The Great Pumpkin
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You see pumpkins everywhere in October (mostly as Halloween jack-o’-lanterns), but this versatile fruit not only looks good enough to eat—it is! And we’re not just talking about pie. Pumpkins are delectable for dinner, too. Here, three recipes starring this orange original.
Pumpkin Peanut Curry Noodles
1 pound spaghetti
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 inch piece of fresh ginger, peeled and minced
2 red bell peppers, thinly sliced
½ teaspoon red pepper flakes
¼ cup creamy peanut butter
¼ cup tamari (dark soy sauce)—look for it in the Asian food aisle
15 ounce can cooked pumpkin (not pie filling!)
2 tablespoons mild or hot curry paste
4 scallions, chopped
1. Cook pasta according to packaging directions.
2. While the pasta is cooking, heat 3 tablespoons of the vegetable oil in a large skillet. Add garlic, red pepper, and red pepper flakes to the pan and cook them together for a couple of minutes before adding the peanut butter. After stirring the peanut butter into the pepper mix until it melts, add the tamari, then the pumpkin and curry paste.
3. The sauce will be thick, so add up to a cup of pasta water to the skillet and thin the sauce to desired consistency and simmer for 5¬–7 minutes.
4. Drain the pasta and return to the pot. Add the sauce to the pasta and toss until coated. Top with the chopped scallions. Makes 4 servings.
Creative tip: Top with seared shrimp for some extra wow!
Pumpkin Lasagna
2 tablespoons olive oil
2 onions, chopped
2 bags spinach, washed
2 ¼ teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage
½ teaspoon grated nutmeg
28 ounces cooked pumpkin (not pie filling!)
1½ cups cream
1½ cups grated Parmesan cheese
½ cup milk
9 no-boil lasagna noodles (check the box, these noodles are thinner and don’t require you to pre-boil them. So easy!)
1. In a large frying pan, heat the olive oil over low heat. Add the onions and cook until translucent, about 5 minutes. Increase the heat to medium-high and add the spinach, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg. Cook until the spinach is wilted and very little liquid remains, around 5 minutes.
2. Preheat the oven to 400 degrees. In a medium bowl, mix 2 cups of the pumpkin, ¾ cup cream, and ½ cup Parmesan. Add the remaining 1 ¼ teaspoons salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread ½ the pumpkin mixture over the noodles. Layer half the spinach mix over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, spinach, and noodles.
4. Combine the remaining 1 cup of pumpkin and ¾ cup cream. Spread the mix over the top of the lasagna, then sprinkle with the remaining 1 cup of parmesan.
5. Cover with foil and bake for 20 minutes, then uncover and bake for 15 minutes more. Let sit for 10 minutes for easy cutting. Serves 4.
Enchiladas With Pumpkin Sauce
1 grocery-store roasted chicken, skin removed and meat shredded
6 scallions, thinly sliced
15 ounces cooked pumpkin (not pie filling!)
4 garlic cloves, peeled
1 jalapeño chili, quartered (remove ribs and seeds for less heat)
1 teaspoon chili powder
8 (6-inch) corn tortillas
1½ cups grated sharp white cheddar cheese
1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions and season with salt and pepper. Set aside.
2. In a blender, puree pumpkin, garlic, jalapeño, chili powder, 2½ cups water, 2 teaspoons salt, and ¼ teaspoon pepper until smooth (watch out, the blender will be very full!). Pour one cup of the mixture into the bottom of an 8-inch square baking dish.
3. Lay tortillas on work surface. Divide chicken evenly between tortillas. Roll tortillas around chicken mix and place seam side down in baking dish.
4. Pour the remaining sauce on top and sprinkle with cheese. Bake until golden, 25 to 30 minutes. Serves 4.