It’s pumpkin season and everywhere I turn there are delicious pumpkin flavors, like pumpkin lattes, pumpkin bread pudding, roasted pumpkin and goat cheese salad, and so much more.  I love it all!

This past weekend, I decided to a little of my own recipe testing with pumpkins.  I started by heading to my favorite local farm to pick out a couple of beautiful pumpkins (some for eating and others to become jack-o-lanterns).  Carving is no easy task, but a freshly cooked pumpkin is worth the effort.  Canned pumpkin is fine for baked goods and the latke-style patties I made below, but for other recipes and for roasting seeds, you’ll want fresh.

Enjoy the flavors of fall with these two recipes or try your own.  Either way, we’d love to hear about it.  Tell us your favorite ways to prepare pumpkin and other seasonal squash.

Cinnamon-Spiced Pumpkin Seeds



I reserved about a cup of seeds with most, but not all, of the pumpkin bits removed. I tossed them with:

1 tablespoon grapeseed oil
1 tablespoon sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Spread the coated seeds over a baking sheet and bake in a preheated 350°F oven for 30 minutes, turning every ten minutes to roast evenly. The resulting seeds are sweet and salty crunchy and delicious.  Eat as they are or sprinkle over a salad.


Pumpkin Potato Pancakes
This recipe was adapted from Serious Eats and it is everything a traditional latke should be: savory, sweet, crispy, and tender all at once, but with a seasonal twist.


3 large russet potatoes
½ cup mashed pumpkin (or canned pumpkin)
½ cup minced onion
2 eggs, beaten
4 tablespoons whole wheat flour
2 teaspoons salt
½ teaspoon white pepper
½ teaspoon sage
¼ teaspoon nutmeg

Rest a strainer inside a large bowl and fill with ice-cold water.  Peel and grate the potato and drop into the strainer to soak for 10 minutes.

Remove the potatoes from strainer and squeeze dry in a clean towel.  Reserve the ice water for the next step. Mix the potato, pumpkin, and remaining ingredients together.

Carefully drain the water until you have just the starch at the bottom of the bowl; add this to the potato mixture and stir to combine.

Heat about 2 tablespoons of canola oil in a large skillet over medium-high heat.  When hot, scoop out ¼ cupfuls of potato mixture into three or four thin pancakes and fry until golden. Then turn over and cook the other sides until golden.  Transfer the cooked pancakes to paper towels to drain.  Repeat until all the pancakes have been cooked.  They are best served immediately, but not bad cold from the fridge as a late night bite!


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