In the fall I usually decorate my front porch and front gate planters with gourds and pumpkins. I don’t cut jack-o-lantern faces on them. I leave them whole in groupings with a few mums for additional color. Then a week or two before Christmas, I bring them in and put out my winter greenery and red ribbons.

The smaller gourds usually don’t last too long and I add them directly to the compost bin. However, the pumpkins are still firm, so I like to roast them. Then I scoop the meat from the tough rind and use or freeze for later.

Pumpkin pie is obvious, but there are also other uses for pumpkin.

Pumpkin Hummus
1 lemon, juiced
4 Tbsp. roasted sesame seeds
6 cloves garlic
2 tsp. salt
15-oz. can garbanzo beans
1/4 c. olive oil
3-1/2 to 4 c. roasted pumpkin
2 tsp. cumin
1 tsp. ground coriander seeds
pumpkin seeds, pine nuts or cilantro for garnish

Pulse the lemon juice, sesame seeds, garlic, salt, garbanzo beans and olive oil in a blender or food processor until smooth. Add the pumpkin, cumin and coriander and process until blended.

I served the hummus garnished with cilantro, pine nuts and a drizzle of olive oil. I toasted multi-grain flat bread and cut into chips. Pita chips, toasted bread and sliced vegetables are great for dipping.

Roasted Pumpkin Seeds
pumpkin seeds, rinsed clean and dried
water for boiling
Salt
olive oil

Boil seeds in salty water for 10 minutes. Drain seeds and pat dry. Toss in a light drizzle of olive oil and spread out on a sheet pan. Roast in a 325-degree oven for 10 minutes. Toss the seeds and return to the oven for 10 more minutes. Let cool and enjoy. Pumpkins seeds are healthy and make a great snack.

Pumpkin Cream Sauce Over Pasta
1 Tbsp. olive oil
1 small onion finely diced or grated
8-10 sage leaves, cut into thin strips
2 c. pumpkin purée
2 c. fat free Half & Half
1/2 c. Parmesan cheese
salt and pepper to taste

Sauté onion and sage leaves with a pinch of salt and pepper in olive oil until onions are translucent. Add pumpkin puree and cook until bubbly.
Turn heat to low and stir in Half & Half and Parmesan cheese. Taste and adjust seasonings if necessary. Serve over pasta.

Pumpkin and Rice Casserole
1 onion, diced
2 Tbsp. olive oil
1 clove garlic minced
2 Tbsp. flour
1 c. milk
3 c. roasted pumpkin, cubed
3 c. cooked rice
1 c. cheddar cheese shredded
2 tsp. Montreal Steak Seasoning
salt and pepper to taste

Sauté onions in olive oil with a pinch of salt and pepper until soft. Add garlic and cook about two minutes. Add flour and stir until combined and cook at least 3 minutes. Then slowly add the milk and stir to make a creamy sauce.

Remove from heat and fold in pumpkin, rice, 1/2 c. cheese and Montreal Steak Seasoning. Taste and add more salt or pepper if necessary. Pour into a greased baking dish and top with the remaining cheese.
Cover and bake in a 350-degree oven for 30 minutes. Then remove cover and cook for 10 more minutes until the sides are bubbly and the cheese is melted.