Pumpkin Recipes On The Menu

There are many reasons to put pumpkin recipes on the menu and they’re about more than just being festive. Pumpkins are traditionally associated with autumn, especially during Halloween and Thanksgiving celebrations. While they are always a popular addition, there is also some psychology behind putting pumpkin recipes on the menu.

The theory states that there is a strong inclination to act on limited time offers like seasonal pumpkin flavors. As soon as the weather gets colder and the nights get longer, demand for pumpkin-inspired food, beverages and household items goes through the roof. This theory is the foundation behind hugely successful seasonal products from the Pumpkin Spice Latte to pumpkin scented candles.

Featured pumpkin recipes (as well as other seasonal ingredients from acorn and butternut squash to cranberries and pumpkin seeds) are a great way to pique the interest of potential diners and re-engage existing customers. And, since ’tis the season for family dinners and friendly get togethers, putting pumpkins on the menu promotes a sense of comfort, but also has some excellent health benefits.

Our favorite recipe features sweet pumpkin in a savory stew served in an acorn squash bowl.

2 Tbsp Olive Oil
1 medium Onion, large dice
1-1.5 lbs, Rastelli Beef Cubes
Coarse Salt and Pepper to taste
4 Cups Beef broth
1 Cup Red Wine
Oregano
2 Celery Hearts, large dice
1 Green Bell Pepper, large dice
1/2 Cup Carrots, large dice
6 Red Skin Potatoes, medium dice
1 Cup Pumpkin, medium dice
Acorn Squash, seeded and cut lengthwise

In a large stew pan, warm oil over medium heat. Add onion and cook until just translucent. Add Beef Cubes and brown on all sides. Pour beef broth and wine over the cubes. Cover and reduce for one hour.

Add all remaining vegetables. Cover and simmer until vegetables are soft (about 45 minutes). While the stew simmers, rub inside and outside of Acorn Squash halves with Olive Oil and season lightly with Salt & Pepper. Place in oven at 400 and roast until soft. Ladle stew into the acorn squash bowls and serve.