It’s that time of the year: pumpkins are everywhere and we’re all working on Thanksgiving guest lists, menus, and shopping trips. But what if you’re not a pumpkin pie fan? Here are six great ways to put that beautiful seasonal vegetable to good use.
Roasted Stuffed Pumpkin with Gingery Tomato Sauce
- 1 x 7 lb pumpkin
- 1 onion, finely chopped
- 1 Tbsp vegetable or olive oil
- 3 cloves garlic (2 minced, 1 whole)
- 5 oz dried cranberries
- 1 tsp ground ginger
- 1 tsp ground allspice
- Pinch of saffron strands
- Zest of one clementine or orange
- 14 oz basmati rice or quinoa
- 4 cups hot vegetable stock
- Salt and pepper
For the sauce:
- 1 onion, halved
- 2 cloves garlic
- 1 tsp ground ginger
- 1″ piece fresh ginger, peeled
- 1/2 oz butter
- 1 Tbsp olive oil
- 24 oz tomato puree
- 2 cups water
- 1 tsp sugar
- Salt and pepper
Stuff and bake the pumpkin with a seasoned rice mixture, then serve with a rich gingery tomato sauce. Let the pumpkin rest 10 minutes before slicing like a cake.
Pumpkin Butter
- 2 cups pumpkin puree
- 1 pureed apple
- 1 Tbsp grated ginger
- 3 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3 Tbsp maple syrup
Simmer all ingredients in a saucepan for 30 minutes, stirring often until thickened. Chill before serving. Try it on English muffins!
Pumpkin Custard Kugel
- 1 lb wide egg noodles, slightly undercooked
- 4 oz butter
- 16 oz cream cheese
- 1 pint sour cream
- 1 can (15 oz) pumpkin puree
- 8 extra-large eggs
- 1 3/4 cups sugar
- 1 Tbsp vanilla extract
- 1 quart whole milk
- 1/2 cup molasses
- 1 tsp salt
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 tsp allspice
Topping:
- 3/4 cup chopped pecans
- 1 Tbsp cinnamon
- 2 Tbsp sugar
Combine custard ingredients and mix with noodles. Bake in a water bath for 1 hour at 350°F. Chill overnight. Reheat before serving.
Pumpkin Orzo
- 1 1/4 cups vegetable broth
- 3/4 cup canned pumpkin
- 2 Tbsp butter
- 1 tsp honey
- 1 tsp balsamic vinegar
- 1/2 tsp grated fresh ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orzo
Combine all ingredients except orzo and bring to boil. Stir in orzo and simmer for 15 minutes until tender. Serve warm.
Pumpkin Lasagna
- 2 Tbsp olive oil
- 2 onions, chopped
- 2 lbs Swiss chard, chopped
- 2 1/4 tsp salt
- 1 tsp black pepper
- 1 tsp dried sage
- 1/2 tsp nutmeg
- 3 cups pumpkin puree
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagna noodles
- 1 Tbsp butter
Layer cooked chard, pumpkin mixture, and noodles in a baking dish with milk at the base. Top with pumpkin-cream sauce, Parmesan, and dot with butter. Bake covered for 20 min at 400°F, then uncovered for 15 more minutes.
Vegan Creamy Curried Pumpkin Soup
- 4 cups pumpkin puree or roasted pumpkin flesh
- 3 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp yellow curry powder
- 4 cups vegetable broth
- 1 Tbsp honey
- Salt and pepper to taste
- Sage leaves and olive oil for garnish
For cashew cream:
- 1 cup raw cashews
- 1 cup water
Roast pumpkin or use canned. Sauté onions, garlic, and curry powder. Add pumpkin and broth, simmer 20 min, then blend. Add cashew cream and stir well. Garnish with fried sage leaves and olive oil.
