From the Garden: Pumpkin-Inspired Recipes blog

From the Garden: Pumpkin-Inspired Recipes

Fall is here and with it the smell of pumpkin-spiced lattes wafting through my office. I’ll give up bathing suits, flip flops and barbecues at the beach for turtlenecks, tall boots and tailgating at the football game because of the delicious flavors available when the temperature drops a bit. At the top of the list? The availability of pumpkins. If pumpkins grow in your garden or you buy them from your local farm stand, the number of pumpkin-inspired recipes are endless. Here are a few of our favorites that turn the well-known orange fruit into a tasty treat at any meal:

Pumpkin Cranberry Pecan Oatmeal
Pumpkin Baked French Toast
Pumpkin Hummus
Roasted Pumpkin and Pomegranate Salad with Pumpkin Seed Oil Vinaigrette
Roasted Pumpkin Sage Soup
Pumpkin Lasagna with Ricotta and Swiss Chard
Roasted Pumpkin and Sweet Potato Pilaf
Pumpkin Whoopie Pies with Cream-Cheese Filling

For other Garden-Inspired Recipes, follow the Great Garden Supply Garden-Inspired Recipe board!

 

Pumpkin Cranberry Pecan Oatmeal

from PopSugar Social

This oatmeal packs a powerful and nutritious breakfast for any fall morning. Combining all of the flavors of the season with heart healthy and glycemic-index friendly steel cut oats and metabolism-boosting cinnamon, this meal will keep you going well until lunch. Use organic ingredients when possible.Pumpkin Oatmeal

  • 1 cup water
  • ½ cup organic steel cut oats *
  • 2 tbsp. ground flaxseed *
  • 4 tbsp. unsweetened almond milk
  • 3 tbsp. fresh or canned pureed pumpkin *
  • 1/8 cup dried cranberries *
  • 1/8 cup chopped raw pecans *
  • 1 tsp. cinnamon
  • ¼ tsp. pumpkin pie spice
  • 1 ½ tsp. Grade A maple syrup

* = good source of fiber

Bring water to a boil. Add oatmeal and reduce to simmer for about 20-30 minutes (until oats are tender). Add remaining ingredients, stir, and enjoy!

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Pumpkin Baked French Toast

from Chocolate Covered Katie

A made-from-scratch breakfast casserole with sweet cinnamon and creamy pumpkin in every delicious bite. It’s perfect for feeding a crowd, or for enjoying on a quiet and chilly autumn morning. Simply assemble the night before, and pop it into the oven in the morning for a delicious and comforting breakfast. (Serves 4-6)Pumpkin French Toast

  • 3 1/2 cups cubed bread (I used Ezekiel, but other types are fine. French bread would be really good in this recipe, as would cinnamon-raisin. Depending on the type of bread, you might need more or less than 3.5 cups. You want enough to fill an 8×8 pan.) (175g)
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice (or just add a little extra cinnamon)
  • sweetener of choice (If you want to top the casserole with syrup post-baking, use 3 nunaturals stevia packs or 3 tbsp sugar. If you’d prefer a sweeter breakfast casserole that needs no topping, increase the amount to 5-6 tbsp)
  • 1 1/4 cups milk of choice (300g) (Depending on your choice of bread, you might need to use less. This is a good amount for the Ezekiel bread.)
  • optional: 2 tbsp butter-type spread of choice (for a more buttery result) (30g)
  • 1 cup MoriNu silken-firm tofu, or 1 cup yogurt of choice (240g)
  • 2 tsp pure vanilla extract
  • 1/2 cup pumpkin puree (120g)
  • optional: handful of raisins

In a large bowl, combine all ingredients except bread, and stir very well. (If using the tofu, you should blend these ingredients. Otherwise, just stir by hand.) Grease an 8×8-in baking pan, and pour the cubed bread into the pan. Cover evenly with the wet mixture, then cover the entire dish with a lid or saran wrap and fridge overnight. The next morning, preheat oven to 400 F and cook about 30-35 minutes. Top with maple syrup or your favorite French toast topping (or eat plain, if you opt to use the extra dry sweetener pre-baking.)

