20 Delicious Seminole Pumpkin Recipes for Every Season

Seasonal, versatile, and utterly delicious—Seminole pumpkin is the unsung hero of the kitchen, ready to transform your meals from ordinary to extraordinary no matter the time of year. Whether you’re craving cozy autumn soups, refreshing summer salads, or hearty winter stews, our roundup of 20 mouthwatering recipes has something for every palate. Dive in and discover how this vibrant squash can brighten your table in every season!

Roasted Seminole Pumpkin with Herbs

Yesterday, I stumbled upon the most vibrant Seminole pumpkin at my local farmer’s market, and I knew it was destined for the oven. There’s something about roasting that brings out the best in winter squash, and this recipe is no exception—simple, herby, and utterly comforting.

Ingredients

• Seminole Pumpkin – 1 medium, about 3 lbs
• Olive Oil – 2 tbsp
• Fresh Rosemary – 1 tbsp, chopped
• Fresh Thyme – 1 tbsp, chopped
• Salt – ½ tsp
• Black Pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C). A hot oven is key for caramelizing the pumpkin’s natural sugars.
2. Cut the Seminole pumpkin into 1-inch cubes, leaving the skin on for extra texture and nutrients.
3. In a large bowl, toss the pumpkin cubes with olive oil, rosemary, thyme, salt, and black pepper until evenly coated. Tip: Use your hands to ensure every piece gets a good coat of oil and herbs.
4. Spread the pumpkin in a single layer on a baking sheet. Crowding the pan will steam the pumpkin instead of roasting it.
5. Roast for 25-30 minutes, flipping halfway through, until the edges are golden and a fork easily pierces the flesh. Tip: Don’t skip the flip—it ensures even browning.
6. Remove from the oven and let sit for 5 minutes before serving. This allows the flavors to meld beautifully.

Mmm, the roasted Seminole pumpkin comes out tender with a slight chew from the skin, and the herbs add a fragrant earthiness. Try serving it over a bed of wild rice or alongside a juicy roast chicken for a meal that feels both rustic and refined.

Seminole Pumpkin Soup with Coconut Milk

Every time I stumble upon a Seminole pumpkin at the farmers’ market, I’m reminded of the rich, earthy flavors it brings to the table. This Seminole Pumpkin Soup with Coconut Milk is my go-to recipe for a cozy night in, blending the pumpkin’s natural sweetness with the creamy texture of coconut milk.

Ingredients

• Seminole pumpkin – 1, medium-sized
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F. Cut the Seminole pumpkin in half, scoop out the seeds, and brush the flesh with 1 tbsp of olive oil.
2. Place the pumpkin halves face down on a baking sheet and roast for 45 minutes, or until the flesh is soft and easily pierced with a fork.
3. Let the pumpkin cool for 10 minutes, then scoop the flesh into a blender, discarding the skin.
4. Add the coconut milk and 2 cups of vegetable broth to the blender. Blend until smooth.
5. Heat the remaining 1 tbsp of olive oil in a large pot over medium heat. Pour the blended mixture into the pot and add the remaining 2 cups of vegetable broth.
6. Bring the soup to a simmer, stirring occasionally, and let it cook for 10 minutes. Season with salt to taste.
7. For a smoother texture, pass the soup through a fine mesh sieve before serving.

But what truly sets this soup apart is its velvety texture and the subtle sweetness that pairs wonderfully with a sprinkle of toasted coconut flakes on top. Serve it with a side of crusty bread for a comforting meal that’s as nourishing as it is delicious.

Seminole Pumpkin and Black Bean Chili

Many chilly evenings have led me to perfect this Seminole Pumpkin and Black Bean Chili, a dish that’s as nourishing as it is comforting. It’s my go-to when I need something hearty yet simple, blending the sweetness of pumpkin with the earthiness of black beans.

