Warming recipes with pumpkin for those who do not know where to put it

We all love to eat pumpkin in the fall, but there is one problem: it is usually a large, and then it is too much. Throw a pity, and do not need - we offer ten different dishes of pumpkin, which will help you take a fresh look at this product.

Soft paste "Alfredo" with butternut pumpkin

Ingredients (for 6 servings):

4 strips of smoked bacon

2 tablespoons butter

340 g of finely chopped red onion

1 clove of garlic

1 kg of butternut squash, diced

240 ml salted chicken broth

1, 5 tablespoons chopped fresh sage

1, 5 tablespoons chopped fresh thyme

240 ml 2% milk fat

salt to taste

900 g of the paste without gluten

Cooking method:

Put on a large heated pan, butter and red onion. Fry to a soft state approximately 1-2 minutes. Then add the garlic and fry for half a minute, stir and add the butternut squash, chicken broth, sage and thyme. Stir well and cover. Simmer until until pumpkin is tender, about 8-10 minutes. When the pumpkin softens, put it in a food processor or blender and add to the milk and salt to taste. Fight until smooth.

At the same time, heat the small pan to medium temperature, add the chopped bacon and fry until it becomes crispy, about 4-5 minutes. When the bacon is ready, put it on a plate covered with a paper towel to excess fat stack.

Bring water to a boil a large pan. Add the pasta and cook without gluten it in accordance with the recommendations on the package (6-8 minutes). Try not to digest it. Drain the pasta and add it to the pumpkin sauce. Gently mix and sprinkle with crispy bacon, then serve.

butternut squash fries

Ingredients (2 servings):

1 butternut squash

1 tablespoon olive oil

large sea salt

Cooking method:

Preheat oven to 200 degrees Celsius. Peel and cut the pumpkin in half lengthwise. Remove the seeds with a spoon and cut each half into strips or slices. Mix pumpkin cut with olive oil and place in a single layer on a baking tray. Bake for 20-35 minutes (depending on the size of cut pieces). During cooking, turn once. Then remove the finished pumpkin from the pan and sprinkle with coarse sea salt.

Chicken with butternut squash and asparagus in the oven

Ingredients (for 4 servings):

340 g of white bread crumbs of bread

zest of two lemons

4 boneless chicken breasts and skin

salt and freshly ground black pepper to taste

85 g flour

2 large chicken eggs whipped

1 large butternut squash (about 1350 g), peeled and cut into seed medium and cubes

4 tablespoons olive oil

1 teaspoon dried thyme

450 g of green asparagus, peeled

85 g of grated Parmesan

2 tablespoons finely chopped fresh parsley

Cooking method:

Preheat oven to 200 degrees Celsius. Lightly oil a baking or cooking spray sprinkle it. Take a large bowl and mix it in breadcrumbs and lemon zest. Salt and pepper to taste chicken. Dip each breast in turn into the flour, beaten eggs and mix of breadcrumbs and lemon zest, trying to cover the entire surface. Put the pumpkin in a single layer on one side of the prepared pan. Mix two tablespoons of olive oil and thyme, then season with salt and pepper to taste. Put the chicken in a single layer in the middle of the cooking pan and spray a spray (or oil). Place in the oven and bake until golden crisp about 18-20 minutes. Then add asparagus on the free edge of the baking sheet in one layer and cook for another 10-12 minutes. Drizzle with the remaining two tablespoons of olive oil and sprinkle with Parmesan cheese. Serve immediately on the table, garnished with parsley, if desired.

Pumpkin puree, rosemary and goat cheese

Ingredients (4-6 servings):

700 g of butternut squash, peeled and diced

85 g goat cheese

2 tablespoons of milk

1 tablespoon chopped fresh rosemary

salt and pepper to taste

Cooking method:

Bring large pot of water to a boil. When the water boils, add salt and diced pumpkin. Boil its softness to about 10-15 minutes depending on the size of the cubes. Drain and add the goat cheese, milk, rosemary, salt and pepper. Mash tolkushkoy whisk or immersion blender to a desired homogeneity. Taste and add salt and pepper if necessary.

