ROASTED PUMPKIN SALAD
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 2 large or 4 small servings
Number Of Ingredients 18
Steps:
- For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
GEMELLI PASTA WITH ROASTED PUMPKIN AND PANCETTA
Roasting the pumpkin brings out the sweetness, which pairs well with the salty pancetta. This "primo piatto," or first course, is simple and delicious!
Provided by Kim's Cooking Now
Categories Meat and Poultry Pork
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
- Bake in the preheated oven for 20 minutes. Remove and set aside.
- Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
- Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
- Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 45.8 g, Cholesterol 16.1 mg, Fat 13.6 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 3.4 g, Sodium 729.9 mg, Sugar 3 g
ROASTED PUMPKIN AND PASTA SALAD
Make and share this Roasted Pumpkin and Pasta Salad recipe from Food.com.
Provided by aussie_chickie
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes.
- Add tomatoes and capsicum and cook for a further 10 minutes.
- Meanwhile cook pasta in boiling salted water until tender then drain.
- Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta.
- Add sauce, dressing and salt and peeper combine well and serve.
Nutrition Facts : Calories 394.5, Fat 3.9, SaturatedFat 0.7, Sodium 265.1, Carbohydrate 77.8, Fiber 7.6, Sugar 12.8, Protein 13.7
ROASTED PUMPKIN SALAD
I had this at a party, and it was SO delicious!! I made it myself one day, and used what I had: delicata squash instead of pumpkin, and feta instead of goat cheese. We ate it with tortilla chips, and it was so good. Hope you enjoy.
Provided by urbanhippiemama
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered. Add half the olive oil and shake again.
- Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base. Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork. Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.
- Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split. Continue roasting until the onions and pumpkin or butternut are tender.
- Remove from the oven and divide between 4 salad plates. To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese. Sprinkle with lemon juice and about 2-4 teaspoons olive oil.
Nutrition Facts : Calories 383.6, Fat 27.2, SaturatedFat 8.5, Cholesterol 22.4, Sodium 737.6, Carbohydrate 25.6, Fiber 7.1, Sugar 8.3, Protein 12.9
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PUMPKIN SEED PASTA
I received this recipe from my Mom years ago. It is so yummy!!! A must try.
Provided by Nicole Devaney
Categories World Cuisine European Italian
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
- Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
- Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
- Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
- Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
Nutrition Facts : Calories 771 calories, Carbohydrate 93.5 g, Cholesterol 44.8 mg, Fat 33.2 g, Fiber 9.5 g, Protein 31.1 g, SaturatedFat 14.3 g, Sodium 328.2 mg, Sugar 13.9 g
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