Ingredients

• Seminole pumpkin – 2 cups, diced
• Black beans – 2 cups, cooked
• Tomato sauce – 1 cup
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced Seminole pumpkin and sauté until slightly softened, about 5 minutes.
3. Stir in cooked black beans, tomato sauce, chili powder, cumin, and salt.
4. Reduce heat to low (250°F) and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
5. Tip: For a deeper flavor, let the chili sit for 10 minutes after cooking before serving.
6. Tip: If the chili thickens too much, add a splash of water to reach your desired consistency.
7. Tip: Garnish with fresh cilantro or avocado slices for an extra layer of flavor and texture.

The chili boasts a velvety texture with chunks of tender pumpkin, while the spices meld beautifully for a warming bite. Serve it over a bed of quinoa or with a side of cornbread for a complete meal.

Seminole Pumpkin Pie with Pecan Crust

Every fall, I find myself drawn to the kitchen, eager to bake something that captures the essence of the season. This year, I stumbled upon a recipe that combines the rich, earthy flavors of Seminole pumpkin with the crunchy sweetness of a pecan crust—a match made in dessert heaven.

Ingredients

• Seminole pumpkin puree – 2 cups
• Pecans – 1 cup
• Butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Crush the pecans into fine pieces using a food processor for a uniform crust texture.
3. Melt the butter and mix it with the crushed pecans and ¼ cup of sugar, pressing the mixture into a pie dish to form the crust. Tip: Chill the crust for 10 minutes before baking to prevent shrinking.
4. Bake the crust for 10 minutes at 350°F until it’s lightly golden, then set aside to cool.
5. In a large bowl, whisk together the Seminole pumpkin puree, remaining sugar, eggs, cinnamon, and salt until smooth. Tip: For a smoother filling, strain the mixture through a sieve.
6. Pour the filling into the pre-baked pecan crust, smoothing the top with a spatula.
7. Bake the pie at 350°F for 45 minutes, or until the filling is set and a knife inserted comes out clean. Tip: Cover the edges with foil if they brown too quickly.
8. Allow the pie to cool completely on a wire rack before serving to let the flavors meld.

Perfectly spiced and wonderfully textured, this Seminole Pumpkin Pie with Pecan Crust is a delightful twist on the classic. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Seminole Pumpkin Bread with Walnuts

Having stumbled upon Seminole pumpkins at a local farmer’s market last fall, I was instantly intrigued by their sweet, nutty flavor and knew I had to incorporate them into a recipe. This pumpkin bread, studded with crunchy walnuts, quickly became a family favorite, perfect for cozy mornings or as a sweet treat any time of day.

Ingredients

• Seminole pumpkin puree – 1 cup
• Flour – 1 ½ cups
• Sugar – 1 cup
• Eggs – 2
• Butter – ½ cup, melted
• Baking soda – 1 tsp
• Salt – ½ tsp
• Walnuts – ½ cup, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: For extra flavor, toast the walnuts lightly before chopping.
2. In a large bowl, mix the Seminole pumpkin puree, melted butter, and sugar until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Sift together the flour, baking soda, and salt, then gently fold into the wet ingredients. Tip: Avoid overmixing to keep the bread tender.
5. Fold in the chopped walnuts, reserving a handful for topping if desired.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved walnuts.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist, dense texture, this Seminole Pumpkin Bread is a delightful twist on a classic. Serve it warm with a dollop of whipped cream or enjoy it as is for a simple, satisfying snack.

Seminole Pumpkin Risotto with Parmesan

Yesterday, I stumbled upon a Seminole pumpkin at my local farmer’s market, and it inspired me to create something comforting yet unique. This Seminole Pumpkin Risotto with Parmesan is my twist on the classic, blending the pumpkin’s subtle sweetness with the richness of Parmesan for a dish that’s both hearty and elegant.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Arborio rice – 1 cup
• Chicken broth – 4 cups
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Onion – ½ cup, finely chopped
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. Toss the Seminole pumpkin cubes with 1 tbsp of butter and a pinch of salt. Roast for 25 minutes until tender. Tip: Roasting enhances the pumpkin’s natural sweetness.
2. In a large pot, melt the remaining butter over medium heat. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the butter and onion mixture. Toast the rice for 2 minutes until slightly golden. Tip: Toasting the rice before adding liquid helps achieve that perfect al dente texture.
4. Begin adding the chicken broth, one cup at a time, stirring frequently. Wait until each cup is almost fully absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is creamy and al dente, fold in the roasted pumpkin and grated Parmesan. Stir gently to combine. Tip: Adding the pumpkin at the end preserves its texture and flavor.
6. Season with salt to taste, then remove from heat. Let it sit for 2 minutes before serving to allow the flavors to meld.

