Pumpkin And Sage Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PUMPKIN WITH SHALLOTS AND SAGE



Roasted Pumpkin with Shallots and Sage image

Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  • Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g

PUMPKIN & SAGE SPAGHETTI



Pumpkin & sage spaghetti image

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Provided by Claudia Roden

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 7

800g/1lb 12oz pumpkin flesh, chopped into small cubes
1 tsp golden caster sugar
100g butter
small bunch sage leaves, about 20, roughly chopped
350g dried spaghetti
juice of 1 lemon
50g parmesan , grated

Steps:

  • Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
  • While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
  • Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

Nutrition Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium

QUICK PUMPKIN-SAGE PASTA



Quick Pumpkin-Sage Pasta image

The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.

Provided by Tara Parker-Pope

Time 30m

Yield 2 servings

Number Of Ingredients 9

4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)

Steps:

  • Cook pasta according to package instructions.
  • Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  • Taste, adding more sage if desired, plus salt and pepper to taste.
  • Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  • Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 3 grams

GINGER PUMPKIN PIE WITH STREUSEL



Ginger Pumpkin Pie with Streusel image

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1 can (15 ounces) pumpkin
1 cup evaporated milk
2 large eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN AND SAGE PIE



Pumpkin and Sage Pie image

Make and share this Pumpkin and Sage Pie recipe from Food.com.

Provided by Kitchen__Princess

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

100 g butter, melted
1 kg pumpkin, peeled and roughly chopped
1 tablespoon olive oil
10 sheets phyllo pastry
125 g ricotta cheese
1 tablespoon chopped fresh sage (and 8 extra leaves to decorate)
4 eggs, lightly beaten
1/4 cup self-raising flour
1/4 cup grated parmesan cheese
rocket, to serve

Steps:

  • Preheat oven to 180 degrees Celsius. lightly brush a 23cm pie plate with some of the butter.
  • Toss pumpkin in roasting pan with olive oil and season to taste. Bake for 30-40 minutes until tender. Removed and cool slightly.
  • Working with one sheet of filo at a time, fold in half and brush with butter. Place in prepared dish. Repeat with the rest of the pastry and butter, overlapping to completely cover the dish.
  • Bake for 5 minutes until just starting to colour and become crisp. Remove and cool. Place pumpkin in a bowl with ricotta and sage. Roughly mash to combine. Stir in eggs and flour, and season to taste. Pour mixture into prepared pastry case. Sprinkle with parmesan cheese.
  • Top with buttered scrunched filo pastry sheets.
  • Bake for 20-25 minutes until filling is set. Stand for 5 minutes before cutting into wedges. Serve with rocket salad.

Nutrition Facts : Calories 599.1, Fat 37.6, SaturatedFat 19.3, Cholesterol 286.4, Sodium 666.2, Carbohydrate 48.9, Fiber 2.6, Sugar 4, Protein 19.1

PUMPKIN, SAUSAGE, AND SAGE SOUP



Pumpkin, Sausage, and Sage Soup image

I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!

Provided by jennyp08

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bulk pork sausage
2 tablespoons butter
2 onions, diced
2 cloves garlic, minced
8 cups water
1 (28 ounce) can pumpkin puree
¼ cup packed brown sugar
1 tablespoon dried sage
1 teaspoon salt, or to taste
1 cup whole milk

Steps:

  • Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
  • Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
  • Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g

TORTELLINI WITH PUMPKIN SAGE BUTTER



Tortellini With Pumpkin Sage Butter image

I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.

Provided by Kozmic Blues

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb sweet butter
8 fresh sage leaves or 1 teaspoon ground sage
1/2 cup pumpkin pie filling
1 lb cheese tortellini
1/2 cup parmigiano-reggiano cheese, grated
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon light brown sugar
salt and pepper

Steps:

  • Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
  • Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
  • Whisk gently until combined.
  • Add salt and pepper to taste.
  • Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
  • Place pasta and sauce over medium heat and toss until well coated.
  • Remove from heat, toss with Parmesan cheese and serve.

