Spiced Crusted Pumpkin Rings
- 1 small pumpkin
- 1 teaspoon curry
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 tablespoons Greek yogurt
- 1 teaspoon smoked oil or olive oil
- 1 tablespoon butter
- Bread crumbs or nuts
1. Roast a small pumpkin in the oven at 375 degrees Fahrenheit for 30 minutes.
2. Remove the skin and cut the pumpkin in half, then remove the seeds and pulp. Slice the pumpkin into 1-inch rings and put it aside while you make the crust.
3. In a small skillet, heat butter, swirling, until golden brown and nutty.
4. Add your chosen crust mixture (any combination of breadcrumbs, leftover pumpkin seeds and nuts) until toasted.
5. Remove seeds from the skillet, making sure to dry them very well. Chop and toss with all the spices (curry, garlic powder, turmeric, salt).
6. On a large pyrex or plate, combine Greek yogurt and oil.
7. Dip the pumpkin in the yogurt mixture and cover it with the crust mixture.
Coconut Pumpkin Pudding
- 400 grams raw pumpkin, peeled and seedless
- 2 eggs
- 3/4 cup coconut milk
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 1 pinch sea salt
- 1 cinnamon stick
- 1 teaspoon lemon juice
- 1 teaspoon freshly ground cinnamon
1. Cook the pumpkin and cinnamon stick in the oven at 375 degrees Fahrenheit for 20 minutes, until soft.
2. When the pumpkin is cooked, remove the cinnamon stick and let cool. Keep oven at 375 degrees.
3. Combine eggs, grated coconut, coconut milk, a pinch of salt, cooked pumpkin and freshly ground cinnamon in a food processor. Mash until you get a fine puree.
4. Put a tray filled with water into the oven, pre-heating it for 10 minutes.
5. Grease the whole inner surface of four individual coconut oil molds with coconut oil.
6. Distribute the pumpkin mixture into the molds. When the tray is sufficiently hot, put the molds in the water bath.
7. Lower the oven temperature to 320 degrees Fahrenheit and cook for 20-25 minutes. The time will depend on your oven.
8. Take the tray out of the oven and check with a toothpick that each pudding is cooked. If the toothpick comes out clean, they’re done. Remove the containers from the tray and let them cool until they reach room temperature.
9. Save the pudding in the fridge for at least two hours before being consumed.
10. Serve the pudding in the same containers you cooked them in. Sprinkle grated coconut on top for serving.
- This is not a very sweet dessert, so you can add sweeteners if desired.
- They’re even better if you eat them a day after refrigerating them.
Spicy Pumpkin Gnocchi
Ingredients for pumpkin gnocchi:
- 10 ounces fresh pumpkin, steamed or boiled, then mashed (1/2 cup cooked and pureed)
- 1/2 cup ricotta
- 1 1/4 cup plain flour, plus more for dusting
- 1/3 cup finely grated parmesan cheese
- 1 egg
- 1/4 teaspoon salt
Ingredients for garnish:
- 10 leaves chopped sage
- 2 tablespoons olive oil or butter
- Zest of one lime
- Black pepper
- Maldon salt
- 1/4 teaspoon chili flakes
1. Measure out 1/2 cup of pumpkin puree.
2. Place pumpkin and remaining gnocchi ingredients in a bowl. Use a wooden spoon to mix well until it becomes a soft dough.
3. Dust a work surface with flour, tip the dough out, sprinkle it with flour, then pat it into a log shape.
4. Cut into six pieces. Roll into 1.7-centimeter (2/3-inch) ropes, then cut into squares.
5. Optional: Use a fork to press down lightly on the cut side of the gnocchi.
6. Bring a large pot of water to a boil.
7. Scrape gnocchi onto parchment paper, then tip into the water. Cook for 1 minute or until all the gnocchi rises to the surface, then drain.
8. Serve immediately, topping with your desired combination of garnish ingredients.
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