5 Fun Recipes for Pumpkin Season

Fall is here; Or, as I like to call it "Pumpkin Season!". This is the time of ye
ar I just can't help but want to bake and cook. And what better ingredient to us
e than Pumpkins! There are an endless number of things you can cook with pumpkin
; seeds (of course!), pies, casseroles, pudding, pastas, and cake just to name a
few. In my excitement for Pumpkin season, I have gathered 5 fun pumpkin recipes
to share with you. You can bet I will be making all of these!
Spicy Fall Pappardelle Pasta with Pumpkin
Ingredients:
1 red bell pepper, sliced
5 fresh hot chili peppers, sliced
2 cloves garlic, smashed
1 red onion, sliced
5 tablespoons DeLallo Extra Virgin Olive Oil
12 ounces pumpkin, chopped in 1-inch cubes
1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
2 tablespoons chopped Italian flat-leaf parsley
DeLallo Natural Coarse Sea Salt
Freshly ground black pepper
1/4 cup DeLallo Grated Parmesan
Directions:
Preheat oven to 350F.
On a parchment-lined baking sheet, arrange peppers, garlic and onion. Drizzle wi
th 2 tablespoons of olive oil. Roast in oven for about an hour, turning often. R
emove from heat. Transfer to food processor. Add 2 more tablespoons of olive oil
and pulse until a chunky pure is achieved. Set aside.
Saut pumpkin with remaining tablespoon olive oil in a large saucepan. Cook for ab
out 12 minutes, evenly browning each piece.
In the meantime, bring a large pot of salted water to a boil for pasta. Cook acc
ording to package instructions. Once al dente, drain, reserving 1/2 cup of pasta
water.
Add hot pasta to saucepan with pumpkin. Toss with spicy pepper pure and fresh par
sley. Heat together for about 2 minutes to marry flavors. Serve topped with Parm
esan.
http://www.delallo.com/recipes/spicy-fall-pappardelle-pasta-pumpkin
Pumpkin Risotto with Pine Nuts & Balsamic (originally Butternut Squash Risotto)
Ingredients:
2 1/2 pounds Pumpkin
4 cloves garlic
1/4 cup chopped sage
DeLallo Natural Coarse Sea Salt
Freshly ground black pepper
3 tablespoons DeLallo Extra Virgin Olive Oil
3 shallots, chopped
1 (17.6-ounce) box DeLallo Arborio Risotto Rice
1/2 cup dry white wine
8 cups chicken stock
2 tablespoons unsalted butter
1 (2-ounce) jar DeLallo Pine Nuts, toasted
1 cup grated Asiago cheese

DeLallo Modenacrem Balsamic Glaze

Directions:
Preheat oven to 350F.
Peel pumpkin and remove seeds. Cut into 1/2-inch cubes. Arrange on a baking shee
t. Season with garlic, sage leaves, salt and pepper. Drizzle with 1 tablespoon o
f olive oil. Toss to coat pumpkin. Roast for about 30 minutes, until pumpkin bec
omes tender. Remove from heat and discard sage leaves and garlic. Pure half of th
e pumpkin and set the other half aside.
In the meantime, bring chicken stock to a slow simmer on low-heat in small, cove
red pot.
In a large saucepan, heat olive oil on a medium setting. Add shallots and cook u
ntil they become translucent and softened, but not brownedabout 8 minutes. Stir i
n rice and mix until coated and grains become clear, about 4 minutes.
Add wine and continue to cook and stir the wine has completely absorbed. Using a
ladle, add 3/4 cup of hot broth to the rice. Use a wooden spoon to stir rice co
nstantly. When the rice has absorbed most (but not all) of the liquid and the mi
xture is just thick enough to leave a clear wake behind the spoon, add another 3
/4 cup broth and pumpkin pure. Continue to add broth when mixture gets thick, sti
rring constantly, until all the broth has been used, the grains are al dente in
the center and suspended in a liquid that resembles heavy cream about 18 minutes.
Turn off the heat and stir in the butter, pumpkin pieces, pine nuts, and 1/2 cup
Asiago. Once butter has melted and ingredients are fully incorporated, remove f
rom heat and season with salt and pepper. Serve immediately, topped with remaini
ng 1/2 cup Asiago and drizzled with Balsamic Glaze.
http://www.delallo.com/recipes/butternut-squash-risotto-pine-nuts-balsamic [Orig
inally Butternut Squash Risotto]
Healthy Pumpkin Oatmeal Shake
Ingredients:
1/2 cup quick oats
2 cups water
1 cup fat free milk (vegans use almond milk)
1 cup ice
1/2 cup pumpkin puree
3 tbsp brown sugar
1-2 tsp cinammon
pumpkin pie spice to taste
Directions:
Cook oats and water in a small pot for about a minute or two, stirring often unt
il it becomes thick and bubbly. Remove from heat and let it cool a few minutes.
In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and
ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass
over ice. Enjoy!!
http://www.skinnytaste.com/2010/11/healthy-pumpkin-oatmeal-shake.html
Whole Wheat Pumpkin Pecan Pancakes
Skinnytaste.com

Servings: 4 Size: 2 pancakes Old Points: 5 pts Points+: 6 pts

Calories: 234 Fat: 8 g Carb: 31 g Fiber: 4 g Protein: 10 g Sugar: 11 g
Sodium: 497 mg Cholesterol: 3 g
Ingredients:
1 cup white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup buttermilk
3 large egg whites
1/4 cup canned pumpkin
2 tbsp pure maple syrup
1 tsp vanilla
2 tsp oil
3 tbsp chopped pecans
cooking spray
warmed maple syrup, for topping (extra)

Directions:
Mix all dry ingredients (first 5 ingredients) in a bowl.
Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vani
lla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix
well with a spoon until there are no more dry spots then fold in pecans. Don't
over-mix.
Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4
cup of pancake batter. When the pancake starts to bubble and the edges begin to
set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 mi
nutes. Repeat with the remainder of the batter. To serve, top with warmed maple
syrup.
http://www.skinnytaste.com/2013/10/whole-wheat-pumpkin-pecan-pancakes.html
Low Fat Pumpkin Bread With Pepitas
Skinnytaste.com
Servings: 16 slices Serving Size: 1/2 inch thick slice Old Points: 2 pts Points+
: 3 pts
Calories: 103 Fat: 2.2 g Protein: 2.1 g Carb: 18.7 g Fiber: 0.7 g Sugar: 10.2 g
Sodium: 280.5
Ingredients:
1 1/2 cups pumpkin puree (homemade or canned)
1 1/4 cups unbleached all purpose flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract

baking spray
2 tbsp pepitas
Directions:
Preheat oven to 350. Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinn
amon, and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium s
peed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-5
5 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before sl
icing.
http://www.skinnytaste.com/2011/10/low-fat-pumpkin-bread-with-pepitas.html