The Brellis House

 

Cheese Pumpkin & Recipe Roundup

I LOVE pumpkin in the kitchen. It’s so versitile. You can use it to replace water in almost any bread or pasta recipe, adds a lovely golden color and packs a punch of beta-carotene, vitamin C, and potassium. One of the great multitaskers of the culinary world.

Pumpkin, pumpkin, pumpkin.

Cosmo and pumpkinThis is a cheese pumpkin. Not sure why, but it was big and fleshy. Above is a picture with Cosmo for scale.

Cheese PumpkinLike I said, a very fleshy pumpkin which totaled about 16 cups of puree.

I made as many pumpkin dishes as I could and froze the rest, 2 quarts, for later. Here’s a few of the recipes, with pictures, I particularly liked.

  1. Pumpkin Pull Apart Rolls, VeganDad
    A very moist, soft roll. The pumpkin puree adds just enough flavor for these rolls. Unfortunately, we ate/served them all before realizing we didn’t take a picture of the finished product.
    Pull Apart Rolls
  2. Pumpkin Spice Granola, A Healthy Passion
    I really liked this granola because there was no sugar added and I could control the sweetness with the amount of maple syrup added. I used toasted, chopped pecans instead of the pumpkin seeds or walnuts. When I make it again, I will probably add more nuts for extra crunch. Raisins might also be a nice touch to this.
    Pumpkin Spice GranolaPumpkin Spice Granola
  3. Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze, Healthy. Happy. Life.
    These were amazing! We ate the whole batch in a week. Sweet, moist, chewy, the whole 10 yards. Unfortunately, my photo was taken in bad lighting, so don’t let that discourage you.
    Pumpkin Cinnamon Rolls
I’ve got lots of good ideas for Thanksgiving that I can’t wait to make and share.
What’s your favorite pumpkin recipe? Let me know, I’m always looking for more ideas.

As always, we love to hear what you think.
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