🎃🍞Over 30 Samhain Recipes🍞🎃 (Patreon)

Samhain recipes! Here are over 30 recipe ideas you could try and if you’re in the Southern Hemisphere search for the tag “Beltane” for some recipe ideas! These recipes are from Raven and Crone, Recipes for a Pagan Soul and Learn Religions with sources listed below.

1.) Pumpkin Goat Cheese Fettuccine Alfredo

INGREDIENTS

½ pound (8 ounces) whole wheat* fettuccine or linguine

1 generous tablespoon unsalted butter

1 tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)

2 garlic cloves, pressed or minced

½ teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)

2 cups low-fat milk

3 to 4 ounces goat cheese, cut into big chunks

1 cup pumpkin puree**

Pinch of red pepper flakes

⅛ teaspoon ground cinnamon

½ teaspoon fine salt

Freshly ground black pepper

Shaved Parmesan cheese, for topping

INSTRUCTIONS

Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.

Heat a 10 to 12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 3 minutes. Add garlic and cook for 30 seconds. Add in milk, rosemary and red pepper flakes. Stir constantly and increase the heat a little bit, if necessary, until the mixture begins to bubble and thicken, about 5-6 minutes.

Add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season generously with additional salt (don’t be shy) and pepper to taste. Add cooked pasta to pan and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary (necessary), red pepper flakes (optional, if you like spice like me) and Parmesan shavings.

Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.

NOTES

Recipe adapted from How Sweet It Is.

*WHOLE WHEAT NOTE: Whole wheat noodles work particularly well here because they retain more of a bite and lend texture to a dish that might otherwise end up mushy. I used Mara’s Pasta fettuccine, which I like, but any brand will do.

IF YOU DON’T LIKE GOAT CHEESE: Let me first say that I don’t understand you even though I used to be one of you… but I still love you. Try substituting mascarpone cheese or cream cheese or any melty cheese (fontina would be good) for the goat cheese.

**TO MAKE YOUR OWN PUMPKIN PUREE: Preheat the oven to 400 degrees Fahrenheit. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place facedown on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Measure out one cup for this recipe. Once the rest has cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.

MAKE IT GLUTEN FREE: Substitute a sturdy gluten-free noodle, such as a corn and quinoa blend. Use a gluten-free all-purpose flour blend.

2.) Pumpkin-Cider Bread

2 cups pureed pumpkin

1 tbsp cinnamon

2 tbsp sugar

1 tbsp nutmeg

2 cups of flour, and then enough to keep the consistency just right

2 tblspns dry yeast dissolved in 1/2 cup warm water

1 tblspn salt

2 tblspns vegetable oil

1/3 to 1/2 cup molasses

2 cups of fresh cider

Combine cinnamon, sugar and nutmeg with the pureed pumpkin.

Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add

more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or

plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.

Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long

strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and

let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and

done, when a fork comes out clean.

3.) Pumpkin Muffins

1 c Unbleached Flour, Sifted

2 t Baking Powder

1/4 t Salt

1/4 t Ground Cinnamon

1/4 c Vegetable Shortening

2/3 c Sugar

1 ea Large Egg

1/2 c Canned, Mashed Pumpkin

2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

4.) Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

1 1/2 c. powdered sugar

1 c. butter or margarine (softened)

1 egg

2 t. vanilla

1 t. almond extract

2 1/2 c. all purpose flour

1 t. baking soda

1 t. cream of tartar

1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

5.) Samhain Cakes

1/2 c veg. oil

4 sq unsweetened chocolate (4 oz) melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups pastry flour (not hard, sifted or cake flour)

2 tsp baking powder

1/2 tsp salt

1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don't overbake---these burn easily. Makes about 3 dozen

6.) Samhain Pasta

1 cup chopped onion

3 tablespoons butter

1/2 teaspoon salt

1/3 teaspoon pepper

1 cup cooking wine

1 1/2 cups heavy cream

1 teaspoon chopped bay leaf

1 teaspoon celery seed

1 teaspoon dried thyme

6 ounces fettuccine, cooked

Sauté the mushrooms and onions in the butter until tender. Add the salt, pepper, and wine; simmer over low heat until the mixture is reduced by half, about 5 minutes. Stir in the cream, bay leaf, celery seed, and thyme. Bring to a low boil. Pour over pasta.

