Pumpkin Bake Recipes
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
CREAMY PUMPKIN PASTA BAKE
This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!
Provided by Sheri Miller
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
- Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g
PUMPKIN BAKE
My daughter sent me this recipe some years ago. Whenever I am lucky enough to find pumpkin in the shops this is a dish I prefer to cook. Made today and served with Pollo Sorprisa. Tasty and so easy to make. Serves 4 as a side dish, 2 as a supper dish.
Provided by Brian Holley
Categories < 60 Mins
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Steam the pumpkin till tender; drain.
- Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
- Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
- Lightly butter a baking dish, and place half of the pumpkin on the bottom.
- Top with the vegetable mix, and, then the remaining pumpkin.
- Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
- Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180°C or till the cheese topping just begins to change colour.
Nutrition Facts : Calories 1377.7, Fat 96.7, SaturatedFat 48.4, Cholesterol 303.1, Sodium 1482.6, Carbohydrate 95.7, Fiber 8.3, Sugar 20.7, Protein 37.1
THE GOURMETS' PUMPKIN BAKE
Fresh pumpkin and diced vegetable baked with a cheesey yogurt and sesame oil sauce. Superb dish as is for vegetarians, or, with chicken or pork for those of us who enjoy meat.
Provided by Brian Holley
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam Pumpkin till just soft. Drain and set aside.
- melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
- Grease a 1.5 litre baking dish.
- Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
- Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
- Pour the sauce over the pumpkin, and sprinkle with the chives.
- Bake in oven 180c till nice and golden.
Nutrition Facts : Calories 594.7, Fat 37.3, SaturatedFat 17.2, Cholesterol 111.9, Sodium 631.6, Carbohydrate 54.2, Fiber 5, Sugar 12.9, Protein 13.4
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