Everywhere I go, I see the rust, orange, and gold of pumpkins and squashes. Some smile from my neighbors’ front stoops. Some have been tagged for this year’s Thanksgiving pie or pumpkin pancakes (Hello, Russia!). Even Pinterest looks like a digital pumpkin patch of late.

All this for good reason. These beautiful gourds are autumn. They represent breathless hikes to pick out the biggest, the gnarliest, the cutest in the bunch.

But for all that, I can only look at so many pumpkin recipes before my eyes glaze over.

Until Zimbabwe.

Sunrise Matobo National Park. Photo by Macvivo.

In this southern African country, gourds are served up in fun and fresh ways. In my wildest dreams I never considered putting peanut butter with butternut squash. But my goodness… it works!

Here are three recipes from Zimbabwe to add interest to your global fall fest.

1. Roasted Acorn Squash with Cheddar & Corn

Oh man, oh man, oh man. Seriously.

I’d be proud to call this lunch any time of day. This recipe was originally made with a “gem” squash in Zimbabwe, which I can’t obtain in Oklahoma. I found acorn squash to be a perfect substitute, although you could do this with pumpkin or butternut squash, too.

This will be made often in my home. And in large quantities.  Again, thank you, Zimbabwe.

Serves 2-3 (Adapted from Eternal Zest)

Ingredients:

1 small acorn squash
2/3 cup frozen corn
1/2 cup grated cheese, like cheddar or mozarella

Method:

Preheat the oven to 400F. Meanwhile, cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet.

Brush liberally with vegetable oil and sprinkle with salt and pepper.

Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half).

Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour.

I found the cheese browned perfectly after about 50 minutes. If the cheese starts to brown too much for your taste, simply cover the squash loosely with foil.

Eat hot with great Zimbabwean gusto.

Ah-mazing.

2. Pumpkin with Cinnamon

Roast or steam some pumpkin (or any other gourd). Sprinkle with cinnamon and salt. Voila!

Granted, this one isn’t so unusual, but it’s neat to see Zimbabweans enjoy their pumpkin with cinnamon, too!

Small world. Smiling world.

3. Peanut Butter & Butternut Mash (Nhopi)

I wouldn’t believe it if I hadn’t tasted it: the combination of butternut squash and peanut butter is ridiculously good.  And vegan! The flavor is like a ghost of peanut butter, with a cheery sprinkling of salt, on the sweet squash. It’s the perfect sweet/salty combo. Thank you Zimbabwe!

Serves 2-4 (Adapted from Fudu Now)

Ingredients:

1 butternut squash
1/4 cup creamy peanut butter, or to taste (natural preferred)
warm water, to thin as needed (optional)
salt or sugar

Garnish: crushed peanuts, as desired

Method:

Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender, to ensure a smooth mash (take it from me, if you rush the cooking process, you can end up with lumpy squash).

Next, mash the peanut butter into the squash directly with a little salt or sugar.

OR, if your squash seems dry, whisk the peanut butter with a couple of Tbsp water until a smooth sauce is formed. (Personally, I prefer no added water, since that dilutes the flavors).

Either way, mash the butternut squash with peanut butter and season with salt or sugar, as desired.

To get a silky smooth texture, use an immersion blender.

Top with crushed peanuts.

Love, love, love.

After this, I think Zimbabwe just might have a place at my Thanksgiving table….

Are you planning on sharing any global dishes this Thanksgiving?

Zimbabwean Pumpkin & Squash

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Here are three recipes from Zimbabwe to add interest to your global fall fest. #1 Roasted Acorn Squash with Cheddar & Corn #2 Pumpkin with Cinnamon #3 Peanut Butter & Butternut Mash | Nhopi

• CourseSides & Salads
• LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
• Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Zimbabwean Pumpkin & Squash Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Here are three recipes from Zimbabwe to add interest to your global fall fest. #1 Roasted Acorn Squash with Cheddar & Corn #2 Pumpkin with Cinnamon #3 Peanut Butter & Butternut Mash | Nhopi CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Ingredients

Roasted Acorn Squash with Cheddar & Corn

• 1 small acorn squash
• 2/3 cup frozen corn
• 1/2 cup cheddar , shredded -OR-
• 1/2 cup mozarella , shredded

Pumpkin with Cinnamon

• pumpkin
• ground cinnamon

Peanut Butter & Butternut Mash | Nhopi

• 1 butternut squash
• 1/4 cup peanut butter , creamy, to taste
• warm water , as needed
• salt
• sugar

Servings:

Units:MetricUS Imperial

Instructions

1. Roasted Acorn Squash with Cheddar & Corn

1. Preheat the oven to 400F.
2. Cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet.
3. Brush liberally with vegetable oil and sprinkle with salt and pepper.
4. Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half).
5. Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour.

2. Pumpkin with Cinnamon

1. Roast or steam some pumpkin (or any other gourd).
2. Sprinkle with cinnamon and salt.

3. Peanut Butter & Butternut Mash | Nhopi

1. Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender.
2. Mash the peanut butter into the squash directly with a little salt or sugar.
3. -OR- if your squash seems dry, whisk the peanut butter with a couple of Tbsp water until a smooth sauce is formed.
4. To get a silky smooth texture, use an immersion blender.
5. Top with crushed peanuts.