7.) Autumn Butter

1/4 cup firmly packed brown sugar

1 tsp pumpkin pie spice

1/4 cup whipping cream

1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

8.) Cinnamon Butter

2 sticks butter

1/2 cup brown sugar

1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

9.) Pumpkin Pie Spice Butter

4 tbsp (1/2 stick) unsalted butter, softened

4 tbsp canned pumpkin puree

1 tsp brown sugar

1 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground ginger

1/8 tsp freshly grated or dried nutmeg

1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

10.) Raspberry Butter

1 cup raspberries

2 tablespoons water

1 tablespoon sugar

1/2 cup butter, at room temperature

2 tablespoons powdered sugar

1 teaspoon blackberry liqueur

1/4 teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.

11.) Pumpkin Marble Cheesecake

Servings: 10

1 1/2 c Gingersnap Crumbs

1/2 c Finely Chopped Pecans

1/3 c Margarine, Melted

16 oz Cream Cheese, Softened

3/4 c Sugar

1 t Vanilla

3 ea Eggs

1 c Canned Pumpkin

3/4 t Cinnamon

1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

12.) Beer-Basted Rib Eye Roast

6 to 8 servings

1 (3-pound) boneless rib eye roast

4 garlic cloves, peeled and sliced into thin slivers

1/4 cup soy sauce

1/4 teaspoon black pepper

1 medium onion, coarsely chopped

1 (12-ounce) bottle dark beer

1/2 cup beef broth

Preheat oven to 450°F. Cut slits 1-inch deep into top of roast at regular intervals and insert garlic into slits. Rub soy sauce over all sides of roast then sprinkle with pepper. Place roast into pan and scatter onions around it. Cook roast for 30 minutes then reduce heat to 350°F. Pour 1/4 cup

beer over roast then continue cooking for 75 minutes for medium-rare or until desired doneness, basting with beer every 30 minutes. Remove roast to cutting board and let sit 10 minutes. Meanwhile, add any remaining beer and the beef broth to pan. Cook over medium-high heat and deglaze by stirring to dislodge brown bits on bottom of pan. Simmer 3 to 4 minutes then season to taste with salt and pepper. Slice roast and serve with pan juices.

13.) Sweet Potato and Apple Bake

1 large (1/4 lb) sweet potato

3 medium Golden Delicious apples

1 teaspoons lemon juice

1 large leek

1/4 cup (1/2 stick) butter or margarine, softened

1/4 teaspoon Salt

1/8 teaspoon ground pepper

1/4 cups apple juice

2 tablespoons unseasoned bread crumbs

1 tablespoon brown sugar

Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 table-spoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small sauce-pan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately. Yield: 6 Servings

14.) Samhain Sweet Potatoes in a Pumpkin Shell

2 quart sized pumpkin

1/3 cup flour

1 cup chopped pecans

1 cup flaked coconut

1 cup brown sugar

3 cups cooked mashed sweet potatoes (or canned yams)

1/2 cup brown sugar

1/4 cup milk

1 teaspoon pumpkin pie spice

1/3 cup melted butter

2 beaten eggs

1 teaspoon vanilla

1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fiber. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.

15.) Colcannon by Edain McCoy

Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon.

4 cups Mashed Potatoes

2-1/2 cups Cabbage, cooked and chopped fine

1/2 cup Butter (avoid corn oil margarines as they will not add the needed body and flavor)

1/2 cup Evaporated Milk or Cream

3/4 cup Onion, chopped very fine and sauteed

1/4 teaspoon Salt

1/8 teaspoon White Pepper

Saute onions (traditionalists saute in lard or grease, but butter is acceptable). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Serves 8. (The above "Colcannon" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 38, Llewellyn Publications, 1994.)

