Smoky Braised Mexican Pumpkin Recipes

PASTA WITH SMOKY PUMPKIN CREAM SAUCE

Pasta with Smoky Pumpkin Cream Sauce image

Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.

Provided by Anna Stockwell

Categories Pasta Pumpkin Kid-Friendly Dinner Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

1 pound penne or other pasta
Kosher salt
1 (15-ounce) can pure pumpkin purée
3/4 cup heavy cream
1 1/2 teaspoons sweet smoked Spanish paprika
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 cup coarsely chopped parsley, plus more for serving

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.

MEXICAN HOT-CHOCOLATE COOKIES

Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

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