foil tent over it to prevent burning. Bake 22 minutes more, until bread is golden brown all over and internal temperature is around 205° F.

Pumpkin perfection!

Turn the finished bread out onto a cooling rack immediately and cool at least four hours—preferably longer—before cutting into it. That is, if you can stand the wait. 😊

Sourdough Pumpkin Rye Sandwich Loaf

  • Servings: 16 slices
  • Difficulty: Intermediate
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This bread is rich with the rustic flavors of fall, and well worth the wait!


Ingredients

  • 148 g whole milk
  • 37 g whole dark rye flour
  • 106 g sourdough starter, recently refreshed
  • 100 g pureed pumpkin (NOT pie filling)
  • 85 g filtered water, heated 30 seconds in the microwave
  • 18 g unsulphured molasses
  • 30 g extra virgin olive oil
  • 285 g bread flour
  • 60 g white whole wheat flour
  • 28 g whole dark rye flour
  • 2 tsp. caraway seed (optional)
  • 1 1/4 tsp. salt

Directions

  1. Combine milk and first amount of rye flour together in a small saucepan. Whisk them together over medium-low heat until flour is thickened into a paste-like texture. This will take about 10 minutes. Let the mixture cool to room temperature.
  2. In a measuring cup with a pour spout, combine pumpkin, water, molasses and oil. Whisk until smooth. Combine this mixture with the sourdough starter and rye-milk paste, using the beater blade, until the mixture is evenly blended.
  3. Whisk remaining flour ingredients together with salt and caraway seed. Add flour ingredients and continue mixing with beater blade just until the mixture comes together and pulls away from the sides of the bowl. Scrape dough from blade, cover the bowl and let it rest at least 20 minutes, up to one hour.
  4. Attach the dough hook to the mixer and knead on medium-low speed for about 8 minutes, until dough is smooth and shiny. Transfer dough to a large, lightly oiled bowl. Cover and rest for up to three hours. Perform a few stretch-and-folds during the first hour and a half. These folds will help build strength in the dough.
  5. When the dough has puffed considerably, shape it into a loaf and place it in a greased pan, seam side down. Cover and let rise for about two hours, until dough has risen about one inch above the rim of the pan.
  6. During the end of the rising time, preheat oven to 400 F with rack in center position and another rack near the bottom of the oven. Prepare a shallow pan with hot water and place it on the lower shelf during preheating time. This will provide steam for the first half of baking.
  7. Bake 22 minutes with steam, then carefully remove the steam pan. Rotate the bread pan and cover with a loose foil tent to prevent over browning. Continue to bake 22 more minutes, until bread is deep golden brown and internal temperature is in the 200-205 F range.
  8. Turn bread out immediately onto a cooling rack and cool completely before wrapping.

Brie & Mushroom-stuffed Meatloaf

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To say that I’m excited for fall is a bit of an understatement. After stiflingly humid North Carolina summers, I am always eager for the relief that comes in mid-September. I can finally open the windows each morning to let the cool, fresh air permeate our space (at least until afternoon, when the temps rise back into the 90s), and my soul starts longing for all the culinary comforts of the fall and winter seasons—warm herbal teas in the evening, soups and stews that nourish us from the inside out, and the return of what I like to call the Sunday Supper.

This meatloaf is one of my very favorites, though calling it a meatloaf may not do justice to the elegance of the meal, especially if you go the extra mile to make the French Onion Gravy recipe that accompanies it on my plate.

No mashed potatoes necessary.

My first inspiration for this recipe came many years ago when I spotted a wedge of creamy, mushroom-studded brie in the specialty cheese section at Trader Joe’s. It was begging to be part of something special and so I incorporated it into my usual, plain-Jane turkey meatloaf and I never looked back. I have since seen the cheese branded by other companies as well, and I actually bought this one from another supermarket. If you cannot find brie with mushrooms, substitute any other brie, and preferably one that is sold in large wedges, as it is easier to slice evenly for the rollup.

There will be plenty of mushroom in the mix anyway, as I slice and brown nearly a whole package of “baby bellas” to layer with the brie. Oh, and sauteed mushrooms and onions also get chopped and blended right into the meat mixture as well. Yes, this is definitely a mushroom-lover’s meatloaf!

Reserve the browned mushrooms for the assembly.
Season the mushroom-onion mix during saute.
Use a processor to chop the mixture nearly into a spread.

I like using a combination of ground turkey (93% lean) and ground turkey breast (99% lean) for this, because the turkey breast on its own tends to go dry during baking, and the other on its own is almost too soft to shape properly. I suppose this meatloaf could also be made with lean ground beef, but I love it with ground turkey, which has a lighter flavor and leaner calorie load—though I’m sure the brie filling that oozes out into every bite probably cancels out that second part.

Turkey, times two!
Pepperidge Farm herb stuffing mix.
Crush the crumbs and soak in milk.
The panade should be a bit stiff.

To give this meatloaf a hint of Thanksgiving (we are already counting down at our house), I have used dry stuffing mix (which I crushed into crumbs) in the panade, and it forms a glue to hold it all together. Feel free to substitute your favorite bread crumbs. Use less milk for this one than you normally would in a panade, because the turkey meat mixture is fairly loose and it benefits from the sturdier, almost crumbly panade.

The richness of the brie demands a little balance as well, so don’t omit the fresh parsley. Putting this meatloaf together is not as complicated as it might seem. At the end of the post is a click-to-print recipe, but I’ll walk you through it so you can see how easy it really is.

Add the processed mushrooms and egg.
The meatloaf needs the fresh parsley!
Mix gently with your hands until fully blended.
Transfer the mixture onto a parchment-lined sheet.
Press into a rectangle shape.
Layer on the browned mushrooms and send it to the fridge.

Parchment paper is my best friend for the task of shaping the meatloaf, but waxed paper would work in a pinch. Take your time, be sure the long edge and ends are sealed, and bake it on a cookie sheet rather than in a pan, for a beautiful crust. Give it 45 minutes at 400° F, and let it rest for at least 10 minutes before slicing.

Bend the brie so it rolls easily.
Use the paper to assist with rolling.
Lift the far end of the paper to keep the seam on top.
Seal every edge.
Check every side, end and edge. You don’t want that beautiful brie running out in the oven!
Look at that gorgeous crust!

