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Sugar Pie Pumpkin Sweet and Savory Recipes

Pumpkin Muffins
Whole Living October 2011
Makes 12 muffins

  • 3/4 cup vegetable oil, plus more for pan
  • 1 1/2 cups whole-wheat flour, spooned and leveled
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 2 cups pumpkin puree(see recipe below)
  • 1 cup plain low-fat yogurt
  • 3 large eggs
  • 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
  • 1 1/2 cups coarsely chopped walnuts

Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.  In a medium bowl, whisk  flours, baking powder, pumpkin pie spice, and baking soda; set aside.  In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).  Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

 

Pumpkin Puree
Cut the pumpkin in half horizontally, scoop out the seeds and stringy matter and rub the cut sides with oil.  Place the 2 sides face down in a roasting pan with one cup of water and bake at 350 degrees for about 60 minutes.  Once the pumpkin is cool scoop out the flesh and put it in the food processor until it is pureed.  Place a cheese cloth in a colander, add the puree and let it drain for about an hour.  Lastly squeeze out the remaining liquids until only the solids are left.

 

Maple Roasted Pumpkin Salad
Whole Living October 2011
Serves 4

  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 garlic cloves, unpeeled
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and black pepper
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese

Directions

Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.  On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt,and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.  Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice,  mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.  Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

 

Pumpkin Thyme Rigatoni
Whole Living October 2011

  • 1/2 pound rigatoni
  • 1 teaspoon extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1/4 cup brown sugar
  • 1 small sugar pumpkin, peeled, seeded, and cut into chunks
  • 2 cups chicken stock, or low-sodium canned
  • 1 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons thyme
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, add the rigatoni and cook until al dente.  Meanwhile, in a nonstick skillet over medium heat, heat the oil. Add the onion and saute until translucent, about 3 minutes. Add the sugar and stir until dissolved. Stir in the pumpkin. Add the chicken stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender. Add the cinnamon, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.