Pumpkin and squash recipe
Tue, 2009-09-22 11:00 — Willow
We seem to have tons of pumpkin and squash this year, does anyone have any ideas to use them up?
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We seem to have tons of pumpkin and squash this year, does anyone have any ideas to use them up?
Some great recipies. And a
Some great recipies. And a great tip I picked up from a friend helped massively when it came to peeling the pumpkins - heat them in the oven for about 15 minutes first - the skin will then be soft and easy to peel. I'm sure I'm preaching to the converted, but it made such a difference I had to share the knowledge!
I like Pumpkin Cheesecake
I like Pumpkin Cheesecake Soup. It's very delicious. Here's the recipe:
2 cans (30 ounces each) pumpkin pie mix
2 cans (14 ounces each) chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional
In a soup pot, whisk the pumpkin pie mix and chicken broth over
medium-high heat and cook for 7 to 8 minutes, until hot.
Slowly stir in the half-and-half and cook for 2 to 3 minutes,
until heated through.
Top each serving with a tablespoon of sour cream and, if desired,
a sprinkle of nutmeg.
Hope you'll like it.
Fiona
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Do you know how many colories contains food, i.e. how many calories contains an apple?
I am looking for a quick and
I am looking for a quick and easy Pumpkin soup, which would be lovely. x
Thanks for the great ideas -
Thanks for the great ideas - my mouth's watering(!) It's just the sort of food you feel like now the weather's getting colder. I'll have a go at these and let you know how I get on.
delicious roasted pumpkin,
delicious roasted pumpkin, sweet potato and parsnips with bacon - serves 2-3
1 large pumpkin or 2 butternut squash or both
3 parsnips
2 sweet potatoes
fresh rosemary and thyme
4 -6 rashers of smoky bacon
skin all vegetables and cut into cubes about 10-15cms, place in a roasting pan with just enough corn oil (or non-virgin olive oil) to coat them all over. Add sprigs of rosemary and thyme and roast in oven for about 20-30mins on 150 -200 degree oven. Check and turn them over during cooking time so they roast evenly.
put bacon into frying pan or another roasting pan and place in oven/grill and cook until crispy -
When vegetables are cooked, remove rosemary and thyme sprigs and place in warm dish and crumble bacon over them and add a little chopped flat-leaf parsely. Serve with sunday roast ..... or whizz them altogether in processor with good fresh veg stock, re-heat and serve with swirl of cream, croutons and crumbled bacon on top... and crusty roll
Here's a lovely one I tried
Here's a lovely one I tried last year and will be again this year - it is from Hugh Hairy Marketstall, I love him to bits
Ingredients
For the pumpkin risotto
570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
170g/6oz arborio (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and freshly ground black pepper
For the crispy sage
12-16 fresh sage leaves
2 tbsp sunflower oil
For serving
piece fresh parmesan, or vegetarian parmesan-style grating cheese
Method
1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.
Here's a great recipe for
Here's a great recipe for Butternut Squash and Red Pepper soup – which is not only delicious but is great filling food if you're on a diet.
Put 1 small deseeded, chopped butternut squash, I diced onion and 1 deseeded chopped red pepper into a large saucepan with 2 pints of hot veg stock. Simmer for half an hour or so. Purée in a blender. Season and serve with ground pepper.
Not sure why but our pumpkins
Not sure why but our pumpkins are all shrivelled and small this year. Lucky you!