As for the gravy, well, I probably had you at “French onion.” It’s simple enough to make, but it does call for a special ingredient in the Herbes de Provence, which is a blend of herbs well known in the south of France. If you don’t have or can’t find it, substitute a blend of thyme, rosemary, marjoram and lemon peel. It won’t be quite the same, but these flavors will help to highlight and complement the onions. Use sweet or yellow onions and your choice of chicken or vegetable broth.

Sprinkle with Herbes de Provence, salt and pepper.
When onions begin to brown, add flour.
Cook until flour is no longer dry.
Deglaze with a splash of dry wine or vermouth.
Add broth and stir to thicken.
Good gravy! 🙂

Serve the meal by ladling a portion of gravy directly onto the plate, and top with thick slices of the brie and mushroom-stuffed meatloaf. This entree does not need mashed potatoes, but if you crave them, may I suggest my hubby’s fantastic Garlic Mashed? You won’t regret it. 🙂

Brie & Mushroom-stuffed Meatloaf

  • Servings: About 8 slices
  • Difficulty: intermediate
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Don't let the fancy swirl pattern in these meatloaf slices intimidate you! With a little patience and a sheet of parchment paper, you can make this delicious turkey meatloaf that literally oozes with comfort!


Ingredients

  • 3/4 cup dry herb stuffing mix (such as Pepperidge Farm), crushed into small crumbs
  • 1/2 cup milk
  • 3 Tbsp. extra virgin olive oil, divided (note directions for when to use)
  • 1/2 sweet onion, minced
  • 12 oz. carton cremini mushrooms, divided
  • 1 lb. ground turkey (93% lean)
  • 1/2 lb. ground turkey breast (99% lean)
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • Small handful chopped, fresh parsley
  • 6 oz. brie (with mushrooms, if possible)

Directions

  1. Make a panade, combining the dry stuffing mix with milk. You should have just barely enough milk to cover the stuffing mix. Let this rest while you prepare the rest of the meatloaf mixture.
  2. Clean and trim all the mushrooms and divide them, chopping enough into small pieces to measure about 1/2 cup. Slice the remaining mushrooms into thin slices and set aside.
  3. Place a non-stick skillet over medium heat with a tablespoon of olive oil. Sauté the minced onion until translucent. Season with Herbs de Provence, salt and pepper. Add the chopped mushrooms and sauté together until the mushrooms are soft and most of their moisture has evaporated. Cool this mixture and then process (or chop) into smaller bits.
  4. Add another tablespoon of olive oil to the skillet and brown half of the sliced mushrooms until they are golden on both sides. Repeat with the remaining oil and mushrooms. Don’t be tempted to cook the mushrooms all at once, unless your pan is very large. If they are crowded in the pan, they will cook by steaming rather than browning, and you’ll lose the texture of the mushrooms. Transfer the browned mushroom slices into a bowl to cool.
  5. In a large mixing bowl, combine the ground turkey (both), egg, panade, mushroom-onion mixture and parsley. Toss in a generous pinch of salt and a few twists of black pepper. Use your hands to evenly combine these ingredients until they are uniform, but try not to overwork the mixture.
  6. Line a baking sheet with parchment paper. Transfer the meatloaf mixture onto the parchment, using oiled hands to pat it into a rectangle about 9 by 12 inches, and about 3/4-inch thick. Layer the browned mushrooms evenly over the surface, leaving a 1-inch border around all edges. Cover with plastic wrap and refrigerate about 30 minutes to firm up. Use this time to preheat the oven to 400° F and to prepare the French onion gravy.
  7. Slice the brie cheese wedge into uniform thickness pieces, about 1/4-inch thick. Arrange the slices in a single layer all over the chilled meatloaf, keeping a 1-inch border along both sides, and at least 2 inches from the far, short end. This will help prevent the brie from melting out of the meatloaf during baking.
  8. Use the parchment paper to assist rolling the meatloaf, beginning with the short end near you. Bend the brie, if needed, so that it will roll easier. Keep the roll snug as you go, and pinch to seal all edges, finishing with the end seal on top of the roll. Sprinkle the surface of the meatloaf lightly with kosher salt and bake for 45 minutes, until the meatloaf is browned with a slight crust all over; internal temperature will be about 160° F. Remove it from the oven and allow it to rest about 10 minutes before slicing. The residual heat will continue to cook the meatloaf during this time.
  9. Serve with French Onion Pan Gravy.


French Onion Pan Gravy

  • Servings: 3 cups
  • Difficulty: average
  • Print

Ingredients

  • 1 large sweet onion, thinly sliced into crescent shapes
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. Herbs de Provence seasoning
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. dry vermouth (or dry white wine)
  • 3 1/2 cups low-sodium vegetable broth
  • 1 tsp. bouillon paste (optional, for richer flavor)

Directions

  1. Heat a large skillet or shallow sauce pot over medium heat. Swirl in olive oil and saute the onion crescents until translucent. Season with Herbs de Provence, salt and pepper and continue cooking until onions begin to caramelize.
  2. Sprinkle flour over the onions and add the butter, stirring to melt the butter and evenly coat the onions in roux. Cook until the onions no longer appear dry from the flour, about 5 minutes.
  3. Add dry vermouth to the skillet and stir to deglaze any browned bits. The liquid will probably dissipate rather quickly. Add broth, about half at a time, stirring to distribute evenly. When sauce begins to bubble and thicken, reduce heat to low and cover the skillet. Let it simmer while meatloaf is in the oven.
  4. Just before serving, taste and adjust seasonings. For additional richness, swirl in a heaping teaspoon of bouillon paste.
  5. Plate a ladle-ful of gravy, and top it with slices of the brie and mushroom-stuffed meatloaf.

Pumpkin Spice Tiramisu

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If I told you that you could serve up a pumpkin spice dessert for Thanksgiving that was creamy, indulgent, no-bake, no-cook and easy to prepare ahead with no special tools—well, you’d probably think I was lying or, at least, overpromising, right? But the proof is right there in the picture, and this tiramisu achieves all of that and then some.

As I surmised when I made the chocolate-cherry tiramisu at Valentine’s Day this year, the classic Italian dessert is basically a dressed-up version of an ice-box cake. Layers of sweetened mascarpone cream and espresso-soaked delicate ladyfingers are accented with a hint of rum or brandy, and dusted with pure cocoa for a chocolate-y finish. I am a huge fan of tiramisu, and I enjoyed it most recently in its traditional Italian style when my friend, Peg, and I traveled up to West Virginia and Ohio for the Fiesta Factory tent sale.