Nutrition Facts : Calories 837.5, Fat 57.1, SaturatedFat 35, Cholesterol 176.9, Sodium 945.6, Carbohydrate 64, Fiber 5.1, Sugar 2.4, Protein 20

HEIRLOOM-SQUASH AND PUMPKIN PIE



Heirloom-Squash and Pumpkin Pie image

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 16

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
  • Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
  • Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
  • Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.

More about "pumpkin and sage pie recipes"

PUMPKIN SAGE SOUP - GLOW BY MARLOWE
pumpkin-sage-soup-glow-by-marlowe image
Try This Pumpkin Sage Soup Recipe. Note: if you make the pumpkin soup from scratch using fresh pumpkin, this recipe will take about an hour. I do recommend this route, as it tastes infinitely fresher! If you’re short on time, canned is an …
From mariamarlowe.com


PUMPKIN & SAGE PASTA | RECIPE - RACHAEL RAY SHOW
pumpkin-sage-pasta-recipe-rachael-ray-show image
Preparation. Heat a medium non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon. While the sausage cooks, place a large pot over high heat and bring to a boil for the …
From rachaelrayshow.com


CHICKEN, PUMPKIN & SAGE PIE RECIPE | MOY PARK CHICKEN
chicken-pumpkin-sage-pie-recipe-moy-park-chicken image
Add flour and cook gently for 10 minutes. Gradually add stock, stirring to make a smooth sauce. Bring to the boil for one minute. Remove flesh from the chicken. Throw away the skin. Cut into inch-sized pieces. Place in a bowl with the …
From moyparkchicken.com


PUMPKIN & SAGE PASTA | COOK FOR YOUR LIFE
pumpkin-sage-pasta-cook-for-your-life image
Directions . Preheat the oven to 400 degrees. Cut the pumpkin into quarters and remove seeds. Drizzle with a little olive oil, salt, and pepper. Line on a baking sheet lined with parchment paper and bake until soft about 40-50 minutes, …
From cookforyourlife.org


CHICKEN, PUMPKIN AND SAGE PIES RECIPE | GOOD FOOD
chicken-pumpkin-and-sage-pies-recipe-good-food image
1 roasted chicken 1/2 cup chopped sage leaves 4-5 sheets puff pastry 1 egg, lightly beaten Method Preheat oven to 180C. Place pumpkin on a baking tray and drizzle with a little olive oil. Season and bake until cooked through and …
From goodfood.com.au


PUMPKIN, PARMESAN AND SAGE PIE | FOOD TO LOVE
2013-04-27 Meanwhile, preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Combine pumpkin, onion, zucchini and unpeeled garlic on prepared tray; spray …
From foodtolove.co.nz
Cuisine American
Category Main, Workday Lunches
Servings 4
Total Time 1 hr 30 mins
  • Process flours, wheatgerm, oregano, a pinch of salt and ground pepper until combined. Add margarine; process for 30 seconds or until just combined. Pulse for 15-20 seconds or until mixture is evenly moistened but not clumpy, add 1/4-1/3 cup iced water. Knead on a lightly floured surface. Shape into a ball; flatten slightly. Wrap in plastic food wrap; chill for 20 minutes.
  • Meanwhile, preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Combine pumpkin, onion, zucchini and unpeeled garlic on prepared tray; spray with oil. Roast for 20 minutes or until tender. Cool slightly. Peel garlic; place in a small bowl. Mash and mix with sage. Reduce oven temperature to 180°C (160°C fan-forced).
  • Roll out pastry between sheets of baking paper to a 30cm-diameter round; place on a baking tray; peel top paper. Leaving a 6cm border, spread sage mixture over pastry. Mound vegies and cheese on sage. Fold pastry edge to partially cover filling, pinching into folds and pleats. Brush egg over pastry.


