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Spicy Pumpkin and Collards Farmhouse Recipe

Serves: 4
Cooking time: 2 hours
Prep time: 20 minutes

Sweet pumpkin dishes hog too much of the fall food spotlight, if you ask us.
Our very favorite pumpkin dishes happen to be savory and this might be our all-time favorite because pumpkin truly is THE star here. Picture a pumpkin with the mixture of sauteed collard greens, onion, tomato, chili pepper and scallions, baked and finished off with cheese and breadcrumbs. We found most of the ingredients at the Calabasas Farmers Market.

Ingredients

  • 2 2-to-3-pound sugar pumpkins
  • 4 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 plum tomato, diced
  • 1 Scotch bonnet chile pepper, seeded and finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, chopped
  • 4 scallions, chopped
  • 1 pound frozen chopped collard greens, thawed
  • Kosher salt
  • 1 cup evaporated milk
  • Pinch of freshly grated nutmeg
  • 4 tablespoons breadcrumbs (preferably panko)
  • 1 1/2 cups shredded sharp white cheddar cheese

Directions

  1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
  3. Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool for 5 minutes, then scrape the pumpkin flesh and serve with the collards.

Culture Hot Sauce

Come on out and try the best sauces yet! Culture Hot Sauce is passionate about creating flavorful products that not only enhance the taste of food, but also promote health and togetherness. They believe that hot sauce can be a unifying force bringing people together around the shared experience of enjoying delicious, spicy food. Their sauces are packed with the natural goodness of fresh herbs and spices and they strive to make their products as nutritious as they are delicious. Pair these amazing Sauces with your favorite protein, or veggies, the options are endless! on this newsletter we have shared a recipe in which we incorporate their #1 seller hot sauce with our poultry. Check it out! by clicking on the link! We found Culture Sauces at our Farmers Market in Century City!

AGN Excellent Product

Meet one of our special vendors! AGN Excellent Product, for your canines everyday needs, from shampoos and oils to conditioners. AGN also takes pride in their human-grade handcrafted, premium canine treats! Stop by our Farmers Market in Century City and show your pup what pampering is meant to be…

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Teppangeles at Century City Farmer’s Market

Stop by our Farmers Market and give Teppenangeles a try, from their grill to your plate, be sure not to miss any of their delightful meals. Pick your protein and let your pallet decide! Try their #1 seller “Rib eye filet” with sautéed veggies and your choice of rice. Find Teppenangeles at our Century City Farmers Market!
Open Every Thursday from 10am-2pm
Rain or Shine! Year-Round!
10100 Santa Monica Blvd., Century City