Pumpkins are Good for More Than Pie...and Here's Why

Inside the Ingredients

By Nora Rae Pearl | Nov. 4, 2023

Acorn, autumn frost, buttercup, carnival, delicata, kabocha, and sweet dumpling. These are just a few of the winter squash varieties we get to look forward to this season. Who says late fall produce is boring?

Take the butterkin for instance; it has the skin of butternut, the shape of a pumpkin, with a flavor and texture superior to both. Use it in place of pumpkin for pie, or try the soup recipe below to see how this squash’s unique profile can really shine.

To find some gorgeous gourds, check out Matt Harris Farm in Honor, Gallagher’s Farm Market in Traverse City, or Pond Hill Farm in Harbor Springs. And then let’s get cooking.

Butterkin Soup in a Bread Bowl

A savory soup in a homemade bread pumpkin with a touch of sweetness.

Soup Ingredients
2 tablespoons olive oil
1 medium onion, finely diced
1 1/2 tablespoons flour
15 oz. can full fat coconut milk
1/4 cup brown sugar
1 teaspoon black pepper
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 to 4 cups butterkin mash
2 1/2 cups water
1 teaspoon sea salt
Salted pepitas

Bread Bowl Ingredients
4 1/2 cups flour
1 tablespoon sugar
2 1/4 teaspoons yeast (1 pack)
2 teaspoons sea salt
1 2/3 to 2 cups water
48 12-inch long pieces of kitchen string
2 tablespoons oil

Instructions

To make butterkin mash: Cut two butterkins in half and remove the seeds. Lightly brush cut sides with olive oil, sprinkle a pinch of salt over each, and place cut side down on a parchment-lined baking sheet. Roast at 400 degrees until tender, about one hour. Let cool. Scoop out the insides, place in a bowl, then mash until semi-smooth, with some chunky bits remaining.

To make bread bowls: In a large bowl, mix together everything except water. Make a well in the center, add 1 2/3 cups of the water. Work until a dough forms. Add more water if the dough is too dry. Knead for two minutes until the dough is smooth. Cover and set in a warm place to rise until doubled, around one hour.

Place a tablespoon of oil on a shallow plate. Rub the string in the oil so it is lightly greased. This will help remove the string after the bread is baked.

On a lightly floured surface, turn out dough. Divide into six pieces. Shape each into a ball. Arrange 8 pieces of kitchen string into a snowflake like pattern. They should all overlap in the center. Place one ball, seam side down, over the center. Loosely tie opposite strings over the ball. The dough will double after rising and baking, so the strings should not be tight at this stage. Carefully transfer to a parchment-lined baking sheet. Repeat with remaining balls.

Cover and let rise until very puffy, 25 to 35 minutes. Uncover risen dough. Bake at 400 degrees for 25 to 30 minutes or until golden. Let cool for 10 minutes, then remove strings. Cut a circle out of each top, and remove to create space for soup.

To make soup: Heat oil in a medium pot over medium heat. Add onion and cook for a few minutes until translucent. Add flour and cook for one minute. Stir in milk. Cook until thickened, about a minute. Stir in sugar. Add spices and cook for one minute. Add butterkin and half of the water. Stir until smooth. Add enough water until thinned to your liking. Bring to a simmer for 10 minutes. Sprinkle in salt. Ladle into bread bowls, top with salted pepitas, and serve.

Butternut Mister Crunch

A new spin on the French classic, Croque Monsieur.

Squash Ingredients
1 baby butternut
3 tablespoons olive oil
1/2 teaspoon dried thyme

Béchamel Ingredients
5 tablespoons butter
1 small onion, finely diced
3 garlic cloves, minced
1/3 cup flour
2 1/4 cups whole milk
3/4 teaspoon sea salt
1/2 teaspoon pepper
2 pinches nutmeg

Topping Ingredients
2 large handfuls baby spinach
1 tablespoon olive oil
2 garlic cloves, minced
6 thick slices of sourdough bread
7 oz. gouda, shredded or thinly sliced
2 oz. parmesan, shredded

Instructions

To make squash: Peel and seed the butternut. Cut in half. Slice into 1/8-1/4 inch thick half moons. Place on a parchment lined baking sheet; the slices can overlap. Drizzle with olive oil and sprinkle on thyme. Season with salt and pepper. Roast at 400 degrees for 30 minutes, or until tender.

To make béchamel: Melt butter in a medium saucepan over medium heat. Add onion, cook until translucent. Stir in garlic. Whisk in the flour, cook for one minute. Gradually work in the milk, stirring constantly. Once thick and bubbly, take off the heat. Stir in salt, pepper, and nutmeg.

To assemble: Arrange bread slices on a baking sheet. Divide béchamel between slices, then spread to edges leaving a small border. Lay a few slices of butternut across each. In a bowl, toss spinach with oil and garlic. Divide between slices. Top with gouda, then finish with parmesan. Bake at 425 degrees for 20 to 25 minutes until golden. Eat hot!

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.