Impress with pumpkin recipes this holiday season

Pumpkins like these may be scarce this year at Bob Gritt's farm near Buffalo, W.Va., Wednesday, Sept. 26, 2007. Much of the country's Fall pumpkin crop will be small or misshapen. After enduring a broiling hot summer that was at once too dry and too wet, embattled farmers across much of the country's pumpkin heartland would settle for any of the popular orange globes making an appearance in their fields.

(AP Photo/Bob Bird)

Pumpkins like these may be scarce this year at Bob Gritt's farm near Buffalo, W.Va., Wednesday, Sept. 26, 2007. Much of the country's Fall pumpkin crop will be small or misshapen. After enduring a broiling hot summer that was at once too dry and too wet, embattled farmers across much of the country's pumpkin heartland would settle for any of the popular orange globes making an appearance in their fields.

Allison Neri, Staff Writer

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






When we start to see pumpkin patches popping up on every corner and pumpkin spice products are featured everywhere, Autumn has arrived. We know and love pumpkin puree and the ever so popular spice that makes up some of our favorite sweet treats for the holidays. So you know how to make the desserts, but what about using pumpkin for savory recipes?
Pasta with roasted veggies and pumpkin will add that extra flavor to a simple recipe. A-not-so classic minestrone soup will be sure to impress with little chunks of pumpkin to keep you warm this season. Pumpkin seed salad will give you all the fall flavors in one easy dish with a light pumpkin dressing.

Here are three different ways to use pumpkin:

Roasted Veggie Pasta

Ingredients:
Favorite vegetables (roasted zucchini, onion, potato, bell pepper, pumpkin, etc.)
Salt and pepper
Olive oil
1 tablespoon of thyme
2 tablespoons of rosemary
1 box of penne pasta
Parmesan cheese

Instructions:
Step one:
Preheat oven to 400 degrees

Step two:
Chop vegetables to desired size

Step three:
In a mixing bowl whisk together olive oil, salt, pepper, thyme and rosemary

Step four:
Place vegetables in the mixing bowl and coat generously

Step five:
Place veggies on a baking tray and cook in the oven for 20-30 minutes

Step six:
Cook and drain pasta

Step seven:
Coat the pasta with olive oil and parmesan cheese

Step eight:
Stir in roasted veggies and serve

Pumpkin Minestrone Soup

Ingredients:
1 tablespoon olive oil
1 large onion
1 stalk of celery
1 cup of pumpkin
1 cup of potato
2 cloves of garlic
4 cups of vegetable broth
7 ounces of garbanzo beans
14 ounces of canned diced tomato
2 tablespoons of Italian seasoning
Parmesan cheese
Salt and pepper

Instructions:
Step one:
In a large pot add onion and celery. Cook until onions are soft

Step two:
Add in garlic, pumpkin, potato and Italian seasoning

Step three:
Stir in garbanzo beans and canned tomatoes. Bring to a boil and then simmer

Step four:
Add vegetable broth and cook until potatoes are soft

Step five:
Top with parmesan

*Tip: Add pasta if desired.

Pumpkin Salad

Salad Ingredients:
Lettuce of choice
1 Apple
Walnuts
Dried pomegranate
Goat cheese
Roasted pumpkin seeds

Dressing Ingredients:
1/3 cup apple cider vinegar
¼ cup agave nectar
½ teaspoon garlic
½ cup olive oil
¼ cup pumpkin
Pinch of salt

Instructions:
Step one:
Thinly slice apple
(about five slices)

Step two: Assemble salad

Step Three:
Throw dressing ingredients in a blender and blend until smooth.

Leave a Comment

If you want a picture to show with your comment, go get a gravatar.




Impress with pumpkin recipes this holiday season