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Recipes

Pasta with savory pumpkin sauce

1 pound pasta

2 tablespoons butter

2 tablespoons olive oil

2 medium onions, chopped

2 large orange bell peppers, chopped

4 minced garlic cloves

1 cup zucchini slices, cut into halves

12⁄3 cup pumpkin purée

3 cups chicken broth

1/4 cup heavy cream

1/4 teaspoon freshly grated nutmeg

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

11/2 cups coarsely chopped walnuts

6 tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain. Melt butter and olive oil in a large heavy skillet over medium heat. Add onion and sauté five minutes. Add peppers and continue to cook until onion is soft and translucent. Add garlic and cook for two minutes more. Add zucchini; cook 1 minute. Stir in pumpkin, chicken broth, cream, nutmeg, Worcestershire sauce and salt. Heat thoroughly. In large bowl, toss hot pasta with pumpkin sauce and walnuts. Sprinkle with grated Parmesan cheese. Makes 8 to 10 servings.

Scalloped pumpkin and spinach

6 cups cubed, peeled fresh pumpkin (2 pounds)

Cooking spray

11/2 cups thinly sliced onion

1/4 cup all-purpose flour

2 cups low-salt chicken broth

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided

10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 375 degrees. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.

Place large non-stick skillet coated with cooking spray over medium heat; add onion and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.

Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg and pepper.

Combine pumpkin, onion, 1/4 cup cheese and spinach in bowl. Spoon pumpkin mixture into 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving. Makes 4 servings.

Nutritional information per serving (1 cup): 189 calories, 5.3 g. fat, 13.5 g. protein, 25.6 g. carbohydrates, 5.2 g. fiber, 13 mg. cholesterol, 421 mg. sodium.

Source: Cooking Light

Pumpkin corn bread

11/2 cups cornmeal

1/2 cup whole wheat flour

1 tablespoon baking powder

3 tablespoons granulated sugar

1 teaspoon cinnamon

1 teaspoon salt

1 egg, beaten

3 tablespoons vegetable oil

3/4 cup canned pure pumpkin

11/2 cups milk

Sift dry ingredients into a large bowl. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch-square pan. Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

Source: Razzle-dazzlerecipes.com

Pumpkin and black bean soup

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 cups canned vegetable stock

141/2-ounce can diced tomatoes in juice

15 ounce can black beans, drained

2 cans (15 ounces each) pumpkin purée

1 cup heavy cream

1 tablespoon curry powder

11/2 teaspoons ground cumin

1/2 teaspoon cayenne

Coarse salt

20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onion 5 minutes. Add stock, tomatoes, black beans and pumpkin purée. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. Makes 4 to 6 servings.

Source: Food Network

Pumpkin shallot ravioli with sage butter

1 tablespoon olive oil

1 small shallot, minced

1 small garlic clove, minced

1 teaspoon chopped fresh sage, plus 8 e_SDHpadditional sage leaves

3/4 cup canned pumpkin

2⁄3 cup grated Parmesan cheese, divided

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

36 won ton wrappers

6 tablespoons unsalted butter

In a medium sauté pan, heat olive oil over medium-high heat. Add shallots and stir until slightly golden, about 3 minutes. Add garlic and stir for 30 seconds. Add sage and pumpkin, and stir well to combine. Remove from heat and add 1⁄3 cup cheese, salt and pepper. Let the pumpkin mixture cool completely.

On a work surface, place 4 won ton wrappers. Place a heaping teaspoon of pumpkin filling in the center of each wrapper. With a pastry brush, lightly brush the edges of the wrapper with water. Place another won ton wrapper on top and press around the filling to seal the wrapper together. Set aside on a dry paper towel. Continue with the remaining wrappers.

Boil a large pot of water and add 2 tablespoons coarse salt. Meanwhile, in a medium pan, melt butter over low heat with the 8 sage leaves. When melted, set aside. Place the ravioli in the boiling water and boil until tender, about 3 minutes. Drain the ravioli carefully, reserving 1/2 cup of the boiling water, and return the ravioli to the empty pot. Add sage butter and some of the reserved water if more liquid is needed. Place the ravioli in a serving bowl and top with the remaining 1⁄3 cup Parmesan cheese.

Source: Ivillage.com

Pumpkin sauté

3 tablespoons butter or nut oil

2 pounds fresh pumpkin, peeled, cleaned and cut into matchsticks

1/2 cup chicken stock

Salt, pepper and sugar, to taste

2 tablespoons fresh, finely chopped dill

2 tablespoons fresh, finely chopped parsley

Salt, pepper and sugar to taste

In a large frying pan, melt e_SDHpbutter and braise pumpkin sticks. Add stock, bring to a boil and simmer about 10 minutes, or until pumpkin is tender.

Season to taste with the salt, pepper and sugar. Add dill and parsley, and serve immediately. Makes 6 servings.

Nutritional information per serving: 95 calories, 6 g. fat, 10 g. carbohydrates, 2 g. protein.

Source: Ivillage.com

Savory pumpkin quiche

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared pie crust

1 cup low-fat milk

2 large eggs

1 teaspoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 cup fresh or canned pumpkin purée

Preheat oven to 400 degrees. Sprinkle cheese over bottom of pie crust.

In a medium bowl, whisk together milk, eggs, thyme, salt, pepper and e_SDHpnutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350 degrees, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving. Makes 6 servings.

Nutritional information per serving: 206 calories, 11 g. fat, 9 g. protein, 16 g. carbohydrates, 146 mg. cholesterol, 321 mg. sodium, 1 g. fiber.

Source: Vegetarian Times

Pumpkin seed pesto

2 tablespoons pumpkin seeds

1 tablespoon finely grated Parmesan or aged pecorino

2 tablespoons pumpkin seed oil

2 tablespoons groundnut oil

Salt and pepper

Toast (dry-roast) the pumpkin seeds in a non-stick pan, stirring continuously, until they're throwing blisters and starting to brown. Remove from pan to prevent them from burning. Chop finely with a knife or in a food processor. Combine with Parmesan and oils, and season well. You can prepare this well in advance and store in a glass container in the refrigerator. (The oil will stain plastic containers.)

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