Every bite of this risotto offers a creamy texture with bursts of sweet pumpkin and a savory Parmesan finish. Serve it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for a complete meal.

Seminole Pumpkin and Sage Pasta

Every time I stumble upon Seminole pumpkins at the farmers’ market, I’m reminded of the cozy autumn evenings spent in my grandmother’s kitchen. This Seminole Pumpkin and Sage Pasta is my modern twist on her classic recipes, blending the earthy sweetness of pumpkin with the aromatic punch of sage for a dish that’s both comforting and elegant.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Fresh sage – 2 tbsp, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Pasta – 8 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat your oven to 400°F. Toss the cubed Seminole pumpkin with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the pumpkin roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving ½ cup of pasta water.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and chopped sage, sautéing for 1 minute until fragrant.
4. Add the roasted pumpkin to the skillet, gently mashing some pieces to create a creamy texture. Stir in the cooked pasta and reserved pasta water, tossing to combine everything evenly.
5. Remove from heat and sprinkle with grated Parmesan cheese. Serve immediately.

This dish boasts a delightful contrast of textures, from the creamy pumpkin sauce to the al dente pasta, with the sage adding a layer of complexity to the flavor profile. Try topping it with toasted pumpkin seeds for an extra crunch.

Seminole Pumpkin Curry with Chickpeas

Wandering through the farmers’ market last weekend, I stumbled upon the most vibrant Seminole pumpkins, and instantly knew they’d be perfect for a hearty curry. There’s something about the earthy sweetness of pumpkin that pairs so beautifully with the warmth of curry spices, don’t you think? This recipe is my weeknight go-to when I crave something comforting yet packed with nutrients.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Chickpeas – 1 can, drained
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add the cubed Seminole pumpkin to the pan, sautéing for 5 minutes until the edges start to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Sprinkle the curry powder and salt over the pumpkin, stirring well to coat each piece evenly.
4. Pour in the coconut milk and bring the mixture to a gentle simmer, then reduce the heat to low (200°F).
5. Add the drained chickpeas to the pan, stirring gently to combine. Tip: Rinsing the chickpeas removes excess sodium and gives a cleaner taste.
6. Cover the pan and let the curry cook for 20 minutes, stirring occasionally, until the pumpkin is fork-tender. Tip: If the curry thickens too much, add a splash of water to reach your desired consistency.
7. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.

Zesty and aromatic, this Seminole Pumpkin Curry with Chickpeas is a delightful blend of creamy and hearty textures. Serve it over a bed of fluffy quinoa or with warm naan bread to soak up every last bit of the flavorful sauce.

Seminole Pumpkin Pancakes with Maple Syrup

Kind of makes you wonder how the Seminole tribe would react to seeing their traditional pumpkin turned into fluffy pancakes, doesn’t it? I stumbled upon this idea during a late-night fridge raid, and let me tell you, the result was nothing short of magical.

Ingredients

• Seminole pumpkin puree – 1 cup
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Maple syrup – for serving

Instructions

1. In a large bowl, whisk together the Seminole pumpkin puree, egg, and milk until smooth.
2. Sift in the flour, baking powder, and salt, then stir until just combined. Tip: Overmixing can lead to tough pancakes, so stop when you see the last streak of flour disappear.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
4. Pour ¼ cup of batter onto the skillet for each pancake. Tip: Wait for bubbles to form on the surface before flipping, about 2 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
6. Serve hot with maple syrup drizzled on top.

Unbelievably, these pancakes carry the earthy sweetness of Seminole pumpkin beautifully, balanced by the richness of maple syrup. Try topping them with toasted pecans for an extra crunch.

