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Pumpkin Recipes

Pumpkin Mac and Cheese Recipe

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a basic mac-n-cheese jazzed up with a few different cheeses. Make a bunch and freeze any excess. It keeps well.

Ingredients

2 cups macaroni – Pick the kind you like
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream
1 cup whole milk
1 cup Fontina cheese – shredded
1 cup of cheddar cheese
2 cups pumpkin puree
1/2 teaspoon dried sage
1/2 cupsoft bread crumbs
1/2 grated Parmesan cheese grated
1/3 cup chopped walnuts
1 tablespoon olive oil

Directions

Preheat oven to 350 degrees F. Cook pasta in a large pot until al-dente then drain out the water. Leave the pasta in the pot used to cook them in – do not place over heat.

Make the cheese sauce – in a saucepan melt butter over medium heat. Stir in flour slowly, add the salt and pepper. Add heavy cream and milk. Cook and stir over medium heat until slightly thick. Stir in the Fontina cheese, pumpkin puree and sage until the cheese is melted and all ‌ingredients are mixed thoroughly. Pour the cheese sauce over the pasta and stir. Pour the macaroni and cheese to an ungreased 2-quart rectangular baking dish.

In a small bowl combine bread crumbs, Parmesan cheese, walnuts, and oil. Pour over pasta. Bake uncovered for 30 minutes or top is golden.

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Pumpkin Recipes

Pumpkin Bread Recipe

Pumpkin Bread

Pumpkin Bread just like all fruit breads is a great breakfast treat. Adding just 1 cup of pumpkin puree brings just enough flavor to the bread.

Ingredients:

4 tablespoons unsalted butter, softened, plus a chunk for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
2/3 cup of water
1 cup pumpkin puree
2 eggs

Directions:

Preheat the oven to 350°F. Butter a 9-inch loaf pan.

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

Beat the butter, sugar, and oil with a mixer on high speed, scrape down the sides and bottom of the bowl a few times, mix until light and fluffy, about 1 minute.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

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Pumpkin Recipes

Pumpkin Gnocchi With Sage Butter Recipe

Pumpkin Gnocchi With Sage Butter

Pumpkin Gnocchi With Sage Butter is a savory pasta and does take time to make. The sage works perfectly with the pumpkin gnocchi

Ingredients

1 1/2 cups potatoes, peeled
1 cup pumpkin purée
1/4 cup grated Parmesan cheese
1 egg
1/4 teaspoon nutmeg
1/4 teaspoon of freshly ground pepper
1 teaspoon salt
1 1/2 cups unbleached, all-purpose flour (reserve an extra 1/2 cup if your gnocchi dough is to liquid)
6 ounces unsalted butter
3 tablespoons sage leaves – minced

Instructions

Boil the potatoes until tender then mash and allow them to cool. Once the potatoes have cooled, mix in the remaining ingredients except flour, butter and sage. After the ingredients are mixed, add the flour slowly until all has been added. Make sure that all the flour has been mixed in thoroughly.

Bring a large pot of salted water to a boil.

Divide the dough into 6 pieces. On a floured surface – roll each piece until they are roughly 1/2″ wide. Cut into 1/2″ long pieces. Press the tines of a fork into each piece of cut dough making shallow grooves – you’ve made pumpkin gnocchi!! Set your gnocchi on a floured baking sheet. Boil the gnocchi in small batches. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Make sure your gnocchi is cooked through. If still sticky, adjust your cooking time.

Place a large skillet on your stove over medium-high heat. Once hot, add butter. Place your gnocchi in the skillet and let them cook until their edges turn a light brown. Stir in the sage and cook for another minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat.

You can use any fresh herb you like rather than the sage. Just remember there is a pumpkin taste so you will want to use an herb that compliments the flavor

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Squash Recipes

Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

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Tomato Recipes

Roasted Tomato Soup Recipe

Roasted Tomato Soup

Roasted Tomato Soup is a hearty flavorful food. It is considered an easy recipe to follow. The heavy cream brings it all home in flavor.

Ingredients

2 1/2 pounds fresh tomatoes
6 cloves garlic – peeled
2 small yellow onions – sliced
1/2 cup extra-virgin olive oil
Salt and black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add basil leaves. Pour contents into a blender or use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock – you do not need to add the remainder. In fact if the vegetables are fresh there may be enough liquid content already. Season to taste with salt and freshly ground black pepper.

garden vegetable cooking and simple living cooking. Tomatoes are a must in your garden you should try to grow tomatoes

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Squash Recipes

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash makes a great main course or a side dish with any meat (please not fish)

Ingredients:

3 medium yellow squash
4 ounces salted butter
1/2 cup leeks – chopped
1/2 cup onions – chopped
1 bell pepper – chopped
1 tablespoon parsley – chopped
1 teaspoon minced garlic
3/4 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
Salt and pepper to taste
1/4 cup water

Directions:

Take squash and cut lengthwise. Remove seeds and discard, take squash flesh out of the skin by using a teaspoon. Chop yellow squash into small pieces. Combine chopped squash set aside. Add butter to saucepan on medium heat and add leeks. Cook until tender. Add minced garlic and chopped squash. Cook until yellow squash is tender. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper to taste.

Stuff each hollowed squash with vegetable mixture. Place stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes.

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