ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
ROAST PUMPKIN WITH CHEESE "FONDUE"
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in lower third.
- Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
- Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
- Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
- Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
- Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
ROAST PUMPKIN, RADICCHIO AND FETA SALAD
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Provided by Nigella Lawson
Categories salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
- In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
- Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY ROAST PUMPKIN
A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours!
Provided by French Tart
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200 C or 400°F.
- Quarter and then carefully peel and seed the pumpkin.
- Cut into chunky 2" cubes.
- Place pumpkin into a large & sturdy roasting tray.
- Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
- Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
- To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
- For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
- To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
- To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
- Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
- Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
- Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
- MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
- FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8
ROAST PUMPKIN W CINNAMON, PINE NUTS AND YOGHURT
Another Karen Martini recipe from her cookbook "cooking at home". She suggests serving this dish as a starter, or as an accompaniment to roast chicken, lamb or as a main meal with some rice and salad. I like to use jap or kent pumpkin. You can use other pumpkin of choice. You can toast pine nuts in a non-stick pan, using a dry pan- over medium heat. Keep the pine nuts moving until fragrant and toasted, remove from pan when done to stop them from burning
Provided by Jubes
Categories Pumpkin
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C.
- Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
- Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
- Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
- Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
- Suggested, best served at room temperature when all the flavours have melded together.
Nutrition Facts : Calories 295.7, Fat 29.5, SaturatedFat 4.7, Cholesterol 8, Sodium 31.6, Carbohydrate 6.8, Fiber 1.5, Sugar 4, Protein 3.7
PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST
I'm sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.
Provided by Chef John
Categories Pork Tenderloin
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
- Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
- Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
- Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
- Transfer pork back into the pan and add 1/2 cup of broth.
- Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
- Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
- Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 11.7 g, Cholesterol 156.2 mg, Fat 32.9 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 12 g, Sodium 2313.1 mg, Sugar 5.5 g
ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
SAUSAGE & PUMPKIN ROAST
Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste
Provided by Jane Hornby
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
- Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.
Nutrition Facts : Calories 418 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.12 milligram of sodium
WARM ROAST PUMPKIN SALAD
Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can "brighten the darkest winter days with this warm, colourful salad".
Provided by bluemoon downunder
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
- Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
- Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
- Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
- Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
- Serve warm.
Nutrition Facts : Calories 211.8, Fat 11, SaturatedFat 1.7, Sodium 47.5, Carbohydrate 27.8, Fiber 4.8, Sugar 8.6, Protein 4.9
ROAST PUMPKIN AND ONION SOUP
This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.
Provided by rmarcella56
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop pumpkin into chunks and place on baking tray.
- Sprinkle Pumkin with olive oil and honey.
- Shred sage leaves and place on pumlin.
- Roast pumpkin until brown around edges.
- Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
- Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
- Add stock and salt and pepper.
- Simmer for forty minutes over a very low heat.
- Blend soup and pass through a sieve.
Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2
ROAST PUMPKIN
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
- Add the pumpkin to the bowl and mix until all the chunks are well coated.
- Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
- Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
- Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
- Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
- Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
- To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.
Nutrition Facts : Calories 320 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.69 milligram of sodium
CHICKPEA AND ROAST PUMPKIN SOUP
Provided by Food Network
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.
HOW TO COOK / BAKE / ROAST A REAL PUMPKIN
I decided to try making my own pumpkin puree instead of buying the canned variety. I'm not a fan of pumpkin pie but maybe I'll like it better if it's made from scratch. I'm also going to try making pumpkin butter! Directions from: http://www.betterbudgeting.com/articles/holidays/roastpumpkin.htm and posted here so I can find them! Yield is an estimate and will depend on how big your pumpkin is. ===== You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
Provided by Impera_Magna
Categories Vegetable
Time 2h
Yield 2-3 cups
Number Of Ingredients 4
Steps:
- Cut the pumpkin in half crosswise and scoop out the seeds and strings.
- Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
- Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
- When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
- To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
- To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
COUSCOUS WITH ROAST PUMPKIN, RAISINS AND ALMONDS
A wonderfully versatile dish that makes a great vegetarian meal or accompaniment to a main course. Also works well cold as a salad. This recipe was from the 'Milly's Kitchen' website.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
- Drizzle with a little olive oil, season with salt and pepper and toss well.
- Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
- Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured. Add stock and bring to boil.
- Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
- Remove covering and fluff up couscous with a fork.
- Season well with salt and pepper to taste.
- Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
- Enjoy.
ROAST PUMPKIN WITH CREAM, THYME & PARMESAN
This impressive-looking dish makes a wonderful starter for a dinner party
Provided by Good Food team
Categories Dinner, Starter
Time 1h55m
Number Of Ingredients 6
Steps:
- Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.
Nutrition Facts : Calories 342 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.33 milligram of sodium
ROAST BUTTERNUT PUMPKIN & FETA SALAD
Make and share this Roast Butternut Pumpkin & Feta Salad recipe from Food.com.
Provided by Lee_tah
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
- Meanwhile, lightly toast pumpkin seeds in a fry pan.
- Place in salad bowl and with with feta, onion, basil and parsley.
- Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.
ROAST PUMPKIN AND SPINACH LASAGNE
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #low-protein #healthy #side-dishes #vegetables #oven #easy #fall #holiday-event #vegan #vegetarian #dietary #thanksgiving #low-sodium #low-cholesterol #seasonal #low-carb #healthy-2 #low-in-something #equipment #number-of-servings #4-hours-or-less
You'll also love