Pumpkin Recipes

[moomies]

post your fave pumpkin recipes!


well, I've never actually cooked a pumpkin (the orange kind)...just some squashes (the green ones) but I found a recipe that looks really cute and yummy.

from MSN food and entertainment
http://lifestyle.msn.com/FoodandEnte...mentid=1000572
Baked Stuffed Pumpkin



Photograph by Charles Schiller

Choose miniature pumpkins like ‘Small Sugar', ‘Little Boo', or ‘Jack Be Little' to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries. The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year.

Makes 4 servings
Ingredients:

• 4 ounces sweet Italian sausage
• 1/2 cup chopped onion
• 1 1/2-pound pumpkin, peeled, seeded, and cut into 3/4-inch pieces (about 2 cups)
• 1/2 cup chopped ‘Granny Smith' apple (about 1 small apple)
• 1/4 cup white wine
• 1 cup Israeli couscous, cooked
• 1/4 cup dried cranberries
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground pepper
• 4 small (1 pound each) pumpkins, hollowed out

Preparation:
Make the stuffing: Preheat oven to 350°F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done-about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften-5 to 7 minutes. Add the apples and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.

Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.


Nutrition information per serving
Protein: 7.8 g
Fat: 12.6 g
Carbohydrate: 33.3 g
Fiber: 4 g
Sodium: 480 mg
Cholesterol: 21.5 mg
Calories: 281



I'm gonna try make these when I get some pumpkins.

[jenn6412]

so this might be a stupid question but do you eat the wee pumpkins after or just the stuff inside?? Yes yes I did just ask that!! Lol

[moomies]

I assume that you could eat the whole thing but I'll find out and update when I try this recipe.

[Corsair]

One of the recipes my ex's grandma shared with me before she passed away:

PUMPKIN BREAD

2/3 c. Crisco
2 2/3 c. sugar
4 eggs
1 lb. pumpkin
2/3 c. water
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
3 1/3 c. flour
2/3 c. nuts
2/3 c. raisins

Cream Crisco and sugar. Add eggs, pumpkin and water. Blend in dry ingredients, nuts and raisins. Bake in greased loaf pans @ 350 for 60/75 minutes until done (test with toothpick).

[moomies]

that sounds yummy. thanks for sharing corsair

[moomies]

I went hunting for the miniature pumpkins but all I could find was squash... I got a couple of acorn squashes so I'm gonna try that recipe with them. But I'll keep on searching for the little orange pumpkins.

[A*O]

Pumpkin is one of those things where you really have to use your imagination to come up with a recipe that even tastes of something. It's such a bland, uninteresting veggie and personally I find it too sweet in anything except maybe a curry or roasted with lots of other veggies. But I LOVE pumpkin seeds.

[moomies]

I found some mini pumpkins at a supermarket today (IGA) but it said they were ornamental so I guess you can't eat them? I'm just gonna use my squash.

[ourmaninBusan]

[pacific breeze]

^^I love it.

I was talking to a friend the other night and her mother told her that eating pumpkins was one of the ways they avoided starvation in Europe during the Second World War. So you can definitely eat them. Food Network Canada has a whole bunch of pumpkin recipes at: www.foodnetwork.ca

[HelpMeRhonda]

I love this cake.


PUMPKIN PIE CAKE
1 yellow cake mix (reserve 1 c.)
1 egg
1 stick butter, melted
FILLING
1 (20 oz.) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. Cinnamon
2 eggs
2/3 c. milk
Mix cake mix, egg and butter. Press into 13x9 inch pan. Mix filling, pour over crust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 minutes. When cool, optionally can be topped with Cool Whip.