24 Delicious Green Pumpkin Recipes for Every Season

Vibrant, versatile, and utterly delicious, green pumpkin is the unsung hero of the kitchen, ready to transform your meals from ordinary to extraordinary no matter the season. Whether you’re craving a cozy autumn soup, a refreshing summer salad, or a hearty winter stew, our roundup of 24 green pumpkin recipes has something to delight every palate. Dive in and discover how this humble ingredient can elevate your cooking game!

Green Pumpkin Soup with Coconut Milk

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. This Green Pumpkin Soup with Coconut Milk is a perfect example, blending the earthy sweetness of pumpkin with the creamy richness of coconut milk for a comforting bowl that’s both nourishing and flavorful.

Ingredients

• For the soup base:
  • 2 cups diced green pumpkin
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For finishing:
  • 1 cup coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Add the diced green pumpkin to the pot, stirring to combine with the onions and garlic.
4. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the pumpkin is tender. Tip: Cover the pot to speed up the cooking process.
5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Tip: Allow the soup to cool slightly before blending to avoid splatters.
6. Return the pureed soup to the pot over low heat. Stir in the coconut milk and salt, heating through for about 5 minutes.
7. Serve the soup hot, garnished with fresh cilantro.

Just like that, you’ve got a velvety soup with a harmonious blend of flavors. The coconut milk adds a luxurious creaminess, while the green pumpkin keeps it light and fresh. Try serving it with a sprinkle of toasted pumpkin seeds for an added crunch.

Roasted Green Pumpkin with Herbs

First, let’s dive into the simplicity and elegance of preparing Roasted Green Pumpkin with Herbs, a dish that marries the earthy sweetness of pumpkin with the aromatic allure of fresh herbs. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delightful outcome.

Ingredients

• For the pumpkin:
  • 1 small green pumpkin (about 2 lbs), peeled and cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
• For the herbs:
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the cubed pumpkin with olive oil and salt until evenly coated. Tip: Ensure each piece is lightly coated to prevent drying out.
3. Spread the pumpkin cubes in a single layer on a baking sheet. Tip: Avoid overcrowding to allow for even roasting.
4. Roast in the preheated oven for 25 minutes, then flip the pieces for even browning.
5. After flipping, sprinkle the chopped rosemary, thyme, and black pepper over the pumpkin. Tip: Adding herbs halfway prevents burning while infusing flavor.
6. Continue roasting for another 20 minutes or until the pumpkin is tender and edges are caramelized.

Serve this roasted green pumpkin as a hearty side or atop a bed of greens for a warm salad. The caramelized edges offer a slight crunch, contrasting the soft, herb-infused interior. Try pairing it with a drizzle of balsamic glaze for an extra layer of flavor.

Green Pumpkin and Chickpea Curry

Discover the comforting warmth of a homemade Green Pumpkin and Chickpea Curry, a dish that perfectly balances the earthiness of pumpkin with the creamy texture of chickpeas, all enveloped in a fragrant curry sauce. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the curry:
  • 2 cups green pumpkin, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetable broth
• For garnish:
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat (350°F).
2. Add 1 diced onion, sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Add 2 cups cubed green pumpkin to the pot, stirring to combine with the onion mixture.
5. Pour in 1 cup vegetable broth, bring to a simmer, and cook for 10 minutes until the pumpkin begins to soften.
6. Mix in 2 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper, ensuring the pumpkin is evenly coated.
7. Add 1 can drained chickpeas and 1 can coconut milk, stir well to combine.
8. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the pumpkin is tender.
9. Garnish with 1/4 cup chopped cilantro and serve with lime wedges on the side for an extra zing.

Just like that, you’ve created a curry that’s rich in flavor with a creamy texture that clings beautifully to the tender pumpkin and chickpeas. Serve it over a bed of fluffy rice or with warm naan bread to soak up every last bit of the delicious sauce.

