Short ones, fat ones, striped ones, massive ones — we’re talking about pumpkins and squash, of course! Whether your garden has a bumper crop or if you just went overboard at the pumpkin farm (see: my kitchen counter), don’t use your bounty just for decoration. Today at 2:30 pm Jamie cooks up these butternut squash muffins (you might call them cupcakes) and more, from his garden’s harvest. Keep reading to get a taste.
Pumpkin and squash pair well with both savory and sweet recipes, but Jamie’s starting off with a comforting pumpkin soup that’s topped with Parmesan croutons and sage-infused olive oil. Use a squash with dense, orange flesh for this one, like a pumpkin, butternut squash or onion squash. Once you’ve mastered the basic recipe, Jamie recommends trying add-ins, like pearl barley, chopped bacon or dried porcini mushrooms. Yum!
Want more pumpkin and squash ideas? Check out our gallery for more sweet and savory ideas.
Catch it all today at 2:30pm ET on Cooking Channel.