Does anyone have any main dish or side dish recipes using fresh pumpkin that they are willing to share?

The pumpkins at my produce market look very nice this year. I love using fresh pumpkin. I'm looking for pumpkin recipes for main dish or side dish, for dinner.





I'm looking for ideas other than soups; and not dessert or sweets.Does anyone have any main dish or side dish recipes using fresh pumpkin that they are willing to share?
Pumpkin Cheese Risotto


Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.





7 to 8 cups chicken stock, canned or homemade


1 tablespoon butter or margarine


1 small onion, finely chopped


2 cups Arborio rice*


1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes


6 fresh sage leaves, minced


Salt and pepper to taste


1/2 cup grated Parmesan cheese


4 sage leaves for garnish


In a saucepan, heat stock to a simmer and holds at a very slow simmer.





In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.





Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.





Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).


Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.


Ladle into soup plates and garnish with a sage leaf.


Makes four servings as a main course or six appetizer servings.





*Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.Does anyone have any main dish or side dish recipes using fresh pumpkin that they are willing to share?
Ive got a really good recipe for a pumpkin cake. It has microwhip and a spice cake and the icing is cream cheese. Homemade. I can send it to you if you like. You can email me at erikamullins@yahoo.com if you would like me to send it to you.
I learned this recipe while living in Italy. Pumpkin is used in ravioli, risotto and pasta. It became my favorite meal, and its so easy to make.


Super Easy Pumpkin Pasta:


Cut off all the rinds and chop uncooked pasta into cubes. Boil a large pot of water (don't forget the salt), put the chopped pumpkin in and let it cook until a fork can be easily inserted. Then, add the pasta directly into the pot with the pumpkin. I recommend orechiette or shells so they can hold the pumpkin better. When the pasta is done, drain the water (or save it for soup or risotto!) and stir the pumpkin into the pasta. It will be soft enough to form a sauce. Add a handful of freshly grated Parmesan (not the canned kind!!) and it becomes a creamy, delicious sauce. Season with nutmeg or cinnamon to taste. I hope you enjoy this, let me know what you think!
Pumpkin is really yummy either steamed or baked, you can make it a million ways. A little butter, salt and pepper is great on cooked pumpkin. Peel and slice into french fry slices, drizzle with a little olive oil, salt to taste, then bake until done and a little crispy. I don't like sweetened pumpkin, but you can put sugar, honey or syrup on it and bake it.
Pumpkin Sloppy Joes





INGREDIENTS


2 pounds ground beef





1 medium onion, finely chopped





1 cup ketchup





1/2 cup tomato juice





1 teaspoon chili powder





3/4 teaspoon salt





1/4 teaspoon each ground cloves, nutmeg and pepper





2 cups canned pumpkin





Hamburger buns, split








SERVINGS 6-8


CATEGORY


Main Dish


METHOD Other stovetop


PREP 15 min.


COOK 15 min.


TOTAL 30 min.


DIRECTIONS


In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Add ketchup, tomato juice, chili powder, salt, cloves, nutmeg and pepper; mix well. Bring to a boil. Stir in pumpkin. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns. Yield: 6-8 servings.
Pumpkin Patties





2 cups pumpkin, cooked and mashed


1 medium yellow onion, finely chopped


1 clove garlic, crushed


1 stalk celery, finely chopped


150 g tasty cheese


1 teaspoon salt


1 cup rolled oats


1/2 cup soy flour


1/2 cup gluten flour


1/2 cup whole wheat flour





1. Combine all the ingredients.


2. Mix well.


3. Heat a frypan lightly greased with olive oil over medium heat.


4. Shape the mixture ino balls.


5. Place in the frypan and gently flatten into patties.


6. Fry for 5-10 minutes on each side until golden brown.


7. Serve with a salad and crusty bread rolls.
Mark Bittman's Autumn Millet Bake Recipe





You can make this vegan, vegetarian, I used a bit of cream* - but you can use just stock or water. The real trick is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to.


1/4 cup extra virgin olive oil, plus oil for the dish


3/4 cup millet


1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes


1 cup fresh cranberries


Salt and freshly ground pepper


1 tablespoon minced sage leaves or 1 teaspoon dried


2 tablespoons maple syrup or honey


1 cup vegetable stock or water, warmed*


1/4 cup pumpkin seeds or coarsely chopped hazelnuts





Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.


Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (hs note: don't overdo it). Spread in the bottom of the prepared baking dish.


Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all (hs note: I did about 1/2 cup stock %26amp; 1/2 cup cream based on one of his variations). Cover tightly with foil and bake without disturbing, for 45 minutes.


Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (hs note: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another 1/4 cup+ of stock here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned (hs note: and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature.