Stuffed Green Pumpkin with Quinoa and Vegetables

Zesty and wholesome, this Stuffed Green Pumpkin with Quinoa and Vegetables is a perfect dish to bring warmth and nutrition to your table. Let’s dive into creating this autumnal delight with a step-by-step guide that ensures success even for beginners.

Ingredients

• For the pumpkin:
  • 1 medium green pumpkin (about 3 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced bell peppers
  • 1 cup diced zucchini
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the top off the green pumpkin and scoop out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
3. Place the pumpkin on a baking sheet and bake for 30 minutes until slightly tender.
4. While the pumpkin bakes, rinse 1 cup quinoa under cold water. Tip: Rinsing removes the natural coating that can make quinoa taste bitter.
5. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed.
6. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until translucent.
7. Add 1 cup diced bell peppers and 1 cup diced zucchini to the skillet. Cook for 5 minutes until vegetables are tender. Tip: Keep the vegetables slightly crisp for texture.
8. Fluff the cooked quinoa with a fork and mix it into the skillet with the vegetables. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh parsley. Stir to combine.
9. Remove the pumpkin from the oven and fill it with the quinoa and vegetable mixture. Cover with the pumpkin top and bake for another 20 minutes until the pumpkin is fully tender.
10. Let the stuffed pumpkin rest for 5 minutes before slicing. Tip: This allows the flavors to meld together beautifully.

Crunchy vegetables and fluffy quinoa nestled in a sweet, tender pumpkin make this dish a feast for the senses. Serve it as a centerpiece at your next dinner party for a show-stopping vegetarian main.

Green Pumpkin Pie with a Twist

Start by preheating your oven to 350°F to ensure it’s ready for baking. This Green Pumpkin Pie with a Twist is a delightful variation on the classic, incorporating unique ingredients for a fresh take on the traditional dessert.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 2 cups green pumpkin puree
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup heavy cream

Instructions

1. In a large bowl, combine the flour and diced butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In another bowl, whisk together the green pumpkin puree, brown sugar, cinnamon, ginger, and cloves until smooth.
6. Beat in the eggs one at a time, then stir in the heavy cream until fully incorporated. Tip: For a smoother filling, strain the mixture through a fine sieve.
7. Pour the filling into the prepared crust and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Protect the crust edges with foil if they begin to brown too quickly.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving.

Delight in the creamy texture and the harmonious blend of spices in this Green Pumpkin Pie with a Twist. Serve it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of flavor and crunch.

Green Pumpkin Bread with Walnuts

Unveiling a delightful twist on a classic, this Green Pumpkin Bread with Walnuts combines the earthy sweetness of pumpkin with the rich crunch of walnuts for a perfect autumnal treat. Follow these steps to create a moist, flavorful loaf that’s as nutritious as it is delicious.

Ingredients

• For the batter:
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup canned pumpkin puree
  • 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In another bowl, beat the eggs lightly, then mix in the vegetable oil, water, and pumpkin puree until smooth.
4. Tip: For an even texture, ensure all wet ingredients are at room temperature before mixing.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
6. Fold in the chopped walnuts gently with a spatula.
7. Tip: Toast the walnuts lightly before adding to enhance their flavor and crunch.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check the bread at 50 minutes to prevent overbaking, as oven temperatures can vary.
11. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Your Green Pumpkin Bread with Walnuts is now ready to enjoy, offering a moist crumb and a harmonious blend of spices and nuts. Serve it warm with a dollop of cream cheese or toasted with a drizzle of honey for an extra special treat.

Green Pumpkin Risotto with Parmesan

Let’s dive into creating a comforting and vibrant Green Pumpkin Risotto with Parmesan, a dish that perfectly balances creamy textures with the earthy sweetness of pumpkin. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the risotto base:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, kept warm
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
• For the green pumpkin mixture:
  • 1 cup pureed green pumpkin (or butternut squash)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes.
2. Add the Arborio rice to the pan. Stir constantly for 1 minute to toast the rice slightly, enhancing its nutty flavor.
3. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each ladle of stock is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
4. Once the rice is al dente and the mixture is creamy, stir in the green pumpkin puree. Cook for an additional 2 minutes to incorporate the flavors.
5. Remove the pan from the heat. Stir in the grated Parmesan cheese and butter until the risotto reaches a velvety consistency. Season with salt to taste.
6. Let the risotto rest for 2 minutes before serving to allow the flavors to meld together beautifully.

