Though squash and pumpkins certainly seem to come out in full force when fall rolls around (I guess seasonality really hits you in the face on this one). The butternut squash can be found hidden in with some of the other produce the rest of the year, but it suddenly takes center stage when it's time to change up the displays in a blazing advertisement of the season.
So I suppose the whole pumpkin-in-the-fall with cinnamon and spices, sweaters, wool socks, and mittens connotation is pretty strong. But I wish it wasn't. And I wish pumpkin was used more regularly for more than just pies and sweets.
I'm not saying this post helps that in any way... and maybe this was the wrong place to bring it up.
But, soups and stews, curries, roasted, mashed- there are options available.
The taste of this dip is a very autumn-appropriate, and something I immediately find myself craving when the temperature drops and the leaves start changing. I have to wait for the weather to be right so I can feel justified in making and eating it.
This is simple and great with apples or pears, and it tastes like a cross between pumpkin pie and cheesecake (the benefits being that it's much less time consuming and technically "healthy" since it's eaten with fruit).
8 oz (227g) cream cheese, at room temperature
2/3 c (138g) packed brown sugar
3/4 c (175g) pumpkin puree
2 T (30ml) maple syrup
generous 1/2 t (3g) cinnamon
pinch of salt
Beat cream cheese and sugar until well blended. Stir pumpkin into the cream cheese mixture, add the maple syrup, cinnamon, and salt and mix until fully incorporated. Serve with fresh fruit and refrigerate any leftovers.