Post-Halloween Pumpkins

With Halloween now over and our costumes back in storage, some may think that our leftover (Sugar Pie) pumpkins are somewhat of a burden.

We tend to have a very different view on the matter.  

We fully appreciate that pumpkin season is still in full-swing and really doesn’t slow down until after Thanksgiving.

There’s no denying our pumpkin love as we are constantly trying to devise ways to sneak this seasonal item into our recipes. And if nothing else, the hard outer shells of pumpkins make them durable and able to last for weeks as gorgeous fall arrangements, such as this one we noticed on Pinterest.

Since our visit to Tutti Frutti Farm this summer, the wonderful people at Vons have been supplying us with delicious recipes; these below came to us not too long ago and are the perfect solution for our un-used pumpkins.

Roasted Pumpkin Wedges with Minted Yogurt

Prep Time: 35 Minutes

Cook Time: 25 Minutes
Ready In: 1 hour



Photo by our wonderful contributing blogger, Georgia

Ingredients

1 cup plain whole milk yogurt

2 tablespoons finely chopped mint leaves, plus additional leaves for garnish
¼ teaspoon ground coriander
1 clove garlic, minced
½ teaspoon extra virgin olive oil
Kosher salt and freshly ground black pepper
1 (3 pound) Sugar Pie pumpkin
¼ cup grapeseed oil
¼ cup granulated Sugar

Directions

1.      For minted yogurt: Place yogurt in a colander lined with a paper towel or cheesecloth. Set in sink to drain for 30 minutes. In a small bowl, whisk thickened yogurt with 1 teaspoon water, chopped mint, coriander, garlic, olive oil, and salt and pepper to taste. Let stand at room temperature, covered, while pumpkin bakes.

2.      Preheat oven to 375 degrees F. Line a large rimmed baking pan with foil.

3.      For pumpkin: With a sharp, heavy knife, carefully cut pumpkin in half vertically. Use a metal spoon to scrape out seeds and strings. Put each pumpkin half, cut side down, on a cutting board. Using the pumpkins natural lines as a guide, cut each half into 8 equal wedges. Peel the pumpkin with a vegetable peeler; place in a large bowl.

4.      Drizzle pumpkin with grapeseed oil and evenly rub with sugar and 1/2 teaspoon salt. Turn into prepared pan, scraping sugar mixture onto pumpkin. Cover tightly with foil and bake until very tender when pierced, 20 to 30 minutes.

5.      Broil pumpkin about 5 inches from heat until wedges turn deep golden brown in spots (watch to prevent burning) 3 to 5 minutes. On plates, spoon minted yogurt over pumpkin wedges. Garnish with additional mint leaves if you like.



Photo by our wonderful contributing blogger, Georgia

Serves 4.

Roasted Pumpkin Risotto with Prosciutto and Sage

Prep Time: 30 Minutes

Cook Time: 30 Minutes
Ready In: 1 hour

Photo by our wonderful contributing blogger, Jaime

Ingredients
1 (2 pound) Sugar Pie pumpkin
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1 ½ ounces prosciutto, cut into slivers
12 leaves sage leaves
1 medium onion, finely chopped
1 cup medium grain white rice
½ cup dry white wine, such as Sauvignon Blanc
4 cups organic chicken broth
3/4 cup shredded asiago or parmesan cheese

Directions

1.      Preheat oven to 425 degrees F. Cut stem off pumpkin. With a sharp, heavy knife, carefully cut pumpkin in half vertically. With a metal spoon, scrape out seeds and strings.

2.      Cut half the pumpkin into 4 wedges. Rub all 5 pieces (including the half) with 2 tablespoons oil and place in a large rimmed baking pan. Sprinkle with salt and pepper to taste. Roast pumpkin until tender when pierced, 25 to 30 minutes.

3.      Meanwhile, in a large, deep frying pan over medium-high heat, frequently stir prosciutto in remaining tablespoon oil until golden brown and crisp, about 3 minutes. Add sage and cook until leaves turn bright green and are crisp, about 1 minute more. With a slotted spoon, lift prosciutto and sage onto paper towels.



Photo by our wonderful contributing blogger, Jaime

4.      Add onion to pan and stir often until tender, about 3 minutes. Add rice and stir often until it begins to turn opaque, 1 to 2 minutes. Add wine; stir often until mostly absorbed. Add 3 cups broth and simmer, stirring occasionally, for 20 minutes over medium heat.

5.      When pumpkin is tender, peel the half-pumpkin piece, then cut flesh into 1/2-inch cubes. Keep wedges warm.

6.      When rice has cooked for 20 minutes, add remaining broth, cheese, and pumpkin cubes. Stir gently until cheese melts, pumpkin is hot, and most of broth is absorbed, about 3 minutes. On plates, spoon risotto next to pumpkin wedges and top with prosciutto and sage.

Notes: You can use traditional Italian arborio rice or domestic medium-grain rice; both give the chewy, distinctive texture you want in a good risotto. Gently frying fresh sage leaves with the prosciutto heightens flavors. Look for fresh sage in the Produce Department.

Serves 4.

Enjoy, preferably with those you love.

Recipes by Executive Chef Jeff Anderson for Vons

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