Thursday, October 4, 2012

Pumpkin Recipes (Main Courses and Sides)

Pumpkin Mac and Cheese

(Better Home and Gardens Recipe) 
 Serves 8


Sage leaves (optional) 
2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 15 ounce can pumpkin (or 2 cups Homemade Puree)
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil


1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

 Pumpkin Risotto

Serves 4


1 tsp butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

  1. Heat butter and oil together in a large saucepan or frypan and saute the onion and garlic.
  2. Add the rice and cook, stirring until the rice is coated in the oil mix. Cook this about 1 minute. 
  3. Stir in the pumpkin and mushrooms. 
  4. Pour over 1 cup of the hot stock. Cook, stirring often until the liquid is almost all absorbed.You don't want the liquid to be boiling in with the rice, just a gentle simmer.
  5. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender. This takes about 20 minutes. You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
  6. Stir in the parmesan cheese,seasoning and parsley.
  7. Serve immediately.

Pumpkin and Pecorino Gratin

 Serves 4


2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin Puree
2 tablespoons butter, cut into small pieces

  1. Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
  2. Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.


Ziti with Pumpkin

Serves: 4


2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 pound pumpkin, cut into julienne
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons chopped fresh parsley
1 pound uncooked ziti
1/4 cup freshly grated Parmigiano-Reggiano


  1. In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm.
  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.

Savory Pumpkin Casserole

 Serves 6

2 Tablespoons chopped fresh sage 
1/8 tsp. nutmeg
1/4 cup Parmesan cheese
1 cup panko crumbs
1 (2 pound) pumpkin
1 large onion, finely chopped
4 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon ground white pepper
2 eggs
3/4 cup milk
3/4 cup ricotta cheese 
  1. Directions

    1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray. 
    2. Saute onion in half the butter on the stove top. (tip: add minced garlic to taste)
    3. Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
    4. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, sage, nutmeg, and ricotta cheese; pour mixture over pumpkin in baking dish. Top with Parmesan cheese and Panko. Continue baking for 20 minutes, or until golden brown.

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