a few pumpkin recipes

RECIPE FORUM Recipe Exchange
1

Turkey In Baked Pumpkin

2 Or 3 - 3 Lb) Pumpkins Or Winter Squash,
Such As Hubbard Or Kabocha
3 Tbsp Unsalted Butter
¼ Cup Vegetable Oil
1½ Lbs Turkey Thigh Meat, Cut Into 1 Inch Cubes
1 Lg Onion, Finely Chopped
2 Poblano Chiles, Seeded & Diced
1 Tsp Coarse Salt
½ Tsp Freshly Ground Black Pepper
1 Lg Tomato, Seeded & Finely Diced
1½ Cups Dry White Wine
3½ - 4 Cups Chicken Stock
½ Lb Potatoes, Peeled & Cut Into 1 Inch Cubes
½ Lb Parsnips, Peeled & Cut Into 1 Inch Cubes
1 Cup Corn Kernels (about 2 Ears)
2 Lg Pears, Peeled & Cut Into 1 Inch Cubes
6 Dried Apricots, Quartered, Soaked In Cold Water For 20 Minutes & Drained.
1 Tbsp Chopped Chives
½ Cup Long Grain White Rice, Soaked For 1 Hour & Drained

Preheat The Oven To 350°f. 

Cut A Slice Off The Top Of The Pumpkins Or Squash To Make A Lid, Then Scrape Out The Seeds & Stringy Fibers From The Pumpkin & Lid. 

Season The Inside With Salt & Pepper & Place A Tablespoon Of Butter Inside Each Pumpkin.

Place The Pumpkins & Lids On A Baking Sheet & Bake For 45

Minutes.

Meanwhile, Heat The Oil In A Large Skillet Over Moderate Heat & Sauté The Turkey Cubes Until They Are Golden On All Sides. Use A Slotted Spoon Or Tongs To Transfer The Turkey To A Plate & Cover Loosely. 

In The Remaining Fat, Sauté The Onion & Poblanos With The

Salt & Pepper Until Onions Are Soft, 35 Minutes.

Add The Tomato & Cook 23 Minutes. 

Add The Wine & Reduce By Half. 

Add The Turkey, Along With The Stock. Bring Mixture To A Boil, Reduce The Heat & Simmer, Covered, For 20 Minutes.

Add The Potatoes & Parsnips & Simmer For 20 Minutes. 

Add The Corn & Stir Well To Combine. 

Remove From The Heat & Add The Pears, Apricots & Chives. Adjust The Seasoning & Add The Rice.

Transfer The Contents Of The Saucepan To The Pumpkin, Filling The Pumpkin & Replacing The Lid. 

Return To The Oven & Bake For 50 Minutes, Or Until The Rice Is Cooked.

To Serve, Transfer The Pumpkin To A Serving Platter & Carefully Spoon The Stew Directly From The Pumpkin Into Individual Shallow Bowls. Watch That The Pumpkin Shell Does Not Break When Scooping.

The Pumpkin Will Be Very Soft Inside & Mash Into The Sauce To Thicken It A Little.
2

Pumpkin & Black Bean Soup

2 Tbsp Extra-virgin Olive Oil
1 Medium Onion, Finely Chopped
3 Cups Vegetable Stock
1 - 14½ Oz Can Diced Tomatoes In Juice
1 - 15 Oz Can Black Beans, Drained
2 - 15 Oz Cans Pumpkin Puree
1 Cup Heavy Cream
1 Tbsp Curry Powder
1½ Tsp Ground Cumin
½ Tsp Cayenne Pepper
Coarse Salt
20 Blades Fresh Chives, Chopped Or Snipped, For Garnish

Heat A Soup Pot Over Medium Heat. Add Oil. When Oil Is Hot, Add Onion & Sauté 5 Minutes. 

Add Broth, Tomatoes, Black Beans & Pumpkin Puree. Stir To Combine Ingredients & Bring Soup To A Boil.

Reduce Heat To Medium Low & Stir In Cream, Curry, Cumin, Cayenne & Salt, To Taste. 

Simmer 5 Minutes, Adjust Seasonings & Serve Garnished With Chopped Chives.
3

Pumpkin Cannelloni With Clams & Sage Brown Butter

Cannelloni:
2 Tbsp Unsalted Butter
1 Lb (3 Cups) Sugar Pumpkin Or Other Sweet Winter Squash Such As Butternut, Peeled, Seeded, & Cut Into 1-inch Cubes
¾ Cup Diced Fennel Bulb (sometimes Called Anise)
½ Tsp Salt
¼ Tsp Black Pepper
2 Tbsp Chopped Shallot
¼ Cup Water
4 - 6 X 4-inch) Fresh Pasta Rectangles
1 Tbsp Olive Oil

Clam Sauce:
2 Bacon Slices, Cut Crosswise Into ¼-inch-wide Strips
1/3 Cup Thinly Sliced Shallot
1 Garlic Clove, Minced
20 Small Hard-shelled Clams (2 Lbs) Such As Littlenecks (less Than 2 Inches Wide), Scrubbed Well
½ Cup Dry White Wine
¼ Tsp Fennel Seeds
1 Tbsp Chopped Fresh Sage

Sage Brown Butter:
¼ Cup Unsalted Butter
8 Fresh Sage Leaves
2 Tbsp Minced Shallot
1 Tsp Fresh Lemon Juice
¼ Cup Chopped Fresh Parsley

Make Filling & Form Cannelloni: Heat Butter In A 12-inch Heavy Skillet Over Moderately High Heat Until Foam Subsides, Then Sauté Squash & Fennel With Salt & Pepper, Stirring Occasionally, Until Golden, About 4 Minutes. Add Shallot & Water & Simmer, Covered, Until Vegetables Are Tender, About 10 Minutes. 

