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It’s no secret that pumpkin is the ingredient du jour. You will find it everywhere. At popular coffee chains, pumpkin is in everything from lattes to muffins to breads.
One of the most popular uses of pure pumpkin, of course, is in pumpkin pie.
But there are plenty of other ways to use this antioxidant-rich ingredient.
Pumpkin puree
Bake: Preheat the oven to 350 degrees. Cut sugar or pie pumpkins in quarters and remove all the seeds and fibers. (Save seeds for roasting, if desired.) Place the quarters flesh-side down on a lightly oiled baking sheet. Roast about 45-50 minutes or until the flesh is tender.
Puree: Scoop away tender pumpkin flesh from the skin. Puree it in a food processor or mash it by hand until smooth. Cooked pumpkin can have a lot of moisture. To remove it, line a colander with cheesecloth or coffee filters. Place the flesh in the colander and press on it to remove excess moisture.
Pumpkin mac and cheese
Serves: 8 (about cup servings).
Preparation time: 30 minutes.
Total time: 1 hour 10 minutes.
Ingredients
2 cups dried elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy whipping cream
1 cup skim milk
4 ounces Gouda or fontina cheese, shredded (about 1 cup)
1 can (15 ounces) pumpkin puree
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil
Fresh sage leaves, optional
Using a mix of heavy whipping cream and skim milk saves a few calories and fat grams. You also can use fat-free half- and- half in place of the cream. Using Gouda cheese gives this mac and cheese a mild nutty flavor.
Preheat oven to 350 degrees. Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and then return to pot.
Meanwhile, in a medium saucepan melt butter over medium heat. Stir in flour, salt and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in the cheese, pumpkin and sage until cheese melts. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
In a small bowl combine bread crumbs, Parmesan, walnuts and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage leaves.
Adapted from Better Homes and Gardens. Tested by Susan M. Selasky for the Free Press Test Kitchen. 339 calories (51 percent from fat), 19 grams fat (9 grams sat. fat), 29 grams carbohydrates, 12 grams protein, 424 mg sodium, 48 mg cholesterol, 1 gram fiber.
Pumpkin shrimp curry
Serves: 4 (generously).
Preparation time: 10 minutes.
Total time: 50 minutes.
Ingredients
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 plum tomato, chopped
1 can (15 ounces) pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper or to taste
1 cup butternut squash, roasted and diced
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
For serving (optional)
Steamed rice
Cilantro
Lime zest
Fried shallots
This dish has a good balance of curry and cayenne suitable for most tastes. If you like it spicier, add more cayenne.
In a large saucepan, heat the oil over medium heat. Add onion and ginger; saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes. Add the butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots.
From www.bonappetit.com. Tested by Susan M. Selasky for the Free Press Test Kitchen.
268 calories (35 percent from fat), 10 grams fat (2 grams sat. fat), 22 grams carbohydrates, 23 grams protein, 903 mg sodium, 182 mg cholesterol, 7 grams fiber.
Spiced Pumpkin Cupcakes
Makes: 36
Preparation time: 15 minutes
Total time: 50 minutes
Ingredients
2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped walnuts
1 cup raisins
1 can (15 ounces) pure pumpkin (about 1 cups)
1 cup sugar
1 cup dark brown sugar
1 cup canola oil
4 eggs
If desired, substitute 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves.
Preheat oven to 350 degrees. Line 3 standard muffin tins with paper liners.
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the walnuts and raisins and gently toss with the flour mixture. This will help prevent the nuts and raisins from sinking to the bottom.
In a separate large mixing bowl, whisk together the pumpkin, sugars and oil.
Add the eggs one at a time, whisking well after each addition. Add the flour mixture in three batches, stirring with a wooden spoon just until combined.
Fill muffin cups about three-fourths full. Bake until the cupcakes are golden brown and a wooden pick inserted in the center comes out clean, about 20-25 minutes. Cool tin on a wire rack for 10 minutes, then remove cupcakes and cool them completely.
Frost and decorate as desired.
Adapted from Williams-Sonoma and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per cupcake.
164 calories (44 percent from fat), 8 grams fat (1 gram sat. fat), 22 grams carbohydrates, 2 grams protein, 171 mg sodium, 21 mg cholesterol, 1 gram fiber.