Now, your Green Pumpkin Risotto with Parmesan is ready to delight. The creamy texture paired with the subtle sweetness of the pumpkin and the sharpness of Parmesan creates a harmonious dish. Serve it garnished with extra Parmesan shavings and a drizzle of olive oil for an elegant touch.

Green Pumpkin and Lentil Stew

Green pumpkin and lentil stew is a hearty, nutritious dish that’s perfect for cozy evenings. Gathering the right ingredients and following these steps will ensure a delicious result every time.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup green pumpkin, peeled and cubed
  • 1 cup dried lentils, rinsed
• For seasoning:
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup cubed green pumpkin and 1 cup rinsed lentils to the pot, stirring to combine with the onions and garlic.
5. Pour in 4 cups vegetable broth, ensuring all ingredients are submerged.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender.
7. Season with 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt to taste, stirring well to distribute the spices evenly.
8. Simmer for an additional 5 minutes to allow flavors to meld together.

Lentils and green pumpkin create a stew that’s both creamy and slightly chunky, with a warm, smoky flavor profile. Serve it with a dollop of yogurt or over a bed of quinoa for an extra protein boost.

Green Pumpkin Muffins with Cinnamon

Always looking for a way to sneak more veggies into your breakfast? These Green Pumpkin Muffins with Cinnamon are a deliciously sneaky solution, combining the wholesome goodness of pumpkin with a hint of warm cinnamon for a perfect morning treat.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup pureed green pumpkin
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. In another bowl, mix the pureed green pumpkin, milk, vegetable oil, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your muffins stay light and fluffy.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Ready to enjoy? These muffins boast a moist texture and a subtly sweet flavor with a comforting cinnamon warmth. Try serving them warm with a dab of butter or a drizzle of honey for an extra special touch.

Green Pumpkin and Spinach Lasagna

Every home cook knows the comfort of a hearty lasagna, but have you tried elevating this classic with the earthy flavors of green pumpkin and spinach? This methodical guide will walk you through creating a lasagna that’s as nutritious as it is delicious, perfect for beginners and seasoned chefs alike.

Ingredients

• For the sauce:
  • 2 cups pureed green pumpkin
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 tsp nutmeg
• For assembling:
  • 9 lasagna noodles, uncooked
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a saucepan over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute.
3. Add the pureed green pumpkin and heavy cream to the saucepan, stirring to combine. Simmer for 5 minutes, then season with salt. Tip: The sauce should thicken slightly but remain pourable.
4. In a mixing bowl, combine the chopped spinach, ricotta, Parmesan, egg, and nutmeg. Tip: Squeeze excess water from the spinach to prevent a soggy lasagna.
5. Spread a thin layer of the pumpkin sauce at the bottom of a 9×13 inch baking dish.
6. Place 3 lasagna noodles over the sauce, followed by half of the spinach mixture and a third of the mozzarella. Repeat the layers, finishing with a layer of noodles, the remaining sauce, and mozzarella. Tip: Covering the top layer with sauce prevents the noodles from drying out.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Let it rest for 10 minutes before serving.

With its creamy texture and a balance of sweet and savory flavors, this lasagna is a showstopper. Serve it with a crisp green salad to complement its richness.

Green Pumpkin Pancakes with Maple Syrup

Venturing into the world of breakfast pancakes with a twist, today we’re exploring how to make Green Pumpkin Pancakes drizzled with Maple Syrup. This recipe combines the earthy sweetness of pumpkin with the comforting warmth of maple syrup, perfect for a cozy morning.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract
  • Green food coloring (as needed)
• For serving:
  • Maple syrup

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Add green food coloring a few drops at a time until the desired color is achieved.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. Serve warm with maple syrup drizzled on top.

