Some may argue that cooking with canned pumpkin is not the sign of true gourmet. Whatever, it tastes good, it’s easy to use and is packed with nutrients.And it’s cheap. And, if you live in central Illinois, it’s as local as a food can get. That’s because of Nestle USA’s Libby pumpkin plant in Morton and the farmers in the surrounding area who grow pumpkins for them each year – contributing to almost all of the pumpkin consumed in the United States.
But if it weren’t for the migrant workers who uproot themselves from their Mexican farms each year to spend 12 hours a day, 7 days a week processing these pumpkins, we wouldn’t be able to enjoy this simple, easy food – that is hard work for them.
Plus, let's face it, carving a jack o'lantern isn't all that fun - and those pumpkins are not even edible. Then there are those who try to convince me each year that butternut squash makes pumpkin pie. No, it doesn't. It makes a pretty squash pie - good for what it is, but lacking that dense creaminess you can get from a good ole' can of Libby's pumpkin.
But, pumpkin is a squash - which is a vegetable - and that means it will hold its own in savory dishes as well. So, here’s to leaving the pie plate behind and trying something new:
Pasta in a Pumpkin-Sage Sauce with Toasted Nuts
While we're all quite used to having pumpkin in
sweet desserts, it's equally great in savory dishes. In this recipe, pumpkin puree is seasoned with sage and shallots to become part of a creamy and savory sauce that makes for a hearty, fall pasta dish.
What you'll need:
½ cup chopped nuts (walnuts, pecans or chestnuts*)
1 tsp butter
Pinch of salt
1 tbs olive oil
3-4 oz shallots, minced (about 2 tbs)
1 clove garlic, minced
½ cup dry vermouth or white wine
1, 15 oz. can of pumpkin puree
1 cup half and half
Salt and Pepper to taste
¼ tsp grated nutmeg
2 tbs chopped fresh sage
2 tbs butter
8 oz pappardelle pasta, fettuccine or rigatoni
In a large stockpot, bring water to boil for the pasta. Once it's boiling, add pasta and cook according to the package directions.
Meanwhile, in a 2-3 quart saucepan, melt the teaspoon of butter and add nuts to toast, seasoning with a pinch of salt. Watch closely, so the nuts do not burn. When brown, use a slotted spoon or a wire skimmer to remove the nuts from the butter. Add the olive oil and then the shallot and garlic, cooking until slightly translucent, but not brown. Add the vermouth or wine to deglaze the pan, then whisk in the pumpkin puree.
Once the pumpkin is warmed through, whisk in the half and half, taste and season with salt and pepper. Add the nutmeg and sage. Turn heat down to medium low and cover, letting it simmer until the pasta is done. When it is done, remove the lid from the pumpkin sauce and stir in the butter until melted. Then toss the drained pasta in the sauce. Plate and garnish with the toasted nuts and additional fresh sage leaves.
*chesnuts are not actually nuts - but they're worth trying as they are extremely low in calories and fat - for the best price and freshest peeled chesnuts look for them in vacuum packed pouches in Asian markets
Serves 4 as a hearty main dish and serves up to 8 as a side dish.
Crème de Citrouille, Creamy Pumpkin Soup
Creamy, rich puree soups can be fast to make and are great for entertaining – their presentation is beautiful and the soups can be made a few days early to save time when guests arrive. Plus, the techniques used to make these creamy soups, are great to use for making sauces.
What you need:
1 tbs. butter
2-3 tbs. finely minced shallots
1, 15 oz. can of pumpkin
- or 2 cups fresh pumpkin, steamed
2 cups of low-sodium chicken stock
½ cup heavy cream
3-4 fresh sage leaves or 1 tsp. dry sage
¼ tsp. nutmeg
Salt and pepper, to taste
1 tbs. cognac
Ideas for garnish: fresh sage leaves, croutons, additional cream or pumpkin seed oil
Melt butter in small stockpot over medium heat, add shallots, season with salt and pepper and cook until translucent. Deglaze pan with one cup of chicken stock and add sage leaves, whole. (These will be removed prior to serving.) Bring back to a simmer and whisk in the canned pumpkin. Once smooth, add remaining cup of stock, heavy cream, nutmeg and cognac. Simmer until creamy and heated through. Serve with suggested garnishes above.