16.) Taffy Apple Salad

1 (20 ounce) can pineapple chunks

2 cups miniature marshmallows

1 1/2 tablespoons white wine vinegar

1/2 cup white sugar

1 egg, beaten

1 tablespoon all-purpose flour

2 cups chopped red apple

1 1/2 cups raw Spanish peanuts

1 (8 ounce) container frozen whipped topping, thawed

Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate. Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled. Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving

17.) Stuffed Monster Heads

Quick and easy to make they are savory and look great! Use a variety of different colored peppers and a barbecued beef and couscous filling that is super quick to prepare. Any color peppers can be used, and the filling can be made from leftover rice, barley, or other small pasta could be used in place of the couscous if desired. You could also use your family's favorite stuffed pepper filling if you think they would like it better than the "monster brain" filling. You can also used uncooked peppers decorated in the same way to hold dips for vegetables and chips.

6 small bell peppers, any color

1 tablespoon cooking oil

1 minced onion

2 minced garlic cloves

1 1/2 pounds ground beef or turkey

3 cups cooked couscous

1/4 cup water

2 cups barbecue sauce

Blue food coloring

1 cup shredded cheddar cheese

12 asparagus spears

12 pimento stuffed green olives

Cut the tops off of each pepper and reserve the tops. Remove the veins and seeds from each pepper. Place the peppers cut side up in a shallow microwave safe dish and cover with plastic wrap. Pierce the plastic wrap with a fork. Microwave on high for 4 minutes. While the peppers are cooking, Heat the oil in a large skillet over medium high heat. Add the onion and sauté until translucent. Add the garlic and sauté for a minute and then add the ground beef. Brown the beef well, and then add the couscous and water. Bring to a boil and break up the couscous and beef into small pieces. Cook until the water has evaporated and add the barbecue sauce and enough blue food coloring to make a brown sauce that looks "monster brainy-ish" to you. (Our sauce was a rich purple that did not photograph well, but that our testers loved!) Heat the mixture through thoroughly. Stuff the peppers loosely with the filling and return to the shallow dish. Sprinkle the cheese over top the "brains" and add two asparagus spears to each head. Microwave uncovered for 3 minutes on high, or until the cheese melts and the pepper is piping hot. Make 2 small X's on the side of the pepper for the eyes and carefully add the green olives. Make a slit for the mouth, and cut tongues from the reserved pepper tops. Insert the tongues and serve hot. Makes 6 Servings

18.) PUMPKIN GINGER SOUP

Ingredients:

1 small cooking pumpkin

1/2 cup cashews

1 tablespoon grated fresh ginger (or to taste)

salt to taste

Directions:

Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if it's too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.

19.) Stone Soup

4 cans (14-1/2 ounces each) chicken broth

4 medium red potatoes, cut into eighths

1 yellow summer squash, chopped

2 medium carrots, chopped

1 medium onion, chopped

2 celery ribs, chopped

1 teaspoon dried thyme

1/2 teaspoon pepper

4 cups cubed cooked chicken

1 cup frozen cut green beans

1/2 cup quick-cooking barley

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cups salad croutons

1 cup shredded Parmesan cheese

In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and Parmesan cheese. Yield: 12 servings.

20.) Jack-O-Lantern Cheese Ball

This is a festive Halloween appetizer that everyone will love. It looks like a pumpkin but has delicious pumpkin and cheese flavor.

Ingredients

2 C. shredded cheddar cheese

4 oz. package cream cheese, softened

1/4 C. solid pack pumpkin

1/2 C. pineapple preserves

1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

1 pretzel rod, broken in half

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs

Assorted crackers

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2-3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.

21.) Devilish Dip

4-ounces cream cheese

1/2 cup finely chopped cooked ham

2 to 3 tablespoons prepared Horseradish

1 Tablespoon Dijon mustard

1/4 cup sour cream

Mix ingredients together until well combined. Warm in microwave for 30 to 60 seconds, stir and serve with crackers or cubes of toasted sourdough or slices of party rye.

