When confronted with pumpkin, whether in vegetable or canned form, most people don't know what to do except (yawn) make a pie. Here are six more options.
FOR THE ROAST STUFFED PUMPKIN
- 1 x 7 lb pumpkin
- 1 onion (finely chopped)
- 1 tbl vegetable oil (or olive oil)
- 3 cloves garlic (2 minced, 1 left whole)
- 5 oz grams dried cranberries
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 good pinch of saffron strands
- zest of 1 clementine
- 14 oz grams basmati rice or quinoa
- 4 cups hot vegetable stock
- salt and pepper to taste
FOR THE GINGERY TOMATO SAUCE:
- 1 onion (peeled and halved)
- 2 cloves garlic (peeled)
- 1 tsp ground ginger
- 1 x 1" piece of fresh root ginger (peeled)
- 1/2 oz butter
- 1 tbl olive oil
- 24 oz tomato puree
- 2 cups water
- 1 tsp caster sugar
- salt and pepper to taste
Preheat the oven to 390ºF. Slice a lid off the top of the pumpkin, and remove the seeds and fibrous flesh from the inside, keeping the top to put back on later.
In a large saucepan (with lid), fry the onion gently in the oil until softened, then add the 2 minced garlic cloves, the cranberries, spices and clementine zest. Stir in the rice, turning till it becomes glossy in the pan.
Pour in the stock and let the pan come to the boil, then clamp on the lid and turn the heat down to the lowest it will possibly go. Cook for 15 minutes.
Cut the remaining clove of garlic in half and rub the inside of the pumpkin with the cut side of each half, then, using your fingers, smear some salt over the flesh inside as well.
The rice stuffing will be quite damp and not very fluffy at this stage, but check it for seasoning - adding more spice, salt or pepper if wanted - and then spoon it into the garlic - and salt-rubbed pumpkin cavity and tamp down well. Press the pumpkin lid back on top and squeeze it down as firmly as you can (it will sit up a bit proud of the top).
Stand the pumpkin on a double layer of foil, wrapping the foil 2 inches up around the sides and scrunching it there, to keep the pumpkin out of direct contact with the water later.
Place the stuffed, partially wrapped pumpkin in a roasting tin and pour in freshly boiled water to a depth of 1 inch. Cook the pumpkin for about 2 hours by which time it should be tender when pierced.
Meanwhile, prepare the gingery tomato sauce.
Put the onion, garlic, dried ginger and fresh ginger into a processor and blitz to a pulp.
Heat the butter and oil in a deep, wide pan, then add the onion-garlic mixture. Cook over a low heat for about 10 minutes, stirring occasionally so that it doesn't burn.
Add the passata and water to the pan, and season with the sugar, salt and pepper. Cook for 15 minutes, at a gentle simmer, then taste for seasoning before decanting into a warmed jug or gravy boat and taking to the table, for people to pour over their slices of stuffed pumpkin.
Take the pumpkin out of the roasting tin and let it sit for about 10 minutes before you slice it into segments like a cake.
Combine all the ingredients in a medium sized saucepan and cook on medium/high heat. Once boiling, reduce heat and let simmer for 30 minutes, stirring often. Cook until mixture is thickened.
Then allow the butter to chill before serving. Try it on a pumpkin spice english muffin!
Tested and Approved by Boston Organics (C. McIntosh)
- 1 lb cooked wide egg noodles (slightly undercook noodles by 2 minutes)
- 1 stick butter
- 16 oz cream cheese
- 1 pint sour cream
- 1 15-oz can of pumpkin purée
- 8 extra-large or jumbo eggs
- 1 3/4 cups sugar
- 1 tbl pure vanilla extract
- 1 quart whole milk
- 1/2 cup molasses
- 1 tsp salt
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 tsp allspice
- 3/4 cup of chopped pecans
- 1 tbl cinnamon
- 2 tbl sugar
In a mixing bowl whip together the butter and cream cheese. Add the sour cream, pumpkin purée and sugar, and mix again. Add the eggs one at a time, beating a little after each one. Add the milk, salt, molasses, nutmeg, ground cloves and allspice, and mix to incorporate the custard.
Place the cooked noodles in a large mixing bowl. Pour the custard over the noodles and mix well. Pour into a large baking dish that has been generously buttered. Place this dish in an even larger roasting pan and add water so that you create a water bath for the pudding. Add enough water so that it comes halfway up to the pan of kugel.
Sprinkle with the pecan and cinnamon topping and place in a 350ºF pre-heated oven for one hour uncovered. Remove from the oven and let rest a day before serving. Cut into pieces and warm up in a 350ºF oven for 15-20 minutes before serving.
In a medium saucepan, combine the broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
- 2 tbl olive oil
- 2 onions, chopped
- 2 lbs Swiss chard, tough stems removed, leaves washed well and chopped
- 2 1/4 tsp salt
- 1 tsp fresh-ground black pepper
- 1 tsp dried sage
- 1/2 tsp grated nutmeg
- 3 cups canned pumpkin puree (one 28-ounce can)
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagna noodles (about 6 ounces)
- 1 tbl butter
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400°F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Preheat oven to 450ºF. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.