Recipe

Preheat oven to 390ºF. Slice lid off the top of the pumpkin, and remove the seeds and fibrous flesh from inside, keep the top to put back on later.

Tested and Approved by Boston Organics (Chris McIntosh)

• 2 cups pumpkin puree
• 1 apple, pureed
• 1 Tbsp grated ginger
• 3 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 3 Tbsp maple syrup

Combine all the ingredients in a medium sized saucepan and cook on medium/high heat. Once boiling, reduce heat and let simmer for 30 minutes, stirring often. Cook until mixture is thickened.

Then allow the butter to chill before serving. Try it on a pumpkin spice english muffin! 

• 1 lb cooked wide egg noodles (slightly undercook noodles by 2 minutes)
• 1 stick butter (4oz)
• 16 oz cream cheese
• 1 pint sour cream
• 1 15-oz can of pumpkin purée
• 8 extra-large or jumbo eggs
• 1 3/4 cups sugar
• 1 Tbsp  pure vanilla extract
• 1 quart whole milk
• 1/2 cup molasses
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp allspice

FOR TOPPING:

• 3/4 cup of chopped pecans
• 1 Tbsp cinnamon
• 2 Tbsp sugar

In a mixing bowl whip together butter and cream cheese. Add sour cream, pumpkin purée and sugar, and mix again. Add eggs one at a time, beating a little after each one. Add milk, salt, molasses, nutmeg, ground cloves and allspice, and mix to incorporate the custard.

Place cooked noodles in a large mixing bowl. Pour custard over the noodles and mix well. Pour into large baking dish that has been generously buttered. Place dish in an even larger roasting pan and add water so that you create a water bath for the pudding. Add enough water so that it comes halfway up the sides of the pan of kugel.

Sprinkle with pecan and cinnamon topping and place in a 350ºF pre-heated oven for one hour uncovered. Remove from the oven and let rest a day before serving. Cut into pieces and warm up in a 350ºF oven for 15-20 minutes before serving.

• 1 1/4 cups vegetable broth
• 3/4 cup canned pumpkin
• 2 Tbsp butter
• 1 tsp honey
• 1 tsp balsamic vinegar
• 1/2 tsp grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup orzo

In a medium saucepan, combine the broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.

• 2 Tbsp olive oil
• 2 onions, chopped
• 2 lbs Swiss chard, tough stems removed, leaves washed well and chopped
• 2 1/4 tsp salt
• 1 tsp fresh-ground black pepper
• 1 tsp dried sage
• 1/2 tsp grated nutmeg
• 3 cups canned pumpkin puree (one 28-ounce can)
• 1 1/2 cups heavy cream
• 1 1/2 cups grated Parmesan
• 1/2 cup milk
• 9 no-boil lasagna noodles (about 6 ounces)
• 1 tbl butter

In a large nonstick frying pan, heat oil over moderately low heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase heat to moderately high and add chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat oven to 400°F. In medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/4 tsp nutmeg.

Pour milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup pumpkin and 3/4 cup cream. Spread mixture evenly over top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

• 4 cups of pumpkin puree (3 cans) or 2 sugar pumpkins/butternut squash for roasting
• olive oil, salt and red pepper flakes for roasting
• 3 Tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 Tbsp yellow curry powder
• 4 cups vegetable broth
• 1 Tbsp honey
• salt and pepper to taste
• sage leaves quick fried in oil and good olive oil for garnish

FOR CASHEW CREAM:

• 1 cup raw cashews (raw cashews are important because they're more soft that the roasted variety)
• 1 cup water

First prepare cashews for the cashew cream. In small bowl combine cashews and water.  Set aside.  Allow to soak for at least 1 hour.

Place rack in the center and upper third of the oven and preheat oven to 400 degrees F. Lightly drizzle two baking sheets with olive oil.  Set aside.

Slice pumpkins in half.  Use a spoon to scrape out the seeds and strings. Seeds can be rinsed and saved for roasting. Discard guts and strings.

Place pumpkins scraped flesh face up.  Drizzle each half with olive oil, salt, and crushed red pepper flakes. Place in oven and allow to roast until soft and a fork inserted through the flesh meets no resistance, about 30-40 minutes.

Remove from oven and allow to rest until cool enough to handle. Once cool enough to handle, scoop soft pumpkin flesh out of pumpkin skin, measuring 4 cups into a medium bowl. Set side.

In large pot, heat olive oil over medium heat.  Add onions and cook until browned and translucent, about 7 minutes.  Add garlic and cook for one minute more.  Add curry powder and cook for one minute more.  Add 4 cups of pumpkin flesh and stir until incorporated.  Add vegetable broth and stir to combine. Bring soup to boil and simmer 20 minutes. Add honey. Remove from heat and use an immersion blender to blend the soup until creamy.  (If you don't have an immersion blender, you can add the soup to a blender and blend until smooth. This can be done in several batches.)

Lastly make the cashew cream. In a blender combine cashews and soaking water.  Blend until smooth, about 1 minute.  Add cashew cream to the blended pumpkin soup.  Stir to combine.

Add salt and pepper to taste.

Serve warm with a drizzle of olive oil and fried sage leaves.