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Pumpkin Hummus

from Domestic Fits

Pumpkin Hummus

  • 1½ cup  Cooked Garbanzo Beans, drained and dry
  • 1 cup  Pumpkin Puree
  • 2 Tbsp Tahini (sesame paste)
  • 2 Tbsp Olive Oil
  • ¼ cup Fresh Lemon Juice
  • ½ tsp  Salt
  • ½ tsp  Ground Cinnamon
  • ½ tsp  Ground Nutmeg
  • 2 cloves Garlic, minced
  • ¼ tsp  Coriander

Put it all in a food processor and blend it until its nice and creamy. Serve with bread, pitas, crackers, or veggies.

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Roasted Pumpkin & Pomegranate Salad with Pumpkin Seed Oil VinaigrettePumpkin Salad

from Women’s Health Magazine
  • 3 cups pumpkin, cut into 1-inch cubes
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 cups mixed winter salad greens
  • 1/2 cup pomegranate seeds
  • 8 tsp lightly toasted pumpkin seeds
  • 1/4 cup crumbled goat cheese

Vinaigrette: (makes 1/2 cup)

  • 3 Tbsp pure pumpkin-seed oil (available in health-food stores and specialty markets)
  • 2 Tbsp champagne vinegar
  • 3 Tbsp orange juice
  • 1 tsp Dijon mustard
  • 1 small chopped shallot (1 Tbsp)
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely. Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance. Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.

Makes 4 Servings.
Per serving: 300 cal, 21 g fat (7 g sat), 23 g carbs, 410 mg sodium, 4 g fiber, 9 g protein

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Roasted Pumpkin Sage Soup

from Skinnytaste.com

Roasted Pumpkin Sage Soup

  • 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
  • 1 tbsp butter (olive oil for dairy-free)
  • 3/4 cup shallots, diced
  • 3 cloves garlic, chopped
  • 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
  • 1 tbsp fresh sage, plus more for garnish
  • salt and fresh pepper to taste
  • reduced fat sour cream for garnish, (optional)

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups. Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes. Blend in a blender or immersion blender and blend the soup until smooth. (Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

Servings:  5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3 Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g  Sodium: 459 mg (without salt)

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Pumpkin Lasagna with Ricotta & Swiss Chard

from Food & Wine

Pumpkin Lasagna with Ricotta and Swiss Chard

  • 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
  • 1/4 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 4 cups fresh ricotta (32 ounces)
  • 2 large eggs, beaten
  • 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)
  • 2 cups shredded imported Fontina cheese (about 8 ounces)
  1. Preheat the oven to 400°. In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes. Drain well and transfer the noodles to a baking sheet. Toss the noodles with olive oil to prevent them from sticking together.
  2. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Add the Swiss chard and cook over moderate heat, stirring frequently, until wilted and no more liquid remains, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a plate and let cool slightly.
  3. In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne. Season with salt and pepper. In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt.
  4. In a well-buttered, 9-by-13-inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly. Spread half of the remaining pumpkin mixture over the noodles in an even layer. Top with half of the Swiss chard and another layer of noodles. Cover with half of the ricotta mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture.
  5. Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm. Remove from the oven and uncover. Preheat the broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut into squares and serve.
MAKE AHEAD: The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

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Roasted Pumpkin and Sweet Potato Pilaf

from Cooking Light

Pilau (or pilaf), typically consists of meats or vegetables added to a grain, and is an ideal way to add more fiber to your diet with whole grains like wild rice, brown rice, or bulgur. Serve with pork chops and green beans. This hearty side’s squash, potato, and brown rice offer about 10 percent of your daily fiber needs.

  • 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)Roasted Pumpkin and Sweet Potato Pilaf
  • 1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 cup diced onion (1 small)
  • 1/3 cup diced celery (about 1 rib)
  • 2 teaspoons minced garlic $
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup brown rice
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  1. Preheat oven to 400°.
  2. Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.

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Pumpkin Whoopie Pies with Cream-Cheese Filling

from Martha Stewart

Pumpkin Whoopie Pies

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

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3rd October 2013

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