A simple craving for pumpkin cream cheese. What to spread it on… pumpkin loaf cake.
I’ve been craving pumpkin cream cheese for the past two weeks. There is a bagel shop a few towns north of mine that used to make pumpkin bagels and pumpkin cream cheese. I haven’t been there in awhile and I’ve been resisting the urge to get a bagel. However, I did have some cream cheese leftover from a recent recipe and a can of pumpkin in my pantry. I was going to bake an autumn loaf or make pumpkin-walnut flapjacks, both I have made before, but I wanted something more like a pumpkin bread.
Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula.
In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.