Pumpkin Sage Soup

Pumpkin Sage Soup

We’re coming at you with pumpkin again! This time pumpkin sage soup. Seriously, the only way to describe this soup is fall bliss in your mouth. Seriously.

Pumpkin Sage Soup

We joined a CSA this year and this week a sugar pumpkin came in our box. We were stoked! This is not like your carving pumpkin. These pumpkins are for eating! Creamy and sweet. We had ideas to make pumpkin bread and pumpkin chili, but been there done that. So instead we decided soup would be an excellent undertaking. And it was quite simple too.

We were feeling ambitious and creative, and so we let the ingredients we had on hand guide us. In other words, we didn’t follow a recipe. Liberating!

Pumpkin Sage Soup

We combined yellow onion from our CSA box, garlic, paprika, a dash of cumin, and fresh sage with the pumpkin puree and called it soup. This is the most delicious soup we’ve slurped all fall.

Pumpkin is calling you. Happy double dipping!

Pumpkin Sage Soup

Pumpkin Sage Soup – inspired by Food52 Your Best Recipe for Autumn Soup Contest


  • 6 cups pumpkin puree (1 medium sugar pumpkin)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 3 sprigs fresh sage (or 1 tsp. dry sage)
  • 1 Tbsp. Paprika
  • 1 tsp. cumin
  • 4 cups vegetable broth
  • 1 cup water


  1. To make the pumpkin puree, start by heating oven to 425 degrees F. Cut pumpkin in half and scoop seeds out. If the pumpkin is too hard to cut, place in microwave for about 2 minutes to soften. Place pumpkin halves on baking sheet and roast for 30 minutes. Remove from oven and let cool (about 15 minutes). Scoop out pumpkin and place in large bowl. Using a fork, smash pumpkin. Add sage and mix until incorporated.
  2. Heat olive oil in a large pot over medium heat for 1 minute. Add minced garlic and onions. Cook until tender, about 4 minutes. Add paprika and cumin.
  3. Next, add pumpkin puree to large pot. Add vegetable broth and water, stir and then let simmer for 20 minutes.
  4. Working in batches, puree mixture in a blender (we used our vitamix).
  5. Garnish with sage. Enjoy!

Pumpkin French Toast with Toasted Coffee Pecans

Pumpkin French Toast

 We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.

Pumpkin French Toast

This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.

Pumpkin French Toast

The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!

Pumpkin French Toast

We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.

Pumpkin French Toast

Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!

Pumpkin French Toast

Recipe – adapted from A Cozy Kitchen

Serves 4


French Toast:

  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1 loaf thick sliced multi-grain bread

Coffee Toasted Pecans:

  • 1/2 cup pecans, chopped
  • 1 tsp. ground coffee
  • 1 tsp. cinnamon
  • 1/2 Tbsp. butter
  • 1 Tbsp. dark or light brown sugar


1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.

2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.

5. Serve warm with maple syrup or pumpkin butter. Enjoy!

Fall Chicken Trio – 3 recipes with seasonal flavors


We’re back in action! We took a break in August to relax, reflect, and take life in.  We took a girls trip to NYC, soaked up every ounce of summer at the lake, took up golf, and enjoyed eating out and simple grilling with friends and family. So now we say sayonara summer and welcome to fall.

Our creativity is reinvigorated by crisp mornings, the changing maple tree in our neighbor’s backyard, school buses, and seasonal flavors. We went shopping at Trader Joes on Saturday and the store was exploding with pumpkin. Pumpkin bread, pumpkin ice cream, pumpkin coffee, pumpkins for pie, and our new obsession…Pumpkin Butter! It’s the best thing ever. Seriously. The ingredient label reads: pumpkin, honey, lemon, cinnamon, cloves, ginger, nutmeg. So simple. So Delicious. Incredibly versatile and the inspiration for these three fall chicken recipes. We’re giving you three since we were MIA for so long. Let’s get to it.

Grilled chicken breasts with a pumpkin balsamic glaze. Perfect to ease into fall flavors while still enjoying grilling outdoors.

Slow cooker pumpkin butter chicken stew with onions and garlic.  Great for Sunday Supper. Hearty, comforting, and warms the belly. Added bonus…

Use the leftovers in chicken tortilla soup.

Pumpkin butter pulled chicken, corn, red  bell pepper, and black beans. Heat from the peppers and chili powder is balanced by sweet corn and pumpkin. This is perfect for lunch boxes and rushed weeknight dinners.

Enjoy these three satisfying meals as you welcome fall. Happy double dipping!

