1. PUMPKIN BREAD.
2 stick unsalted butter
2½ c. all-purpose flour
1 c. light-brown sugar
1 c. granulated suga
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
¾ tsp. ground cloves
2 c. grated pumpkin (use a small-holed grater)
3 large eggs
½ c. Buttermilk
1½ tsp. vanilla extract
1. Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
2. Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
3. Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
4. Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.
TOTAL TIME: 140mins
YIELD: 2 loaves/16 slices
2. PUMPKIN AND CREAM CHEESE MUFFIN.
8 oz. cream cheese
3 eggs2½ c. sugar2½ c. flour
¼ c. pecans
3 tbsp. butter
2½ tsp. cinnamon
½ tsp. salt
2 tsp. baking powder
¼ tsp. baking soda
1¼ c. solid-packed pumpkin
⅓ c. vegetable oil
½ tsp. vanilla extract
1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.
YIELD: 24 muffins
3. ROASTED PUMPKIN SEEDS.
Try varying the seasonings by using soy sauce, garlic salt, or curry powder. Like many nuts, roasted pumpkin seeds should be stored in the freezer.
3 c. fresh pumpkin seeds
4 c. water
3 tsp. salt
1 tbsp. olive oil
¼ tsp. paprika
You can also try varying the seasonings by using soy sauce, garlic salt, or curry powder. Like many nuts, roasted pumpkin seeds should be stored in the freezer.
Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp -- about 30 minutes.
YIELD: 3 cups
16 oz. package of rigatoni
1 tablespoon extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, minced
8 oz. cremini mushrooms, chopped
1 bunch of kale (about 3 cups), roughly chopped
½ cup dry white wine
½-3/4 cup fresh basil, chopped
1 (15 oz.) can pumpkin puree
1 large egg
15 oz. container of part-skim ricotta
2 cups shredded mozzarella cheese
2 cups favorite tomato sauce
1. Preheat oven to 350F.Bring a large pot of salted water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
2. In the meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5-7 minutes, or until slightly cooked down. Pour in wine and cook until reduced. Stir in herbs, season with salt and pepper, and turn off heat.
3. Combine pumpkin, egg, ricotta cheese, 1½ cups mozzarella cheese, tomato sauce, kale mixture, and pasta in a large bowl. Stir until well combined. Season with salt and pepper.
4. Spray 9 x 13 baking dish with cooking spray. Pour in mixture and spread evenly. Top with remaining mozzarella.
5. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted on top. Remove from oven and serve warm.
Serving size: 8-10
5. Pumpkin Ravioli with Sage brown buttered Parmesan and pecans.
2 tablespoons olive oil
Scant 1 cup canned pumpkin puree (not pie filling)
1/3 cup grated Parmesan cheese plus more for topping
Pinch of cayenne pepper (optional)
Black pepper, to taste
24 wonton skins
1 large egg, beaten
1 stick unsalted butter
6 large sage leaves, thinly sliced plus a leaf thinly sliced
1/4 cup toasted pecans
1. Bring a saucepan of salted water to a boil. Add olive oil.
2. In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
3. Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
4. Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
5. Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
6. Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
7. To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans.
20 MINPrep Time
10 MINCook Time
30 MINSTotal Time
2slices bacon2tablespoons olive oil1shallot, sliced2cups chopped pumpkin (or butternut squash)1pound brussels sprouts, ends chopped and outer leaves removed, slicedsalt and pepper2cups chopped apples1/2cup dried cranberries1tablespoon chopped sage1 1/2tablespoons Nakano balsamic blend seasoned rice vinegar
Preheat a large skillet over medium-high heat.
2. Place bacon in the skillet and cook until crispy, set aside leaving grease in the pan.
3. Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute.
4. Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes.
5. Add the apples, cranberries and sage, mix and cook for another 3 minutes.
6. Turn the heat off, add the vinegar and toss to combine.
7. Crumble the cooked bacon on top and serve.
yield: 4 SERVINGS
prep time: 5 MINUTES
cook time: 6 MINUTES
1-3/4 cups canned pure pumpkin
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/4 teaspoon cayenne
Nonstick cooking spray
8 small flour tortillas
5 ounces brie cheese, thinly sliced
1. In small bowl, stir together pumpkin, chili powder, sage and cayenne.
2. Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.
1 tsp olive oil
½ onion, diced
4 cloves garlic, minced
1 (15 oz) can pumpkin puree
¾ cup chicken stock
2 tbsp grated Parmesan cheeseSalt & pepper, to taste
10 oz pkg frozen chopped spinach, defrosted and squeezed in a dish towel
15 oz ricotta cheese
½ cup grate Parmesan cheese
1 large egg
9 lasagna noodles, cooked according to package directions
½ cup shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until softened, about 5 minutes. Add pumpkin and chicken stock, stir everything together and cook 5 minutes, stirring frequently. Stir in 2 tbsp Parmesan cheese, season with salt & pepper, and removed from heat.
3. In a medium bowl, combine spinach, ricotta, ½ cup Parmesan and egg. Season with salt & pepper and stir until well combined.
4. Spread about ½ cup of the pumpkin sauce in the bottom of an 8-inch square baking dish.
5. Spread a thin layer of ricotta mixture along each lasagna noodle. Starting at one end, roll the ricotta-covered noodles up. Place rolls into the baking dish.
6. Cover rolls with remaining pumpkin sauce, then sprinkle mozzarella cheese over top.
7. Cover with tin foil and bake 40 minutes, until cheese is melted and bubbly.Enjoy!
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