Tips & Techniques
Make it easier to cut a pumpkin, acorn squash, or other winter squash: Pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts, and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
serves 12
6 pints
You might need to buy:
- ground allspice
- firmly packed brown sugar
- water
Can’t find canned pumpkin? This recipe is nothing if not versatile. Try pureeing any of the other deliciously autumnal fruits and vegetables at your disposal. (Apples, anyone?) Use an equal amount of the puree in place of the pumpkin, and adjust the amount of water as necessary.
You might need to buy:
- all-purpose flour
- baking soda
- salt
- baking powder
- cinnamon
- pumpkin pie spice
- sugar
- cooking oil
- eggs
- canned pumpkin
- water
You might need to buy:
- maple syrup
- small sweet potatoes
- pecan halves
- Earth Balance buttery spread
- ground cloves
- ground ginger
serves 24
You might need to buy:
- fennel seeds
- cornstarch
- shallot
- sweet potato
- carrots
- beets
3 quarts
You might need to buy:
- individual tea bags
- boiling water
- cranberry juice
- lemon juice
- pumpkin pie spice
serves 10
You might need to buy:
- honey
- cinnamon
- nutmeg
- raisins
- apple juice
- beef brisket