But I came home thinking, “why couldn’t I give this scrumptious dessert a little Thanksgiving twist?” And so I did. Note that I have made several substitutions from a typical tiramisu recipe:

  • For the espresso, a brewed cacao beverage that’s flavored with cinnamon.
  • For the caster sugar, maple sugar, which tastes like autumn. For the rum, a pumpkin spiced whiskey, produced by Southern Tier Distilling Co. in Lakewood, N.Y.
  • For the dusting cocoa, a blend of maple sugar, cinnamon and pumpkin pie spice.
  • For an additional Thanksgiving twist, a bit of pumpkin butter, courtesy of Trader Joe’s.
The lighting in my dining room is the worst!

The recipe is made with raw egg yolks, so if you have health concerns about that, I’d encourage you to seek out an eggless or cooked egg recipe, or perhaps consider using pasteurized eggs. Also, planning ahead is more of a requirement than a convenience, as tiramisu improves after a 24-hour setup time. If you’re going to try the recipe for Thanksgiving, you might want to make it a couple of evenings ahead.

Ingredients (6 generous servings)

3 egg yolks, room temperature*

2 Tbsp. maple sugar (or use superfine if you can’t find maple)

8 oz. tub mascarpone, room temperature

5 Tbsp. Trader Joe’s pumpkin butter*

1 tsp. real vanilla extract

4 Tbsp. Pumking whiskey, divided* (see notes)

1 1/2 cups brewed light roast cacao with cinnamon*

7 oz. package ladyfingers (this might be labeled as biscotti savoiardi)

2 Tbsp. maple sugar, mixed with 1/4 tsp. ground cinnamon and 1/4 tsp. pumpkin pie spice

*Notes

The egg yolks should be room temperature for this recipe, but it is easier to separate the eggs when they are cold from the fridge. Save the whites for your weekend omelet.

If you don’t have access to a Trader Joe’s store, any other brand of pumpkin butter will work just fine. Homemade would be even better!

I found the Pumking Whiskey completely by chance when my husband and I traveled through New Jersey and Connecticut at the end of summer, and it’s a real treat. Distribution from this craft distillery is limited, but readers in the northeast U.S. should have little trouble finding it. Otherwise, go with spiced light rum, or perhaps even Frangelico.

My first impressions of the Crio Bru brewed cacao were only so-so, but I’ve grown to really enjoy this as an occasional alternative to coffee. Since the time I first discovered the company, it has added an array of new seasonal flavors, and the cinnamon is one of my favorites. It’s a limited edition that is currently only available in a sample pack, but the company just added another flavor—you guessed it, pumpkin spice!

I made this in a Pyrex dish that measures 8 ½ x 7” inches, but I’m sure you could also make this recipe work in an 8 x 8” dish. Or double the recipe and use a 9 x 13.

It helps to have an electric mixer (either stand or handheld) to make this dessert, but it can also be done with a whisk and a good strong arm. 🙂

Instructions

  • I spooned the mascarpone into a separate bowl to help it come to room temp.
  • I sifted the maple sugar to weed out the clumps. This sugar is very fine, just like caster sugar.
  • Add the sugar to the whipped egg yolks.
  • Whip in the mascarpone and spike it with two tablespoons of Pumking whiskey.
  • Mix in the pumpkin butter. That looks so pretty!
  • I used my trusty digital scale to measure out an ounce of the Pumking whiskey into the brewed cacao.
  • Ladyfingers are wispy little cookies, not very interesting on their own but amazing in tiramisu.
  • Give the ladyfingers a very quick spin through the spiked brewed cacao, then arrange in the dish. Don’t soak them too long or they will turn to mush in your hands!
  • Evenly spread half of the mascarpone mixture over the first layer of ladyfingers.
  • Repeat with a second layer.
  • Sprinkle the remaining pumpkin spice sugar over the top of the dessert.
  • Lovely! Cover it and send it to the fridge for at least 24 hours.
  1. In a mixing bowl or the bowl of a stand mixer, whip eggs until they are smooth. Gradually add maple sugar and continue whipping until all sugar is dissolved into the yolks.
  2. Add mascarpone into the bowl and blend on low speed until the mixture is evenly mixed, smooth and glossy. Fold in 2 Tbsp. of the Pumking whiskey, plus the pumpkin butter and vanilla extract.
  3. Using a mesh sifter, sprinkle about half of the maple-spice mixture into the baking dish.
  4. Combine brewed cacao and remaining Pumking whiskey in a flat bowl. Carefully dip the ladyfingers, one at a time, into the liquid. Turn only twice before arranging the cookies in the dessert dish. I have learned that it is very easy to make the ladyfingers soggy, so err on the conservative side. Repeat until you have a complete single layer of ladyfingers in the dish.
  5. Carefully spread half of the pumpkin-mascarpone mixture over the ladyfingers, smoothing it all the way to the edges of the dish.
  6. Repeat with the next layer of ladyfingers, top with the remaining mascarpone mixture, and sprinkle the top with the remaining maple-spice mixture. Cover tightly and refrigerate at least 24 hours before serving.
Pumpkin Spice TiramisuPrint
Delicious, even on a Chinet plate!

Savory Pumpkin Mac & Cheese

9 Comments

When push comes to shove on the whole “pumpkin spice” issue, you’ll find me squarely on the side of those who love the seasonal combination, and I made that obvious recently with my post for sourdough pumpkin spice waffles. But I get it—the flavor isn’t for everyone, or maybe it used to be but has become overplayed, kind of like any number of the classic rock songs that always seem to come up in heavy rotation on our music streaming services. Do I want music with dinner? You bet! But please, not “Bohemian Rhapsody” or “Piano Man” for the 37th time this week.

And I guess, for many people, it is the same with pumpkin spice, and we can thank Starbucks and Trader Joe’s for that. But don’t blame it on the pumpkin, which is one of nature’s true powerhouse foods—full of fiber, low in calories, a good source of potassium and, like every other orange-hued vegetable, loaded with the antioxidant vitamin known as beta-carotene. You can still enjoy the benefits of pumpkin without the cliché cinnamon and nutmeg.

Today’s recipe is a perfectly savory example for using and serving this ubiquitous autumn gourd. I had a little better than half a can of pumpkin puree left over from the sourdough waffles I had made, and that was more than enough to flavor up the béchamel-based cheese sauce that wraps around the caserecce pasta in this dish. The other additions to this savory, meatless meal were inspired by the infused olive oil that is my go-to cooking agent this time of year.