Chile lentil and butternut squash

The ingredients (8-10 servings):

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, crumbled

1 large bell pepper (of any color), sliced

680 g of dry green lentils

3 teaspoons ground chili

2 teaspoons ground cumin (cumin)

2 teaspoons dried oregano

1 teaspoon salt

400 g of canned chopped tomatoes

1 bay leaf

1650 ml of chicken or vegetable broth

1 kg diced butternut squash

425 g of canned pink or red beans

salt and freshly ground black pepper to taste

Cooking method:

Take a 5-liter pot with thick bottom and non-stick coating cast-iron or enameled pan and heat over medium heat olive oil. Add the onion, garlic and bell pepper. Sauté 5-6 minutes or until until vegetables begin to become soft. Add the lentils, cumin, oregano, chili and salt. Cook 1 minute.

Then add the tomatoes, bay leaf and broth. Bring to the boil, reduce heat and simmer slow to ajar lid with 20 minutes or until lentils become soft edges. Add the pumpkin and continue to simmer for another 15 minutes. Add the beans and cook for another five minutes or until the beans are warmed up, and the pumpkin is tender. Remove bay leaf. Try to salt and pepper and add as needed. Serve hot favorite with additives - such as chopped fresh cilantro, parsley, chives, sour cream, grated cheese, corn chips or chopped avocado.

Smoked baked butternut squash

Ingredients (for 6 servings):

1360 g butternut squash, peeled and seeds and cut into cubes

2 tablespoons extra virgin olive oil

2 teaspoons dried smoked paprika

3/4 teaspoon salt

0, 5 teaspoons ground turmeric

0, 5 teaspoon dried minced garlic

Cooking method:

Preheat oven to 190 degrees Celsius. Mix the chopped pumpkin and butter, paprika, salt, turmeric and dried garlic in a large bowl. Evenly spread the mixture on the baking sheet with edges. Bake, stirring once or twice, until the pumpkin is tender and golden, 32-37 minutes.

Ingredients (6 portions):

1360 g butternut squash, peeled and seeds and cut into cubes

2 tablespoons extra virgin olive oil

2 teaspoons dried smoked paprika

3/4 teaspoon salt

0, 5 teaspoons ground turmeric

0, 5 teaspoon dried minced garlic

Cooking method:

Preheat oven to 190 degrees Celsius. Mix the chopped pumpkin and butter, paprika, salt, turmeric and dried garlic in a large bowl. Evenly spread the mixture on the baking sheet with edges. Bake, stirring once or twice, until the pumpkin is tender and golden, 32-37 minutes.

Salad with butternut squash, pomegranate and goat cheese

Ingredients (7-8 servings):

1700 g butternut squash, peeled and diced and seeds

1, 5 tablespoons extra virgin olive oil

salt and freshly ground pepper to taste

340 g of roasted chopped pecan

280 g of fine fresh spinach

425 g of garnet grains

110-170 g on the broken pieces of goat cheese or cheese

For the filling:

120 ml of olive oil 60 ml of red wine vinegar

3 tablespoons finely chopped shallots

2, 5 tablespoons of honey

1 tablespoon Dijon mustard

1 teaspoon fresh thyme

salt and pepper to taste

Cooking method:

Preheat oven to 200 degrees Celsius. Sprinkle the chopped pumpkin slide on a baking sheet, drizzle with olive oil, salt, pepper to taste and toss to evenly coat all the oil. Distribute evenly over the baking tray. Bake for 15 minutes, then remove the pumpkin from the oven and stir. Return to the oven and bake the pumpkin until soft state for approximately 10 minutes. Let cool for a few minutes before you put pumpkin salad.

To prepare the filling, mix all ingredients in a blender, add salt and pepper to taste and whisk to form an emulsion.

Then in a large salad bowl, combine spinach, pumpkin, half of the pecans and half of pomegranate seeds. Pour the desired amount of filling and mix gently. Sprinkle with remaining pecans, pomegranate seeds and goat cheese and serve immediately on the table.

