Pumpkin Is Still Here People!

Despite all the newly posted advertisements and billboards for "Minty Hot Chocolate", I am still in full-fledged FALL mode: butternut squash, apples, cranberries, and most importantly, PUMPKIN! Pumpkin season is not over people. We're still in autumn; it's only November. Thanksgiving hasn't even happened yet! Why is everyone so eager to get rid of pumpkin and move straight to the happy holidays of peppermint, snowflakes, and frosted cookies? 

I want to indulge in as much pumpkin as possible (before the cold winter months of "joy to the world" make it seasonally impossible to get pumpkin spice coffee or buy armfuls of canned pumpkin). So, for all those people who care for pumpkin as much as I do, I have a few recipes for you to use before the glorious days of pumpkin-lovin' expire for 2011. The best part about these recipes is that if you buy one can of pumpkin (I use the Libby's brand), then you'll have enough pumpkin to make all three recipes! And if your pantry is stocked with my recommended 25 staple items, then there are very few other ingredients you'll need to buy in order to make the following:

1. Pumpkin Pie Pasta Bake (your mouth just started to salivate)
2. Pumpkin & Raisin Oatmeal (you're getting verrrrry hungry)
3. Harvest Bread or Muffins (you just wet your pants a bit, because you're so excited to make this)

From the bottom of my heart: enjoy the lingering days of pumpkin-lovin', for pumpkin is one of the most incredibly tasty vegetables that can be used in both savory and sweet dishes. If this post has inspired a newfound interest into the world of pumpkin, my friend Ebbe (fellow Batesie, dancer, and California girl) has a wonderful pumpkin spice granola recipe on her blog Champagne for Ducklings (which you should also check out, as she is an incredibly talented narrator and photographer). And finally, what are YOUR favorite pumpkin dishes? I'd love to know!


Pumpkin Pie Pasta Bake
Serving Size: 1

Ingredients:
-1/4 cup dry penne pasta
-2 tablespoons walnuts, coarsely chopped
-1/2 cup onions, chopped
-1-2 garlic cloves, minced
-1/2 cup canned pumpkin
-1/8 cup part-skim ricotta (1/8 cup = 2 tablespoons)
-1 teaspoon pumpkin pie spice
-2 tablespoons parsley, chopped
-1/4 cup fresh whole wheat bread crumbs
-1 1/2 tablespoons olive oil
-salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Cook pasta according to package
3. Toast walnuts in saute pan (follow directions from Toasted Walnut Pasta recipe); place into separate bowl when toasted

4. Heat 1 tablespoon oil in saute pan; add onions and cook until translucent (about 5 minutes)
5. Remove saute pan from heat and combine onions, pasta, pumpkin, garlic, walnuts, pumpkin pie spice, and ricotta cheese

6. In separate bowl, combine bread crumbs, parsley, and 1/2 tablespoon of oil
7. Evenly spread pasta mixture in a casserole dish; top with bread crumb mixture

8. Bake for 15 minutes, until cheese is melted; transfer to plate and serve (add salt and pepper to taste)

Pumpkin and Raisin Oatmeal

Serving Size: 1

Ingredients:

-1/2 cup dry rolled oats

-1/2 cup canned pumpkin

-1/8 cup (2 tablespoons) raisins

-1 teaspoon pumpkin pie spice (or whatever combination of cinnamon, nutmeg, cloves, and ginger you have in your pantry)

Optional:

-1-2 teaspoons brown sugar (taste the oatmeal first, then add sugar as needed)

Directions:

1. Cook oats in saucepan according to package (boil 1 cup of water, add oats, reduce to simmer for 5 minutes)

2. Add pumpkin, raisins, and spice(s) to saucepan; mix well 

3. Transfer to bowl and enjoy! Add sugar as needed

Harvest Bread/ Muffins

Serving Size: 1 bread loaf + 4 muffins OR 15 muffins OR 29 mini muffins

Ingredients:

1/4 cup butter or butter substitute (I prefer Smart Balance)

1/4 cup applesauce

1/2 cup brown sugar

2 eggs

1 ¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt       

½ teaspoon nutmeg    

¼ teaspoon ginger  

¼ teaspoon cloves

¾ cup canned pumpkin

Optional:

-1/2 cup semi-sweet chocolate chips

-1/2 cup raisins

-1/2 cup walnuts, chopped

Directions:

1. Grease and flour loaf pan or muffin tins.  Preheat oven to 350.

2. In medium bowl, cream butter/butter substitute, brown sugar, and eggs.

3. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, salt, nutmeg, ginger, cloves.

4. Alternately add the dry mixture and canned pumpkin to the butter/sugar/egg mixture.   

5. Fill pans and bake in oven, according to these baking times:

   -Bread for 65-75 minutes

   -Muffins for 25-30 minutes 

   -Mini muffins for 15 minutes

6. Cool bread/muffins on wire rack; enjoy!