My wild mushroom and sage olive oil does not have a brand because the stores that sell it are franchised from Veronica Foods. Look for it in a specialty store near you.

Every fall, I purchase a new bottle of this stuff and I use it in so many things, such as roasting vegetables, frying potatoes, amping up the earthy flavor in vegan dishes and even in some of my homemade sourdough bread recipes. For this mac and cheese, I used the mushroom and sage oil in the roux (along with real butter), but I used actual mushrooms and fresh sage in the final dish, too.

Tastes like autumn!

The color is vibrant and autumn-like, and the aroma of the sage is, well, intoxicating. The mac and cheese was easy to make, and you can skip the step of baking it, if you prefer a quicker stovetop version. Either way, I hope it gives you a chance to enjoy pumpkin without the overplayed “sweet and spice” aspect.

And for those of you sitting on my side of the pumpkin spice fence, don’t you worry! I’ll be sharing a fun new pumpkin spice recipe that covers my entire wish list for an easy, no-bake Thanksgiving dessert. It’s so simple, I even made it without a kitchen! Watch for it in the second week of November.

Ingredients

4 Tbsp. wild mushroom and sage olive oil* (see notes)

1/2 medium onion, chopped

3 Tbsp. salted butter

4 Tbsp. all-purpose flour

2 cups whole milk

8 oz. smoked gouda (processed)*, shredded

8 oz. sharp cheddar, shredded

1/2 cup pumpkin puree (not pie filling!)

5 or 6 cremini mushrooms, cleaned and trimmed

Small handful fresh sage leaves, finely minced

1 lb. firm pasta shape*

2 Tbsp. melted butter or olive oil

1/4 cup panko bread crumbs

1/4 cup parm-romano blend (optional, see notes)

*Notes

The wild mushroom and sage-infused olive oil is available at specialty oil and vinegar shops. If you cannot get your hands on it, use any favorite olive oil or substitute butter.

The smoked gouda I used for this recipe was technically a “processed” cheese, similar to American in texture. In most of my cheese sauces, I use a processed cheese in the base because it provides a creamier texture. If you prefer, use regular cheese and expect a slightly less silky sauce.

Many of my mac and cheese recipes call for elbows, but when I intend for the dish to be an entree, I choose a sturdier pasta shape, such as caserecce, rotini or farfalle (bow ties). It adds a little more body and makes it more satisfying.

  • This oil finds its way into many of my autumn-themed recipes!
  • Technically, this is real cheese, but processed with special salts that make it more melt-able.
  • Any firm pasta shape works well when making a mac and cheese main dish. I recently discovered caserecce and love the texture!

Here’s something interesting I’ve learned recently in my research and development of “meatless” dishes: there is no such thing as vegetarian parmesan. According to this article and many others I’ve found online, the process for making certain cheeses (including parmesan and pecorino romano) requires the use of animal rennet, and there is apparently no suitable substitute. Rennet is an enzyme found in the digestive system of animals, and it cannot be extracted from them while they are living. If you adhere to a vegetarian diet for reasons of animal welfare, omit my parm-romano blend from any of my otherwise “meatless” recipes, and always read labels on the cheeses you buy, just to be sure.

Instructions

  • I transferred most of the sautéed onions to a separate bowl, so they had more presence in the final dish.
  • A little butter to supplement the mushroom and sage olive oil.
  • For this mac and cheese, I cooked the roux until it was golden in color.
  • Whole milk results in a creamy, rich sauce. But 2% is OK, too.
  • I’ve learned that the rind on smoked cheese does not melt well. A vegetable peeler removed it, slick as a whistle!
  • Much of the kitchen had already been packed when I decided to make this dish, so I had to use the tiny shredder that is designed for Hobbits. 🙂
  • I chose sharp yellow cheddar for the remaining cheese, for the bold flavor but also because I wanted to play up the pumpkin color.
  • Hello, pumpkin! The sauce can carry about 1/2 cup of the puree without losing its creamy texture.
  • Cheesy, creamy, pumpkin-y good!
  • You know that I can’t help myself when it comes to cheese sauce. I use my immersion blender for about one minute. This step is not essential, but worth the trouble.
  • Sage is potent and earthy, so I didn’t use a ton of it, and I minced it fine before adding it to the browned mushrooms.
  • I tossed the onions into the skillet to re-warm them.
  • I transferred the drained pasta directly into the warm cheese sauce. Do it in batches to be sure there’s enough cheese sauce to go around. Leftover pasta can be used in a salad.
  • Folding the mushroom mixture into the mac and cheese.
  • Where did I put my sunglasses? 🙂 I preheated the oven to 350° F while I prepped the panko topping.
  • I minced and sautéed a couple more mushrooms and used the mixture to moisten panko crumbs.
  • A little of our parm-romano blend for extra flavor. Then scatter the buttered panko crumbs all over the top and bake 45 minutes.
  • Remove from the oven when the crumb topping is crispy and the cheese sauce is bubbling around all the edges.
  1. Heat 2 Tbsp. of the olive oil over medium heat in a heavy-bottomed pot. Saute the onions until soft, then transfer most of them to a separate bowl.
  2. Add butter to the pot until melted. Add the flour and whisk until the flour is absorbed and appears bubbly. Add the milk all at once, cooking and whisking continuously until the mixture is smooth and thickened, which could be 8 to 12 minutes. Add shredded gouda and stir or whisk until melted and creamy. Repeat with shredded cheddar. Stir in pumpkin puree until evenly blended.
  3. For the creamiest sauce, process with an immersion blender for about one minute. This step is optional, but I am sold on this technique, as my sauces turn out as smooth as velvet.
  4. Prepare the pasta to the al-dente stage, and proceed with the next step while it is cooking.
  5. In a separate skillet, heat remaining 2 Tbsp. olive oil over medium heat. Brown the mushroom slices, working in batches if necessary to avoid crowding. Add the sautéed onions to heat through and sprinkle in the rosemary.
  6. Drain the pasta and add it to the cheese sauce, stirring until creamy. I generally add the pasta half at a time, to ensure that I have enough sauce. Fold in the mushroom-onion mixture. If you’re planning to bake the mac and cheese, transfer it to a 2 qt. baking dish and preheat the oven to 350° F.
  7. Melt 2 Tbsp. butter in the skillet used for the mushrooms. I had two extra mushrooms, which I chopped into fine bits and sautéed briefly. Toss panko crumbs in the butter mixture and sprinkle it over the mac and cheese before baking.
  8. Bake for 40 to 45 minutes, until crumb topping is slightly crunchy and cheese is bubbling up around all the edges. Cool 10 minutes before serving.
Savory Pumpkin Mac & Cheese with Mushrooms and Sage
Savory Pumpkin Mac and CheesePrint it!

