pumpkin

Autumn Arugula Salad with Roasted Butternut and Chickpeas

  The mornings are getting chilly and pumpkins are hitting the shelves at the local farmer’s market and grocery stores. To my husband, this weather change means that it’s hunting season and football season. To me, however, the leaves falling means one thing: it’s time to start cooking all things squash. This weekend, we hosted the […]

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Chili with Roasted Butternut Squash

As winter continues to chill us to the core, I feel sufficiently protected through my five layers of clothing to break out the food puns. Thus: chili. Because I’m chilly.  I can hear your giggles from all the way over here.  We had a perfectly relaxing weekend night at home a couple of weeks ago. […]

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Italian Butternut Squash & Tomato Soup

When I make soup with pumpkin, I usually gravitate to curry flavors. My favorite pumpkin soup recipe, for example, includes an apple, peanut butter, and plenty of curry. Although I live on a diet that is approximately 35% butternut squash during the fall, there are some things that I do not understand about the way […]

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Butternut Squash Stuffed with Chorizo, Spinach & Cotija

This recipe is Part II of my Cinco de Mayo menu. I had to drag the post out a few days to keep my dear readers on the edges of their seats. I’m sure you’ve been asking yourself when, oh when, will I get around to posting the entire menu. Well, my friends, not today. […]

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Creamy Parsnip & Pumpkin Soup with Thyme-Crusted Proscuitto

A vegetable-based, creamy soup is perfect for frigid winter nights. It’s healthy enough to be respectable (compared to, like, pizza) and more rich and smooth than you’d expect from a humble parsnip soup.  There are three keys to this comforting, flavorful soup:  Coconut milk – unsweetened coconut milk is not a “healthy” substitute for heavy […]

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Red Curry Lentils with Pumpkin

Lentils just don’t get the respect they deserve. Relegated to the same shelf as dried beans (cue Sweet Brown, if you please) in the grocery store (which is usually a bottom shelf), lentils blend in with boring colors (brown. orange-brown. yellow-brown) and unthrilling packaging.  Speaking of unthrilling, get a load of this dog of mine […]

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Pumpkin & Sorghum Molasses Muffins with Cinnamon Streusel Topping

During our honeymoon, we fell madly in love with each other an amazing sticky sorghum cake and cinnamon ice cream dessert from FIG in Charleston. The cake is served warm, topped with a thick molasses sauce and a scoop of creamy ice cream. The photo that I took of the dessert isn’t very good, but […]

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Pumpkin Spice Popovers

This might be the most controversial recipe I’ve posted. What I’ve done is a perfect Halloween week recipe: a dark, sinister twist on an aged, revered recipe. What’s so frightful? Well. I’ve sweetened popovers. If you haven’t fallen out of your seat, you might not have grown up with British-influenced food. A popover is the American […]

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Baked Pumpkin & Cherry Oatmeal

Happy Halloween Week from The Sparkle Kitchen!  From this week through the week after Thanksgiving (ish), it’s my happy obligation to find as many uses for pumpkin as possible. This truly is the most wonderful time of the year for me. I’ve got some creative musings on pumpkin to incorporate into breakfasts (like today’s recipe), […]

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