How do I cook the mini pumpkins?!


Question: Yes they are the edible kind, the produce stand sign behind them read "sweeter than acorn squash" they are not gourds.
I need some good spices to go with it. I have two. I want to use one as a... sweet dish, and one as more of a main course, or more veggie tasting side dish, I've never had them before. Any recipes would be great!
Thanks.


Answers: Yes they are the edible kind, the produce stand sign behind them read "sweeter than acorn squash" they are not gourds.
I need some good spices to go with it. I have two. I want to use one as a... sweet dish, and one as more of a main course, or more veggie tasting side dish, I've never had them before. Any recipes would be great!
Thanks.

You can halve them and scrape out the seeds and put butter, brown sugar and cinnamon and then bake; just like with acorn squash.

For any pumpkin dish, I would use nutmeg and cinnomon! :) Yummy!

They are actually considered part of the "winter squash" family! So, any "winter squash" recipe will do!
: )

PUMPKIN RISOTTO

Pumpkin may seem like an all-American vegetable, but the Italians do wondrous things with it as well as other winter squash, all of which they call zucca. (They also do some interesting things with turkey, but that's another story.)

About 7 to 8 cups chicken stock
1 tablespoon butter
1 small onion, finely chopped
2 cups arborio rice
1 1/2 cups cooked butternut, acorn or cooked winter squash, cut in 3/8-inch cubes
6 sage leaves, minced
Salt and freshly ground white pepper
1/2 cup grated Parmesan cheese
4 sage leaves for garnish

1) Heat stock to a bare simmer in a saucepan. Heat butter in a large, heavy bottom saucepan next to it on the stove. Add onion to the butter and sauté over medium heat until it turns translucent. Add rice, stir and add 11/2 cups of stock.

2) When the rice has absorbed most of the liquid. Add another 11/2 cups stock. Add another 11/2 cups in the same fashion along with the minced sage and squash. Add another 11/2 cups stock, salt and pepper to taste.

3) After most of the stock has been absorbed, taste rice. It should be firm but tender. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.

4) Dish into soup plates and stick a sage leaf in the middle of each plate. Serve immediately. Serves 4 as a main course, 6 as an appetizer.

Sam's Cooking Tip: The old rule of thumb used to be that to make authentic risotto you had to add only small amounts of liquid to rice and stir constantly. But you can get away with less stirring and larger amounts of liquid for each addition.

FOR MORE RECIPES AND IDEAS ---
This website will give you tons of ideas and recipes for cooking all varieties of winter squash!
: )
http://www.samcooks.com/relish/winter_sq...

: ) Good luck! : )
: )

http://www.pastrywiz.com/archive/categor...

Try this website, theres about 55 recipes for pumpkin

1 1/2 C Quinoa (cooked per package directions)
1 medium onion chopped
1/2 C chopped hazelnuts
1/2 C dried cranberries
1 apple peeled, seeded and chopped

Saute the onion until clear, add the apples and cook until al dente...then add the hazlenuts. Sprinkle with 1/8 t nutmeg...
add the quinoa.

Scoop out the insides of a small pumpkin and sprinkle with olive oil...turn upside down on a baking sheet and cook until the pumpkin can be poked with a fork.
Take out of the oven and turn over, add the quinoa mix dot with butter and return until the mixture is warm.

last week cooked/mashed the inside of the pumkin w/butter & cream like mash potatoes, mixed w/baked sweet potatoe, placed inside the carved out sweet potatoe (you could place in mini-pumpkin) topped w/pan fried hot italian sausage & cheddar. Baked till cheddar melts. It's from Rachael Ray..sorry i don't have link but I watched her make it & my husband loved it.

add brown sugar /nutmeg to potatoe, pumkin mix.

Hi!

Cut the tops off of the pumpkins, just as you would for a jack o' lantern.
Spoon out the seeds and pith.
Rub a pinch of salt and pepper around the inside.
Rub a pinch of netmeg and cinnamon, too.
Then line the inside with bacon or very thinly sliced ham.
Drizzle a little maple syrup on the bacon or ham.

Bake in the oven at 350F for about 45-60 minutes, until inside flesh is soft. Put tops back on during last 10 minutes. (Any earlier and they shrink and fall into the pumkins.) I serve right on the plate. Folks think it's really cool. To me it's a side dish.

Hope that helps!!!





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