Roasted Butternut Squash Lasagna

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Today marks the beginning of something I’ve been looking forward to, and I don’t mean that my kitchen renovation is underway—we are still waiting, but we do at least have good news today. After a few false starts related to the delivery of our new cabinets, we finally got word from Matt, our contractor: “We have the cabinets!!” So that hurdle is cleared and now the real chaos (the tearing out of the existing kitchen) is slated to begin on Friday (Yay)!

The delay gave me enough time to whip up a few dishes that I would have otherwise missed, including this one, which is a flavorful shout out to the significance of this day.

What I’m referring to is Autumn Equinox, otherwise known as the first full day of fall, but affectionately known at my house as the start of soup and stew season, the unpacking of my favorite sweaters, the countdown to the first flick of the switch on the gas fireplace, and the return of the hot toddy, and I am loving all of the above.

In fact, it feels like the perfect time to introduce you to one of my favorite homemade autumn-themed dishes, this butternut squash lasagna, which I first started making almost 10 years ago. This comforting casserole is layered, not with Italian seasonings or tomatoes or mozzarella, but with flavorful, seasonal vegetables, including onions and kale, two kinds of mushrooms and oven-roasted butternut squash. Nestled between the vegetable layers you’ll find a lemon-scented ricotta, shredded fontina and a creamy, cheesy bechamel that is spiked with even more butternut squash. It is rich and satisfying, even without meat, and makes my taste buds very happy.

Layer upon layer of comforting fall flavor!

There is nothing complicated about this meal but, like any lasagna, it does take some time to pull together. My suggestion is to break it up into two days; prep the separate components ahead of time, so assembly and baking will be a snap on the second day. The other thing that is great about this dish is that you can customize it to increase the amounts of favorite ingredients and reduce any of the others that are not favorites. If you prefer more squash and less kale, just swap the amounts and change up the layering.

Ingredients

1 medium or large butternut squash, peeled and cubed* (see notes)

1 large bunch curly kale, washed and stripped of heavy stems*

12 oz. fresh mushrooms (I used a combination of cremini and shiitake)

1 medium onion, chopped

14 oz. whole milk ricotta, strained of excess liquid

2 cloves fresh garlic, minced

Zest of one lemon (organic is best)

1 large egg

4 Tbsp. butter (either salted or unsalted is fine)

4 Tbsp. all-purpose flour

2 cups whole milk

1 bulb roasted garlic

1 cup shredded gouda cheese*

A few shakes ground white pepper

Freshly grated nutmeg (about 6 passes on a microplane)

Enough lasagna noodles or sheets for three layers of it in your preferred pan*

2 cups shredded fontina cheese*

About 1/3 cup grated parm-romano blend

*Notes

Part of the squash will be cubed and roasted, and the rest will be simmered and mashed to be blended into the bechamel. I usually use the smooth neck part of the gourd for roasting, and the round part, which usually appears stringy after cleaning out the seeds, gets boiled and mashed to be added to the bechamel sauce. Keep this in mind as you prep the squash.

  • Nilla can smell butternut squash from miles away.
  • Cube and roast the “pretty” part of the squash, and cook and mash the rest.
  • Good catch!
    I cannot refuse this dog! ❤

For this year’s version of my recipe, I went heavier on the kale than usual. It would be perfectly fine to use half as much, and perhaps double the mushrooms or increase the butternut squash to make up some of the volume. You could also substitute swiss chard or spinach; it all depends on your palate.

  • I know this seems like a ton of kale…
  • But that whole pile cooks down to fit in this one bowl.

I chose Gouda and fontina cheeses for this dish because of their creamy, meltable texture and rich, nutty flavors. Some other cheeses would work well in this dish, including Havarti, Gruyere, raclette, mild white cheddar or Monterey jack. I do not recommend mozzarella, which has too much “pull.” 

Normally, I use a special square lasagna baking dish, but we are in the middle of planning for this remodel, and darned if I can find it! No worries, I pulled out a glass 9 x 13 and it worked great. The noodles do not have to be boiled first; I usually just moisten them for several minutes in hot water while I get everything else into place. If the noodles are layered next to ingredients with plenty of moisture, they will cook just fine.

We are still trying to trim down the pantry, so I used the random lasagna noodles we already had!

Prep the Squash

Divide the squash so that you have uniform cubes from the neck of the squash, which you will toss in olive oil, salt and pepper, and then roast at 350°F until evenly browned, about 40 minutes. Allow it to cool on the pan before transferring to a separate bowl. Set aside until you’re ready to assemble the lasagna.

Add the remaining squash (from the bulb end) to a saucepan and cover with water. Bring to a boil, reduce heat and simmer until fork tender, about 30 minutes. Drain and set aside.

  • The solid neck of the squash is easily cubed.
  • Go for extra flavor with mushroom and sage olive oil!
  • Roast the cubes until they are nicely browned.
  • Simmer the rest, then drain and mash.

Prep the Kale

Strip the heavy stems and wash the kale leaves. Working in batches, pulse handfuls of the kale about six times in a food processor, until kale is a fine texture. Sauté in olive oil until wilted and lightly browned on some of the edges. Just before cooking the last batch, sauté the chopped onion in the skillet first, then add kale. Season this final batch with salt and pepper and combine with previously cooked kale. Set aside.

  • This is actually easier than buying kale in bags. Just zip the leaves right off the stems.
  • Give the kale a thorough rinse under running water.
  • Pulse in a processor until the leaves are small bits.
  • Lemon-fused olive oil brightens the flavor!

Prep the Mushrooms

Clean and dry the mushrooms, then trim the stems and slice evenly. Brown the mushrooms, about one-third at a time, in olive oil. Season the last batch with salt, pepper and a few sprinkles of dried thyme leaves. Combine all mushrooms in a separate bowl and set aside.

  • I use my trusty egg slicer to make easy, uniform slices.
  • This is 8 oz. cremini and 4 oz. shiitake. Use your favorites!
  • Cook them in batches for even browning.

Prep the Ricotta Mixture

Drain the ricotta in a mesh strainer over a bowl. Stir occasionally to evenly strain the excess liquid from the cheese. Different brands will release varying amounts of liquid, but 30 minutes should do it. Discard the drained liquid. Add lemon zest, fresh garlic and black pepper to the ricotta. Stir in egg. Set aside for now if you’re working ahead.

