ROASTED PUMPKIN AND SPINACH BAKE
This tasty roasted pumpkin and spinach bake makes an ideal mid-week dinner. It's light, quick and easy to prepare and tastes awesome!
Provided by Fazila Olla-Logday
Categories Main
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C.
- Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
- In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
- Add the spinach and stir through until just wilted.
- Combine the roasted pumpkin and the spinach mix into a baking dish.
- Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
- Bake for approx 30 minutes and serve hot.
NO FAIL HOMEMADE PUMPKIN PIE
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We'd stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h30m
Yield Makes 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
- Heat oven to 425 degrees F.
- Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
- Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, Protein 6 g, Carbohydrate 38 g, Fiber 2 g, Sugar 21 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 131 mg
ROASTED PUMPKIN RECIPE (SPICY WEDGES)
Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.
Provided by Adina
Categories Side Dishes
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish if you are baking them directly.
- Spice mixture: In a small bowl, mix the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
- Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
- Roast for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
- Yogurt tahini dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
- Serve hot with yogurt tahini dip or as a side dish.
Nutrition Facts : ServingSize 1 /3, Calories 386 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 467 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 22 g
SUPER TASTY PUMPKIN SEEDS
Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.
Provided by Extropian
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds®).
- Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 12.4 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 834.2 mg, Sugar 0.4 g
ROASTED PUMPKIN SOUP
Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!
Provided by Craig
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g
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- How to Roast Pumpkin. Roasted pumpkin is delicious and nutritious. You can add it to baked goods, soups, stews, or whip up a homemade pumpkin pie. Plus, it's super easy to make.
- Cut the Pumpkin in Half. You'll need a large knife and a certain amount of upper-body strength. Cut the pumpkin more or less in half working on one side of any stem that's still attached to the pumpkin.
- Scoop Out Seeds. Use a large spoon to scoop out the seeds and stringy "guts" from the pumpkins halves. If you have an ice cream scooper, know that it will work beautifully for this task.
- Get Those Insides Clean. You don't need to be crazy about it, but you also want to remove all the wetter, darker "guts" from the harder, lighter-colored pumpkin flesh.
- Roast the Pumpkin. Set the cleaned pumpkin halves on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Roast in a preheated 375 F oven (the temperature is actually quite flexible, anywhere in the 350 F to 425 F range will yield decent results) until the pumpkin halves are tender enough to pierce easily with a fork through the shell.
- Roasted Pumpkin, Ready to Use. Let the pumpkin sit until cool enough to handle. Then use a large spoon to scoop out the sweet and tender cooked flesh. Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.
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- Prepare pumpkin by scrubbing, cutting it, and removing the seeds (save to roast seeds) and fibrous strands (throw those out).
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- Bring the pot to a medium boil for about 5-10 minutes. Pour the seeds back in the strainer to remove excess water.
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- To clean your pumpkin seeds: Place the pumpkin seeds in a colander. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water. Create a double layer of paper grocery bags (one inside the other). Place the seeds inside with a clean, lint-free tea towel or several paper towels. Fold the bag to close and shake it all around! They should be dry enough at this point.
- To toast your pumpkin seeds: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Place your rinsed and dried pumpkin seeds on the prepared baking sheet. Add the oil, sweetener (if using) and salt. Stir until all of the seeds are coated, then spread them in an even layer across the baking sheet.
- Bake for 12 to 16 minutes, stirring every 5 minutes, until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder. Enjoy.
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