Tuesday, October 14, 2008

Pumpkin Month: Part 2

For the second segment of pumpkin month, I bought a HUGE pumpkin. I couldn't decide on my intentions for this pumpkin right away, and since it was so big, I didn't have to. I used this pumpkin 3 ways and still have puree to spare! Check out fresh pumpkin, 3 ways:

Lamb Stew with Pumpkin, Butternut Squash and Cranberries

1 tablespoon olive oil

2 pounds lamb shoulder
1 onion, diced

2 cloves garlic, minced

1 cup red wine

2 cups beef broth

Salt and pepper to taste

2 cups fresh pumpkin- cut i
nto 1 inch pieces
2 cups butternut squash- cut into 1 inch pieces

2 teaspoons cinnamon

1 teaspoon ground cloves

Heat a large sauce pan on medium heat and drizzle in olive oil. Cut lamb into 1 inch pieces and brown in pan. Add onion and garlic and cook a few more minutes. Add wine, broth and salt and pepper to pan and lower heat. Simmer with the lid on for about 30 minutes.

Add pumpkin, butternut squas
h and seasonings and simmer with th elid on another 30 minutes. Serve warm with crusty bread.

Next up with a pumpkin coffee cake from my favorite new cookbook, A Harvest of Pumpkins and Squash that I blogged about last week.

Cranberry-Walnut Pumpkin Coffeecake

1 cup chopped walnuts

1 1/4 cups all-purpose flour
1/3 cup white or yellow cornmeal

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger

1/4 teaspoon ground cloves
2 large eggs

3/4 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/2 cup canola oil
1/3 cup sour cream

1 cup pumpkin puree
1 cup dried cranberries

Preheat the oven to 350 degrees. Grease a 9-inch square baking pan. Toast walnuts in a skillet about 10 minutes or until fragrant. Set aside. In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger and cloves.

In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, sour cream and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and 2/3 cup of the nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/3 cup nuts on top.

Bake until a toothpick inse
rted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 12 rectangles.

This was a great breakfast dish with my Texas pecan coffee from Central Market :)

Finally, I still had pumpkin left and some squash from dinner, so I decided to make a side dish.

Roasted Pumpkin, Butternut Squash, Apples and Raisins

3 cups fresh pumpkin, cut into 1 inch pieces

3 cups butternut squash, cut into 1 inch pieces

2 cups apple, cut into 1 inch pieces
1/2 cup raisins

3 tablespoons brown sugar

2 teaspoons cinnamon

1 teaspoon salt

Preheat oven to 400 degrees. Combine all ingredients in a greased baking dish and bake for 45 minutes. Serve with roast chicken or other main dish for a delicious autumnal meal.

Do yall have any recommendations for my leftover pumpkin puree?


Brittney said...

WTF what did I say about PIE?! PIE PIE PIE!!!

Clearly you are adverse to pies. Well, there was a delicious recipe for pumpkin soup in my fitness magazine--maybe try something like that? It goes well with the fall theme and falling temperatures...you know, from 90 to 85.

Jack said...

Dude, you have got to spread this pumpkin-ness around a bit better! You should carry muffins around in your purse to give them to needy folks like myself... Heck, you could probably even sell them! It could be like a Girl Scout cookie business, but "Lindsay's Sweet Delicious Muffins" instead. Who wouldn't buy those? I say all this and I haven't even tasted them. That's how confident I am about your culinary abilities. ;)

Chris said...

Pumpkin and lamb....who knew? :) Looks like I am heading for a pumpkin adventure this weekend....thanks for the package! I have a guest coming over to watch the game tomorrow night and the pumpkin sage ravioli will be a great start to the evening. :)