Perfectly fluffy with a hint of pumpkin spice, these Green Pumpkin Pancakes are a delightful way to start your day. For an extra festive touch, serve them with a dollop of whipped cream and a sprinkle of cinnamon.

Green Pumpkin and Black Bean Tacos

Discover the perfect blend of earthy and spicy with these Green Pumpkin and Black Bean Tacos, a dish that promises a delightful crunch and a burst of flavors in every bite. Designed for beginners, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• For the filling:
  • 2 cups green pumpkin, diced into 1/2-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
• For the tacos:
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium heat (350°F) and add 1 tbsp olive oil.
2. Add the diced green pumpkin to the skillet, stirring occasionally, until slightly softened, about 5 minutes.
3. Tip: Ensure the pumpkin cubes are uniformly sized for even cooking.
4. Stir in the black beans, ground cumin, chili powder, and salt. Cook for another 3 minutes until the mixture is heated through.
5. Tip: For an extra flavor boost, lightly toast the spices in the skillet before adding the pumpkin and beans.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
8. Divide the pumpkin and black bean mixture evenly among the tortillas.
9. Top each taco with crumbled queso fresco and chopped cilantro.
10. Serve immediately with lime wedges on the side for squeezing over the tacos.

The tacos offer a satisfying contrast between the creamy black beans and the tender-crisp green pumpkin, with the queso fresco adding a salty tang. For a creative twist, serve them with a side of avocado slices or a drizzle of hot sauce to elevate the flavors further.

Green Pumpkin Smoothie Bowl

Making a Green Pumpkin Smoothie Bowl is a delightful way to start your day with a nutritious and visually appealing meal. This recipe combines the earthy sweetness of pumpkin with the freshness of greens, creating a balanced and energizing dish.

Ingredients

• For the smoothie base:
  • 1 cup canned pumpkin puree
  • 1 frozen banana, sliced
  • 1/2 cup spinach, packed
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1/2 tsp cinnamon
• For the topping:
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/4 cup sliced almonds
  • 1/2 cup mixed berries

Instructions

1. In a blender, combine the pumpkin puree, frozen banana, spinach, almond milk, honey, and cinnamon.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour the smoothie into a bowl.
4. Sprinkle the granola, chia seeds, sliced almonds, and mixed berries evenly over the top. Tip: For an extra crunch, toast the almonds and granola before adding them to the bowl.
5. Serve immediately. Tip: For a more vibrant presentation, arrange the toppings in sections or patterns on the smoothie.

Unbelievably creamy and packed with flavors, this Green Pumpkin Smoothie Bowl offers a perfect blend of sweetness and spice. The crunchy toppings add a delightful contrast to the smooth base, making every bite interesting. Try drizzling a little extra honey on top for an added touch of sweetness.

Green Pumpkin and Goat Cheese Salad

Green pumpkin and goat cheese salad is a refreshing dish that combines the earthy sweetness of pumpkin with the creamy tang of goat cheese. Great for any season, this salad is a delightful way to enjoy the flavors of fall with a light, summery twist.

Ingredients

• For the salad:
  • 2 cups green pumpkin, peeled and diced into 1-inch cubes
  • 4 cups mixed greens
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted walnuts, roughly chopped
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced green pumpkin with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast the pumpkin for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the pumpkin roasts, whisk together the remaining olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl to create the dressing.
5. In a large bowl, combine the mixed greens, roasted pumpkin, crumbled goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Light and flavorful, this salad offers a perfect balance of textures, from the creamy goat cheese to the crunchy walnuts. Serve it as a standalone meal or alongside grilled chicken for a more substantial dish.