Serves 4 to 6.
The most important thing is to bake it and remove all traces of shell then mash as you would a potato. The remaining pulp can be used in even exchange for canned pumpkin puree in any recipe. My kids just love this as a side dish with garlic and herbs (like garlic mash but pumpkin). If you don't want to bake it then you can peel and shred it and use as you would potato for hash browns or potato pancakes. Good Luck!
You can try this delicious sounding recipe:





Pumpkin and Rice Gratin





Ingredients:


1.5 kg pumpkin


3 tablespoons extra virgin olive oil


100g long-grain rice


A sprig of thyme


3 tablespoons fresh bread crumbs


A small handful of flat-leaf parsley,


finely chopped


3 tablespoons cr猫me fra卯che


75 g finely grated Gruy猫re cheese


Coarse sea salt and freshly ground


Black pepper


A large baking dish, greased with unsalted butter





Peel and seed the pumpkin and cut into small cubes. Put in a large saucepan with 2 tablespoons of the oil, a pinch of salt, and 1 cup water. Cook over low heat, stirring often and adding more water as necessary, until soft, about 20-30 minutes.





Meanwhile, put the rice and the remaining 1 tablespoon oil in another saucepan and cook over medium heat, stirring to coat the grains. Add 1 cup water, a pinch of salt, and thyme and bring to a boil. Cover and simmer until almost tender, about 10 minutes, then drain and discard the thyme. Mix the bread crumbs with the parsley and a pinch of salt.





Squash the cooked pumpkin into a coarse pur茅e with a wooden spoon and stir in the rice and sour cream. Taste; the topping and cheese will add flavour, but the pumpkin should be seasoned with salt and pepper as well.





Spoon the pumpkin mixture into the prepared baking dish, spreading evenly. Sprinkle the cheese in a thin layer over the top, then follow with a layer of the bread crumbs. Bake in a preheated oven at 400掳 F until browned, about 20-30 minutes. Serve hot.





http://www.blason.com/recipe.php?ID=9
I found this on cooks illustrated. Haven't tried it but can't imagine, from the recipe, it wouldn't be really good and their recipes I've found to be pretty reliably good.


Steamed Couscous


4 cups plain couscous (medium), 1 1/2 pounds


1 teaspoon table salt





Moroccan Lamb Broth with Chickpeas and Vegetables


1 cup dried chickpeas (about 7 ounces), soaked in water until rehydrated (at least 4 hours)


2 lamb shanks (about 1 1/2 pounds)


2 teaspoons table salt


1 tablespoon ground black pepper


1 teaspoon ground ginger


1/4 teaspoon saffron threads


3 medium onions , quartered


2 sprigs fresh parsley leaves


2 sprigs fresh cilantro leaves , tied together with the parsley in a bundle


3 tablespoons unsalted butter


6 small carrots , peeled and quartered


6 turnips (small), peeled and quartered


1 1/2 pounds pumpkin , peeled, seeded, and cut into 2-inch chunks


5 zucchini (very small), halved crosswise





Glazed Onions with Raisins


2 cups lamb broth (strained), see step 7


1 large Spanish onion , quartered and sliced thin, lengthwise


1/2 teaspoon ground cinnamon


1/2 cup raisins


1/4 cup sugar


3 tablespoons unsalted butter


Table salt and ground black pepper





Fried Almonds


2 tablespoons vegetable oil


1 cup whole blanched almonds








2 tablespoons unsalted butter








1. Couscous: Place couscous in a fine strainer and rinse under cold running water . Dump couscous into large bowl and let stand until grins swell, about 10 minutes. Break up lumps with your fingers.


2. Fill a large steamer pot or stockpot with water. Set up steamer, making sure there are 4 inches between simmering water and steamer basket. Carefully pour couscous into steamer or colander. Steam couscous, uncovered, over simmering water for 15 minutes.


3. Pour couscous onto large, rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes. (Couscous can be covered with paper towels and stored at room temperature up to 8 hours.)


4. Add water to pot, making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes. For assembly, see below.


5. Moroccan Lamb Broth with Chickpeas and Vegetables: Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer, covered, until chickpeas are just tender, about 1 hour. Drain chickpeas, then pour into bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins, drain chickpeas, and set aside.


6. Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle. Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to a simmer. Add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours.


7. Cool lamb broth, skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. (Can be covered and refrigerated up to 2 days.)


8. About 30 minutes before serving, bring lamb broth to simmer. Add carrots, turnips, pumpkin, and zucchini. Cover and simmer until vegetables are tender, about 20 minutes. Adjust seasonings. Remove another 3 cups of broth and strain it; reserve for moistening couscous. (There will be only a little broth left in meat and vegetables at this point.) For assembly, see below.


9. Glazed Onions with Raisins: Bring broth to boil in saucepan. Add remaining ingredients, including salt and pepper to taste. Simmer, covered, for 45 minutes. Uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes. (Can be covered and refrigerated up to 2 days.) Warm before serving.


10. Fried Almonds: Heat oil in large skillet over medium-high heat. Add almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside. (Can be stored in airtight container up to 2 days.)


11. To Assemble: Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds as described above. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring, leaving a small opening in the center for meat. Pour 3 cups reserved broth over couscous. Cover, and let stand 10 minutes.


12. Remove meat from broth and place in center opening. Scatter vegetables over couscous (see illustration 4). Spread glazed onions over meat and vegetables, then sprinkle with almonds. Serve immediately. (Leftovers can be stored in covered container and refrigerated up to 2 days. Reheat individual portions in microwave.)