Thinking Outside the Bowl: Party Pumpkin

Fall is the season where I really want to get in the kitchen.  I like to cook but what I really love is coming up with new presentation ideas of recipes. That’s where creative juices really get flowing.  Fall recipes lend themselves especially well to thinking outside conventional serving methods.  Take the popular butternut squash soup.  It’s delicious in a plain bowl.  But think of the wows you’ll get if you kick up the visual pleasure like this:

These acorn squash mini “tureens” will get conversation going at your table!    They are super easy to make:  cut off a “lid” from the top of your squash.  Level the bottom by slicing off a bit of flesh.  Clean out the inside of seeds and membrane being careful not to perforate the squash.  Then warm your tureen in a 350 degree F oven for 20 minutes and voila! Your tureen is ready for prime time.  Just fill it with your favorite soup and serve.  Your guests will delight in removing the lid and being greeted by the aroma of their soup! Bonus is you don’t have to wash and store these tureens!

Perhaps  my most requested recipe is for my Party Pumpkin.  It is a conversation starter which will fill your home with the delicious aromas of fall.  The  pumpkin is stuffed with apples, raisins, walnuts, sugar and spice.  It can be served for brunch over yogurt or as dessert over ice cream.  It is a fun recipe to make with your kids!  Here is the recipe from Julee Rosso’s Great Good Food cookbook: 

and a link to a printable recipe for the party pumpkin here.

When you’re ready to plan your next meal, remember we eat with our eyes first. Get inspired!