Pumpkin Basics
by Sara Ruch

Preheat oven to 350-375 degrees. slice pumpkins in half. Remove the strings and seeds with a spoon. drizzle some olive oil on a baking sheet, and place the pumpkin halves face down. Starting at about 20 minutes, start checking on your pumpkins. Time will vary with the size of pumpkins. When they are done, the edges will start to brown and you should be able to easily cave the skin in. Remove from the oven. Warning! there is a lot of steam underneath them, so flip them over with care! Let them cool until you can easily handle them. Using a spoon or your fingers (my method of choice) peel the skin off and place the pulp in a bowl. The texture will depend on the variety of pumpkin. If it is thick and dry enough, you may cube it, but most respond better to mashing with a fork in to a thick puree. Try it in any of these great recipes, courtesy of the University of Illinois Extension website.

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Pumpkin (or Squash) Pancakes
  from the University of Illinois Extension

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
 

Directions

1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with maple syrup.
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Pumpkin Cheese Risotto
  

from the University of Illinois Extension

Ingredients

7 to 8 cups chicken or vegetable stock, canned or homemade
1 tablespoon butter or margarine
1 small onion, finely chopped
2 cups Arborio rice*
1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
6 fresh sage leaves, minced
Salt and pepper to taste
1/2 cup grated Parmesan cheese
4 sage leaves for garnish
 

Directions

1. In a saucepan, heat stock to a simmer and hold at a very slow simmer.
2. In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.
3. Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.
4. Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).
5. Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.
6. Ladle into soup plates and garnish with a sage leaf.

Makes four servings as a main course or six appetizer servings.

*Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.

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Roasted Pumpkin Seeds
  

from the University of Illinois Extension

Ingredients

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter
 

Directions

1.Preheat oven to 250°F.
2.Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
3.Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
4.Place the seeds in a bowl and toss with oil or melted butter.
5.Spread evenly on a large cookie sheet or roasting pan.
6.Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
7.Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat. (Sara recommends sprinkling with chili powder and salt-yum!)