Picnic Basket Catering Collective Shares How you can "Wow" your guests!

Pumpkins, Chilis & Beer! Oh my!

By Kathy Dreiling & Michelle Talarico

It’s fall, and everyone knows it is pumpkin season, but there is so much more to love with the wide variety of fresh autumn squashes, gourds, and chilis available in southern Colorado. At the Picnic Basket Catering Collective, we wanted to share some of our favorite ways to celebrate the bounty of the season with a hearty recipe, some notable local resources for food and drink, as well as some fun ways to enjoy Colorado’s most colorful season!

LOCAL FAVORITES FOR FOOD & FUN

Chili peppers are southern Colorado’s claim to fame and there is nothing that says fall like the smell of chilis roasting. Spencer’s Produce has a wide variety of peppers and roasts about 1,000 bushels every year. From Pueblo chiles (mild and hot) to Sonoras; Big Jim’s to Western Colorado varieties; the folks at Spencer’s roast the chilis that are the feature ingredient in our pork green chili recipe.

Looking for a great beer to have handy for football season and the holidays? Bristol Brewing is our go-to for fall and winter brews. Every year, Buffalo Gals roast the pumpkins for Venetucci Pumpkin Ale. This is always a big release for Bristol and we love to join the party. Their Give Back Pack includes

Kathy Dreiling & Michelle Talarico - Picnic Basket Catering Collective

Pumpkin Ale, Smokebrush Porter, and Cheyenne Canyon Pinon Nut Brown Ale, with all sales supporting community programs and non-profit organizations. Try their Winter Warlock with your friends during the holidays. You can’t beat it!

CENTERPIECES AND DÉCOR

Take your cue from the vibrant seasonal colors and bring the outdoors in — decorate your table with the season’s color palate. Venetucci Flower Farm, located in Fountain, is a great place to gather beautiful blooms. They supply the cutting tools and, if you bring your own Mason jar, you’ll receive a discount. They have a wide variety of blooms to choose from: marigolds, strawflowers, statice, amaranth, zinnias, cosmos, snapdragons, sweet peas, yarrow, sunflowers, basil, and more.

STOVETOP AROMATHERAPY

You don’t have to bake treats or burn candles for your home to smell incredible and cozy. A slow-simmering pot of ginger-apple cider can fill your home with anticipation of family get-togethers. Just combine unfiltered apple juice, ginger beer, cloves, cinnamon sticks, and a squirt of lime for a delicious hot toddy; or a cold cocktail with your favorite bourbon or vodka. Garnish with an orange twist.

Picnic Basket Catering Collective is ready to help with your special celebrations. Let us take care of the food, service, and décor so you can enjoy more moments with your friends and family this season.

BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup has quickly become a popular fall favorite. Delicious as a meal with cheeses, apples and Rocky Ford cantaloupe, or as a soup shooter during a Broncos game. This simple soup is high in potassium and vitamin A to help keep your immune system in great shape going into cold and flu season. Roasting harvest squashes enhances the flavor and elevates this simple dish to become a family favorite requested year after year. The Picnic Basket holiday menus include festive trays, dips, and hors d’oeuvres that are delicious and presented beautifully. Complete holiday meals, soups, salads, meats and side dishes for your table are ready to order now. Reserve your date as early as possible.

Creamy Butternut Squash Soup Recipe By Picnic Basket Catering Collective

Soup Ingredients

2.5 Lbs. Butternut Squash

1.5 Qts. Heavy Cream

1 Tablespoon Vanilla Extract

½ teaspoon Lemon Juice

1.5 Tablespoons Kosher Salt

2 cups Raw Pepitas

Directions:

Rub/Mix together- ½ Cup maple syrup ; 1/3 Cup Cinnamon ; 1/3 Cup Brown Sugar ; 1/3 Cup Butter

Pepita Garnish

Toss 2 cups of pepitas in: 1 teaspoon of garlic powder; 2 tablespoons of olive oil; 1 teaspoon black pepper; and 1 teaspoon salt

1. Cut Squash in half lengthwise and spread rub over entire inside surface. 2. Place face up on sheet pan and bake at 350 degrees until tender. 3. Heat heavy cream until hot. 4. Separate squash pulp from skin and spoon into a blender or large food processor. 5. Add vanilla, lemon juice and salt to blender. 6. Add cream at slow speed at first, then increase speed until the mixture is smooth. Add salt and white pepper to taste. 7. Roast Pepitas in the oven on a single sheet pan for approx. 45 minutes at 300 degrees. 8. Portion soup in 6 oz cups and garnish with roasted pepitas and browned butter drizzle.

From side dishes to the main course, we make the holidays easy! Contact us today to book your special celebration!

pbcatering.com | Call 719-635-0200 | 1701 S. 8th Street, Colorado Springs, CO

Find this and other great recipes from past editions of NORTH at www.coloradomediagroup.com/magazines

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