22.) Strained Eyeballs

6 Eggs

6 oz Whipped cream cheese

12 Olives with pimento

Red food coloring or catsup

Hard boil the eggs, peel and cool. Halve lengthwise and remove yolks. Fill hole with the creamed cheese and smooth surface as much as possible. Press an olive into each cream cheese eyeball with the pimento up for an eerie green iris and red pupil. Dip a toothpick in catsup and draw broken blood vessels in cream cheese.

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23.) Soul Cakes

Soul cakes were traditionally baked as a gift for the spirits of the dead. In many European countries, the idea of "Souling" became an acceptable alternative for Christians. The cakes took many different names and shapes—in some areas, they were simple shortbread, and in others they were baked as fruit-filled tarts. Still other regions made them of rice flour. Generally, a soul cake was made with whatever grain the community had available.

You can make your own with one of these four simple recipes for your Samhain celebrations.

Pie Crust Soul Cakes

A refrigerated roll-out pie crust

2 Tbs. melted butter

1 C mixed dried fruit

2 Tbs honey

Roll out the pie crust and cut it into circles. Use the circles to line a tin of muffin cups. Mix the butter, fruit and honey together. Scoop the fruit mixture into the pastry shells, and then bake for 15 minutes at 375 degrees. Allow to cool for about ten minutes before eating.

Quickie Shortbread Soul Cakes

You'll need:

1 stick of butter, softened

4 Tbs sugar

1 1/2 C flour

Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake.

Bake for 25 minutes or until light brown at 350 degrees.

Buttery Soul Cakes

You'll need:

Two sticks butter, softened

3 1/2 C flour, sifted

1 C sugar

1/2 tsp. nutmeg & saffron

1 tsp each cinnamon & allspice

2 eggs

2 tsp malt vinegar

Powdered sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice.

Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

Irish Soul Cakes

If you're a fan of Irish cooking, the folks at Food.com have a neat story about the history of soul cakes: "Soul cakes were the original trick-or-treat goody. Irish peasants would go door-to door on All Hallows Eve begging homeowners for food to celebrate the occasion. Soul cakes were given to them. This ensured the homeowner would be free from a curse or prank; instead, the receivers would offer prayers for them that would help them get into heaven."

You'll need:

4 C flour

1 pkt active dry yeast

1 C milk

2 Tbs butter

1/2 tsp each cinnamon & salt

3/4 C sugar

1/2 C lemon zest

1 1/4 C golden raisins

Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.

Fold in raisins and zest, cover with a damp cloth and let rise.

Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.

24.) Roasted Pumpkin Seeds

Pumpkin seeds are a delicious addition to just about any seasonal feast, and at Samhain, the pumpkins are everywhere! When you remove the seeds from your pumpkins (which is all part of carving a Jack-O-Lantern!) you can rinse them off, roast them, and season them with just about any flavor you like. Here are the basics to get you started:

First, make sure you've rinsed all the extra pumpkin off your seeds.

If you don't it will burn - or at the very least, smell really weird - when you pop them in the oven. Some people like to boil the seeds, but I've found that oven-roasted gives you a better flavor, and a nicer, crunchier texture. If you like, you can boil them in a bit of salted water for a few minutes before oven roasting, but it's not necessary. Feel free to play around and experiment to see what your family likes best.

Preheat your oven to 300 while you prep the seeds.

Next, lightly toss your pumpkin seeds with melted butter. You'll want about one tablespoon of butter for each cup of raw pumpkin seeds.

Now, you'll want to add seasoning - and this is where you can get really creative! Add a pinch of salt plus one of the following to your butter-coated seeds for a savory taste:

- Garlic powder, dried oregano, and basil, for an Italian-style seed

- Equal parts curry and paprika, for a slightly spicy seed

- A crushed bay leaf, some cinnamon, a bit of allspice and some black pepper for a jerk-style flavor

-Your favorite dry barbeque seasoning

- Your favorite powdered ranch salad dressing mix

If you'd like to try some sweet varieties instead, skip the salt and just add:

- Allspice, nutmeg, sugar, and cinnamon - it will taste like pumpkin pie!

