5 Pumpkin & Squash Recipes to Spice Up Your Fall (That Aren’t Pie!)

October is a month celebrating pumpkins and winter squash, which means there are numerous dishes to make other than pie! Celebrate this month by trying these delicious fall recipes!

Pumpkin Ricotta Toast | Yield: 2 Slices

Ingredients

• Sliced sourdough bread

• ¼ cup ricotta cheese

• 2 tbsp roasted pumpkin puree 

• Hot honey drizzle 

• Pumpkin seeds

• Salt and cinnamon

Instructions

1. Toast bread until golden brown.

2. Spread ricotta cheese and pumpkin puree evenly across bread. 

3. Drizzle with hot honey and top with salt, cinnamon, and pumpkin seeds!

Pumpkin Gnocchi | Yield: 3 Servings

Ingredients

• 1 cup mashed roasted pumpkin (make sure it’s drained!)

• ½ cup ricotta cheese

• ¾ cup flour

• 1 egg yolk

• 4 tbsp butter

• Sage

• Nutmeg and salt to taste

Instructions

1.  In a large bowl, combine pumpkin, ricotta, egg yolk, salt, and nutmeg. Slowly add flour until the dough becomes soft. Avoid a sticky texture. 

2. Once the dough is a good consistency, roll into ropes and cut into small pieces, about 1-2 inches. 

3. Boil water and place in gnocchi until they float, about 2 minutes.

4. In a saucepan, melt butter and add in sage leaves. After a few minutes, add gnocchi to the pan for a crispy finish. 

5. Remove gnocchi from the pan and enjoy!

Roasted Butternut Squash Soup | Yield: 4 Servings

Ingredients

• 1 butternut squash, cubed

• 1 onion, chopped

• 2 cups vegetable broth

• 3 cloves garlic (no need to peel)

• Olive oil

• Thyme, salt, pepper 

Instructions 

1. Preheat oven to 400°F. Lightly coat a baking pan with olive oil. 

2. Toss together squash, onion, garlic together on the pan and coat with additional oil if necessary. Sprinkle with salt, pepper, and thyme until evenly coated. Bake in the oven for 25 minutes.

3. Squeeze the garlic from the skins and transfer to a large pot. 

4. Add in broth and gently stir. Simmer for 5 minutes. 

5. Using a blender or food processor, blend together until smooth. 

6. Serve with bread or seeds and enjoy!

Roasted Squash Bowl | Yield: 2 Servings

Ingredients

• 1 delicata squash, sliced or cubed

• 1 cup cooked quinoa

• ½ cup arugula

• ½ cup kale

• ¼ cup crumbled cheese, goat or feta

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• 1 tbsp roasted pumpkin seeds

• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a bowl, toss together squash and coat with salt, pepper, and olive oil until evenly covered.

3. Spread onto baking sheet in a single layer. Roast in the oven for 30 minutes until golden. Flip halfway through baking time. 

4. In a bowl, layer quinoa, arugula, kale, and roasted squash. Top with goat or feta cheese and pumpkin seeds. 

5. Drizzle balsamic glaze and enjoy!

Pumpkin And Chickpea Curry | Yield: 4 Servings

Ingredients

• 2 cups cubed roasted pumpkin 

• 1 onion, diced

• 3 cloves garlic, minced

• 1 can drained chickpeas

• 1 can coconut milk

• 1 tbsp red curry paste

• 1 cup vegetable broth

• 1 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp fresh ginger, grated

• 1 tsp turmeric

•  Cilantro

• Pumpkin seeds

• Salt and chili flakes to taste (optional)

Instructions

1. Preheat oven to 400°F. Place pumpkin cubes on a baking sheet with oil and seasonings and roast for 30 minutes or until golden.

2. Heat oil in a pot, adding onion, garlic, and ginger until soft. 

3. In the same pot, add in turmeric and curry paste and cook for 1-2 minutes. 

4. Add broth and coconut milk. Stir together until smooth and creamy. 

5. Once thoroughly combined, add in chickpeas and roasted pumpkin and simmer for 20 minutes over medium heat.

6. Drizzle with lime juice and top with toasted pumpkin seeds. Serve with rice and enjoy!