Pumpkin/Gourd

Array

Pumpkin Lasagna

Posted Mon, 02/15/2021 - 21:23 by Audrey

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Your rating: None Average: 2 (1 vote)

Pumpkin Recipes Galore

Posted Fri, 02/24/2017 - 03:00 by Audrey

Some untried pumpkin-based recipes from one of our local farmer's market vendors.

Your rating: None

Pumpkin Curry

Posted Mon, 11/02/2015 - 19:24 by Jon

2 lbs pumpkin
14oz (1 package) Firm tofu, optional
4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
3-5 tablespoons Vegetarian Red Curry Paste
8 kaffir lime leaves
2 chili peppers (fresh red thai, or 1 jalapeno)
2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
1 tablespoon salt
3 sprigs Thai basil

We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

Your rating: None Average: 2.5 (2 votes)

Double Layer Pumpkin Bourbon Cheesecake

Posted Fri, 11/15/2013 - 06:00 by Jon

Makes one 9-inch cake, serving 12 to 16

Cribbed from a co-worker's recipe:

This has been adapted from a few recipes. I made a bourbon glaze, but you can also just put
the bourbon into the batter as described here.
!
Also, two points from Cooks Illustrated:
!
- For a smooth and creamy texture, we blotted the canned pumpkin puree with paper
towels to remove excess moisture before mixing it with the rest of the ingredients. (see
step-by-step instructions below)
!
- Baking the cake in a water bath in a moderate oven also helped give our pumpkin

Your rating: None

Empanadas

Posted Sun, 01/27/2013 - 10:08 by Audrey

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Your rating: None Average: 3 (5 votes)

Butternut Squash Mascarpone Agnolotti

Posted Sun, 12/23/2012 - 16:14 by Audrey

We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new. So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

Your rating: None Average: 3 (2 votes)

Eggnog cheesecake / pumpkin pie bars

Posted Tue, 12/14/2010 - 19:56 by Jon

1. Make a pie crust

Preheat oven to 325F .
Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

2. Make a pumpkin pie filling

3. Make the cheesecake layer:

16 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup eggnog
1 tablespoon all-purpose flour

Your rating: None Average: 3.5 (2 votes)

Roasted Butternut Squash Soup

Posted Wed, 10/27/2010 - 21:02 by Audrey

This recipe was super-easy and really delish! Courtesy of Yasmeen.

1 medium butternut squash
2 cups vegetable broth
1 cup low fat Organic Greek Yogurt
1/2 a medium onion(about 1/4 cup), finely chopped
1/2 teaspoon of hot chili powder
1 clove garlic,peeled and finely chopped
third-inch fresh ginger, peeled and finely chopped
1/2 teaspoon sea salt
few leaves of fresh herbs, sage or rosemary
Few toasted pumpkin or squash seeds for garnish
2 teaspoon extra virgin olive oil

Your rating: None Average: 4 (2 votes)

Pumpkin Saffron Bisque

Posted Thu, 10/22/2009 - 21:00 by Jon

An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

Your rating: None Average: 2.5 (2 votes)

Pumpkin Pie

Posted Mon, 10/19/2009 - 12:32 by Jon

We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

1 can Libby's pure pumpkin
1 can (12 oz) evaporated milk
2 large eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp allspice (optional)
1 pie crust

Mix together sugar and spices in a small bowl.

Your rating: None Average: 3 (2 votes)

Pumpkin Ravioli

Posted Sun, 10/18/2009 - 21:43 by Audrey

With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

The original recipe came from http://theunemployedcook.blogspot.com/2006/03/pumpkin-ravioli-with-sage-...

Your rating: None Average: 3 (1 vote)

Mini Zucchini and Goat Cheese Tarts

Posted Tue, 08/25/2009 - 10:44 by Jon

(photo by: Coral von Zumwalt via Epicurious.com)

Yummy goat cheese (or cream cheese) tarts, a microplane for the zucchini is important to get them thin enough to fold over. Sauteeing them shortly can also help.

Pastry dough (pie crust or puff pastry, sliced bread could work)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese

Your rating: None Average: 3 (2 votes)