- Cinnamon and sugar, for a tasty sweet treat

Once your seeds are completely coated with the seasoning, spread them in a single layer on a baking sheet. Bake for about 45 minutes, stirring them around occasionally in the oven. Once they're done, let them cool, and dig in for your Samhain feast!

25.) Pumpkin Spice Cheesecake

Pumpkins are a popular symbol of the Samhain season, and in October, you can find them just about everywhere. For this recipe, you could use a fresh baking sized pumpkin and scoop out the innards, but if you're in a hurry (or you just don't want to dig out pumpkin guts), you'll notice a heck of a bargain price on all of that canned pumpkin at the grocery store. If you're someone who loves the taste of pumpkin, try making a pumpkin cheesecake to add to your Samhain feast!

Preheat your oven to 375.

Ingredients

1 box graham crackers

1/2 stick butter, melted

1/2 C sugar

1 1/2 packages cream cheese, softened

1/2 C Ricotta cheese

1/2 can pumpkin

1 C sugar

1 egg

1 tsp vanilla

1 1/2 tsp pie spice blend (equal parts nutmeg, cloves, allspice, and cinnamon)

Directions

For the crust, run the graham crackers through your blender or food processor until they're finely chopped crumbs. Combine crumbs with the melted butter and the sugar, and mix thoroughly. Press into a lightly greased pie plate, covering both the bottom and the sides.

Next, in a separate bowl, beat together the cream cheese, Ricotta cheese, pumpkin, sugar, egg, vanilla, and 1 tsp of the pie spice blend. Use a mixer to make it nice and fluffy, and then fold it into the graham cracker crust. Sprinkle that last 1/2 tsp of pie spice blend onto the top.

You'll want to bake your cheesecake at 375 for a good 45 minutes to cook it all the way through — here's a helpful tip: cover the top with a tented piece of aluminum foil to keep the crust from burning. Be sure to let your cheesecake cool completely before serving - you may even want to let it sit in the refrigerator overnight to chill. Enjoy at your Samhain dinner festivities, and celebrate the season!

26.) Butternut Squash Casserole

By the time Samhain rolls around, the gardens are starting to dwindle down just a bit. There's not a lot left to harvest... unless you've planted squash. If you grow butternut squashes, you can typically pick those up until around the beginning of November, although that will depend on your planting zone.

This recipe is a super easy thing to bake during the fall harvest season. Butternut squashes are perfect for it, but you can use pretty much any fall squash - acorn squashes or even pumpkins work well if you have them on hand. If you've had a chance to go apple picking, it makes this even better because you can use apples you collected yourself! What's a better fall meal than a dish full of squash, apples, golden raisins, and nuts?

Make as much as you think your family will eat - it's also great for potluck dinners!

Also, obviously some people don't eat bacon or are allergic to nuts or hate Gorgonzola cheese. If bacon makes you happy, use the bacon... if you're a vegetarian, we shouldn't have to tell you this, but just leave the bacon out. Likewise, if you hate the taste of Gorgonzola cheese, leave it out. Allergic to nuts? Skip them!

INGREDIENTS

1 large butternut squash, peeled and cubed

2 Granny Smith apples, cubed (peeling is optional, but I leave mine on)

1/2 pound bacon, browned and chopped into little bits

2—3 cloves garlic

1/2 Cup walnuts

1/2 Cup golden raisins

1/2 Cup Gorgonzola cheese crumbles

1 stick butter, cubed

1/2 Cup brown sugar (optional - skip it if you don't like sweet stuff)

A pinch of salt

DIRECTIONS

Mix everything together in a bowl, and then spoon it into a really big greased casserole dish. Bake at 350 for about an hour, mixing occasionally. Once you've taken it out of the oven, let it cool for about ten minutes before serving. Serve as a side or a main course for your fall celebrations — the possibilities are endless!

27.) Savory Pumpkin Soup

It's fall, and the leaves are changing colors, the nights are cool and crisp, you can dig out your boots and sweaters, and it’s not cold enough for a jacket or mittens. One of the other things to love about the Samhain season? Pumpkins. They’re everywhere. There’s pumpkin-flavored everything, from coffees to candies to cheesecakes, and it’s all amazing.

