Pan Cooked Pumpkin Recipes

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COOKED PUMPKIN



Cooked Pumpkin image

Here is an easy method for cooking fresh pumpkin and making your own puree.

Provided by Vi

Categories     Side Dish     Vegetables     Squash

Yield 30

Number Of Ingredients 1

1 medium sugar pumpkin

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Cut pumpkin into small manageable pieces and cut off pith and seeds.
  • Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
  • When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g

FRIED PUMPKIN



Fried Pumpkin image

Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.

Provided by Janet Milburn

Categories     Side Dish     Vegetables     Squash

Yield 7

Number Of Ingredients 4

1 small sugar pumpkin
salt and pepper to taste
½ cup all-purpose flour
¼ cup butter

Steps:

  • Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
  • Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
  • Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g

PAN COOKED PUMPKIN



Pan Cooked Pumpkin image

Make and share this Pan Cooked Pumpkin recipe from Food.com.

Provided by katew

Categories     Pumpkin

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

40 g butter
250 g bacon, diced
1 garlic clove, crushed
125 ml boiling water
750 g butternut pumpkin, peeled, seeded, diced
4 green onions, sliced
salt and pepper

Steps:

  • Melt 10 grams of butter in large fry pan.
  • Cook bacon and garlic till browned lightly.
  • Remove from pan, drain on paper towel.
  • Into the same pan, add boiling water and diced pumpkin.
  • Cover and cook 10 - 15 minutes till tender.
  • Return bacon mixture and cook uncovered for a further 10 minutes.
  • Add green onions and season to taste, toss gently.

PAN-COOKED PUMPKIN IN RICH TOMATO SAUCE RECIPE



Pan-cooked pumpkin in rich tomato sauce recipe image

This pan-cooked pumpkin is served with a rich tomato sauce and works as a great accompaniment to sausages or grilled meat dinners

Provided by GoodtoKnow

Categories     Dinner

Time 45m

Yield Serves: 4

Number Of Ingredients 8

2tbsp olive oil
3 garlic cloves, crushed
1 small onion, finely chopped
600ml passata or sieved tomatoes
2tbsp sundried tomato paste
Salt and freshly ground black pepper
25g butter or margarine
450g prepared pumpkin (or squash), cut into 2cm thick pieces

Steps:

  • Heat 1tbsp oil in a saucepan and gently fry the garlic and onion for 5 mins until softened but not brown. Pour over the tomatoes and add the paste and plenty of seasoning. Bring to the boil, then simmer for 15 mins.
  • Meanwhile, melt the butter with the remaining oil in a frying pan and gently fry the pumpkin with some seasoning for 6-7 mins, stirring, until beginning to soften. Set aside.
  • Once the sauce is cooked through, pour it over the pumpkin and then heat through, stirring occasionally, for 10 mins, until the pumpkin is tender and the sauce thick. Serve immediately, straight from the pan.

Nutrition Facts : @context https

SAVORY FRIED PUMPKIN RAVIOLI



Savory Fried Pumpkin Ravioli image

On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.

Provided by Mama Cee Jay

Categories     European

Time 1h50m

Yield 48 pieces, 8 serving(s)

Number Of Ingredients 9

1 medium pumpkin (use sugar or pie pumpkin to yield 2 1/2 cups cooked pumpkin)
1/2 cup whole milk ricotta cheese
1 egg
1/4 cup parmigiano-reggiano cheese, freshly grated
2 teaspoons sea salt (plus extra for sprinkling over cooked ravioli)
1/2 teaspoon fresh ground pepper
1 whole nutmeg, for freshly grinding into filling and over fried ravioli
1 (12 ounce) package wonton wrappers (approx 48 pieces)
extra virgin olive oil, for roasting pumpkin and frying

Steps:

  • Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
  • Generously coat inside and outside of pumpkin halves with EVOO.
  • Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
  • Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
  • Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
  • To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
  • Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
  • Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
  • Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.

Nutrition Facts : Calories 174, Fat 4.2, SaturatedFat 2.2, Cholesterol 36.7, Sodium 889.4, Carbohydrate 25.7, Fiber 0.9, Sugar 0.3, Protein 7.7

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Categories     breakfast, brunch, quick, pancakes, main course

Time 30m

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
  • In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams

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