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With Halloween just a few days away, your house is likely awash in pumpkins of all sizes. Don't let their pulpy goodness go to waste as the season comes to a close.
Instead, carry them to the kitchen, where you can roast the seeds and make any number of great dishes from classic pumpkin pies to delectable pumpkin ravioli.
Award-winning culinary star Kristina Vanni has some advice for how to handle those pumpkins as you prep them for deliciousness.
"Whether you purchase canned, make your own puree, or just buy one to carve for Halloween, there are so many ways to use this most versatile squash," Vanni says.
"Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies and preserves. In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium."
Vanni, who was named "Hot Chef 2009" by the National Restaurant Association, has been a food and wine correspondent for CBS and has cooked along Guy Fieri at the Food Network's New York City Wine and Food Festival.
She blogs about recipes and food at betterrecipes.com/blogs/daily-dish.
"You won't believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love," she says. "The dishes I have created here offer a new way to enjoy the entire pumpkin, all the way down to the seeds! "
Vanni says it's best to buy small pumpkins, about 2 or 3 pounds, which are easier to handle and, more importantly, are sweeter.
Wash them under running water, dry them and cut them into large chunks. Remove the seeds and strings and roast them skin side up in ¼-inch of water in a glass baking dish at 350 degrees for 45 minutes to an hour. You can also microwave them in that same dish of water on high for about 10 minutes, or steam them over medium heat, covered, for about 15 minutes or until tender.
To make your all-purpose puree, Vanni says, scoop the pulp from the skins and puree in a blender or food processor. A 2- or 3-pound pumpkins makes about 2.5 cups of puree.
Then, remember to rinse the seeds in a colander, pat them dry and roast them on a baking sheet at 350 degrees, with a little salt and vegetable oil sprinkled over the top. Bake them for about 20 minutes, taking a moment in the middle to stir them around.
Use your puree to make one of these two great recipes and while they're cooking, enjoy the seeds!
Pumpkin-Chorizo Pizza
Serves 4-6
- 2 tablespoons olive oil, divided
- 12-ounce purchased pizza crust
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 1/4 teaspoon dried red pepper flakes
- 1 cup fresh pumpkin puree
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1 cup cubed fontina cheese
- 1/4 pound thinly sliced Spanish chorizo
- 1 tablespoon chopped fresh sage leaves
- Additional olive oil and chopped sage for garnish
Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic, and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika, and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
Pumpkin Cannoli
Makes 12
- 8-ounce container mascarpone cheese
- 3/4 cup fresh pumpkin puree
- 3/4 cup powdered sugar
- 1/4 cup whole milk ricotta cheese
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pumpkin seeds, divided
- 2 Tablespoons mini chocolate chips
- 1/2 cup heavy whipping cream
- 12 purchased cannoli shells
- Additional powdered sugar for dusting
In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.
Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture.
Cover and chill for 1 to 2 hours. Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends. Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds. Sprinkle shell with powdered sugar and serve.
