This weekend David and I went on our yearly pumpkin patch outing with our friends, Ashley & Adam.
Even though pumpkins can be purchased at any grocery store, there’s something especially festive about going to a pumpkin patch and getting one straight from the vine.
Since it’s late in the season, a lot of the fields were pretty picked over. But we managed to find one that still had plenty of pumpkins from which to choose.
I didn’t have a particular design in mind when I grabbed this smaller squash. However, I knew its diminutive size would mean a quicker carving, which was ideal this year since David and I were hosting.
Back at our place, we put on Heidi’s Halloween mix and set to carving pumpkins and snacking. Fitting the Halloween mood, most of the foods were orange in color.
I put spinach and artichoke dip into the oven that I’d prepared earlier in the day. This dip has a base of cashews & carrots, but you’d never guess it from its thick, velvety texture. I served it with tortilla chips & baguette slices for dipping.
Get the recipe for my spinach artichoke dip.
I also made buffalo cauliflower using Kittee’s recipe. Even though the buffalo cauliflower uses a whole head, there were only a couple of florets left by the time we were finished.
I rounded out the savory portion of the evening with jack o’ lantern salads.
I’d carved the oranges that morning. They stayed firm in the refrigerator until I pulled them out to fill with carrots, celery, lettuce, peanuts, and orange wedges.
The salads were served with an Asian-style peanut dressing.
We capped the night with something sweet. David made pumpkin chocolate chip cookies from But I Could Never Go Vegan and turned them into sandwiches with vanilla icing in the middle.
Ashley brought these cute chocolate covered strawberries disguised as ninjas.
It was a fun day with friends and one of my favorite fall traditions.