PUMPKIN PIE WITH SAGE AND BROWN BUTTER | FOODAL
2016-10-07 Preheat the oven to 350°F. Brown the butter in a medium sized pot over medium-high heat. Once it begins to smell nutty, add the heavy cream and sage. Steep until the cream begins to foam, remove from heat, and let cool. Whisk together the brown sugar, salt, and spices until the spices are evenly distributed. Whisk in the eggs.
From foodal.com
4.7/5 (3)
Estimated Reading Time 5 mins


CREAMY PUMPKIN SAGE FETTUCCINE | KITCHEN VIGNETTES | PBS FOOD
2014-10-01 To make the sauce, mix the pumpkin purée and cream together using a blender or hand blender. In a large skillet, melt the butter and minced sage over low heat. Add the pumpkin and cream purée to ...
From pbs.org


CREAMY PUMPKIN PASTA RECIPE W/ PROSCIUTTO + SAGE - UNPEELED …
Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two tablespoons olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 teaspoons salt, pepper ...
From unpeeledjournal.com


PUMPKIN SAGE CORNBREAD RECIPE - KUDOS KITCHEN BY RENEE
2015-09-16 2 tablespoons butter, melted. baking spray. -Preheat oven to 350 degrees. -In a large bowl, whisk together the flour, cornmeal, salt, pepper, baking powder and brown sugar. -In a medium bowl, whisk together the milk, vinegar, egg and pumpkin. Pour the pumpkin mixture into the flour/cornmeal mixture and mix with a wooden spoon to completely combine.
From kudoskitchenbyrenee.com


SAGE PUMPKIN PASTA BAKE WITH KALE AND BUTTERED PECANS
2016-10-28 1 → Bring a pot of water to a boil and cook then drain the pasta. Easy! 2 → Toast the pecans in a little butter in a frying pan. Easy! 3 → Saute the onion, garlic, and kale. Easy! 4 → Mix the cottage cheese with the pumpkin and a few spices to …
From theendlessmeal.com


PUMPKIN AND SAGE PIE | FOOD TO LOVE
2012-06-29 Recipe. Pumpkin and sage pie Jun 29, 2012 2:00pm. 25 mins preparation; 1 hr 10 mins cooking; Serves 4; Print. Ingredients. Pumpkin and sage pie. 100 gram butter, melted; 1 kilogram pumpkin, seeded, peeled, roughly chopped; 1 tablespoon olive oil; 6 sheets filo pastry; 125 gram ricotta ; 1 tablespoon chopped fresh sage, plus 8 extra leaves to decorate; 4 eggs, …
From foodtolove.co.nz


BROWN BUTTER PUMPKIN SAGE BREAD RECIPE - A CLASSIC TWIST
Instructions. Preheat oven to 350 degrees F. Grease one large loaf pan with baking spray and set aside. In a medium saucepan, melt butter over medium-low heat until butter starts to foam. Whisking constantly, cook butter until it turns golden brown and …
From aclassictwist.com


EASY PUMPKIN SOUP (WITH CANNED PUMPKIN) - BOWL OF DELICIOUS
2021-08-03 Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant. Add the chicken or vegetable broth (4 cups) and the pumpkin puree (30 oz.). Bring to a gentle boil. Turn off the heat and puree the soup, using an immersion blender or standing blender.
From bowlofdelicious.com


CREAMY PUMPKIN AND SAGE FILO PIE - MAISON THERESE
Serves 2 Method Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil with a lid. If you don’t have an oven-proof frypan, set aside a small baking dish. Add pumpkin to pot of boiling water, cover with a lid and cook …
From maisontherese.nz


ROASTED PUMPKIN WITH GARLIC AND SAGE - SLOW THE COOK DOWN
2018-10-06 Instructions. Preheat the oven to 220ºc / 430ºf. Cut the pumpkin in half and scoop out the seeds. Use a good vegetable peeler to remove the skin and cut into slices around 2cm / 1 inch in thickness. Put a pan on a medium / low heat and add the butter and slowly melt it. Finely cut the garlic and sage leaves and add to the butter.
From slowthecookdown.com


