This post could also be entitled: What you get with 2 sugar pumpkins? Or How much pumpkin can you eat in 7 days? Last week we went to a very crowded Lester’s Farm and guess what? We bought 2 sugar pumpkins (plus one to carve for Halloween). I normally use regular pumpkin or some other type of winter squash for cooking but the sweetness and the bigger quantity of flesh of the sugar pumpkin really won me over. The first thing that I did was to cut them in half, scoop the seeds and stringy bits, place the pumpkin halves face side down in a baking sheet and bake them for about 1h at 350F. Once the flesh is soft just scoop the insides and use them in the recipes below. YUM!
Pumpkin Pie Smoothie – This is a recipe from my favourite cookbook of the moment: Oh She Glows (page 62). It is like eating desert for breakfast but feeling energetic afterwards instead of sluggish. The original recipe calls for maple syrup but I do not think it needs it.
Pumpkin Seeds – When cleaning the pumpkins (including the carving ones), do not discard the seeds. Instead, clean them thoroughly, and roast them with a bit of olive oil and salt. It is a great and healthy snack that even my 2 year old loves. I used this recipe but had to roast them for almost 50 minutes to get them crunchy enough for our liking.
Roasted Pumpkin Risotto – I do love risottos but had never made a pumpkin one until last week. It had a bright orange colour and it was very creamy without feeling too rich. A winner recipe in my books! Recipe is below.
The Leftovers – There was still a lot of leftover pumpkin after this. I scooped the flesh into a silicone muffin pan and put it in the freezer overnight. The next morning the pumpkin pucks were placed in Ziploc bags and returned to the freezer to be used in future concoctions. These will probably include pie, Portuguese pumpkin jam, and more risotto.
- 1 Tbsp. olive oil
- 1 onion chopped
- 2 garlic cloves finely chopped
- 1 Tbsp. butter
- 2 cups Arborio rice
- 5 cups vegetable broth
- 1 cup peas
- 1 cup roasted sugar pumpkin pureed
- 1 cup roasted sugar pumpkin chopped in small cubes
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- In a large pot fry the onion and garlic with the olive oil until soft and fragrant. Add the butter and once melted add the rice. Stir constantly until rice is translucent.
- Pour about ½ to 1 cup of broth on to the rice. Stir the rice until the broth is absorbed. Pour another ½ cup of broth and repeat the process until the rice is almost cooked. About 30 to 45 minutes.
- Add the peas, the pumpkin puree and one last cup of broth to the rice. Stir until well combine.
- Slowly, incorporate the pumpkin cubes into the rice.
- Once the rice is cooked remove it from the heat and combine the cheese, salt and pepper. If too dry, add a bit more broth. You are aiming from a creamy texture.
- Serve immediately topped with more grated Parmesan.