3 RECIPES TO MAKE USING PUMPKIN

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Food & Cooking

If you’ve always wanted to extend your culinary range involving pumpkin beyond the usual pumpkin pie or pumpkin muffins, now is an excellent year to give it a whirl. Following are just three of the many recipes available to residents at our apartments in Chicago seeking creative ways to use pumpkin.

PORK AND PUMPKIN STEW WITH POBLANO

For a quick weeknight dinner, choose thin cuts of tenderloin and cut the meat into cubes, toss it with salt and pepper, and brown it in a pan on the stovetop. Place chopped onions, a pinch of kosher salt, and poblano peppers in a Dutch oven and cook until the onions start to become golden brown. Stir in minced garlic, coriander, cumin, cinnamon, brown sugar, and let the mixture simmer for a minute or two before adding a cup of chicken broth. Let the mixture come to a boil and return it to a simmer. Add stewed tomatoes and pumpkin cubes and simmer for about 30 minutes or until the pumpkin is fork-tender.

PUMPKIN AND RICOTTA CASSEROLE

Another weeknight favorite, pumpkin and ricotta casserole only requires about 10 minutes of assembly time. All you need to do is mix pumpkin puree, slightly undercooked pasta such as macaroni, small shells, or farfalle, ricotta cheese, Parmesan cheese, a couple of eggs, yogurt, minced garlic, and fresh sage leaves and place the mixture in a casserole dish. Sprinkle with salt, pepper, ginger, nutmeg, and pecan halves if desired. Bake for 35 minutes or until it turns golden brown on the top, and let it rest for about five minutes before serving.

PUMPKIN CHILI

This one can be as simple as adding fresh chunks of pumpkin to your standard recipe for chili. You can also experiment around with other recipes — because pumpkin has a rich flavor profile, it makes an excellent addition to vegetarian chili. Use bell peppers, cubed pumpkin, onions, turnips, minced garlic, tomato paste, vegetable broth, chili beans, frozen corn kernels, and spice with chili powder, cumin, cinnamon, black pepper, kosher salt, and vegetarian Worcestershire. Heat to a boil and until the turnips and pumpkin are fork-tender.

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