Seminole Pumpkin and Lentil Stew

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Seminole Pumpkin and Lentil Stew has become my go-to. I stumbled upon this recipe during a visit to a friend’s farm, where the Seminole pumpkins were just begging to be cooked.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Green lentils – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
3. Stir in cumin and salt, cooking for another 30 seconds to release the flavors.
4. Add cubed Seminole pumpkin and green lentils to the pot, stirring to coat with the oil and spices.
5. Pour in vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low (200°F), cover, and simmer for 25 minutes, or until the lentils are tender and the pumpkin is soft.
7. For a smoother texture, blend half the stew with an immersion blender, leaving some chunks for variety.

Now, this stew boasts a creamy texture with a hint of earthiness from the lentils, perfectly balanced by the sweetness of the Seminole pumpkin. Serve it with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Seminole Pumpkin Muffins with Cinnamon

Remember those chilly autumn mornings when the only thing that could warm you up was a freshly baked treat? That’s exactly what inspired me to whip up these Seminole Pumpkin Muffins with Cinnamon. They’re not just muffins; they’re little bundles of joy that remind me of my grandma’s kitchen, where the aroma of cinnamon and pumpkin was a constant.

Ingredients

• Seminole pumpkin puree – 1 cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2
• Vegetable oil – ½ cup
• Cinnamon – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the Seminole pumpkin puree, sugar, eggs, and vegetable oil until well combined. Tip: For a smoother batter, ensure all ingredients are at room temperature before mixing.
3. In another bowl, whisk together the flour, cinnamon, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense muffins, so fold gently.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 20-minute mark to avoid overbaking.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nothing beats the moist, tender crumb of these muffins, with the warm spice of cinnamon shining through. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Seminole Pumpkin and Spinach Salad

Sometimes, the simplest dishes bring the most joy, especially when they’re packed with nutrients and flavors that surprise you. That’s exactly what happened when I first tried making this Seminole Pumpkin and Spinach Salad—a dish that’s as nourishing as it is delightful.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Fresh spinach – 4 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This high heat will help caramelize the pumpkin, enhancing its natural sweetness.
2. Toss the cubed Seminole pumpkin with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure even roasting.
3. Roast the pumpkin for 25 minutes, or until the edges start to caramelize and the pieces are tender when pierced with a fork. Tip: Don’t overcrowd the baking sheet, or the pumpkin will steam instead of roast.
4. While the pumpkin is roasting, gently wash the spinach and pat it dry to remove excess moisture. This prevents the salad from becoming soggy.
5. In a large bowl, combine the roasted pumpkin with the fresh spinach. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar, then toss gently to combine. Tip: Adding the dressing while the pumpkin is still warm helps the spinach slightly wilt, blending the flavors beautifully.
6. Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Rich in flavors and textures, this salad is a perfect balance of sweet and earthy notes. The warm pumpkin against the fresh spinach creates a delightful contrast, making it a versatile dish that can be served as a side or a light main course.

Seminole Pumpkin Cheesecake with Gingersnap Crust

Sometimes, the best recipes come from the most unexpected places. I discovered this Seminole Pumpkin Cheesecake with Gingersnap Crust during a fall trip to Florida, and it’s been a staple in my kitchen ever since. The combination of creamy cheesecake and spicy gingersnap crust is simply irresistible.

Ingredients

• Gingersnap cookies – 2 cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Seminole pumpkin puree – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F. This ensures a consistent temperature for baking.
2. Crush gingersnap cookies into fine crumbs using a food processor or a rolling pin. Tip: For extra flavor, add a pinch of cinnamon to the crumbs.
3. Mix the cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes at 350°F, then let it cool. This step helps the crust hold together.
5. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
6. Add the Seminole pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Beat until everything is well incorporated.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake at 350°F for 45-50 minutes, or until the center is just set. Tip: To prevent cracks, avoid opening the oven door during baking.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Best enjoyed chilled, this cheesecake boasts a velvety texture with a hint of spice from the gingersnap crust. For an extra touch, drizzle with caramel sauce or top with whipped cream before serving.

Seminole Pumpkin and Chicken Casserole

Back when I first stumbled upon Seminole pumpkin at a local farmers’ market, I knew I had to create something special with it. This Seminole Pumpkin and Chicken Casserole is my go-to comfort dish, blending the subtle sweetness of the pumpkin with savory chicken in a way that’s simply irresistible.

