Pumpkin Risotto with Pumpkin Butter

Posted in Italian, Recipes with tags , , , , , , , on April 1, 2011 by xapatotheworld

Ray Kachatorian

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 cups

Ingredients:

1 small (3-pound) Sugar Pumpkin
6 tablespoons Extra-Virgin Olive Oil
1 tablespoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Rosemary
3 teaspoons Sea Salt
1/4 teaspoon Ground Black Pepper
7 cups Low-Sodium Chicken Broth
1 cups Finely Chopped Yellow Onion
1 tablespoon Finely Chopped Garlic
3 cups Arborio Rice
1 cup Dry White Wine
2 tablespoons Butter
2 tablespoons Pumpkin Butter
1/2 cup Finely Shredded Fontina Cheese
1/2 cup Freshly Grated Parmesan

Directions:

  1. Heat the oven to 400 degrees F. Cut pumpkin in half lengthwise. Trim 1/2 inch off the rounded end of each half to stand upright on cutting board. Peel the sides, cutting downward, using a sharp knife. Remove the seeds and cut into 1/2-inch pieces. Toss the pumpkin together with 2 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, and black pepper. Spread pumpkin on baking sheet. Roast, stirring twice, until very soft, 40 to 50 minutes. Let cool slightly, then transfer to a food processor and process until smooth.
  2. Bring the chicken broth to a bare simmer in a saucepan over medium-low heat to keep hot but not reduce. Heat remaining 4 tablespoons olive oil, 2 teaspoons salt, onion, and garlic in a wide, deep saucepan over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the rice and cook while stirring constantly, until the rice is hot — about 3 minutes. Add the wine and bring to a simmer, stirring often until almost all the wine is absorbed. Add the hot chicken broth one cup at a time, and adding more broth only when the previous addition has been absorbed. Check and adjust the heat as needed to maintain a steady simmer.
  3. Add the roasted pumpkin and continue to cook until the rice is creamy and al dente, about 10 more minutes. Remove the pan from the heat. Stir in butter, pumpkin butter, cheeses, and remaining 1 teaspoon rosemary. Pumpkin Risotto is best when served immediately.Nutritional information is based on a 1/2-cup serving.

Nutritional Information:
(per serving)

Calories – 230
Total Fat – 5g
 – Saturated Fat – –
Cholesterol – 5mg
Sodium -540mg
Total Carbohydrate – 37g
 – Dietary Fiber – 2g
 – Sugars – –
Protein – 0g
Calcium – –

Pumpkin and Cauliflower Casserole

Posted in Casserole, Recipes with tags , , , , , , , , , on March 30, 2011 by xapatotheworld

Charles Schiller

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8

Ingredients:

1 cup Fresh, Whole-Wheat Bread Crumbs
1/2 cup Hulled and Roasted Pumpkin Seeds (Pepitas)
1 tablespoon Unsalted Butter, melted
1 teaspoon Dried Thyme Leaves
3/4 cup Crumbled Goat Cheese
1 (2 1/2 to 3 pounds) Pumpkin, peeled, seeded, and quartered
1 head Cauliflower, quartered
2 tablespoons, Mustard Seeds
1 1/2 teaspoons Kosher Salt
1 teaspoon Cumin Seeds
1/2 teaspoon Fresh-Ground Pepper
 1/2 cups Half-And-Half

Directions:

  1. Assemble the vegetables: Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.
  2. Sprinkle topping: After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 13.6g
 – Saturated Fat – –
Cholesterol – 31.2mg
Sodium -609mg
Total Carbohydrate – 26g
 – Dietary Fiber – 6.6g
 – Sugars – –
Protein – 11.6g
Calcium – –

This had mixed reviews on the original site, so go in with an open mind.  Most were commenting that there was not much taste and that it was dry.  Some said they’d try more goat cheese and others left out the pumpkin seeds.  Let me know what you try!

Pumpkin Cannelloni with Sage Brown-Butter Sauce

Posted in Pasta, Recipes with tags , , , , , , , , on March 30, 2011 by xapatotheworld

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 6 cannelloni

Ingredients:

1 1/2 pounds Pumpkin, peeled, seeded, and chopped
1 1/2 tablespoons Extra-Virgin Olive Oil, plus more for drizzling
3 large Garlic Cloves, chopped
1/2 cup Ricotta
1/2 cup Grated Parmigiano-Reggiano
1 1/2 teaspoons of Finely Chopped Fresh Sage, plus 4 large whole leaves
1/4 teaspoon Salt, plus more to taste
1/2 teaspoon Freshly Ground Pepper, plus more to taste
1 package (8-ounce) Oven-Ready Lasagna Sheets
6 tablespoons Unsalted Butter

Directions:

  1. Preheat oven to 350°F.
  2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Nutritional Information:
(per serving)

Calories – 341
Total Fat – 18.9g
 – Saturated Fat – –
Cholesterol – 43.2mg
Sodium – 242mg
Total Carbohydrate – 34g
 – Dietary Fiber – 1.7g
 – Sugars – –
Protein – 10.1g
Calcium – –

Pumpkin Chowder

Posted in Recipes, Soup with tags , , , , , , , , on March 30, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 bowls

Ingredients:

3 tablespoons of Extra-Virgin Olive Oil
2 Leeks, trimmed of tough green tops and chopped
3 large Garlic Cloves, finely chopped
2 medium Bell Peppers, chopped
2 1/4 pounds Pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-thick pieces
1 1/2 teaspoons of Chopped Fresh Majoram
1/4 teaspoon of Crushed Red Pepper
2 Bay Leaves
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1 1/4 cups Frozen Corn
6 cups Vegetable Broth

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

Nutritional Information:

Calories – 146
Total Fat – 6.1g
 – Saturated Fat – —
Cholesterol – —
Sodium – 428mg
Total Carbohydrate – 22.1g
 – Dietary Fiber – 3g
 – Sugars – —
Protein – 3.4g
Calcium – —

Welcome!

Posted in Short and Sweet on March 30, 2011 by xapatotheworld

Hey everyone!  I’m on a mission to find recipes to cook pumpkin!  Not pumpkin pulp and not desserts (although, I will have dessert recipes listed on here, never fear).  Just good ole chunks of pumpkin, or pumpkin slices.  I will post the recipes I find on here, but I would love to hear from you if you have any you’d like share.

Thanks for stopping by!

Sarah ><>