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Pumpkin or Squash Appetizers?

Bumblebeez SC Zone 7

13 years ago

I am hosting a baby shower soon (for men and women) and am planning the menu. Nothing is set in stone and I would like to find an appy that is not sweet and includes pumpkin or squash. I just think it would be a nice seasonal addition if I can find something.

Or any dips that would look good served in a pumpkin?

Off hand, this is a tentative menu:

Spiral ham w/biscuits, grainy mustard, jam

Artichoke spinach spirals

Homemade Pimento Cheese on thin dark bread

Italian skewers with tortellini, cheese, salami, grape tomato

Baked French Onion dip w/crackers

Crudites and olives with dip in a pretty cabbage

Blue and white tortilla chips mixed together w/salsa

Cheesecake squares w/morello cherries

Biscotti

Toffee w/chocolate and pecans

Hot chocolate

Sparkling Apple Cider

Coffee

Cranberry punch

A few more things coming from friends who are helping. Probably a smoked salmon w/garnishes for one.

Maybe around 40 people, more or less.

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Comments (3)

Olychick
13 years ago
I posted this in another thread recently; it's really good and great served in a pumpkin:

Spicy Pumpkin Hummus

Adapted from LCBO Food & Drink, Autumn 2011 issue

Makes about 2 ÃÂ½ cups of hummus

Ingredients:

1 can chickpeas, rinsed and drained
3 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons water
3 tablespoons tahini
1/2 cup canned pure pumpkin (not pumpkin pie filling)
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
3 tablespoons olive oil

Directions:

Place chickpeas, garlic cloves, lemon juice, water, and tahini in a food processor and blend until smooth. Add pumpkin and seasonings and blend until well incorporated. With the motor running, drizzle in olive oil until blended.
Taste, and adjust any seasonings to your taste (I added a bit more lemon juice, salt, and cayenne).

Here is a link that might be useful: Pumpkin hummus
mtnester
13 years ago
Here is a recipe for a pumpkin appetizer from an Afghan restaurant. It's simple and delicious, and with the tangy yogurt sauce, not as sweet as it may sound.

Kaddo Bowrani (Afghani Baked Pumpkin) from The Helmand Restaurant in Baltimore

Makes: 4-6 servings

Ingredients:

For pumpkin:
1 small pumpkin (baby or spookies work best)
3/4 cup sugar
1/4 cup vegetable oil
Cinnamon

For Yogurt Sauce:
1 cup plain yogurt
1 teaspoon fresh-cut diced garlic
Dash salt

Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered for approximately 10 minutes, turning once. Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minutes or until soft. Time may differ according to the hardness of the pumpkin.

For yogurt sauce, stir ingredients together until smooth.

Serve pumpkin warm with yogurt sauce and a peppery flatbread.

Sue
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Bumblebeez SC Zone 7
Original Author
13 years ago
Thank you! Those both sound great. I may try them out for us too as we like stuff like that.

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