Ingredients

• Seminole pumpkin – 2 cups, cubed
• Chicken breast – 1 lb, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add diced chicken, cooking until it’s no longer pink, about 5-7 minutes.
3. Add minced garlic to the skillet, sautéing for 1 minute until fragrant, being careful not to burn it.
4. Stir in the cubed Seminole pumpkin, chicken broth, salt, and black pepper, mixing well to combine all the flavors.
5. Transfer the mixture to a baking dish, spreading it evenly, then cover with foil.
6. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the top.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Rich in flavor and with a texture that’s both creamy and hearty, this casserole pairs wonderfully with a crisp green salad or over a bed of fluffy quinoa for a complete meal.

Seminole Pumpkin Smoothie with Banana

Believe it or not, I stumbled upon this Seminole Pumpkin Smoothie recipe during a late-night fridge raid, and it’s been a game-changer for my breakfast routine. The combination of creamy banana and earthy Seminole pumpkin creates a surprisingly refreshing drink that’s perfect for those rushed mornings.

Ingredients

• Seminole Pumpkin – 1 cup, cooked and cooled
• Banana – 1, frozen
• Almond Milk – 1 cup
• Honey – 1 tbsp
• Ice – ½ cup

Instructions

1. Peel the banana and break it into chunks before freezing it overnight for a creamier texture.
2. Cook the Seminole pumpkin until soft, let it cool, and measure out 1 cup for the smoothie.
3. Add the frozen banana chunks, cooked Seminole pumpkin, almond milk, honey, and ice to a blender.
4. Blend on high for 45 seconds or until the mixture is completely smooth, scraping down the sides if necessary.
5. Pour the smoothie into a tall glass and serve immediately for the best flavor and texture.

Every sip of this smoothie offers a velvety texture with a sweet, nutty flavor that’s incredibly satisfying. Try topping it with a sprinkle of cinnamon or a handful of granola for an extra crunch.

Seminole Pumpkin and Quinoa Stuffed Peppers

After a long day at the farmers’ market, I stumbled upon the most vibrant Seminole pumpkins, and I knew they had to be the star of my next dish. Pairing them with quinoa and stuffing them into colorful bell peppers seemed like the perfect way to celebrate summer’s bounty.

Ingredients

• Seminole pumpkin – 2 cups, diced
• Quinoa – 1 cup
• Bell peppers – 4, halved and seeded
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
2. Rinse the quinoa under cold water for about 2 minutes to remove its natural bitterness.
3. In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the rinsed quinoa to the saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Letting the quinoa sit covered for 5 minutes after cooking makes it fluffier.
5. While the quinoa cooks, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the diced Seminole pumpkin and cook for 10 minutes, stirring occasionally, until tender.
6. Combine the cooked quinoa and pumpkin in a bowl. Season with salt and black pepper, mixing well.
7. Stuff each bell pepper half with the quinoa and pumpkin mixture, packing it lightly.
8. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops.
9. Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving. Another tip: Let the peppers rest for 5 minutes after baking to make them easier to handle.

Every bite of these stuffed peppers is a delightful mix of the Seminole pumpkin’s sweetness and the quinoa’s nuttiness, all hugged by the tender bell pepper. Serve them with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Seminole Pumpkin Cookies with Chocolate Chips

Delightfully moist and packed with flavor, these Seminole Pumpkin Cookies with Chocolate Chips are a fall favorite in my household. I stumbled upon this recipe during a visit to a local farmer’s market, where the vibrant Seminole pumpkins caught my eye, and I’ve been tweaking it ever since to perfection.

Ingredients

• Seminole pumpkin puree – 1 cup
• Flour – 2 cups
• Brown sugar – 1 cup
• Butter – ½ cup
• Egg – 1
• Chocolate chips – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp

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 butter and brown sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
3. Beat in the egg until fully incorporated, then mix in the Seminole pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the chocolate chips evenly throughout the dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Moist with a tender crumb and bursts of chocolate in every bite, these cookies are a delightful treat. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or pack them for a sweet surprise in lunchboxes.