Pumpkin Glazed Grilled Chicken – a Double Dipper original

Serves 2


  • 2 boneless, skinless chicken breasts
  • 1 Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. oregano
  • ¼ tsp. black pepper

Pumpkin Dipping Sauce

  • ½ Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. honey mustard
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon


  1. Combine pumpkin butter, balsamic vinegar, oregano and pepper in medium mixing bowl. Add chicken and let marinade for 30      minutes.
  2. Grill at 400 degrees F for about 15 minutes turning once, or until cooked through.
  3. Serve with grilled sweet potatoes and pumpkin dipping sauce. Enjoy!

Easy Crock Pot Pulled Chicken (spiced up with a Double Dipper twist – Pumpkin!)


  • 1 ½ lb. boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 1 Tbsp. fresh garlic, minced
  • 1 cup vegetable or chicken broth
  • 2 Tbsp. Trader Joe’s Pumpkin Butter
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. black pepper


  1. Place chicken on bottom of crock pot. Spread pumpkin butter over chicken. Add oregano, garlic powder, fresh garlic and black pepper.
  2. Next, layer onions over chicken. Add vegetable (or chicken) broth.
  3. Cook on low heat for 5-6 hours.
  4. When chicken is done, gently shred chicken breast using a fork.
  5. Serve with acorn squash and roasted potatoes. Use left overs in tortilla soup. This chicken is versatile!

Tortilla Soup – adapted from Ambitious Kitchen

Makes 6 servings


  • 4 cups of chicken broth
  • 2 cups of water
  • 1 pound of cooked cubed or shredded chicken breast
  • 1 can of corn kernels, fresh, frozen, or canned drained
  • 1 can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 1 tablespoon of fresh or canned minced garlic
  • 1 large onion, diced
  • 1 red bell pepper sliced into strips
  • 1 green pepper finely chopped
  • 1 tablespoon of olive oil
  • 2 teaspoons of ground cumin
  • 2  teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • ½ tsp ground black pepper
  • 1 jalapeno, chopped



1. Place a soup pot over medium heat and add olive oil.  Add onions, green pepper, red pepper, garlic, jalapeno and cook until just tender.

2. Next add chicken broth, water, tomatoes, and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and salsa if you’d like to kick the heat up a notch.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

5. Serve with tortilla chips. Garnish with cilantro, avocado, or plain Greek yogurt. Enjoy!

Roasted Turnips and Butternut Squash with Maple Five Spice Glaze

Caribou’s Fa La Latte is here and Pumpkin Spice is now a thing of the past. Your cupboards may still be overflowing with Halloween candy, but according to magazine ads you better start making room for Holiday goodies. We can’t stop singing the jingle to Target’s new holiday ad urging us to get prepped for the madness that is the Christmas season ( are you ready get set, are you ready get set, are you ready get set, get ready! ). It did snow today (well more of a light dusting, but white stuff none the less!), but wait just a second! Where did the holiday between Halloween and Christmas disappear to? When did the Grinch decide to steal Thanksgiving? That is not allowed on our watch. So tonight we made this dish to remind everyone that it is still November which means get ready, get set for Thanksgiving!

Turnips and butternut squash are a match made in food heaven. The turnip has a hint of horseradish, complemented by the sweetness of the butternut squash. When tossed in ginger, star anise, cloves, nutmeg, cinnamon and maple syrup the two flavors come together in a harmonious dish that will have your taste buds singing sweet melodies!

Happy double dipping!

Recipe – adapted from Eating Well Magazine November 2012 Edition

Serves 4


  • 2 medium turnips (about 1 ½ pounds), peeled
  • 1 small butternut squash, peeled and seeded
  • 2 tbsp. extra-virgin olive oil
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • ½ white onion, thinly sliced
  • 1 tbsp. pure maple syrup
  • ¼ tsp. ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground star anise


  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Slice turnips and squash crosswise into 3/4-inch-thick slices. Cut each slice into 3/4-inch-wide strips or “sticks.” Toss with oil, salt and pepper in a large bowl until well coated. Divide between 2 large rimmed baking sheets and spread into an even layer. (Set the bowl aside.)
  3. Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, maple syrup and spices to combine. Return the vegetables to the baking sheets; roast, stirring once halfway through and rotating the pans top to bottom and front to back, until tender, 15 to 20 minutes more.
  4. Serve as the perfect side to your meal and enjoy!