Green Pumpkin Pasta with Garlic and Olive Oil

Every home cook needs a simple yet flavorful pasta dish in their repertoire, and this Green Pumpkin Pasta with Garlic and Olive Oil is just that. Easy to prepare with a handful of ingredients, it’s a perfect weeknight dinner that feels special.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 cups green pumpkin, diced
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti. Cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned.
3. Add the diced green pumpkin to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the pumpkin is tender.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the pumpkin and garlic. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Serve immediately, garnished with additional olive oil or grated cheese if desired.

Freshly made, this dish boasts a creamy texture with the earthy sweetness of green pumpkin balanced by the sharpness of garlic. For an extra touch, top with toasted pumpkin seeds for crunch.

Green Pumpkin and Chicken Casserole

Start by preheating your oven to 375°F to ensure it’s ready for baking. This Green Pumpkin and Chicken Casserole combines the earthy sweetness of pumpkin with the savory depth of chicken, creating a comforting dish perfect for any season.

Ingredients

• For the casserole:
  • 2 cups diced green pumpkin
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1 tsp dried thyme

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add cubed chicken to the skillet, seasoning with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
3. Transfer the cooked chicken to a 9×13 inch baking dish, spreading it evenly.
4. In the same skillet, add diced green pumpkin and cook over medium heat for 3 minutes, just to soften slightly.
5. Sprinkle flour over the pumpkin, stirring to coat evenly, then gradually add chicken broth and heavy cream, stirring constantly to avoid lumps.
6. Bring the sauce to a simmer, add dried thyme, and cook for 2 minutes until slightly thickened.
7. Pour the sauce over the chicken in the baking dish, ensuring everything is evenly coated.
8. Bake in the preheated oven for 25 minutes, or until the pumpkin is tender and the top is lightly golden.
9. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken further.

Finally, this casserole offers a delightful contrast between the creamy sauce and the tender chunks of pumpkin and chicken. Serve it over a bed of wild rice or with a side of crusty bread to soak up the flavorful sauce.

Green Pumpkin Chocolate Chip Cookies

Here’s a delightful twist on the classic chocolate chip cookie that incorporates the subtle, earthy flavors of green pumpkin. Perfect for autumn gatherings or a cozy night in, these cookies are sure to impress with their unique flavor and soft, chewy texture.

Ingredients

• For the dough:
  • 1 cup pureed green pumpkin
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
• For mixing in:
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and pureed green pumpkin until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This resting time helps them set without falling apart.

Nowhere else will you find cookies that blend the comforting spice of pumpkin pie with the classic joy of chocolate chips. Serve these with a glass of cold milk for a truly nostalgic treat, or crumble them over vanilla ice cream for an indulgent dessert.

Green Pumpkin and Sweet Potato Mash

Unveiling a comforting and vibrant side dish that’s as nutritious as it is delicious, this Green Pumpkin and Sweet Potato Mash combines the earthy sweetness of sweet potatoes with the unique flavor of green pumpkin, creating a perfect balance for any meal.

Ingredients

• For the mash:
  • 2 cups peeled and cubed green pumpkin
  • 2 cups peeled and cubed sweet potatoes
  • 4 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

1. Place the cubed green pumpkin and sweet potatoes in a large pot and cover with water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer until the vegetables are tender when pierced with a fork, about 15 minutes. Tip: To ensure even cooking, cut the pumpkin and sweet potatoes into uniform sizes.
3. Drain the vegetables well and return them to the pot.
4. Add the butter, heavy cream, salt, and pepper to the pot. Mash the mixture with a potato masher until smooth. Tip: For a creamier texture, use a hand mixer on low speed.
5. Adjust seasoning with additional salt and pepper if needed. Tip: Taste as you go to achieve the perfect balance of flavors.

Enjoy this mash as a velvety side that pairs wonderfully with roasted meats or as a standalone dish garnished with a sprinkle of fresh herbs for a pop of color and freshness.

