Pumpkin Butter
🍂 Long Island Cheese pumpkins are perfect for pumpkin butter — they’re sweet, smooth, and make a creamy, rich spread. They are also delicious pureed and added to soups, pasta, smoothies, coffee/tea, and more!
🎃 Long Island Cheese Pumpkin Butter
Yields: about 4 cups
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
- 4 cups pumpkin purée (from roasted Long Island Cheese pumpkin — about 1 medium pumpkin)
- ¾ cup apple cider (or apple juice)
- 1 cup brown sugar (light or dark)
- ¼ cup pure maple syrup
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract (optional but delicious)
- Juice of ½ lemon (helps preserve and balance sweetness)
Instructions
- Roast the Pumpkin
- Preheat oven to 400°F.
- Cut the Long Island Cheese pumpkin in half, scoop out the seeds, and place cut side down on a baking sheet lined with parchment.
- Roast for 45–60 minutes, until tender. Scoop out the flesh and blend or mash until smooth.
- Cook the Pumpkin Butter
- In a heavy-bottomed pot, combine pumpkin purée, apple cider, brown sugar, maple syrup, spices, and salt.
- Bring to a simmer over medium heat, then reduce to low.
- Cook uncovered for about 45–60 minutes, stirring often, until thickened and glossy. (It will sputter a little—use a splatter guard if needed.)
- Finish and Store
- Stir in vanilla and lemon juice in the last few minutes of cooking.
- Cool completely, then transfer to jars.
- Store in the fridge up to 2–3 weeks, or freeze up to 6 months.
Serving Ideas
- Spread on toast, biscuits, or pancakes
- Swirl into yogurt, oatmeal, or cheesecake batter
- Use as a fall-season gift in small jars with a ribbon and label (must be refrigerated)
More Delicious Recipes for This Week’s CSA Boxes
🥓 Roasted Okra with Bacon & Garlic
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Ingredients
- 1 lb fresh okra, trimmed (leave whole or cut in half lengthwise)
- 4 slices thick-cut bacon, chopped
- 2 tbsp olive oil or bacon drippings
- 3 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of red pepper flakes or smoked paprika
Instructions
- Preheat oven to 425°F.
- Toss okra with olive oil (or bacon drippings), garlic, salt, and pepper.
- Spread okra and chopped bacon evenly on a parchment-lined sheet pan.
- Roast for 20–25 minutes, stirring halfway through, until okra is lightly browned and bacon is crisp.
- Serve hot, garnished with extra black pepper or a drizzle of hot honey for a Southern twist.
💡 Tip: This is also delicious mixed into a bowl of cheesy grits or over roasted potatoes.
🥒 Marinated Cucumber Salad with Sweet Vinegar Dressing
Yields: 4 servings
Prep Time: 10 minutes
Chill Time: 30 minutes
Ingredients
- 3 cucumbers, thinly sliced (peeled or unpeeled)
- ½ small red onion, thinly sliced (optional)
- ¼ cup apple cider vinegar
- 2 tbsp sugar (or honey)
- 1 tbsp water
- ½ tsp salt
- ¼ tsp black pepper
- Optional: fresh dill or parsley for garnish
Instructions
- In a small bowl, whisk vinegar, sugar, water, salt, and pepper until dissolved.
- Place cucumbers (and onions, if using) in a bowl and pour dressing over top.
- Toss and refrigerate at least 30 minutes before serving.
- Serve chilled — it’s crisp, tangy, and pairs perfectly with any grilled or roasted dish.
💡 Variation: Add a splash of sesame oil and rice vinegar for an Asian-inspired version.
🍋 Cucumber Lemonade (Farmhouse Fresh Style)
Yields: 4–6 servings
Prep Time: 10 minutes
Ingredients
- 2 large cucumbers, peeled and chopped
- ½ cup fresh lemon juice (about 3–4 lemons)
- ¼–⅓ cup honey or sugar, to taste
- 4 cups cold water
- Ice + lemon slices and mint for serving
Instructions
- In a blender, purée cucumber with 1 cup of water until smooth.
- Strain through a fine mesh sieve into a pitcher.
- Stir in lemon juice, honey (or sugar), and remaining 3 cups water.
- Chill and serve over ice with lemon slices and mint.
💧 Optional twist: Add sparkling water before serving for a fizzy cucumber spritzer!