  • Depending on the brand, draining will release a little moisture, or a lot.
  • Lemon zest, fresh garlic and black pepper are my add-ins.
  • And stir one egg into the mixture for extra protein and even baking.

Make the Bechamel

Remember, this is just a fancy French word that means “thickened cream sauce.” It’s easy to make! I prefer to make the bechamel just before assembling the lasagna, but if you are pressed for time, it’s fine to make it ahead and then re-heat in a pot until it is a smooth, pourable consistency. There are several steps for this component, and several flavorful add-ins, so I’ll describe it in pictures.

  • This is a typical bechamel, with equal parts melted butter and all-purpose flour.
  • When the mixture is blended and bubbly, you may add the milk.
  • This time, I let it cook a few minutes longer until the butter was browned and very fragrant.
  • Add the milk, half at a time, and whisk after each addition until mixture is blended and thickened.
  • For layers of flavor, there are several add-ins to this bechamel. First, nutmeg, and freshly grated is best.
  • A whole head of roasted garlic also gets whisked in. Mine went straight to the bottom before I could snap a photo!
  • About 2/3 cup of the boiled and mashed butternut squash also gets mixed in.
  • Finally, one cup of the shredded cheese.
  • There is nothing wrong with proceeding directly from this point, because the lumps in this sauce will never be seen inside the lasagna.
  • But I love hitting my bechamel with the immersion blender. About 60 seconds will do it.
  • There, much smoother and so creamy!
  • White pepper will give the sauce some undernotes of heat.

Heat a large sauce pot over medium heat. Add butter until melted. Whisk in flour and cook until it is bubbly, lightly browned and fragrantly nutty. Add the milk, about half at a time, whisking the first amount until smooth before adding the rest. Continue to cook, stirring frequently, until the sauce is thickened and bubbly. Whisk in about 2/3 cup of the mashed butternut squash and cook until heated through. Stir in shredded gouda, whisking until melted. Use an immersion blender, if you have one, to blend the bechamel sauce to a super-smooth consistency. This is not an essential step, but I love the silky texture that is achieved with the blender. Keep the sauce warm enough to be pourable and spreadable for assembling the lasagna.

Assemble and Bake

Ladle about 1/2 cup of the butternut-bechamel sauce into the bottom of a 9 x 13 glass baking dish. Then, layer the individual components as follows:

  • Begin with a thin layer of bechamel, then noodles, and ricotta mixture spread on top. This first layer is always a little tricky because everything is slippery, but it gets easier.
  • Layer half of the kale-onion mixture, then some of the shredded cheese and a few spoons of the bechamel. Time for a second layer of noodles.
  • Gently press down each new layer of noodles, to squish the bechamel sauce into the crevices of the other ingredients.
  • Ricotta goes on top, and the moisture in it will help ensure even cooking of the noodles.
  • I am crazy about roasted butternut squash, and it is very high in beta carotene. There’s no harm in using lots of it in this layer.
  • More shredded cheese, and a little more bechamel if you have enough. I reserved mine for the top layer this time.
  • The last of the ricotta goes on next.
  • The final layer has the remaining kale-onion mixture and the browned mushroom slices. And, of course, the rest of the bechamel.
  • Scatter on the remaining shredded cheese, then a handful or two of parm-romano blend. Cover the dish with foil and let it rest for at least 30 minutes to help the noodles soften.
  • Remove the foil and bake the casserole at 350° F for about 45 minutes, until the filling is bubbling around the edges and the cheese is beautifully browned.
  • Happy fall, y’all! 🙂

Cover casserole with plastic wrap or foil and allow it to rest for at least 30 minutes, to give the noodles time to absorb some of the moisture from the other ingredients. Preheat oven to 350°F, with rack in center position.

Remove wrap or foil and bake about 45 minutes, or until layers are bubbly throughout and cheese on top is browned in several places.

Let the lasagna rest about 10 minutes before cutting and serving.

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Challah Dressing with Venison Sausage and Kale

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Somehow, this combination of random freezer leftovers worked itself into the dressing my husband, Les, declared on Thanksgiving to be his “favorite ever.” When we made the decision to scale back Thanksgiving for pandemic safety and change up the menu to experiment with new flavors, I thought immediately of the crudely labeled white butcher-wrapped package in my freezer. The venison sausage had been gifted to me a few years ago by a friend I knew from pool hall, where I played in a 9-ball league. Johnny does both bow and rifle hunting, and in a good season, he’d have venison to spare for lucky friends like me. And if you were in the right place at the right time, you’d be lucky enough to taste his venison jerky. Wow.

I’ve wracked my brain to decide how to describe the flavor of venison to any reader who has never tasted it. Texture-wise, it’s similar to beef, but extremely lean so it’s firmer and drier. The flavor is more wild than beef, but less gamey than lamb. Some say venison is an “acquired” taste, but I’ve been eating it since I was about 6 years old, so I can’t say for sure. My stepdad was a deer hunter, and it wouldn’t have been unusual for me to come home from first grade and find a deer carcass hanging upside down from a tree. In my teens, I’d enjoy a free day off as my rural high school was closed for the first day of deer season. Kind of hard to have classes with half of the upperclassmen (and the teachers) all out. I remember eating venison in soup and chili from such a young age, and once biting into a piece of overlooked buckshot. My enjoyment of this wild game meat is as old as any other food memory I have.

I have no excuse for not using the venison sausage sooner, except that I hadn’t felt inspired, and I feared that after four-plus years in the freezer, the sausage would be too far gone to use. But I may as well have a look, I thought, and when I finally was able to unwrap all five layers of plastic film, I found that it was not the total disaster I’d expected. The outer edges were browned and smelled like the freezer, but inside the meat was red, smelled sweet and was perfectly usable.

Only the outside of the venison was discolored from the freezer. I cut those outer edges off and used the red meat inside in the dressing.

So use it I did. I cut away the freezer-burned outer edges and used them to make some homemade cookies for our dog (don’t worry, I researched to learn that freezer-burned meat isn’t dangerous, and Nilla loved them). And the rest of the venison sausage, about 10 ounces, became the star of my dressing.

With non-traditional flavors already at the center of our holiday table, I browned up the venison sausage and used it to flavor this dressing, which also included cubes of challah (also from the freezer) and kale with celery and onions. For a spicy kick, I added a few pinches of dried chipotle flakes. Butter and vegetable broth completed the dish, and—well, it was awesome.