PUMPKIN PIEROGIES WITH BROWN BUTTER AND CRISPY SAGE.
2020-10-22 In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes. In another bowl, whisk together the pumpkin, ricotta cheese, parmesan cheese, a big pinch of salt and ...
From howsweeteats.com


PUMPKIN, GOATS’ CHEESE AND SAGE PIE - RECIPES
4. Preheat the oven to 200˚C, gas mark 6. Pack ¹⁄³ of the pumpkin mixture into the pastry-lined tin, firmly pressing down so that it’s even. Add ½ the goats’ cheese in an even layer, then repeat and finish with a final layer of the pumpkin, ensuring the top is as flat as possible. Put the pastry lid on top and firmly press the edges ...
From waitrose.com


20+ PUMPKIN PIE RECIPES THAT YOU'LL FALL FOR | MYRECIPES
2020-11-21 Pumpkin-Lemon Cream Cheese Chess Pie Recipe. Chess-like pies date back to colonial days and are as varied as the maker, but all share a rich mix of butter, sugar, and eggs. Some are thickened with cornmeal, others with flour. Buttermilk, cider vinegar, or citrus mellows the high-voltage sweetness. Some.
From myrecipes.com


PUMPKIN & SAGE PIE - RECIPES - ABC RADIO
2005-04-14 2.Toss pumpkin in a roasting pan with olive oil and season to taste. Bake for 30-40 minutes until tender. Remove and cool slightly. Bake …
From abc.net.au


PUMPKIN ORZO WITH SAGE RECIPE - SERIOUS EATS
2019-05-29 Drain and set aside. Meanwhile, sauté shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so. Add pumpkin purée to simmering broth and stir well. Add salt, pepper, and remaining 3/4 cup of broth.
From seriouseats.com


PUMPKIN SAGE PIE | VEGAN RECIPE - LOEPSIE | VEGAN RECIPES, …
Deliciously soft pumpkin covered in a […] Dec 15, 2018 - When I was in Edinburgh this summer, we sat down in a little restaurant called Mums Great Comfort Food to have dinner one night. The place was packed, usually a good sign, and I ended up ordering a …
From pinterest.com


PUMPKIN SAGE AND SPICY SAUSAGE PIZZA RECIPE - YUMANDYUMMER
Instructions. For the pizza dough: In a stand mixer, combine yeast, sugar, flour and oil and slowly drizzle in water until the dough comes together. Add more water or flour until the dough is neither dry nor sticky, and continue mixing for 5-7 minutes on medium speed. Add pumpkin seeds before the final mixing stage, if using.
From yumandyummer.com


PUMPKIN POT PIE – BUSY IN BROOKLYN
2013-11-25 Preheat oven to 400 degrees. Cut the tops off the sugar pumpkins and remove the seeds. Brush the insides of the pumpkins with olive oil and sprinkle with salt, pepper and allspice. Bake, flesh side down, until tender, about 30 minutes*. Saute the onion in olive oil until golden and add garlic. Saute until fragrant.
From busyinbrooklyn.com


EASY DOUBLE PUMPKIN SHEPHERD’S PIE WITH FRESH HERBS
2018-10-15 Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Add onions, garlic and small cubed pumpkin and saute until onions are translucent and fragrant, 5-10 minutes. Add beef, brown slightly, and then toss in fresh herbs. Add flour, beef stock and frozen peas and stir to combine.
From caligirlcooking.com


PUMPKIN WITH GOAT'S CHEESE AND SAGE RECIPE - GREAT BRITISH CHEFS
Remove the pumpkin and return the pan to the heat. Add the sherry vinegar and simmer for 30 seconds or so, then whisk in the olive oil and sage. Take off the heat. Arrange the pumpkin slices and top with the goat's cheese, breadcrumbs and pumpkin seeds. Spoon over the brown butter and sherry vinegar dressing and serve.
From greatbritishchefs.com


