this fall, take pumpkins beyond pumpkin pie
By Valerie Creque Special to South Valley Newspapers
During this time of the year, people use pumpkins for decorations, carve scary faces into them and then throw them away – although some do take the time to roast and eat the seeds.
Eating the meat of a pumpkin, though, can be a tasty experience. Pumpkins, an excellent source of vitamin A, are often shunned in favor of other gourds, and when they are given the time of day, it’s typically in the form of a pie made from pumpkin that came out of a can.
But pumpkins are versatile, and they don’t have to be relegated to dessert status only. Pumpkin can be used in any recipe that calls for squash, and its flavor can be accented with sage or pepper, not just cinnamon and nutmeg. For a distinctly fall treat, try pumpkin ravioli instead of butternut squash, or roast pumpkin instead of roast acorn squash.
So, how do you get a pumpkin from the big orange thing on your front porch to something like what comes out of the can? Most people avoid that question altogether by buying canned pumpkin, says Service Operation Manager Robert Martinez of Albertson’s grocery store in Hollister. But starting from scratch has its rewards – namely fresh-tasting food.
It’s not too difficult to soften up one of the hard orange gourds. First, cut it up. How many pieces you cut it into will depend on how big it is. Second, clean out the insides – be sure to save the seeds for roasting. Third, place the pieces face-down on a greased baking sheet, and fourth, bake them until they’re soft. It could take a half hour to 45 minutes, but once you’re done, you’ve got the basic ingredient for everything from pie to risotto. Just scoop out the soft parts and purée them in a blender.
Picking out the right pumpkin to eat isn’t too different from picking out one to use as a jack o’ lantern. “Some people use them as outside decorations for now, before they carve them,” Martinez said.
For best results, choose pumpkins without blemishes and that seem heavy for their size. Pumpkins can range in weight from less than a pound to more than 1,000 pounds, although you probably won’t find any that big at your local grocery store. Even though Albertson’s carries about six different varieties, shoppers tend to stick with the traditional Connecticut field pumpkin, which is typically 10 to 20 pounds, Martinez said.
Pumpkins can be stored at room temperature for up to a month or refrigerated for up to three months.
Pumpkin Ravioli
courtesy of Foodnetwork.com
For the filling:
1 1/2 pound pumpkin
2 Tbs. softened unsalted butter
1 egg yolk
1/4 cup grated Locatelli cheese
1 Tbs. minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
1 package wonton skins
Egg wash (1 egg, mixed with 1 tsp. water)
4 Tbs. unsalted butter
4 sage leaves, minced
1/2 cup cream or chicken broth
Freshly grated Locatelli cheese to taste
Deep-fried sage leaves for garnish
Step 1: Preheat the oven to 350 degrees. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh.
Step 2: Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste.
Step 3: Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis.
Step 4: In a saucepan of boiling salted water, cook the ravioli until they are just tender. In a saucepan set over moderate heat, melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.
Roasted Pumpkin Seeds
courtesy of Foodnetwork.com
1 1/3 cups pumpkin seeds, cleaned and rinsed
2 tsp. garlic powder
1 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
Step 1: Preheat the oven to 350 degrees.
Step 2: Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper and black pepper on prepared baking sheet and toss to combine.
Step 3: Bake for about 15 minutes or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to one week.
Orange Pumpkin Soup
courtesy of Foodnetwork.com
1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
1 acorn squash (about 1 pound), halved, strings and seeds discarded
2 Tbs. olive oil
2 1/2 tsp. salt
1/2 tsp. freshly ground black pepper, plus more for garnish
4 sprigs fresh thyme
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
1/2 medium orange
3 bay leaves
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 cup dry white wine
6 cups chicken stock
1/2 cup fresh orange juice
1/4 cup plus 1 tablespoon dark brown sugar
1 Tbs. plus 1 teaspoon balsamic vinegar
1/4 cup heavy cream
Step 1: Preheat the oven to 375 degrees.
Step 2: Rub the pumpkin and squash halves with 1 Tbs. olive oil and season with 1/2 tsp. salt and 1/4 tsp. black pepper; place flesh side down in a large roasting pan. Place thyme sprigs under each half.
Step 3: Toss the onions, carrots, shallots, orange and bay leaves with the remaining 1 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper and place in the roasting pan.
Step 4: Roast until the vegetables are well browned, about 1 1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.
Step 5: Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan.
Step 6: Place the roasting pan over two burners over medium heat. Season with the remaining 1 1/2 tsp. salt, cloves, and allspice and add wine to deglaze the pan. Add two cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange.
Step 7: Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar and balsamic vinegar and bring to a simmer. Add cream and stir to combine.
