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Oh my gourd! Tasty ways to use pumpkin.



Serves: 4

Shopping List

600g pumpkin - peeled, seeded and diced

250g rice (Italian Arborio)

100g fresh grated Parmesan cheese

1 egg

30g butter

100g breadcrumbs Pinch of nutmeg Olive Oil Salt & Pepper


Boil the rice for 10 minutes. Heat the butter in a pan and add the diced pumpkin. Cook for 10 minutes.

Drain the rice and allow to cool. Combine the pumpkin, nutmeg, egg, Parmesan, two tablespoons of breadcrumbs and salt and pepper.

Mix well and make into burger patties. Dust with remaining breadcrumbs and fry in hot oil until golden on both sides. Serve hot with salad garnish.


Serves: 6

Shopping List:

5 tablespoons of olive oil, plus extra for brushing

2 shallots, chopped

100g tomatoes - peeled and diced

600g pumpkin - peeled, seeded and sliced

Plain flour for dusting

2 sprigs fresh thyme

400g sliced mozzarella.

80g fresh grated Parmesan.

Salt & Pepper


Heat two tablespoons of oil in a pan and add the shallots. Cook over a low heat for five minutes, stirring occasionally.

Add the tomatoes, season well with salt and pepper and cook for 15 minutes.

Preheat the oven to 200C. Brush an ovenproof dish with olive oil.

Dust the pumpkin slices with flour.

Heat the remaining oil in a frying pan and add the pumpkin slices.

Cook until lightly brown on both sides. Remove with a fish slice and drain on kitchen paper.

Make a layer of pumpkin slices in the prepared dish. Sprinkle with thyme, spoon some of the tomato and onion mixture on top, then add some mozzarella slices and Parmesan cheese. Continuing making alternating layers until all the ingredients are used ensuring the top layer is cheese.

Bake until bubbling and golden brown.


Serves: 4

Shopping List:

Extra virgin olive oil

6 shallots, chopped

2kg of fresh pumpkin boiled until soft

9 cups chicken broth

1.5 litre of vegetable bouillon

1.5 cups of equal quantities of cream and whole milk.

Salt and freshly ground white pepper

1 cup snipped chives

2 tablespoon grated Parmesan cheese


Put the olive oil in a pan. Add the shallots and cook for five minutes over a medium-high heat. Add the pumpkin puree, broth, cream and whole milk, salt and pepper and bring to the boil. Cook for 10 minutes.

Sprinkle with the chives and Parmesan.


Serves: 8

Shopping List:

1 medium pumpkin

1 tablespoon vegetable oil

1 recipe pastry for a

9 inch single crust pie

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon salt

4 eggs, lightly beaten

1 cup honey, warmed slightly

1/2 cup milk

1/2 cup heavy whipping cream


Cut pumpkin in half, remove seeds and lightly oil the surface.

Place cut side down on a foil lined, lightly oiled pan.

Bake at 160C until the flesh is tender. Leave to cool. Scrape pumpkin flesh from the peel and mash or puree in a blender. In a large bowl, mix together two cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk and cream and pour filling into pie shell.

Bake at 200C for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.


Serves: 4

Shopping List:

3 tbsp olive oil

100g butter

500g pumpkin - peeled, seeded and diced

400g penne

Pinch of fresh nutmeg 50g grated Parmesan cheese Fresh chives Salt & pepper


Heat the oil and 80g of the butter in a pan. Add the pumpkin and cook over a low heat for 5 minutes, stirring occasionally.

Add a little water, season with salt and simmer, stirring frequently until the pumpkin is tender.

Meanwhile, cook the pasta in a large pan of salted boiling water for 2 to 3 minutes until just al dente.

Drain and stir into the pumpkin. Add the remaining butter, pepper and nutmeg.

Mix well and sprinkle with Parmesan and chives before serving.

Impress your kids with a great lantern

1. Choose an unbruised, smooth and evenly coloured pumpkin. Watch out for mould around the stem - it could mean it's rotten.

2. Parents should be involved in the initial preparation work as a sharp knife is required it can be a messy job.

3. Cut off the top to make a lid and take a small slice off the bottom so the pumpkin sits flat.

4. Scoop out the flesh and seeds leaving a wall approximately one inch thick.

5. You can draw out a scary design on grease proof paper and stick it on as a stencil to cut around or transfer onto the pumpkin.

6. Rounds and straight lines are easiest to carve so try basic pictures like a ghost, cat, witches hat, graveyard or for something a bit trickier - a witch on a broomstick.

7. When using a candle to illuminate the pumpkin cut a hole on the upper, back part. The hole will work like a chimney allowing the candle's heat to escape.

8. Create the smell of Halloween spice. Just sprinkle a little cinnamon, nutmeg, and pumpkin spice on the bottom of the pumpkin lid. Once the pumpkin is lit, it will create a wonderful seasonal scent.


TASTY... Frittelle di Risoe Zucca (pumpkin burgers).' ITALIAN... Penne con la Zucca.
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Title Annotation:Features
Publication:Birmingham Mail (England)
Date:Oct 30, 2006
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