Ingredients

10 oz. ground venison or venison sausage

1 or 2 slices of uncured smoked bacon, cut into 1/2″ pieces

1 Tbsp. extra virgin olive oil

1/2 medium onion, chopped

3 ribs celery, chopped

Kosher salt and black pepper

1 fat handful kale leaves, washed and heavy stems removed

3 Tbsp. salted butter

2 1/2 cups vegetable broth (low sodium preferred)

4 cups challah cubes, dried in low oven

1 egg, lightly beaten

Instructions

  • Venison is extremely lean, so I cooked a thick slice of uncured, fatty bacon along with it.
  • Cook the onions and celery until they are slightly softened, but still holding their shape. Season with salt, pepper and chipotle flakes.
  • How much kale? As much as you can grab from the bag with one hand.
  • The kale cooks down considerably. Add it to the dish with the other dressing ingredients and refrigerate until you’re ready to assemble it.
  • Chicken broth didn’t seem quite right with the venison, so I used my go-to vegetable broth, plus a few tablespoons of melted butter.
  • It takes a bit of time and patience to get all the challah cubes moistened. Don’t rush this step.
  • When the challah cubes are sufficiently moistened, fold in the sausage and vegetable mixture, then transfer it to a buttered casserole.
  • Removing the foil for the last few minutes of bake time ensures a moist interior beneath the crispy top.
  • This scaled-back Thanksgiving was small, but perfect in many ways.
  1. Crumble venison sausage and cook it with bacon slices in the cast-iron skillet. When browned, transfer sausage to a bowl.
  2. Heat olive oil in same skillet, and sauté onions and celery until slightly softened. Add chopped kale and continue to cook until wilted. Season with salt, pepper and chipotle flakes. Transfer mixture to the bowl with the sausage. Refrigerate if working ahead or proceed to the next step.
  3. Place a large saucepan over medium heat. Melt butter, then add vegetable broth and heat until butter is melted and liquid is warm.
  4. In a large bowl, toss to combine challah cubes and half of the buttered broth. When moisture is mostly absorbed, add the remaining broth and toss again. Fold in beaten egg until mixture is uniform and fully moistened.
  5. Fold in venison sausage mixture and blend to combine. Transfer dressing to a buttered casserole dish. Refrigerate until ready to bake.
  6. Preheat oven to 350° F. Bake dressing, covered, for about 35 minutes. Remove cover and bake 15 minutes further, to crisp up the top.
The delicate and eggy challah was a pleasant contrast to the earthy flavors of the venison and kale. A total winner!

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Challah Dressing with Venison Sausage and Kale

Here’s a behind-the-scenes extra idea for leftover dressing:

  • Crumble up the dressing into chunks, and toss with a tablespoon of parm-romano cheese.
  • Pile it right into the center of a preheated waffle iron and cook at 400 until it releases easily.
  • It cooks up with all those crispy corners and edges, yet soft and moist inside. Yum!
  • We topped our leftover dressing waffles with a little turkey gravy and a steam-poached egg. Call it a Thanksgiving hangover breakfast!

And, in case you’re wondering about the venison cookies for Nilla:

I mixed the freezer burned extra venison with some canned pumpkin, rolled oats, brown rice flour and an egg, then scooped and baked them at 300 for about an hour. I love to spoil our dog! ❤

Harvest Turkey Salad

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Thanksgiving leftovers are a little bit like family—you can wait ‘til they arrive, and you sure are glad to see them go. So far, we’ve enjoyed full leftover plates, grilled cheese sandwiches made with leftover turkey and other accoutrements, and of course the comforting leftover turkey gumbo that I shared yesterday.

On the fresher side of things, how about a fall harvest-themed salad option that makes the most of leftovers in a bright new way? There are plenty of autumn ingredients in here, but lots of fresh and healthful things to soften the reality that you’re still eating leftover turkey.

For me, a salad must hold a variety of interesting flavors and textures, so this one has shaved fennel for a little crunch, dried cranberries for a little chew, roasted bites of butternut squash for soft sweetness, thin slices of gala apple for a little snap and an easy citrus-maple vinaigrette for a whole lot of mouthwatering goodness in every bite. The prep is minimal and the salad is pretty.

  • Three levels of crisp and crunch in this salad!
  • I like the greens to be large enough to grab with a fork, but small enough to get other toppings in the same bite.
  • The citrus and maple are delicious together in the dressing.

In the interest of full disclosure, I’ll admit that I made this salad more than a month ago, with a roasted turkey breast that we purchased at Costco for sandwiches and salads. It was filling but light, and it gave my taste buds a bit of that autumn pizzazz I was craving so much. But I know this salad would be just as good today with leftover roasted or smoked turkey breast, or if you downsized Thanksgiving this year for safety reasons and didn’t do a turkey, you could easily swap in cubes of deli roasted chicken. Heck, leave out meat altogether and make it vegan. As always, I hope you find inspiration and flavor in my recipe. Enjoy!

It’s fresh and light, but satisfying with so many fall flavors.

Ingredients

2 cups butternut squash cubes

Extra virgin olive oil

Kosher salt and black pepper

1 fat handful fresh washed kale leaves, rough chopped and thick stems removed

1 fat handful baby spinach leaves

4 romaine heart leaves, torn into bite-sized pieces

1 cup chopped leftover turkey (or deli chicken)

1/2 fresh gala apple, washed and sliced thin

1/2 fennel bulb, trimmed and sliced thin

1/2 small red onion, sliced thin

1/4 cup dried cranberries

2 Tbsp. roasted, salted pumpkin seeds

Citrus-maple vinaigrette (recipe below)

Challah or brioche croutons (instructions below)

Citrus-maple vinaigrette w/sunflower oil and thyme

2 Tbsp. orange muscat champagne vinegar* (see notes)

1 Tbsp. maple syrup*

1 tsp. Dijon mustard

Salt and pepper

1 Tbsp. toasted sunflower oil

1 Tbsp. extra virgin olive oil                                                                                           

2 sprigs fresh thyme, leaves stripped

*Notes

The orange muscat champagne vinegar is a product from Trader Joe’s. If you cannot find it, I’d recommend substituting half apple cider vinegar and half freshly squeezed orange juice.

If you need to swap the maple syrup, I’d recommend half as much honey or a teaspoon of regular sugar.

