Pumpkin: beyond the pie and jack-o'-lantern
Pumpkin recipes, both sweet and savory, are plentiful for easy pumpkin-themed dinners.
(Page 2 of 2)
Heat the oven to 400 degrees F. Brush each pumpkin chunk with oil. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. Cool slightly and peel. Measure out 1 cup and mash. Any remaining pumpkin can be stored in the refrigerator for up to one week, or in the freezer for up to 3 months.Skip to next paragraph
Subscribe Today to the Monitor
Heat the oil in a Dutch oven or soup pot over medium heat for 1 minute. Add the onion slices and cook for several minutes until they begin to wilt. Add the garlic and bell pepper and continue cooking and stirring for a few more minutes until softened.
In a small bowl, mix the chicken with the cumin, salt, pepper flakes, and a few grinds of black pepper.
Add the chicken mixture to the onion mixture and cook for about 5 minutes, until the aromas rise from the pot as the chicken begins to cook. Stir in the pumpkin and tomato paste and cook for several minutes, until well blended. Add the broth and corn, bring to a boil, then reduce heat and simmer, uncovered, for 5 to 15 minutes, until the chicken is tender and no longer pink.
Season with the lime juice, then taste, and add more salt if needed. Ladle into soup bowls and garnish with cilantro. Serves 6.
Source: 'Pumpkin: A Super Food for All 12 Months of the Year'
1/3 cup corn oil
1 cup all-purpose flour
1 cup cornmeal
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup buttermilk
2 tablespoons brown sugar
Brush the inside of a 9- to 10-inch cast-iron skillet with 1 tablespoon of the oil. Place in the oven, then set the oven temperature to 425 degrees F.
In a large bowl, sift together the flour, cornmeal, baking soda, and salt. In a separate bowl, combine the pumpkin, buttermilk, remaining oil, eggs, and brown sugar. Then stir the dry ingredients into the wet until just combined.
Remove the skillet from the oven, pour in the batter, return to the oven, and bake 30 to 40 minutes, until the center is firm. Serve warm in wedges. Serves 8 to 10.
Source: 'The Great Little Pumpkin Cookbook'
For the crust:
6 ounces gingersnap cookies, finely ground to make 2-1/2 cups
4 to 5 ounces walnuts, finely ground, to make 3/4 cup
1/4 cup granulated sugar
4 to 5 tablespoons butter, melted
For the filling:
Two 8-ounce packages cream cheese at room temperature
3/4 cup firmly packed brown sugar
3-1/3 cups homemade or canned pumpkin purée
1/2 cup heavy cream
1/2 teaspoon freshly ground mace
1/2 teaspoon freshly ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon freshly ground cinnamon
Preheat the oven to 325 degrees F. In a small bowl, mix the ground cookies, walnuts, granulated sugar, and melted butter. Press the mixture over the bottom of a 9-by-2-1/2-inch round springform pan. Using your fingertips, push all but a thin coating of the cookie mixture toward the sides of the pan. Pressing with your fingers, make a crust about 1-1/2 inches up the sides of the pan; the edges will be slightly irregular.
Bake until lightly browned, about 15 minutes. Let cool thoroughly in the refrigerator before filling.
To make the filling: In a large bowl, using an electric mixer, beat the cream cheese and brown sugar together until well blended. Beat in the eggs, one at a time, until the mixture is smooth and uniform.
In a medium bowl, use a spoon to mix the pumpkin purée, cream, and spices together until well blended. Add the pumpkin mixture to the cream cheese mixture, mixing until well blended. Pour the filling into the crust and bake for about 50 minutes, or until the center barely moves when jiggled.
Let cool on a wire rack, then refrigerate at least overnight before serving. To serve, run a knife around the edge of the pan, then release the sides, leaving the bottom of the pan in place. Serve chilled. Serves 12.
Source: 'Holiday Pumpkins: A Collection of Inspired Recipe, Gift, and Decorations'