10-10-12: Pumpk'd!

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Cookin-1010.mp3

October's here. So's Sascha Wolhandler, to tell you how to make your pumpkins as tasty as your jack-o-lanterns are scary.

Sascha's October Pumpkin Recipes

Roasted Pumpkin

Ingredients:
1 Pumpkin

Cut in half. Scoop out all of the seeds (reserve for roasting), continue to scrape out all of the stringy pumpkin. Turn pumpkin over and roast in 350 degree oven until tender--40 minutes to 1 hour.

Pumpkin Galette

Ingredients:
2 cup cubed roasted cooked pumpkin
1 cup of cubed granny smith apple
1 onion roughly chopped
1 teaspoon thyme
1 tablespoon olive oil
1 tablespoon chopped minced garlic
1 tablespoon chopped minced fresh ginger
1 sheet of puff pastry ( frozen puff pastry is fine)
4 tablespoons chopped blue cheese
4 tablespoons chopped goat cheese
1 beaten egg

Cut puff pastry into four 6-inch circles and reserve.  Heat oil in sauté pan and add the onions, throw in the garlic, ginger, thyme, and apples. Sauté until apples are soft.  Salt and pepper to taste. Combine apple and onion mixture with cooked pumpkin. Pile mixture into center of puff pastry circles and leave a good half-inch border. Top each galette with a tablespoon of each of the cheeses.
Pull pastry around the edges of the mixture and pinch around to make crust edge, leaving the center of mixture exposed.
Eggwash the edges with beaten egg and brush. Bake in 350-degree oven until brown, around 20 minutes.

Roasted Stuffed Pumpkin

Ingredients:
Two small pumpkins (sugar pumpkins; also, use as many pumpkins as you have guests)
2 sausages pulled out of casings
1 onion
1 cup of chopped cooked pumpkin cubes
1 cup of cooked rice
¼ cup of raisins
1 granny smith apple
2 cloves garlic chopped
2 inches of fresh ginger chopped
1 tablespoon of ground cloves
Salt and pepper

Cut top of pumpkin off, scoop out seeds (reserve for roasting) and scoop out all of the stringy pumpkin.  Roast in 350-degree oven for 20 minutes to 30 minutes. Sauté the loose sausage meat in a scant amount of olive oil.  Take out of pan and reserve. Add the chopped onion to the sauté pan and sweat until soft, add garlic and ginger, add apples sauté until soft. Combine cooked pumpkin cubes, apple, sausage onions, rice, cloves and combine well. Stuff into each pumpkin cavity and roast in 350-degree oven for 20 minutes to 30 minutes.

Ginger Curry Pumpkin Soup

Ingredients:
1 medium onion chopped
1 tablespoon of butter
1 lb fresh pumpkin cubed, roasted, chopped
2 cups chicken broth
2 tablespoons fresh ginger chopped
2 tablespoons curry powder
¼ cup of honey
¼ cup of apple juice

Melt butter in a large pot, add onion. Cook until soft.  Add pumpkin, broth, ginger, curry and simmer for 15 minutes.  Puree in a blender (be careful of hot liquids in a blender, do in double batches).  Adjust seasonings add salt and pepper and honey and apple juice as desired sweetness.