Pumpkin soup is a favorite for a lot of people, and one of the things that makes this recipe awesome is that in addition to the sheer deliciousness of pumpkins, know what else they’re great for? It’s nature’s soup tureen! No kidding - you can serve this soup right inside the pumpkin that you used to make it with, and it looks seasonal and cool and adorable all at once.

Sure, you could use canned pumpkin, and if you want to that’s fine (don’t buy the cans of pie filling, just use regular canned pumpkin), but it’s so much better if you use the real thing. It’s a little more work, but trust me, the results are spectacular in the long run. Grab a pumpkin, and let’s get started!

INGREDIENTS

1 pumpkin (use one that’s about four pounds)

Olive oil

Salt and pepper to taste

2 Tbs butter

1 medium onion, chopped

3 Cups vegetable broth

1 Cup heavy cream

Garlic

Curry powder

DIRECTIONS

The first thing you’ll want to do is roast the pumpkin. I like to use a four to five pound pumpkin for this, but go with whatever size you prefer. A four pound pumpkin will give me about four cups of meat to use – and be warned, the really huge pumpkins that you make Jack O Lanterns with tend to be very stringy and don’t have as sweet of a flavor.

Now, there are a lot of recipes for pumpkin soup that call for you to cut the pumpkin in half and then roast it – you can do this, if you’re serving your soup in bowls. But if you want to serve the soup inside the pumpkin, don’t bake it. If you do, you’ll end up with a soft and squishy floppy pumpkin that’s of no use to anyone. So here’s what you can do instead. Cut off the top quarter of the pumpkin, which will include the stem, and scoop out the insides, leaving about an inch thickness along the walls. Set the seeds aside to make Roasted Pumpkin Seeds, and place the meat into a roasting pan. You can discard the stringy bits, although a lot of people like to use them in other recipes. Keep that pumpkin shell! You’re going to need it!

Drizzle the meat with olive oil, sprinkle it with salt and pepper, and then roast it around 425 for about half an hour. Once your meat is done roasting, run it through your blender or food processor to puree it.

While your pumpkin meat is roasting merrily away in your oven, start making the rest of your soup. Melt the butter in the bottom of a large pot, and add the onions. Sautee them just until they’re translucent and soft, and then add the broth, heavy cream, and garlic to taste (I love garlic, but use as much or as little as you want). Simmer on low heat for 30-45 minutes.

By this time, your pumpkin should be done, and you’ll have pureed it. Add the pureed pumpkin into your soup pot, and stir constantly – don’t bring it to a boil, just let it get hot all the way through. If you have an immersion blender, now’s a good time to use it to get any lumps out that you missed before. About fifteen minutes before serving, add your curry powder. There’s no hard and fast rule on how much to use, but it depends on how much you like curry. Obviously, use your best judgment here. Finally, add salt and pepper to season it to taste. Remove the soup from heat, and allow it to cool for just a few minutes.

Remember that hollowed out pumpkin shell we told you to keep? Here’s where you can get creative and really impress your friends. Pour the soup – or ladle it, if you’re messy – into the pumpkin for serving! Did you save the top part after you cut it off? Now you've got a lid! Another option? Use smaller pumpkins so everyone gets their own to eat from. It looks pretty and seasonal, and as long as your pumpkin doesn’t have any holes in it, it will hold the soup just fine as you serve your meal. Hand everyone a bowl and a spoon, and dig in to enjoy!

28.) Irish Bangers and Colcannon *A Traditional Irish Samhain Meal*

A traditional Samhain food, colcannon comes from the Emerald Isle. Samhain custom tells us to add little trinkets and charms to the mashed potatoes and cabbage and watch as each guest/family member finds their own charms. Each charm has meaning – this is an old school form of divination for Samhain Eve. Charms might include hearts, baby bottles, coins, etc. Just make sure everyone knows to be careful when eating it! Add Irish bangers (sausages) and call it a full Samhain meal.