Sage Goat Cheese Popovers and Turkey Bean Chili

It’s story time. It’s 1993 and the dippers are three years old. The little dippers, Mom and Dad are sitting at the dinner table for Dad’s favorite meal, spaghetti…again. Everyone seems to be enjoying the meal, slurping up the noodles, sauce splattering on the table and clothes (Dad has a napkin tucked into his shirt to prevent extra spillage. He’s learned from past stains). One dipper (the “senator” as she is endearingly called) is talking talking talking and babbling some more. So no one seems to notice that the other little dipper is unusually quiet, until a splash of Prego sauce flies up in the air and a squish noise draws all the attention to her…face planted in her spaghetti. No, the dish wasn’t poisoned and no, she didn’t choke. It was just passed this little dipper’s bed time. And apparently the meal was too boring to keep her awake.

But the meal we made tonight would keep any sleepy head awake! The turkey bean chili has a kick from the spices and exciting variety from the white beans and red kidney beans. We added an extra twist with the cocoa powder which gave the chili a sweet note.

And we made popovers! But not just any ordinary popovers, we used spelt flour to give them a nutty flavor, and filled the middle with sage and goat cheese to make them savory. Last time we made popovers they didn’t pop. But after some research we discovered the science behind making the perfect popover. Take note: you must combine all ingredients together in a food processor or blender to make the batter light which will make your popovers pop!

This meal is not boring spaghetti, it’s a flavorful transformation of classic chili.

Happy double dipping!

Sage Goat Cheese Popovers – adapted from the Byerly’s Cookbook Volume II

Makes 6 popovers


  • 1 cup spelt flour (can substitute whole wheat or all-purpose flour as well)
  • 1 cup milk
  • 2 eggs
  • ¼ cup goat cheese
  • 1 Tbsp. fresh sage, chopped


  1. Using butter or non-stick spray, grease popover pan.
  2. Heat oven to 425 degrees F.
  3. Combine all ingredients in blender or food processor; process until thoroughly blended.
  4. Fill popover pan 1/3 full. Next, layer goat cheese and sage over batter. Pour remaining batter over goat cheese and sage, so that each cup is 2/3 full.
  5. Bake popovers for 15 minutes; reduce oven temperature to 350 degrees F and bake 15-20 minutes longer.
  6. Serve with Turkey Bean Chili and enjoy!

Turkey Bean Chili – a Double Dipper Original


  • ½ pound ground turkey breast
  • 15 oz. can navy beans (or other white bean)
  • 15 oz. can kidney beans
  • 2 cans diced tomatoes
  • 8 oz. can tomato paste
  • 2 fresh roma tomatoes, chopped
  • 2 celery stalks, chopped
  • ¼ cup chili powder
  • 1 tablespoon paprika
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. unsweetened cocoa powder
  • ¼ cup water


  1. In a pan over medium heat, brown turkey.
  2. Combine all ingredients in slow cooker, and cook on high heat for 3-6 hours.
  3. Serve with Sage Goat Cheese Popovers and enjoy!

Pheasant Wild Rice Soup

It was a dark, blustery night in late October. The cupboards were nearly bare, and so the double dippers went to the fridge to see what might be there. The double dippers opened the door…

…and out popped a black, leathery, deformed  devil’s toe!!! AHHHHHH!!!! They leaped back in horror and after a cautious glance at one another and a synchronized head nod, they bravely decided to inspect the situation further.

They opened the fridge door once again and said in unison, “The Claw’s back!” And both knew what was in store for dinner. “Get me the butcher knife,” one dipper said to the other, “We’re having pheasant wild rice soup!”

We thought we’d entertain you with a spooky story in the spirit of Halloween. But don’t worry this soup is not spooky at all. We would describe it as wild though (wild pheasant + wild rice = wild soup).

Thanks Dad and Kipper (our 13 year-old yellow lab who’s still got it!) for bringing home the 6 plump pheasants from your South Dakota hunting trip last week. We have some tasty recipes up our sleeve for the remaining pheasants so stay tuned.

This soup is savory, hearty, and very Minnesotan. Served with freshly baked pop-overs (which only semi-popped for us), this is a perfect fall or winter meal to warm your belly.  Happy double dipping!

Recipe – adapted from the Complete Hunter Game Bird Cookery

Makes 8 to 10 cups


  • 6 cups ready-to-serve chicken broth
  • 3 cups (12 oz.) cut-up cooked pheasant (1-inch pieces)
  • 2 cups cooked wild rice
  • 3-4 medium carrots, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • ½ cup peas (we used frozen Green Giant)
  • 1/3 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ tsp. dried thyme leaves
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. snipped fresh parsley (dried parsley will also work)


  1. In a 6-quart Dutch over or stockpot, combine all ingredients.
  2. Bring to a boil over high heat. Cover. Reduce heat to medium-low.
  3. Simmer for 20-25 minutes, or until veggies are tender, stirring occasionally.
  4. Remove and discard bay leaf before serving.
  5. Serve with freshly baked pop-overs or whole grain bread and enjoy!

