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Pumpkin side dish recipes

I have found all kinds of dessert type recipes for pumpkin but not much in the side dish/veggie genre. What recipes do ladies like for pumpkin?


Asked by Liansmommie at 8:34 PM on Oct. 30, 2010 in Food & Drink

Level 24 (20,161 Credits)
This question is closed.
Answers (6)
    6 servings

    In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

    1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
    1 tablespoon olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1/2 medium green or red bell pepper, cut into short, narrow strips
    14- to 16-ounce can diced tomatoes, with liquid
    2 cups cooked or canned pinto beans
    2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
    1 cup homemade or canned stock, or water
    1 or 2 small fresh hot chiles or jalapenos, seeded and minced
    1 teaspoon each: ground cumin, dried oregano
    Salt and freshly ground black pepper
    3 to 4 tablespoons minced fresh cilantro


    Answer by rkoloms at 6:40 PM on Oct. 31, 2010

  • Make the pumpkin puree as you would for pumpkin pie, instead of sugar and spices though, serve with butter, salt and pepper.

    I haven't tried the pumpkin dish, but I have tried and like butternut squash baked with brown sugar, butter, salt, pepper, and mashed sweet potatoes with butter and salt and pepper.

    Answer by Bmat at 8:42 PM on Oct. 30, 2010

  • god i love squash. yes prepare it like butternut squash. butter and salt, yum. also try mashing in a little potatoes. i wonder if it is good grilled actually>? with some salt and nutmeg and olive oil on it after its been steamed or boiled softer?

    Answer by silverelf at 8:55 PM on Oct. 30, 2010

  • Pumpkin Risotto: Stir 1 cup pumpkin puree into 3 cups of risotto along with grated Parmesan and sage.

    Answer by SophiaofLight at 6:33 AM on Oct. 31, 2010

  • Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.
    Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro.

    Answer by rkoloms at 6:41 PM on Oct. 31, 2010

  • I have a recipe to cook it with tomato, onion, and mexican spice, stir in some roasted sunflower seeds, and stuff green bell peppers with it. Topped with cheese because I'm that kind of girl!

    Answer by highestshelf at 10:56 AM on Nov. 3, 2010