The pumpkin stuffed pasta with white cheddar

Ingredients (7-8 servings):

8 acorn pumpkins

450 g of pasta

170 g flour

6 tablespoons unsalted butter and 2 tablespoons of butter softened for stuffing

1300 ml of whole milk

1/4 teaspoon nutmeg svezhetertogo

500 g of grated cheddar cheese matured white

vegetable oil

salt

freshly ground black pepper

breadcrumbs "punk"

Cooking method:

Preheat oven to 190 degrees Celsius. With a sharp knife cut the bottom of acorn squash so that it may stand stably on a flat surface. Then cut off the tip so that you have turned container and lid. Cover aside. Clean out the seeds with a spoon and remove excess pulp. Do the same with the other pumpkins. Lightly season with salt and pepper inside and pumpkin oil the inside and outside. Oil the cap. Put them in the pan with high edges, pour a little water into each of the pumpkin and add water to the pan itself. Bake for 25 minutes. To cook macaroni and cheese, heat the milk in a dipper over medium heat, and remove, without boiling. Melt the butter in a large skillet over medium heat. When it begins to melt, add a little flour, stirring to become flour into a paste and has absorbed all the oil.

Gradually pour the warmed milk into the flour mixture, stirring constantly and breaking up lumps. Keep the mixture for 10 minutes on low heat, stirring occasionally until it becomes homogeneous and dense. Add the cheese, a teaspoon of salt, a teaspoon of black pepper and nutmeg.

Boil pasta in salted water for about four minutes, so they get the "al dente". Drain and wash with cold water. Add the pasta to the sauce. Then Start a pumpkin pasta with cheese and sprinkle on top of a thin layer of breadcrumbs. Put the pumpkin on top of each packed with a small piece of softened butter.

Again, put the pumpkin in the oven for another 10 minutes (do not put the lid). The pumpkin should be soft and gentle, and the flesh should be easily pierced with the tip of a knife. When serving, cover caps stuffed with pumpkin.

Thai coconut soup with curry and nutmeg pumpkin

Ingredients (for 4 servings):

1 tablespoon canola oil

2 chopped garlic cloves

1 small onion onion, finely chopped

1 teaspoon of freshly ground ginger

1, 5 tablespoons Thai red curry paste

800 g of butternut squash, peeled and diced and seeds

1 can of coconut milk

juice of half a lime

0, 5 tsp Sriracha to taste

0, 5 teaspoon salt

0, 25 teaspoon freshly ground black pepper

15 g of chopped green coriander

15 g of finely chopped unsalted roasted peanuts naan bread for serving

Cooking method:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and fry until soft and the flavor for about three minutes. Add the ginger and curry paste and mix with onion and garlic. Cook for another three minutes, stirring constantly.

Add raw chopped pumpkin and gradually pour in the broth, stirring occasionally. Bring to a boil and reduce heat to low. Cover and cook 20 minutes or until the pumpkin is tender. Remove from heat and let cool for a few minutes.

Pour the soup into a blender parts and beat until smooth. Pour whipped soup back into the pot, put on medium heat and heat, stirring periodically.

Before serving, remove from heat and add the coconut milk (leave a couple of tablespoons for decorating when applying), lime juice, salt, pepper and Sriracha (optional). Mix well. Pour into a bowl and sprinkle with the remaining coconut milk on top. With floss or spoon therefrom screw spiral on the surface of the soup, then sprinkle crumbled and coriander nuts. Serve with warm naan bread.

Garlic Chips acorn squash with parmesan

Ingredients (2-4 servings):

1 acorn squash

2 tablespoons olive oil

30 g of grated Parmesan

1-2 teaspoons dried minced garlic

freshly ground black pepper

Cooking method:

Preheat oven to 200 degrees Celsius. Cut the pumpkin in half, clean out the core and cut into slices semicircular. Take a large bowl and mix in her pumpkin, olive oil, cheese, garlic powder and pepper. Put the pumpkin on a baking sheet. Bake 30 minutes, until it becomes soft and the cheese does not form a crispy crust.