Pumpkin With Wild Hickory Nut Glaze, Okara Potato Patties & Sweet Potato Greens

I generally like to focus my posts on just one dish or one element of a meal since a reader might find one item of interest and not another. Today I make an exception. I thought the entire meal turned out well.

I am not a big fan of pumpkin, and almost never use it in my cooking. I much prefer the other winter squashes, Buttercup and Butternut being my favorites. But I thought this little Citrouille Pumpkin looked like it might be tasty. It did not disappoint.

pumpkin with hickory nut glaze

I buttered and salted the inside of the halved pumpkin and baked it cut side down in the Cuisinart® Oven Central®.

pumpkin with hickory nut glaze

pumpkin with hickory nut glaze

When the baked pumpkin was easily pierced with a toothpick I cut it into wedges, removed the skin from the wedges and arranged them on a plate. Meanwhile I had melted butter in a sauce pan to which I added wild hickory nut extract along with some of the hickory nuts. I used agave nectar to sweeten the syrup. This glaze was drizzled over the pumpkin wedges.

pumpkin with hickory nut glaze

The ingredients for the patties were:

  • boiled and mashed yellow potatoes
  • okara (byproduct from making soy milk and tofu)
  • onion
  • 4 kinds of chili peppers
  • oregano
  • rosemary
  • basil
  • crushed fennel seeds
  • celery seeds
  • coarse sea salt
  • preserved lemon peel
  • parsley
  • chives
  • flax seed meal soaked in water

okara potato patties

chili peppers

okara potato patties

The patties were baked on a tray greased with cooking spray. They were flipped halfway through baking.

okara potato patties

There was a good bit of okara left over and I didn’t want to keep it for long in the refrigerator. While preparing the rest of the meal I dried the okara in the food dehydrator so it can be stored in a jar in the pantry.


okara potato patties

The green element in this meal was sweet potato leaves. The chopped leaves were added to chopped onions which were sautéing in butter. The greens cooked under a lid with a dribble of water and a little salt.

The star of this meal was the Citrouille Pumpkin. It does indeed have citrusy undertones which were complimented by the hickory nut glaze. The wild hickory nut extract really is great stuff! The flavor keeps improving as time goes on.

The okara potato patties were vegan. The rest of the meal wasn’t, the “culprit” being butter.

okara potato patties


7 thoughts on “Pumpkin With Wild Hickory Nut Glaze, Okara Potato Patties & Sweet Potato Greens

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s