Pumpkin can be star of savoury dishes
It’s hard to make it through fall without stumbling over a bright orange pumpkin, but that doesn’t mean many end up on your dinner plate. Besides the ubiquity of pumpkin pie, most pumpkins end up as decorative items — carved up as jack o’ lanterns or displayed in a colourful harvest scene. This is a shame, because they are extremely versatile in the kitchen, working well in both savoury and sweet dishes.
You just need to make sure to buy the right kind. Avoid the enormous basketball-size pumpkins used for carving, because they are fibrous and flavourless. Instead, look for what are referred to as pie pumpkins (or sugar pumpkins), which are smaller — usually about two pounds. When cooked, the flesh becomes tender and sweet, which pairs extremely with these creative recipes.
Pumpkin Tacos with Chorizo and Chipotle
Preparation: 30 minutes Cook: 35 minutes Makes: 12 tacos
1 pie or sugar pumpkin (about 2 pounds), peeled, cut into 3/4-inch cubes 3 Tbsp olive oil 1 tsp ground cinnamon 1 tsp salt 1/2 tsp ground cumin 1 lb. Mexican chorizo 1 to 2 chipotles en adobo, chopped 2 garlic cloves, minced
• Shredded red cabbage 1/4 cup pumpkin seeds, toasted
• Handful fresh cilantro leaves, chopped 12 corn tortillas, warmed
Heat oven to 400 F. Toss pumpkin cubes with 2 Tbsp olive oil, cinnamon, salt and cumin. Place on a parchment paper-lined rimmed baking sheet. Transfer to the oven and cook for 10 minutes. Flip pumpkin pieces with tongs or a spatula. Cook, flipping pieces every 10 minutes, until they are tender, for 30 to 40 minutes total.
Pour the remaining Tbsp olive oil in a large skillet set over medium heat. Add the chorizo and break sausage apart with a wooden spoon. Cook until chorizo is lightly browned, about 15 minutes. Add chipotles and garlic, stir well and cook until very fragrant. Add roasted pumpkin to the skillet. Stir until the pieces are evenly coated with the chorizo.
Serve the pumpkin and chorizo filling in corn tortillas topped with a sprinkle of cabbage, pumpkin seeds and cilantro.
Nutrition information per taco: 287 calories, 20g fat, 6g saturated fat, 33mg cholesterol, 16g carbohydrates, 2g sugar, 11g protein, 668mg sodium, 2g fibre — Recipe by Nick Kindelsperger
Pumpkin Empanadas
Preparation: 1 hour, plus resting time Cook: 45 minutes Makes: eight servings
You will have extra filling. It freezes well. Use it in salads, as a side dish or in a quesadilla.
Dough: 3 cups flour 1 Tbsp salt 6 oz (about 3/4 cup plus 3 Tbsp) vegetable shortening 4 Tbsp cold butter, cut into cubes 1/2 cup ice water 2 Tbsp white wine, optional
Filling: 1 pie or sugar pumpkin (about 2 pounds), halved, peeled, cut into 1-inch cubes 1 small onion, finely chopped 2 cloves garlic, minced 2 Tbsp olive oil 1 Tbsp oregano 1 Tbsp paprika 1 red bell pepper, seeded, chopped 2 Tbsp kosher salt 1/3 cup vegetable or chicken stock or broth 1/4 tsp black pepper 1 1/2 cups ricotta 1 large egg lightly beaten with 1 Tbsp water, for brushing
Whisk together the flour and salt in a large bowl. Cut the shortening and butter into the flour with your fingers or a pastry blender until the mixture yields course, pea-size lumps. Slowly add water (and wine, if using), mixing until just incorporated. Turn out the shaggy mix onto a lightly floured surface. Gather it into a ball, kneading with the heel of your hand until a soft dough forms, being sure not to overwork it. Wrap in a dish towel. Let it rest in the refrigerator for 30 minutes.
Heat a pot of salted water to a boil. Cook the pumpkin until just tender, about five minutes, then drain.
Cook onion and garlic in the oil in a large skillet over moderate heat, stirring, until the onion is softened, about three minutes. Add oregano, paprika and red pepper; cook, stirring, one minute. Add pumpkin, salt and stock. Heat to a boil then lower heat to a simmer. Cook, covered, five to eight minutes. Uncover pan and simmer, stirring occasionally, until liquid is evaporated, about three minutes. Add additional salt, if needed. Cool filling completely. Mix black pepper into ricotta and set aside.
Heat oven to 400 F. Roll the dough into a log about 12-by2 1/2 inches, and slice it into 12 equal pieces. Working with one slice at a time, roll dough pieces into circles about eight inches in diameter and 1/4 inch thick. Put at least two full tablespoons of the pumpkin mixture onto each circle, followed by a tablespoon of ricotta. Leave a rim of bare pastry about 3/4 inch around the edge. Brush the rim with a little water. Fold pastry over the filling and shape into half-moons. Seal the edges by pinching with your fingers or using the tines of a fork. Repeat with remaining dough.
Place the empanadas on a parchment-lined baking sheet. Brush with egg wash. Poke three small holes into each with a toothpick so steam can escape during baking. Bake until pastry is nicely browned and the filling is piping hot, 20 minutes. Serve immediately with your favourite salsa.
Nutrition information per empanada: 531 calories, 26g fat, 9g saturated fat, 41mg cholesterol, 62g carbohydrates, 3g sugar, 12g protein, 1,582mg sodium, 3g fibre. — Recipe by Joseph Hernandez.
Pumpkin Mutabbal
Preparation: 35 minutes Chill: 2 hours or overnight Cook: 45 minutes Makes: eight servings
From Palestine on a Plate by Joudie Kalla, Interlink, coming in November. We suggest starting with the juice of 1 lemon (about 3 Tbsp), then adding more to taste.
1 large pie pumpkin (about 2 lb) 1 whole head garlic, cloves separated, skin on • Sea salt 1 bunch fresh thyme • Olive oil 1/4 cup Greek yogurt 3 Tbsp tahini Juice of 1 to 4 lemons 1 pomegranate, seeded • Fresh mint sprigs • Pita bread, warmed
Heat the oven to 415 F. Cut the pumpkin into crescents, removing the seeds. Place pumpkin on a baking sheet along with the garlic. Season with salt and scatter with thyme sprigs.
Drizzle generously with olive oil. Roast until golden for 45 minutes. Allow pumpkin to cool before removing the skins and draining them of any excess water.
Transfer pumpkin to a food processor or blender. Squeeze in the garlic cloves from their skins, discarding skins. Process together.
Add the yogurt, tahini, lemon juice and salt to taste. Mix well. Add more salt to taste, if needed. Refrigerate in a covered container to thicken, two hours or overnight.
To serve, top with pomegranate seeds and mint. Serve with pita bread.
Nutrition information per serving: 135 calories, 7g fat, 1g saturated fat, 1mg cholesterol, 17g carbohydrates, 8g sugar, 4g protein, 182mg sodium, 2g fibre.