Or…Pumpkin Spinach Maple Salad and Iced Pumpkin Cookies.
Some friends of mine had a pumpkin party last week. Our one last hurray to fall flavors before we dive into peppermint and eggnog everything. I didn’t eat pumpkin for weeks in advance in preparation for the deluge. We had creamy pumpkin soup, pumpkin bars, doughnuts, cake, muffins, biscuits, you name it, we ate it.
These were my additions to the spread.
First, bake a sugar pumpkin:
Slice it in half, scoop out the seeds (don’t worry about getting all the stringy-ness, it will scrape right out when it is baked. Put it open side down on a cookie sheet that is lightly greased (I dollop olive oil and smear it around with the pumpkins). Bake at 350 for about an hour, or until a knife slides in easily. At that point, scraping out the inside and scraping the peel off is easy!
I pureed half the pumpkin to make these cookies. I altered the recipe to make it vegan, and it was delicious. But I’m sure it’s even more delicious with the butter and egg and milk.
Pumpkin Maple Spinach Salad
This was the delicious hit of my evening. I cut the second half of the pumpkin into chunks and used it in a salad.
1/2 baked sugar pumpkin,cut into small chunks
1-2 avocados, cut into small chunks
A bowlful of half spinach, half lettuce of your choice
Handful of roasted pumpkin seeds
Maple Dijon Vinaigrette
2-3 T maple syrup
3-4 T avocado or olive oil
1/2 tsp Dijon
1-2 T of balsamic vinegar
1 T apple cider vinegar
salt and pepper
Thank you Jennie, for taking a picture!