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.
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.
PUMPKIN MAC & CHEESE
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.