This tamale-stuffed pumpkin would work well for Day of the Dead parties as well as for Halloween repasts. I used some of Primavera's wonderful gourmet tamales, but you could use any kind of cheese or, better yet, cheese and chile, tamale.
Blog Appetit offers up several kinds of pumpkin pies for your eating pleasure. Try this low-fat pumpkin pie variation for all the traditional treat with a bit less of the tricks. For something a bit different, try this pumpkin and date filo tart. It's super easy to make, is non-dairy and is deliciously different than the traditional pumpkin pie. That tart is shown at left. These pumpkin mini-tarts use individual ginger snaps for their crusts and a petite and neat to eat.
I used butternut squash when I made this sweet-and-sour cabbage soup, but pumpkin would work just as well. In fact you can use pumpkin pretty much interchangeably with butternut squash in most recipes. Want to learn more about how to select and prepare pumpkins, go to pumpkin boot camp and learn the basics.
I've made a lot of sautes using pumpkin or butternut squash. One saute was inspired by what I could find in the farmer's market one winter day. This Moroccan inspired chicken, chickpeas and pumpkin dish (pictured) is great served over couscous. I also have a killer chipotle, pumpkin and turkey chili you should try.
My husband and kids think a caramel apple rules, while an old-fashioned candied apple makes me drool. Unfortunately, most of you agree caramel apples are best. In an informal poll I hosted on Blog Appetit, caramel apples were the clear winner. The caramel apple at left was made according to the directions on the back of a package of Kraft's caramels. My devilishly good candied apples feature the a bit of cinnamon heat from the candies used to give the coating its color and taste.