29.) Butternut Squash Soup

In addition to it being pumpkin season, in America it is also Fall squash season. So, it’s time to load up on Butternut squash, acorn squash, etc. Another of my favorite Samhain meals is butternut squash soup. If you’re night’s busy, prepare it ahead of time and throw it in your Instant Pot when you’re ready to eat. HERE’S THE RECIPE.

30.) Apple Waffles

Samhain is on a weekend this year (2020). Take advantage and make an elaborate Samhain breakfast and save dinner-time for dressing in costume and handing out candy. Apple waffles with cinnamon and syrup make Samhain breakfast a treat! Plus, everyone loves apples in the Fall. Particularly the ancestors.

31.) Pork Roast with Apple & Acorn Squash Stuffing

I love using my crockpot and instant pot in the fall. Pork roast is always simple, delicious and feeds a family (or you end up with leftovers). Add apples and acorn squash to make it a full Samhain meal, and be sure to offer some to the ancestors. HERE’S THE PORK ROAST WITH APPLES RECIPE. Roast acorn squash in the oven like this.

32.) Oktoberfest Sausages, Apple and Kraut

If you’re German or have German ancestors, don’t forget that October is also Oktoberfest! This is a day when Germans celebrate food, family, friends, Fall and beer. Oktoberfest foods can be substituted as a Samhain meal. Sausages, apples and sauerkraut are traditional along with a frosty cold beer.

33.) Herb Roasted Chicken With Mashed Turnips

And now my mouth is watering. One of my favorite seasonal feasts features an herb roasted chicken. When you stuff a chicken with lemons, fresh herbs from the garden and onion, cake the chicken’s skin in salt and pepper, and baste with butter, you have the recipe for mouth-watering, moist chicken for your Samhain meal. I’ve been making this recipe for years and it’s ALWAYS a hit!

Ingredients:

whole chicken, cleaned and innards removed

2 lemons, cut into chunks (unpeeled)

one onion, cut into chunks

handful of fresh herbs: rosemary, thyme, and lemon balm are best!

half stick of salted butter

generous amount of salt and pepper

Instructions:

Preheat oven to 350 degrees.

Clean the chicken: remove the innards and wash the outside. Pat dry with paper towels.

Squeeze a lemon chunk into the chicken’s cavern and then stuff the lemon chunks, onion pieces, and fresh herbs into the chicken. Tie the legs closed.

Rub salt and pepper all over the chicken’s skin.

Set on pan and bake at 350 degrees. 20 minutes per pound.

When there’s 40 minutes left on the chicken (or before the chicken skin gets too crispy/burns), melt your butter and pour over the chicken. Return to the oven.

Every 10-15 minutes following, baste the chicken with the juices in the pan.

Remove from oven and let cool. Cut and serve.

And instead of mashes potatoes, go with traditional mashed turnips.

34.) Pumpkin Pancakes As a Samhain Meal

Do you ever eat breakfast for dinner? It’s always a fun meal for the whole family. Why not eat pumpkin pancakes for your Samhain meal this year?

Choose Your Own: Samhain Veggies, Fruits, Etc.

If none of the Samhain meals above tickle your witchy fancy, select your own recipes using some of our suggested Autumn ingredients:

Veggies: root vegetables like carrots, parsnips, turnips, potatoes, sweet potatoes, and onions are all appropriate as Samhain foods

All Autumn squashes: acorn, butternut, and pumpkin

Fruits: apples, blackberries, and pomegranates are all traditional Samhain and Halloween foods

Meats: roast pork, roasted chicken, turkey, sausages, etc.

Corn and grains like wheat, rye, barley, etc.

Bread is traditional and evocative of Samhain and all things Autumn

Spices: cinnamon, ginger, star anise, cloves, pepper, pumpkin spice, cumin, etc.

Sources:

https://cookieandkate.com/pumpkin-fettuccine-alfredo/

Wigington, Patti. "Samhain Cooking and Recipes." Learn Religions, Sep. 20, 2021, learnreligions.com/samhain-recipes-4145789.

https://www.ravenandcrone.com/catalog/a22/Samhain-Halloween-Food-Recipes/article_info.html

http://recipesforapagansoul.weebly.com/samhain-oct-31.html