This Cookbook is a Must-Have for Pumpkin Lovers

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” Jim Davis (American Actor. 1915-1981)


It is pumpkin season and there are three pumpkin recipes that are standards in the Saferstein house especially in the fall: pumpkin soup; pumpkin pie; and pumpkin bread. Now, we have 70 more to try with The Pumpkin Lover’s Cookbook by Lyuba Brooke. Brooke also has a recipe blog “Will Cook For Smiles.”

Brooke recommends using pie pumpkins for her recipes and when possible use fresh pumpkin puree rather than canned. Tempting recipes accompanied by colorful pictures range from basics (pumpkin yeast dough); drinks (pumpkin breakfast smoothie); breakfast (whole wheat pumpkin pancakes); breads, muffins and scones (pumpkin scones); savory dishes (pumpkin curry sauce); and sweets and treats (pecan caramel pumpkin cheesecake pie).

Actually, once reminded that the pumpkin is a squash—and can be baked, stewed, steamed, even fried—then substituting pumpkin for other squashes in a recipe opens up many creative ways to experiment with this vegetable. So put some orange in your life as well as vitamin-A, vitamin-C, vitamin-E and other nutrients with this recipe for Southwest Stuffed Pumpkins.

Southwest Stuffed Pumpkins  

Stuffing is not just for turkey—it’s time to stuff some pumpkin! I love making stuffed “pumpkin bowls” because it is not just a creative way to serve dinner; it also adds delightful seasonal flavor of a pumpkin to the dish. Baking and serving various dinners and soups in a pumpkin bowl makes a nice, healthy alternative to the bread bowl.

1 (2-lb) pumpkin
2 chicken breasts
2 Roma tomatoes
1⁄2 medium yellow onion
3⁄4 cup black beans, drained
3⁄4 cup corn (drained if using canned)
1 Tbsp. cilantro
1 tsp. chili powder
1 tsp. cumin
11⁄2 cups shredded Mexican mix cheese

1.    Preheat oven to 375 degrees.
2.    Take the stem off pumpkin. Cut it in half and take out seeds and strings using a metal spoon or an ice cream scoop. Lightly salt the inside of the two pumpkin halves.
3.    Cook chicken breasts over medium heat with some salt. Let cool until they can be handled and diced into small cubes.
4.    Dice tomatoes and onion, and add them to a large mixing bowl.
5.    Add diced chicken, black beans, corn, cilantro, chili powder, cumin, and salt. Mix all together until evenly combined. Mix in cheese.
6.    Divide mixture between two pumpkin halves, and place them on a lightly greased baking sheet.
7.    Bake for 40–45 minutes, until pumpkin has softened.

Makes 2
Prep time: 15 minutes
Cook time: 60–70 minutes

This recipe and other great recipes can be found in The Pumpkin Lover’s Cookbook by Lyuba Brooke, published by Cedar Fort Publishing & Media.


Stuffed pumpkin
Photos Courtesy of Cedar Fort Publishing & Media.

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