BEEF, PUMPKIN & SAGE POT PIE - FOODLION.COM
2017-06-13 Directions. Heat oven to 425° F. Place pie dough on lightly greased cookie sheet and bake in oven for 10 minutes until golden brown. Meanwhile. in a saucepan, melt the butter and sauté the onion, squash, sage and thyme on medium until the onions are translucent. In a separate high heat skillet, brown ground beef then add beef stock, bay leaf ...
From foodlion.com


PUMPKIN POT PIE WITH SAUSAGE & KALE - DISHING UP THE DIRT
Remove the pork to a paper towel lined plate to drain. Add the onion, sage, nutmeg salt and pepper. Cook, stirring occasionally for about 5 minutes. Add in the kale and pumpkin and cook until beginning to softened, about 5 minutes. Sprinkle in the flour and stir well. Slowly add the stock, 1/2 cup at a time.
From dishingupthedirt.com


PUMPKIN AND SAGE PIE | RECIPE | EATING WELL RECIPES, RISOTTO, …
Nov 1, 2012 - Pumpkin and sage pie. Nov 1, 2012 - Pumpkin and sage pie. Nov 1, 2012 - Pumpkin and sage pie. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.nz


ROASTED PUMPKIN SAGE SOUP - SKINNYTASTE
2012-10-24 Instructions. Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
From skinnytaste.com


OPEN PUMPKIN AND SAGE PIE RECIPE | NEW ZEALAND WOMAN'S …
2011-09-30 Pumpkin and sage pie. Preheat oven to 180°C. Lightly brush a 23cm pie plate with some of the butter. Toss pumpkin in a roasting pan with oil and season to taste. Bake for 30-40 minutes, until tender. Cool slightly. Fold 1 sheet of filo in …
From nzwomansweeklyfood.co.nz


PUMPKIN SOUP WITH CRISPY SAGE | FOODIECRUSH.COM
Preheat oven to 350 degrees F. Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down.
From foodiecrush.com


10 SCRUMPTIOUS MEALS THAT INCORPORATE PUMPKIN | THERECIPE
2022-08-09 Related: 10 Best Recipes For Vegan Pumpkin Pie. 10 Brown Butter Pumpkin Galette . This dish is packed with flavor with hints of sage, pumpkin, and caramelized onions. Start making dough from flour, butter, salt, eggs, and water. Let the dough rest for 30 minutes. Meanwhile, make a pumpkin mixture with sage, pumpkin puree, and egg. Build the galette …
From therecipe.com


PUMPKIN AND SAGE SOUP RECIPE - CLEAN PLATES
2016-10-01 Add the garlic and sage and sauté 1 minute. Add the pumpkin purée and chicken or vegetable stock, season to taste with salt and pepper, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the soup thickens slightly, about 15 minutes.
From cleanplates.com


BEEF, PUMPKIN & SAGE POT PIE - FOODLION.COM
2017-06-13 Try this take on a pot pie. Pumpkin combined with butternut squash and ground beef make a great family meal for cooler temperatures.
From foodlion.com


CREAMY SHRIMP PUMPKIN SAGE PASTA - COOKING WITH A WALLFLOWER
2016-10-06 Add pumpkin puree and sage to the sauce. Stir to incorporate the pumpkin puree and sage. Allow the sauce to simmer for a few minutes before stirring in milk. The milk will make the sauce creamy. Next, cook the shrimp in the sauce. Once the shrimp turns a reddish orange color, remove the sage leaves, then add the pasta, and season with salt.
From cookingwithawallflower.com


SAGE BROWNED BUTTER PUMPKIN PIE WITH SPICED MERINGUE
Add vanilla extract, brown sugar, mascarpone, 15 oz can of pumpkin puree, egg yolks, cinnamon, sage, and salt to a large mixing bowl and stir in browned butter. Remove pie crust from freezer and pour pumpkin filling into the crust. Bake for 1 hour to 1 hour 10 minutes. Edges should be firm and the middle of the pie should be jiggly.
From britneybreaksbread.com


Related Search