Roasted Tiny Pumpkins
Every year, right about now, I start to gather recipes that I find intriguing and just may make it to my Thanksgiving table. Some years I stick to tried and true family favorites that due to the sheer amount of times that I have prepared them, take very little effort. Some years I give up on tradition entirely and eat crab or lobster or some other shellfish that is the nothing like turkey. And some years, I get really ambitious and try something absolutely new and inspiring! The recipe below was given to me by a friend of mine that I use to work with many years ago down in Bodega Bay California. Every recipe he has shared has been stellar and this is no exception. Even though it is lengthy in words, it is quite simple. The gingerbread can be made ahead of time to make your Thanksgiving Day even easier. The best part about this recipe is that it truly has WOW factor, so if that’s the type of table you are setting for your friends and family this year, then you may want to try this one out! For the stuffing, you will only be using about ¼ of the gingerbread that you make, so you could reduce the gingerbread recipe, or just eat the rest of the ¾ of the gingerbread right when it comes out of the oven, with some fresh whipped cream or just as is, it is delicious! The gingerbread can also be frozen for up to a month. Enjoy!
Roasted tiny pumpkins w/ ginger bread stuffing
for the gingerbread:
1 1/2 cup boiling water
1 cup molasses
1 teaspoon baking soda
4 ounces soft butter
1 cup packed brown sugar
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 1/4 teaspoon cinnamon
1/2 teaspoon salt
a pinch of ground cloves
For the pumpkins and stuffing:
6 – 8 little pumpkins
2 cups peeled, seeded, and diced butternut squash
2 shallots diced
1 apple, diced
1 stalk celery, dice
kosher salt and freshly ground black pepper
To make the gingerbread, preheat the oven to 350F. With nonstick spray, spray an 11 x 13 pan. Stir the molasses and baking soda in the boiling water. Let cool to lukewarm. Cream the butter and sugar until light and fluffy. Add the egg. Sift together the flour, baking powder, ginger, cinnamon, salt, and clove. Alternately fold the molasses mixture and the dry ingredients into the butter mixture. Pour into the prepared pan and bake at for 30 - 35 minutes until toothpick comes out clean. Let cool. Remove the gingerbread from pan. Cut 1/4 of the cake into little 1/4 inch cubes. Place on a baking sheet and bake about 15 minutes more. Watch carefully, because it is a dark cake, therefore it is hard to differentiate between it’s correct color and burnt. When you remove the croutons from the oven, they will still be a bit soft, but will firm up upon cooling. You can eat the remainder fresh for dessert with caramelized apples and sabayon or save it for stuffing another time. It can be wrapped well in plastic wrap and frozen for later use.
To roast the pumpkins and put the stuffing together, preheat the oven to 350F. Carefully cut the top out of each pumpkin and remove the seeds. Place on a baking sheet and sprinkle with olive oil, salt and pepper. Roast until tender, about 25 minutes. Meanwhile, on another baking sheet toss the diced butternut in a little olive oil, salt and pepper, and roast until just soft, about 17 minutes. In a saute pan on medium high heat, add 2 tablespoons olive oil. Add the shallots, celery and apples, and saute until fragrant and just beginning to color, about 7 minutes. Add the diced butternut squash and the gingerbread. Stuff the hot stuffing into the hot pumpkin and serve. I like to reserve the tops of the pumpkins and set them on top of the stuffing for presentation purposes.
Michelle, Deli Manager
More Co-op News
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
By Annie Hoy, Marketing Manager
We often refer to cooperatives as “democratic enterprises.” But what does that really mean? The Ashland Food Co-op, like all other co-ops in most economic sectors, is owned and controlled by the people who use its services.
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations begins in February.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.
Like it or not, the cool weather has arrived. Whether you are heading out for a hike or enjoying a good book by the fire, the Co-op Deli has what you need to fuel your favorite fall activity. Stay warm with these comfort food recommendations from the Co-op Deli.
By Emile Amarotico
A recent visitor commented that our parking is totally inadequate to our business volume. What’s true is that we cannot create more parking due to space and municipal code constraints. Thus, the value of each available space is increasing over time. Assuming only half of Co-op shoppers use automobile parking, each space supports at least $200,000 in annual sales.
When not working on Board of Director efforts, my profession is an Interior and Building Designer. I own the Ashland Design Studio, located in the Historic Railroad District, and have a design services studio there - JulieO Design. I have been in the architectural design business my whole life; from crawling around my father's architectural studio to traveling around the world working on buildings large and small to now having created my own niche in the local building community. I took a few years off this path to own and run Tease Restaurant here in Ashland.
October is National Co-op Month, so what’s the big deal? Being a co-op is special. Yes, we know we are biased, but being a cooperative enterprise means we do business differently. We don’t have a single owner living on their private island drinking margaritas all day without a care in the world. We are owned and governed by you, our 10,000 members. We share the burden in hard times and share the benefits in the good times. We put people, the planet and our principles before profit.
By Emile Armarotico
This spring, National Co-op Grocers recognized Ashland Food Co-op as a Co+efficient Sustainability Star for our excellent sustainability efforts.
Our Sustainability Vision aims at being carbon neutral by 2030. We’ve taken a great stride toward this by installing a 39 kilowatt solar electric system on our rooftop with the capacity to generate approximately 7% of our electricity usage. The cost was partially offset by a $27,000 REAP (Rural Energy for America Program) Grant.
When we say local, we mean local. We source our local goods from within 200 miles of the store. By purchasing goods from local producers, we aim to create and maintain a healthy local economy and support family farms. What could be better than helping your community by buying local goods?
With all the local products that we offer, it’s hard to pick a favorite. But that’s exactly what we asked our staff to do. Here are some of their go-to local eats.
How often can you browse the shelf at your neighborhood grocery store, see a bottle of hand crafted, local cider and say, “Hey, I help make that!” Well, at the Co-op you can.
Many of us wait all year for this moment. We spend the winter months dreaming of a certain fuzzy stone fruit, its sweet juices dripping from our face and the buttery golden pie crust those yellow-orange slices will inhabit.
Good news! The wait is over. That local, sweet orb of sunshine has finally arrived. That’s right. Rolling Hills peaches are here!
Deep in our hearts we've always known we were sustainability stars, but now we have an award to prove it.
We recently received a Co+efficient Sustainability Star award from National Co-op Grocers (NCG) recognizing our positive environmental and community impacts.
Co+efficient, NCG’s sustainability program, measures social, environmental and local economic impacts from participating food co-ops across the country.