Creamy Pumpkin Risotto

/in , , , , , , , , , /by
Print Recipe

Creamy Pumpkin Risotto

Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Recipe Notes

Serves 6

Chef Jeremy Gillmore, Sobeys Elmwood Drive

Pumpkin, Squash and Root Vegetables au Gratin

/in , , , , , , , , , /by
Print Recipe

Pumpkin, Squash and Root Vegetables au Gratin

Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.
Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

Pumpkin Pie

/in , , , , , , /by
Print Recipe

Pumpkin Pie

Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.
Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.

Pumpkin Compote

/in , , , , , , /by
Print Recipe

Pumpkin Compote

Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Recipe Notes

Variations:

  • Add ground ginger, cinnamon, anise or nutmeg for a spicier flavour.
  • Replace some of the brown sugar with maple syrup.
  • Try different varieties of squash!
  • Note that pumpkin tends to produce more liquid than other squash when cooked. The amount of orange juice should thus be decreased.

Chocolate Pumpkin Breakfast Smoothie

/in , , , , /by
Print Recipe

Chocolate Pumpkin Breakfast Smoothie

Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.
Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.