This time of year, we bet there’s some canned pump­kin in your pantry, just wait­ing for some­thing to do. Here are some fun sa­vory ways to put it to good use.

Allrecipes - - Front Page - More ideas at ar­magazine.com/pump­kin


Heat 1 Tbsp. olive oil in a skil­let, then add 3 cloves minced gar­lic and 1 tsp.

cumin. Cook, stir­ring, 30 sec­onds. Blend mix­ture in a food pro­ces­sor or blender. Add 1 (15-oz.) can chick­peas, rinsed and drained; ¾ cup canned pump­kin; ¼ cup

wa­ter; ¼ cup le­mon juice; ½ tsp. salt; and ⅛ tsp. each cayenne, cin­na­mon, and black

pep­per. Blend un­til smooth. Gar­nish with olive oil and green onions. Serve with

pita bread and cut-up veg­gies such as bell pep­per strips, car­rots, and cel­ery.


Melt 2 Tbsp. but­ter in a saucepan. Stir in

2 Tbsp. flour, 2 cups half-and-half, and ¼ tsp. each salt and black pep­per. Cook, stir­ring, un­til bub­bly, then stir in 1 cup white

ched­dar cheese and a 15-oz. can pump­kin.

Stir in 8 oz. cooked el­bow mac­a­roni.

Trans­fer to a casse­role dish and top with a mix­ture of ¼ cup each panko bread

crumbs, Parme­san, and chopped wal­nuts.

Bake in a 350°F oven about 30 min­utes.


Stir to­gether a 15-oz. can pump­kin, 2 tsp.

each cumin and minced gar­lic; spread onto tor­tillas. Top with shred­ded chicken tossed with green en­chi­lada sauce. Roll up

tor­tillas, put in a dish, and top with more green en­chi­lada sauce and shred­ded

Chi­huahua or ched­dar cheese. Bake in a 375°F oven about 25 min­utes. Top with toasted pump­kin seeds.


Sauté ½ cup chopped onion and 2 tsp. minced gar­lic in 1 Tbsp. olive oil. Stir in a 15-oz. jar Al­fredo sauce, ¾ cup canned pump­kin, and your fa­vorite chopped fresh herb (thyme, chives, oregano). Serve over hot pasta and top with cheese

and chopped toasted hazel­nuts.

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