Instructions

Most of this recipe needs no instruction; I don’t need to tell you how to slice an apple or sprinkle on dried cranberries. But here’s a bit of info you may find helpful for the prep of the other ingredients.

  • Use any olive oil you like to roast the butternut squash. My go-to is infused with wild mushroom and sage.
  • Roast the squash until the cubes have some caramelization, but not to the point of being mushy.
  • Reach in with your hands and scrunch the kale, a handful at a time.
  • After only a minute or so, you’ll notice the kale beginning to soften.
  • Fennel is a great addition to a salad. It’s crunchy like celery, but has a sweet and mildly licorice flavor. It tastes great next to apples, too.
  • To trim the fennel, cut off the stalks and the bottom, then cut lengthwise and use a sharp knife to cut out the triangle-shaped core.
  • The rest is just layering! I love serving salads on a platter, to show off all the great textures.
  1. Preheat the oven to 400° F. Line a rimmed cookie sheet with parchment paper or foil.
  2. Toss squash cubes with a tablespoon of olive oil, and arrange the cubes on the cookie sheet. Season with salt and pepper. Roast for 35 minutes, or until fork tender and lightly caramelized. Cool completely.
  3. In a large, deep bowl, drizzle a tablespoon olive oil over the chopped kale leaves. Using your hands, reach into the bowl and “scrunch” the kale throughout the bowl. As you massage the greens, they will soften up and wilt in volume. Give it a light sprinkling of kosher salt and pepper and then let it rest while you prep the other salad ingredients.
  4. Make the dressing: combine vinegar, maple syrup, Dijon mustard, salt and pepper in a small bowl or glass measuring cup. Gradually stream in sunflower oil and olive oil, whisking constantly to emulsify the dressing ingredients. Alternatively, you could combine all dressing ingredients in a lidded jar and shake the daylights out of it. Whatever works for you.
  5. Massage the kale once more, then add the spinach and torn romaine leaves and toss to combine.
  6. Drizzle about half of the citrus-thyme vinaigrette over the greens and toss again. Transfer the greens to a platter or individual serving plates.
  7. Add the cubed turkey to the salad. Scatter the pieces of onion, apple and fennel evenly over the greens. Sprinkle with dried cranberries and roasted pumpkin seeds and drizzle the remaining dressing over the entire platter.
  8. Serve with croutons, if desired.

Homemade Croutons

Cut up stale challah or brioche into large cubes or torn pieces. Drizzle with olive oil. Season with salt and pepper and arrange the bread pieces on a parchment-lined baking sheet. Bake at 300° F for about 30 minutes, tossing occasionally to ensure they dry uniformly. When they are crisp but still slightly soft, remove from the oven and cool completely. For this salad, I pulled leftover sourdough pumpkin challah from the freezer. The cubes roasted up nearly the same color as the butternut squash! 🙂

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Spiced Pumpkin Hummus

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Amid the pies, cookies, muffins and lattes that have unfairly typecast pumpkin as being exclusively sweet, I’m flipping the script and respecting the savory side of this autumn favorite. This tasty twist on hummus is a simple appetizer that you can put together last minute for your Thanksgiving pre-feast. It’s satisfying, but low-fat, good for you and vegan.

All you need to make it is a can of garbanzo beans, a little pumpkin puree, some tahini and your preference of savory spices, and I’ll give you a few flavor ideas that will work splendidly.

Hummus is a blank canvas for your favorite flavors. This time, canned pumpkin and garam masala are making it special.

As with any hummus, you need to have a food processor or blender to be successful. For tips and tricks to make your hummus super smooth, you may want to check out my recipe for easy hummus at home. If you’re in a hurry, don’t worry; I’ll also walk you through it in a slideshow below. This is easy stuff.

At our house, a green plate means the dish is suitable for vegan guests.

Ingredients

1 can garbanzo beans (chickpeas), preferably low sodium

2 cloves garlic, minced (optional but recommended)

1/2 cup pure pumpkin puree (not pie filling)

2 Tbsp. tahini (sesame paste)

1/2 tsp. savory spice* (pick a favorite or use one of my suggestions below)

Extra virgin olive oil (2 or 3 Tbsp., depending on taste)

Kosher salt and freshly ground black pepper

*Notes

I used garam masala for this batch of hummus, but you might try chai spice, chipotle or ancho chile, cayenne, chili powder, cumin or smoked paprika. Make it your own!

Instructions

Follow along with my pictures, or skip ahead for the written instructions and downloadable PDF for your recipe files!

  • Simmer the garbanzo beans until the liquid is boiling steadily at the edges. This softens the beans for more smooth hummus.
  • Drain the garbanzos but do not discard the liquid, which is called aquafaba. You’ll use some of it for blending the hummus.
  • Pulse the garbanzo beans until they have a coarse, meal-like texture. Then add the fresh garlic and a few tablespoons of the aquafaba.
  • Add the pumpkin puree, tahini and spices, and then pulse and blend to evenly combine.
  • Drizzle the olive oil into the hummus while the processor is running.
  • Don’t fret if the hummus feels a little soft, as it will firm up as it chills in the fridge.
  • Hummus is a satisfying snack that curbs your hunger until the big meal is ready. Isn’t it great that it’s also good for you? 🙂
  1. Pour the garbanzo beans and their liquid into a small saucepan over medium heat for about 8 minutes, or long enough to see moderate bubbling as it boils lightly.
  2. Drain the beans through a mesh strainer, but do not discard the liquid; you’ll need some of it for blending the hummus.
  3. Transfer the beans to the food processor bowl and pulse a few times until it has appearance of a coarse meal. Add the garlic, a pinch of salt and two tablespoons of the reserved liquid and pulse a few more times.
  4. Add pumpkin, tahini, spices, and several twists of freshly ground black pepper. Pulse until combined, and then run the processor constantly while streaming in additional bean liquid, a tablespoon at a time, until the mixture reaches your preferred consistency. This will only take a minute or so. Stop and scrape down sides as needed. Taste hummus and adjust seasonings to taste.
  5. To finish the hummus, run the processor constantly and slowly stream in olive oil. This adds a touch of healthy monounsaturated fats, as well as a silky creamy texture.

Transfer hummus to a covered bowl and refrigerate until ready to serve. Drizzle hummus with olive oil and sprinkle with additional spice or chopped pepitas, or both, for a pretty presentation. Serve chilled or room temperate with pita chips, crackers, vegetables or my soft pita breads.

Pita chips, cut-up veggies and crackers are all great for serving any kind of hummus.

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