Baked Chicken Stuffed with Spinach, Mushrooms, Tomato and Goat Cheese

Happy 27th anniversary of your 29th Birthday Mom!

Last night we made a birthday dinner for our mom. And not to toot our own horn but we really out did ourselves on this one. Baked chicken stuffed with goodies to satisfy any birthday girl…fresh spinach, savory sautéed mushrooms in garlic, sweet roasted tomatoes and creamy, tangy goat cheese.

 This is not a quick, every-day meal. It’s a little tedious and requires a lot of prana (love, lots of love). But it’s worth every ounce of energy.

We served the chicken with our balsamic glazed brussles sprouts along with roasted buttercup squash topped with cinnamon, nutmeg and apples.

We enjoyed the meal with a glass (or two) of a bold cabernet, El Casillero del Diablo (translation: the Devil’s Locker…our Spanish majors are good for something!)

We also decided to get really fancy fancy last night (said with our best British accents) and put on formal dining gowns (i.e. we weren’t wearing sweat pants) and feast in the dining room with mood lighting and candles.

Atmosphere + Good Food + Double Dippers = Perfect Birthday for the Big Dipper

Happy double dipping!

Recipe – A Double Dipper Original

Serves 4


  • 4 skinless, boneless chicken breasts
  • 1 tsp. lemon zest
  • ¼ cup lemon juice, fresh
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 tsp. paprika
  • 3 ½ oz. package shitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup fresh baby spinach leaves
  • ½ cup cherry tomatoes, sliced (sundried tomatoes would be a delicious substitute)
  • 1 oz. goat cheese
  • 1 tbsp. olive oil


  1. Preheat oven to 400 degrees F. Line baking sheet with foil.
  2. In a large bowl marinate the chicken breast by adding lemon zest and juice, black pepper, garlic powder and paprika. Allow to marinate for 20-30 minutes.
  3. While chicken is marinating, sauté mushrooms over medium heat with olive oil and garlic. This takes about 15 minutes.
  4. In a medium sized pan, over medium-high heat cook chicken breast for 3 minutes per side.
  5. Remove chicken from the pan and slit the thickest part of the breast to create a deep pocket.
  6. Stuff chicken with a spoonful of mushrooms, spinach, tomatoes and goat cheese. Save some mushrooms, spinach and tomatoes to top the chicken with when ready to serve. Secure each breast by placing 2 toothpicks through the middle to hold the stuffing in place.
  7. Place chicken on baking sheet lined with foil and bake for 20-30 minutes. But check chicken after 10 minutes because ovens vary and your chicken might cook faster.
  8. While chicken is baking, add extra spinach and tomatoes to left-over mushrooms and sauté for 5 minutes to create extra topping for the chicken.
  9. When chicken is done cooking, remove toothpicks and top with mushroom mixture and extra goat cheese if you want.
  10. Serve accompanied by your favorite fall/winter veggies and enjoy!

Butternut Squash Chili in a Pumpkin Bowl

Piping hot

Unbeatable taste


Piquant flavor

Keeps you wanting more


Nom nom nummy

Take a bite of this butternut squash chili served in a PUMPKIN bowl and you will experience all of these sensations!


We have not overdosed on pumpkin and squash yet. We mix pumpkin puree into our oatmeal at breakfast, top our salads with bright yellow roasted squash at lunch, and last night we had both for dinner. The perfect combo.

We saw this recipe on another food blog a few weeks ago and could not get it out of our heads. It had become quite the distraction. Pumpkin…squash…pumpkin squash chili…that was all we could think about. So we decided to put a stop to this terrible distraction and made the chili last night.

Each bite contained a hot kick from the chili powder followed by a cool sweetness from the butternut squash and pumpkin beer we spontaneously decided to add to the broth. Accompanied by some tasty goodies…navy beans, kale, onions, and red pepper, this dish was hearty. The most entertaining part of the meal was that we served the chili in a pumpkin bowl! We roasted the pumpkins for 30 minutes in the oven so that the flesh was soft and creamy, allowing us to grab a nibble of pumpkin with each bite of chili. An edible bowl!

This meal warms your belly, not to mention it’s quick, low cost and great for entertaining. A fun and filling fall meal. Happy double dipping!


