Pumpkin Challenge: Weeks 2 & 3

The Pumpkin Challenge has been moving along this year quite nicely! We’ve had a steady supply of baked goods to rely on, including Jake’s pumpkin granola and pumpkin rye bread, along with some savory cheddar muffins I made with pumpkin in the batter. We also got a chance to go out pumpkin picking, and came home with two classic pumpkins, a “warty” variety, and a two toned squash called a Lunch Lady – I think that’s my favorite. I read a great article – Pumpkin Queen – that encourages all to eat more pumpkins!

To that end, here’s a link to a simple recipe for Pumpkin Quesadillas with pumpkin puree, feta, and cilantro. Jake and I have been making some version of this recipe since the first pumpkin challenge – ours is similar to the link above, although we usually add black beans to our quesadillas in addition.

I also made Vegan Pumpkin Mapo Tofu a few days ago, and it was absolutely delicious. I encourage you to give it a try! Here’s a recipe for DIY Pumpkin Kimchi – this has been a staple of the challenge for some time, and satisfies your pumpkin fix, interesting kimchi , and probiotic food desires all at once!

A few days ago I also hosted my first pop-up dinner club, Old Line Supper Club, and featured pumpkin as a star ingredient. Pumpkin Kimchi slider appetizers, pumpkin seeds in a salad, and roasted pumpkin with accoutrements was the star of the show. There’s so much you can do with veggies if you start to think outside the box. Happy October!


Pumpkin drinks on deck:

  • Pumpkin kombucha; a blend of raw pumpkin juice and black tea kombucha
  • Flying Dog pumpkin IPA The Gourd Standard


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