Does anyone have any main dish or side dish recipes using fresh pumpkin that they are willing to share?

Question

The pumpkins at my produce market look very nice this year. I love using fresh pumpkin. I'm looking for pumpkin recipes for main dish or side dish, for dinner.

I'm looking for ideas other than soups; and not dessert or sweets.

Answer 1

Pumpkin Cheese Risotto
Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.

7 to 8 cups chicken stock, canned or homemade
1 tablespoon butter or margarine
1 small onion, finely chopped
2 cups Arborio rice*
1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
6 fresh sage leaves, minced
Salt and pepper to taste
1/2 cup grated Parmesan cheese
4 sage leaves for garnish
In a saucepan, heat stock to a simmer and holds at a very slow simmer.

In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.

Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.

Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).
Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.
Ladle into soup plates and garnish with a sage leaf.
Makes four servings as a main course or six appetizer servings.

*Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.

Answer 2

Mark Bittman's Autumn Millet Bake Recipe

You can make this vegan, vegetarian, I used a bit of cream* - but you can use just stock or water. The real trick is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to.
1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.
Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (hs note: don't overdo it). Spread in the bottom of the prepared baking dish.
Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all (hs note: I did about 1/2 cup stock & 1/2 cup cream based on one of his variations). Cover tightly with foil and bake without disturbing, for 45 minutes.
Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (hs note: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another 1/4 cup+ of stock here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned (hs note: and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature.
Serves 4 to 6.

Answer 3

I learned this recipe while living in Italy. Pumpkin is used in ravioli, risotto and pasta. It became my favorite meal, and its so easy to make.
Super Easy Pumpkin Pasta:
Cut off all the rinds and chop uncooked pasta into cubes. Boil a large pot of water (don't forget the salt), put the chopped pumpkin in and let it cook until a fork can be easily inserted. Then, add the pasta directly into the pot with the pumpkin. I recommend orechiette or shells so they can hold the pumpkin better. When the pasta is done, drain the water (or save it for soup or risotto!) and stir the pumpkin into the pasta. It will be soft enough to form a sauce. Add a handful of freshly grated Parmesan (not the canned kind!!) and it becomes a creamy, delicious sauce. Season with nutmeg or cinnamon to taste. I hope you enjoy this, let me know what you think!

Answer 4

You can try this delicious sounding recipe:

Pumpkin and Rice Gratin

Ingredients:
1.5 kg pumpkin
3 tablespoons extra virgin olive oil
100g long-grain rice
A sprig of thyme
3 tablespoons fresh bread crumbs
A small handful of flat-leaf parsley,
finely chopped
3 tablespoons crème fraîche
75 g finely grated Gruyère cheese
Coarse sea salt and freshly ground
Black pepper
A large baking dish, greased with unsalted butter

Peel and seed the pumpkin and cut into small cubes. Put in a large saucepan with 2 tablespoons of the oil, a pinch of salt, and 1 cup water. Cook over low heat, stirring often and adding more water as necessary, until soft, about 20-30 minutes.

Meanwhile, put the rice and the remaining 1 tablespoon oil in another saucepan and cook over medium heat, stirring to coat the grains. Add 1 cup water, a pinch of salt, and thyme and bring to a boil. Cover and simmer until almost tender, about 10 minutes, then drain and discard the thyme. Mix the bread crumbs with the parsley and a pinch of salt.

Squash the cooked pumpkin into a coarse purée with a wooden spoon and stir in the rice and sour cream. Taste; the topping and cheese will add flavour, but the pumpkin should be seasoned with salt and pepper as well.

Spoon the pumpkin mixture into the prepared baking dish, spreading evenly. Sprinkle the cheese in a thin layer over the top, then follow with a layer of the bread crumbs. Bake in a preheated oven at 400° F until browned, about 20-30 minutes. Serve hot.

http://www.blason.com/recipe.php?ID=9

Answer 5

Pumpkin Sloppy Joes

INGREDIENTS
2 pounds ground beef

1 medium onion, finely chopped

1 cup ketchup

1/2 cup tomato juice

1 teaspoon chili powder

3/4 teaspoon salt

1/4 teaspoon each ground cloves, nutmeg and pepper

2 cups canned pumpkin

Hamburger buns, split


SERVINGS 6-8
CATEGORY
Main Dish
METHOD Other stovetop
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
DIRECTIONS
In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Add ketchup, tomato juice, chili powder, salt, cloves, nutmeg and pepper; mix well. Bring to a boil. Stir in pumpkin. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns. Yield: 6-8 servings.

Answer 6

Pumpkin Patties

2 cups pumpkin, cooked and mashed
1 medium yellow onion, finely chopped
1 clove garlic, crushed
1 stalk celery, finely chopped
150 g tasty cheese
1 teaspoon salt
1 cup rolled oats
1/2 cup soy flour
1/2 cup gluten flour
1/2 cup whole wheat flour

1. Combine all the ingredients.
2. Mix well.
3. Heat a frypan lightly greased with olive oil over medium heat.
4. Shape the mixture ino balls.
5. Place in the frypan and gently flatten into patties.
6. Fry for 5-10 minutes on each side until golden brown.
7. Serve with a salad and crusty bread rolls.

Answer 7

The most important thing is to bake it and remove all traces of shell then mash as you would a potato. The remaining pulp can be used in even exchange for canned pumpkin puree in any recipe. My kids just love this as a side dish with garlic and herbs (like garlic mash but pumpkin). If you don't want to bake it then you can peel and shred it and use as you would potato for hash browns or potato pancakes. Good Luck!

Answer 8

Pumpkin is really yummy either steamed or baked, you can make it a million ways. A little butter, salt and pepper is great on cooked pumpkin. Peel and slice into french fry slices, drizzle with a little olive oil, salt to taste, then bake until done and a little crispy. I don't like sweetened pumpkin, but you can put sugar, honey or syrup on it and bake it.

Answer 9

Ive got a really good recipe for a pumpkin cake. It has microwhip and a spice cake and the icing is cream cheese. Homemade. I can send it to you if you like. You can email me at [e-mail] if you would like me to send it to you.

Answer 10

Will depend on on the context really. Which is better as a snack - fresh fruit for me personally. It's tastier and gives you that tad of sweetness. Which can be better as a snack if you are trying hard to lower back on sugar and lose weight vegetables