Cool Vegetables, Then Purée In A Food Processor Until Smooth & Season With Salt & Pepper.

Preheat Oven To 400°f.

Cook Pasta Sheets In A 4 – 6 Quart Pot Of Boiling Salted Water Until Al Dente, 1 - 2 Minutes, Then Immediately Transfer With A Slotted Spoon To A Bowl Of Ice & Cold Water To Cool. Drain Well, Then Pat Sheets Dry On Paper Towels & Arrange In 1 Layer In A Well-oiled Large Shallow Baking Pan. 

Spoon ¼ Cup Filling Along 1 Short End Of A Rectangle, Then Roll Up Filling In Pasta. Make 3 More Rolls In Same Manner & Arrange, Seam Sides Down, In Baking Pan. Drizzle Cannelloni With Oil.

Make Clam Sauce & Bake Cannelloni: Cook Bacon In A 12-inch Heavy Skillet Over Moderate Heat, Stirring, Until Fat Is Rendered But Bacon Is Not Yet Crisp, About 5 Minutes. 

Add Shallot & Cook, Stirring, Until Softened, About 4 Minutes. Add Garlic & Cook, Stirring, Until Fragrant, About 1 Minute. Add Clams, Wine, Fennel Seeds, & Sage & Cook, Covered, Until Clams Are Fully Open, 6 - 10 Minutes, Checking Every Minute After 6 Minutes & Removing Clams As They Fully Open. (discard Any Clams That Have Not Opened After 10 Minutes.)

While Clams Are Cooking, Bake Cannelloni In Middle Of Oven Until Heated Through, 6 - 8 Minutes.

Make Sage Brown Butter: Heat Butter In A 1½ Quart Heavy Saucepan Over Moderately High Heat Until Foam Subsides, Then Fry Sage Leaves Until Crisp, About 3 Minutes. Transfer Leaves With Slotted Spoon To Paper Towels To Drain. Season With Salt. 

Add Shallot To Butter & Cook, Stirring, Until Shallot Is Golden & Butter Is Deep Golden, 1 - 2 Minutes. Add Lemon Juice (butter Will Foam), Then Remove From Heat. Stir In Parsley & Season Brown Butter With Salt & Pepper.

To Serve, Put A Cannelloni In Center Of Each Of 4 Warm Large Plates. Divide Clams With Juices Among Plates & Drizzle With Brown Butter. Top With Fried Sage Leaves.

Makes 4 First-course Servings.

4

Farm Style Baked Stuffed Pumpkin

1½ Lbs Lean Ground Beef
4 Slices Bacon, Cooked
3 Med Potatoes, Diced
1 Lg Green Pepper
4 Sm Carrots, Peeled, Diced & Parboiled
2 Med Onions
1/3 Cup Catsup
1/3 Cup Water
½ Tsp Poultry Seasoning
1 Tsp Accent (optional)
¼ Tsp Nutmeg
1½ Tsp Salt
¼ Tsp Pepper
1 Med Pumpkin, Seeds Taken Out & Top Left Intact

Mix All Ingredients Together Well Except Pumpkin. Stuff Into Pumpkin & Replace Top. 

Put 1 Cup Of Water In A Shallow Baking Pan. Set Pumpkin

In Center. Bake At 350°f For 1 Hour.

Now Take The Top Off & Bake 3½ - 4 Hours, Until Soft, Depending On Size Of Pumpkin.

If Stuffing Starts To Dry Out, Tomato Juice Or Sauce Can Be Added.

To Serve, Carve Pumpkin Into Wedges & Top With Filling.

Tomato Sauce Can Be Poured Over, But Not Necessary.

The Cooking Time Seems A Bit Long. I’d Check It After The First Hour.
5

Chickpea & Roast Pumpkin Soup

4 Lbs Pumpkin
6 Cups Vegetable Or Chicken Stock
1 Tbsp Oil
2 Onions, Finely Chopped
1 Tsp Ground Cumin
2 Tbsp Dijon Mustard
2 Tbsp Honey
1 – 14 Oz Can Chickpeas, Drained & Rinsed
½ Cup Shredded Basil

Preheat Oven To 400°f. 

Cut The Pumpkin In Large Wedges, Leaving The Skin On. Place The Wedges In A Baking Dish & Bake For 40 Minutes Or Until Soft & Golden. 

In Two Batches, Scrape The Flesh Into A Food Processor With 1½ Cups Of The Stock & Blend Until Smooth. 

Heat A Saucepan Over Medium To High Heat. Add The Oil,

Onions, & Cumin & Cook For 4 Minutes Or Until Soft. Add The
Mustard, Honey, The Remaining Stock & The Pumpkin Puree & Simmer For 5 Minutes. Stir Through The Chickpeas & Basil & Cook For A Further 5 Minutes.

Serve With Grilled Bread.

Serves 4.