Green Pumpkin and Corn Fritters

These Green Pumpkin and Corn Fritters are a delightful way to bring a bit of autumn to your table any time of the year. They’re crispy on the outside, tender on the inside, and packed with flavors that celebrate the season.

Ingredients

• For the batter:
  • 1 cup grated green pumpkin
  • 1 cup corn kernels
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1/4 cup milk
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, combine the grated green pumpkin and corn kernels.
2. Add the all-purpose flour, cornmeal, baking powder, salt, and black pepper to the bowl. Mix well to ensure all ingredients are evenly distributed.
3. In a separate small bowl, whisk together the beaten egg and milk. Pour this mixture into the dry ingredients and stir until just combined. Tip: Do not overmix to keep the fritters light and fluffy.
4. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. Tip: A drop of batter should sizzle upon contact when the oil is ready.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Fry in batches to avoid overcrowding.
6. Cook each fritter for 2-3 minutes on each side, or until golden brown and crispy. Tip: Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.

Kickstart your meal with these fritters as a starter, or pair them with a dollop of sour cream for a satisfying snack. Their crisp exterior gives way to a moist, flavorful center, making them a hit at any gathering.

Green Pumpkin and Apple Crumble

You might not have thought to combine green pumpkin and apple before, but this crumble will change your mind. It’s a delightful twist on the classic dessert, offering a perfect balance of sweetness and texture that’s sure to impress.

Ingredients

• For the filling:
  • 2 cups green pumpkin, peeled and diced into 1-inch pieces
  • 2 cups apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
• For the crumble topping:
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, chilled and diced
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the green pumpkin, apples, granulated sugar, lemon juice, and cinnamon. Mix well to coat the fruits evenly.
3. Transfer the fruit mixture to a 9-inch baking dish, spreading it out evenly. Tip: Letting the mixture sit for 10 minutes before baking can enhance the flavors.
4. In another bowl, mix the flour, oats, brown sugar, and salt for the crumble topping. Add the diced butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the fruit mixture in the baking dish. Tip: For extra crunch, press the topping lightly into the fruit.
6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Check the crumble at the 30-minute mark to prevent over-browning.
7. Remove from the oven and let it cool for at least 10 minutes before serving.

Kindly note, the crumble boasts a crispy, buttery topping that contrasts beautifully with the soft, spiced fruit beneath. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Green Pumpkin and Mushroom Stir Fry

Now, let’s dive into creating a vibrant and nutritious dish that’s as pleasing to the palate as it is to the eye. This Green Pumpkin and Mushroom Stir Fry combines the earthy flavors of mushrooms with the subtle sweetness of green pumpkin, all brought together with a savory sauce.

Ingredients

• For the stir fry:
  • 2 cups green pumpkin, peeled and cubed
  • 1 cup mushrooms, sliced
  • 2 tbsp olive oil
• For the sauce:
  • 1 tbsp soy sauce
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated
  • 1/2 cup vegetable broth

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat (350°F).
2. Add the green pumpkin cubes to the pan, stirring occasionally, until they start to soften, about 5 minutes. Tip: Ensure the pumpkin cubes are evenly sized for uniform cooking.
3. Push the pumpkin to one side of the pan and add the remaining 1 tbsp olive oil to the other side.
4. Add the sliced mushrooms to the oil, sautéing until they begin to brown, about 3 minutes. Tip: Don’t overcrowd the pan to allow the mushrooms to brown properly.
5. Mix the pumpkin and mushrooms together in the pan.
6. In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, and vegetable broth.
7. Pour the sauce over the pumpkin and mushrooms, stirring to coat evenly.
8. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Tip: If the sauce thickens too much, add a little more vegetable broth to reach your desired consistency.

This dish offers a delightful contrast of textures, from the tender pumpkin to the meaty mushrooms, all enveloped in a rich, flavorful sauce. Serve it over a bed of steamed rice or quinoa for a complete meal that’s both satisfying and healthful.