Recipe – adapted from dailygarnish.com

Serves 4


  • 4 mini pumpkins
  • 1 medium sweet onion, diced
  • 1 tbsp. olive oil
  • 1 red bell pepper, diced
  • 2 gloves garlic, minced
  • ¾ cup chopped celery
  • 1 small butternut squash, cubed
  • 1 15 oz. can navy beans (or beans of your choice…black beans or white beans work)
  • 1 cup canned diced tomatoes
  • ¾ cup fresh diced tomatoes
  • 2 handfuls of baby kale
  • 1 tbsp. chili powder or more to taste
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 cup vegetable broth
  • 1/3 cup pumpkin beer


  1. Pre-heat oven to 425 degrees F. Take mini pumpkin and slice top off about ¾ of the way up from the bottom of the pumpkin. Scoop out the insides of the pumpkin. We used a grape fruit spoon.
  2. Sprinkle the insides with pepper and roast on a baking pan in the oven for 30 minutes.
  3. While the pumpkins are baking, make the chili. In a large pot add the olive oil and turn heat to medium.
  4. Add chopped onion and celery and minced garlic. Sauté for about 5 minutes.
  5. Add chopped red pepper and butternut squash and cook for 10 to 15 minutes.
  6. Add drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, and pepper. Simmer on low-medium for another 5 minutes.
  7. Remove pumpkins from the oven and fill bowls ¾ of the way full. Place pumpkins back in the oven for another 20-30 minutes or until butternut squash are soft.
  8. Serve as a fun fall meal and enjoy!

Balsamic Braised Brussels Sprouts with Shallots and Garlic


Brussel sprouts seem to be a neglected vegetable. Reasons why:

1. Your grandma over-cooked them in the microwave when you were a child rendering them inedible, but insisted you eat them anyway because they are good for you.

2. They are often synonymous with boring and flavorless.

3. They are intimidating to prepare. What do you do with a baby cabbage?

Here is a recipe that will make you stop neglecting this vegetable, balsamic braised brussels sprouts. We browned the brussels in olive oil along with shallots and minced garlic, and then added balsamic vinegar to give them a sweet and tangy glaze. It’s packed with flavor and is a satisfying side to any fall or winter meal. This dish is sure to make you forget your childhood nightmares of eating brussels sprouts. Happy double dipping!

Recipe- adapted from www.smittenkitchen.com

Serves 6 to 8


  • 2 teaspoons thyme leaves
  • 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
  • 2 pounds medium-sized brussels sprouts, washed and trimmed
  • Salt and pepper
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup balsamic vinegar
  • 2 tablespoons thyme leaves


  1. Heat olive oil in a large skillet over medium-high heat. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes.
  2. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  3. Increase heat to high, add balsamic vinegar, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes. Taste, adjusting seasoning if necessary, and sprinkle with chopped thyme.
  4. Transfer to a serving bowl and serve warm. Enjoy!

Parmesan-Rosemary Pumpkin Wedges

We’re still pumped about pumpkin! And have discovered a new delicious way to enjoy it! We’ve never considered preparing the whole pumpkin, until we found this recipe while browsing the October edition of Coastal Living Magazine. We’ve carved pumpkins for Halloween, placed them on the table as a center piece for Thanksgiving dinner, and have savored every bite of Grandma Patty’s famous pumpkin pie. But eat the whole thing? Who does that?

We do now! We used a small sugar pumpkin which has a texture similar to an acorn squash. After some internet browsing, we learned that you don’t want to use a jack o’lantern pumpkin because it’s too watery and doesn’t taste very good. We cut the pumpkin into wedges, sprinkled them with parmesan cheese, olive oil, lemon zest and rosemary, and roasted them in the oven for 30 minutes.

These were the best “fries” we’ve had in a while!  These pumpkin wedges have the perfect combination of texture and flavor to pack a punch! Texture: silky flesh with a crunchy rosemary-parmesan topping. Flavor: sweet pumpkin, zing from the lemon zest, salty kick of the parmesan cheese. Our mouths are watering as we write.

Serve these pumpkin wedges as the star of your meal or make them as a snack to nibble on! Happy double dipping!


Recipe – adapted from Coastal Living Magazine October 2012 Edition

Serves 6


  • 2 pounds unpeeled seeded pumpkin or other winter squash, cut into 1/2-inch wedges
  • 1 tablespoon olive oil
  • 1/2 cup freshly grated Parmesan
  • 2 teaspoons lemon zest, divided
  • 1/4 cup fresh breadcrumbs or panko
  • 2 teaspoons minced fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream


1. Preheat oven to 375°. Place pumpkin wedges in a single layer on a large parchment- or aluminum foil–lined baking sheet; drizzle with olive oil, turning wedges to coat evenly.

2. Stir together Parmesan, 1 teaspoon lemon zest, and next 5 ingredients in a small bowl. Sprinkle pumpkin wedges evenly with cheese mixture. Bake 30 to 35 minutes or until tender.

3. Serve as a tasty and unique side to your meal. Enjoy!