This soup can also be made up to two days ahead and then reheated before serving. Recipe serves four, but can be doubled.
Click here to checkout more easy ideas for using canned pumpkin by the folks at Good Housekeeping.
For more recipes, visit http://www.andshecookstoo.com/
- GE, 9/22/08
Pasta in a Pumpkin-Sage Sauce with Toasted Nuts
While we're all quite used to having pumpkin in
sweet desserts, it's equally great in savory dishes. In this recipe, pumpkin puree is seasoned with sage and shallots to become part of a creamy and savory sauce that makes for a hearty, fall pasta dish.What you'll need:
½ cup chopped nuts (walnuts, pecans or chestnuts*)
1 tsp butter
Pinch of salt
1 tbs olive oil
3-4 oz shallots, minced (about 2 tbs)
1 clove garlic, minced
½ cup dry vermouth or white wine
1, 15 oz. can of pumpkin puree
1 cup half and half
Salt and Pepper to taste
¼ tsp grated nutmeg
2 tbs chopped fresh sage
2 tbs butter
8 oz pappardelle pasta, fettuccine or rigatoni
In a large stockpot, bring water to boil for the pasta. Once it's boiling, add pasta and cook according to the package directions.
Meanwhile, in a 2-3 quart saucepan, melt the teaspoon of butter and add nuts to toast, seasoning with a pinch of salt. Watch closely, so the nuts do not burn. When brown, use a slotted spoon or a wire skimmer to remove the nuts from the butter. Add the olive oil and then the shallot and garlic, cooking until slightly translucent, but not brown. Add the vermouth or wine to deglaze the pan, then whisk in the pumpkin puree.
Once the pumpkin is warmed through, whisk in the half and half, taste and season with salt and pepper. Add the nutmeg and sage. Turn heat down to medium low and cover, letting it simmer until the pasta is done. When it is done, remove the lid from the pumpkin sauce and stir in the butter until melted. Then toss the drained pasta in the sauce. Plate and garnish with the toasted nuts and additional fresh sage leaves.
*chesnuts are not actually nuts - but they're worth trying as they are extremely low in calories and fat - for the best price and freshest peeled chesnuts look for them in vacuum packed pouches in Asian markets
Serves 4 as a hearty main dish and serves up to 8 as a side dish.
Crème de Citrouille, Creamy Pumpkin Soup
Creamy, rich puree soups can be fast to make and are great for entertaining – their presentation is beautiful and the soups can be made a few days early to save time when guests arrive. Plus, the techniques used to make these creamy soups, are great to use for making sauces.
What you need:
1 tbs. butter
2-3 tbs. finely minced shallots
1, 15 oz. can of pumpkin
- or 2 cups fresh pumpkin, steamed
2 cups of low-sodium chicken stock
½ cup heavy cream
3-4 fresh sage leaves or 1 tsp. dry sage
¼ tsp. nutmeg
Salt and pepper, to taste
1 tbs. cognac
Ideas for garnish: fresh sage leaves, croutons, additional cream or pumpkin seed oil
Melt butter in small stockpot over medium heat, add shallots, season with salt and pepper and cook until translucent. Deglaze pan with one cup of chicken stock and add sage leaves, whole. (These will be removed prior to serving.) Bring back to a simmer and whisk in the canned pumpkin. Once smooth, add remaining cup of stock, heavy cream, nutmeg and cognac. Simmer until creamy and heated through. Serve with suggested garnishes above.
This soup can also be made up to two days ahead and then reheated before serving. Recipe serves four, but can be doubled.
Click here to checkout more easy ideas for using canned pumpkin by the folks at Good Housekeeping.
For more recipes, visit http://www.andshecookstoo.com/
- GE, 9/22/08
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