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Nikki Dinki proves that pumpkin can still be surprising. Here, it’s combined with a little cinnamon and nutmeg, as you might expect, but also more unusual suspects like poblano peppers, baby bok choy, shrimp, and bucatini pasta. The creamy sauce is fragrant, sweet, and spicy, and the whole dish is super easy—and healthy, too. For more surprisingly delicious ways to prepare pumpkin, check out our guide to international pumpkin recipes (and see all the rest of the best of pumpkins on Chowhound while you’re at it).
Notes: If you don’t want to bother with roasting the poblano chile, simply seed and chop it, and puree with the pumpkin in step 3, a quick alternative for a similar taste. In either case, add a sprinkle of parmesan to bump up the flavor if you have it on hand.
Substitutions: You can use kale, radicchio, or cabbage instead of bok choy, and use 2 to 3 tablespoons of heavy cream instead of the goat cheese if you prefer. If you can’t find poblanos, substitute a green pepper and add a sprinkle of cayenne or chili power to the pumpkin mixture for a bit of spice.
From Meat on the Side Copyright ©2016 by Nikki Dinki, reprinted with permission of St. Martin’s Press. Photography by Ellen Silverman.
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