Seminole Pumpkin and Turkey Chili

Warm up your kitchen with this hearty Seminole Pumpkin and Turkey Chili, a dish that’s become a staple in my home during the cooler months. It’s a twist on traditional chili that incorporates the sweet, nutty flavors of Seminole pumpkin, making it a unique and comforting meal.

Ingredients

• Ground turkey – 1 lb
• Seminole pumpkin – 2 cups, cubed
• Tomato sauce – 1 can (15 oz)
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground turkey to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in the cubed Seminole pumpkin and cook for another 3 minutes, until slightly softened.
4. Pour in the tomato sauce, then add chili powder, cumin, and salt. Stir to combine all ingredients thoroughly.
5. Reduce heat to low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld together beautifully.
6. After 20 minutes, check the pumpkin for tenderness. If it’s easily pierced with a fork, your chili is ready. Tip: If the chili is too thick, add a little water to reach your desired consistency.

Kick back and enjoy the rich, comforting flavors of this chili, where the sweetness of the Seminole pumpkin perfectly balances the savory turkey. Serve it with a dollop of sour cream or over a bed of rice for an extra hearty meal.

Seminole Pumpkin Hummus with Pita Bread

Perfect for those lazy Sunday afternoons when you’re craving something both nutritious and comforting, this Seminole Pumpkin Hummus with Pita Bread is a game-changer. I stumbled upon this recipe during a visit to a friend’s farm, where Seminole pumpkins were in abundance, and I’ve been tweaking it ever since to get that perfect balance of sweetness and earthiness.

Ingredients

• Seminole pumpkin – 1 cup, roasted and mashed
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Cumin – ¼ tsp
• Pita bread – 4 pieces, for serving

Instructions

1. Preheat your oven to 400°F. Cut the Seminole pumpkin into halves, remove the seeds, and place it cut-side down on a baking sheet. Roast for 45 minutes or until the flesh is soft.
2. Once cooled, scoop out 1 cup of the pumpkin flesh and place it in a food processor. Add the chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and cumin.
3. Process the mixture on high for 2 minutes, scraping down the sides as needed, until smooth. If the hummus is too thick, add a tablespoon of water at a time until you reach the desired consistency.
4. Toast the pita bread in a dry skillet over medium heat for 1-2 minutes on each side, or until lightly browned and puffed.
5. Serve the hummus in a bowl, drizzle with a little more olive oil, and sprinkle with a pinch of cumin for garnish. Accompany with the toasted pita bread.

Mmm, the hummus is luxuriously creamy with a subtle sweetness from the pumpkin, perfectly balanced by the tanginess of the lemon and the earthiness of the cumin. For an extra touch, top it with roasted pumpkin seeds or a sprinkle of smoked paprika before serving.

Seminole Pumpkin and Apple Crisp

Perfect for those crisp autumn evenings, I stumbled upon this Seminole Pumpkin and Apple Crisp recipe during a visit to a friend’s farm in Florida. The combination of sweet apples and earthy pumpkin creates a comforting dessert that’s become a staple in my home during the fall season.

Ingredients

• Seminole Pumpkin – 2 cups, cubed
• Apples – 2 cups, sliced
• Brown Sugar – 1/2 cup
• Flour – 1 cup
• Butter – 1/2 cup, cold and cubed
• Cinnamon – 1 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, mix the Seminole pumpkin and apples with 1/4 cup of brown sugar and 1/2 tsp of cinnamon until evenly coated. Tip: For extra flavor, let the mixture sit for 10 minutes to macerate.
3. Transfer the pumpkin and apple mixture to the prepared baking dish, spreading it out evenly.
4. In the same bowl, combine the flour, remaining brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
5. Sprinkle the crumb mixture evenly over the pumpkin and apples in the baking dish.
6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Absolutely delightful when served warm, the crisp topping contrasts beautifully with the soft, spiced filling. Try pairing it with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Unlock the versatility of Seminole pumpkin with these 20 delightful recipes, perfect for any season! Whether you’re craving something sweet or savory, this roundup has you covered. We’d love to hear which dishes become your favorites—drop a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!