Green Pumpkin and Rice Pilaf

Let’s dive into creating a comforting and vibrant Green Pumpkin and Rice Pilaf, a dish that perfectly balances the earthy sweetness of pumpkin with the aromatic richness of rice. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the rice: 1 cup basmati rice, 2 cups water, 1 tbsp olive oil
• For the pumpkin: 2 cups green pumpkin (peeled and diced), 1 tbsp olive oil, 1/2 tsp salt
• For the seasoning: 1 small onion (finely chopped), 2 garlic cloves (minced), 1 tsp cumin, 1/2 tsp turmeric, 1/4 tsp black pepper

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain. This removes excess starch for fluffier rice.
2. In a medium pot, heat 1 tbsp olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
3. Add 2 cups water to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid to ensure even cooking.
4. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced pumpkin and 1/2 tsp salt, sautéing for 5 minutes until slightly softened.
5. Push the pumpkin to one side of the skillet. Add the chopped onion and minced garlic to the other side, sautéing for 3 minutes until translucent.
6. Stir in the cumin, turmeric, and black pepper with the onion and garlic, then combine everything in the skillet. Cook for another 2 minutes to blend the flavors.
7. Once the rice is done, fluff it with a fork and gently fold in the pumpkin mixture, being careful not to mash the rice.

Best enjoyed warm, this Green Pumpkin and Rice Pilaf offers a delightful contrast between the tender pumpkin and fluffy rice, with spices that bring warmth and depth. Serve it alongside a crisp salad or as a hearty standalone dish for a satisfying meal.

Green Pumpkin and Bacon Quiche

Green pumpkin and bacon come together in this quiche to create a dish that’s as nutritious as it is delicious. Gathering the right ingredients and following these steps will ensure a perfect quiche every time.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 1 cup green pumpkin, peeled and diced
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: The dough should not be sticky; if it is, add a little more flour.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
6. In a skillet over medium heat, cook 1 cup diced green pumpkin until slightly softened, about 5 minutes.
7. In a bowl, whisk together 1/2 cup heavy cream, 3 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Spread the cooked green pumpkin and 4 slices crumbled bacon over the crust. Pour the egg mixture over the top and sprinkle with 1/2 cup shredded Gruyère cheese.
9. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the quiche at 30 minutes to prevent overbaking.
10. Let the quiche cool for 10 minutes before slicing. Tip: This allows the filling to set properly for cleaner slices.

Flaky crust encases a creamy, savory filling with the sweet notes of green pumpkin and the smoky richness of bacon. Serve warm with a side salad for a complete meal, or enjoy a slice cold for a quick breakfast.

Green Pumpkin and Almond Butter Spread

Creating a delicious and nutritious spread at home is easier than you think, especially with this Green Pumpkin and Almond Butter Spread recipe. Carefully follow these steps to achieve a smooth, flavorful spread that’s perfect for toast, pancakes, or as a dip.

Ingredients

• For the spread:
  • 1 cup roasted green pumpkin, peeled and cubed
  • 1/2 cup almond butter
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. Place the green pumpkin cubes on a baking sheet and roast for 25 minutes, or until they are soft and slightly caramelized.
2. Allow the roasted pumpkin to cool for 10 minutes. This prevents the almond butter from separating when blended.
3. In a food processor, combine the cooled pumpkin, almond butter, maple syrup, cinnamon, and salt. Blend on high for 2 minutes, or until the mixture is completely smooth. Scrape down the sides as needed to ensure even blending.
4. Transfer the spread to an airtight container and refrigerate for at least 1 hour before serving. This helps the flavors meld together and the spread to thicken.

Now you have a versatile Green Pumpkin and Almond Butter Spread that’s rich in flavor and texture. Naturally sweet with a hint of spice, it’s a delightful addition to your morning routine or as a healthy snack option.

Conclusion

Delightful as they are versatile, these 24 green pumpkin recipes promise to spice up your meals all year round. Whether you’re craving something sweet or savory, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

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