October 2026 Meal of the Month

Pumpkin Risotto

Ingredients

Toasted Hazelnuts & Crispy Sage

• 2 tablespoons unsalted butter divided
• 12 fresh sage leaves
• ½ cup dry roasted unsalted hazelnuts roughly chopped

Pumpkin Risotto

• 2 Tbsp unsalted butter
• 1 large yellow onions thinly sliced
• 4 cloves garlic thinly sliced
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 cup arborio rice
• ½ cup white cooking wine
• 4 cups vegetable stock
• 1 Tbsp fresh sage minced
• ½ tsp nutmeg
• 1 cup pumpkin puree
• ½ cup parmesan cheese
• 1 Tbsp fresh parsley

Instructions

Toasted Hazelnuts & Crispy Sage

1. In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
2. In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Pumpkin Risotto

1. In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. Don’t let the garlic burn.
2. In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you’re lazy). Remove from the heat and set aside.
3. Add in the rice to the skillet with the onions and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
4. Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
5. Then stir in the pumpkin puree and parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
6. Top the pumpkin risotto with the toasted hazelnuts and crispy sage and parsley!

Roasted Butternut Squash

Ingredients

• 1 butternut squash
• 3 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp basil
• 1 tsp sage

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
2. Slice the top and bottom of the butternut squash. Using a vegetable peeler, peel off the outside skin. Slice the squash in half, then use a spoon to scoop out the inner seeds and stringy bits.
3. Next, slice the squash into 1″ strips. After that, slice each one into 1″ cubes that are all similar in size.
4. In a small bowl, mix 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp salt and 1 tsp ground black pepper.
5. Add the chopped butternut squash to a large bowl and drizzle 3 Tbsp olive oil on top. Sprinkle the spice mix over the squash, then toss together until each cube is evenly coated.
6. Add the squash cubes to the baking sheet in a single layer. Try to spread them out so that they will cook on all sides evenly. Place in the oven to bake for 20-25 minutes, or until edges are firm and squash is tender when poked with a fork.
7. Remove from the oven and use a spatula to transfer the squash to a plate. Now it’s ready to serve.

Spicy Pumpkin Curry with Chicken

Ingredients

• 1 Tbsp oil (olive, canola, or vegetable)
• 2 Tbsp shallot, minced
• 3 cloves garlic, chopped
• 2 tsp ginger, minced
• 1, 15 oz. can coconut milk, full fat
• 1 cup 100% pumpkin puree
• 2 Tbsp spicy curry powder
• 1 Tbsp turmeric
• 2 Tbsp. brown sugar
• salt and pepper, to taste
• 1 1/2 lb. chicken thighs
• 1/4 cup fresh cilantro, chopped
• 2 green onions (green parts only), diced
• 1 Tbsp crushed red pepper
• 1 red pepper
• 1 orange pepper
• 4 Yukon potatoes cup up (skin on)
• 1 cup cooked U.S.-grown long grain white rice

Instructions

1. Heat the oil over medium heat in a large sauté pan. Then add the shallot, garlic, and ginger. Sauté for 1-2 minutes until shallot softens.
2. Add the coconut milk, pumpkin, curry powder, crushed red pepper, brown sugar, salt and pepper and whisk.
3. Bring to a gentle boil. Add the chicken, peppers, and potatoes and bring the sauce to a simmer. Cook until the chicken is fully cooked, this will take ~10 minutes or until chicken reaches an internal temperature of 165°F. The idea here is to let the chicken simmer in the sauce so it stays nice and tender.
4. Add the cilantro and green onions. Stir to combine. Taste and adjust any seasonings as desired.
5. Serve over cooked rice and enjoy!

Pumpkin Pie Ice Cream

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 2 1/4 cup pumpkin puree
• 1 Tbsp vanilla
• 1 1/2 tsp pumpkin pie spice
• 2 cups cold heavy cream
• Whipped cream
• Graham crackers (crushed)

Instructions

1. Combine the sweetened condensed milk, pumpkin puree, vanilla and pumpkin pie spice in a large bowl; stir. In a separate bowl, whip the heavy cream until stiff peaks form.
2. With a rubber spatula, fold the whipped cream into milk mixture. The easiest way to do this is in batches: Add some cream, fold. Add some more cream, fold. The goal is to deflate the mixture as little as possible.
3. Transfer the mixture to containers and seal the top with plastic film. Freeze at least 6 hours
4. Serve, top with whipped cream and crushed graham crackers.

Find the ingredients for these recipes in-store pictured below!