Chef Sarah Stegner's perfect recipe for National Pumpkin Day and beyond!

National Pumpkin Day is around the corner, Oct. 26, and Chef Sarah Stegner has the perfect recipe!

Chef Sarah Stegner from Prairie Grass Café and Amanda Puck (Mariano's VP Communications & Brand Development) got ready for National Pumpkin Day with Sylvia Perez at FOX 32 News, talking everything pumpkin, gourds and squash.

Everything was so seasonal and DELICIOUS! Not only does Sarah make the best pumpkin pie, she makes this delicious sliced pumpkin that can be sauteed or roasted with honey butter and topped with goat cheese and pumpkin seeds. The honey butter creates a gooey caramel-like sauce that is sweet and slightly charred when she is cooking the pumpkin. The aromas are perfect for Fall weather and National Pumpkin Day!

This is the perfect side to your holiday spread or seasonal lunch during the fall.

(Another pro-tip from Sarah is that this time of year pumpkin and squash are interchangeable, so if you don’t have pumpkin on hand, acorn or delicata squash would do too!

Chef Sarah’s Recipe

Roasted Pumpkin or Squash (as shown in photo)

By Chef Sarah Stegner of Prairie Grass Cafe

Ingredients:

1 small pie pumpkin (Sarah uses Luxury Pie pumpkins)

2 tbsp Olive Oil

1/3 cup honey (Use local honey, if possible)

2/3 cup butter

Pinch sea salt

¼ cup toasted pumpkin seeds

¼ cup goat cheese

Method:

Peel the pumpkin it and cut into ½ inch wedges. Transfer to a baking sheet and brush with olive oil. Roast at 375˚ for 15 minutes. While the squash is baking, combine softened butter, honey and salt. Stir well. Brush the squash with the honey butter mixture and bake until tender and golden brown (about 20 minutes).

Arrange your squash on a serving platter and top with goat cheese and pumpkin seeds

Enjoy!