Tag Archives: pumpkin

PUMPKIN SPICE CAKE and PUMPKIN BARS

14 Wednesday Dec 2016

Posted by in cakes and cupcakes, Recipes

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Filled with warm and fragrant spices, these frosted confections were enjoyed by everyone in our family.

PUMPKIN SPICE CAKE

pumpkin spice cake

3 eggs

1 1/4 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup quick rolled oats

Beat eggs until frothy, then add sugar gradually. Beat until thick and lemon colored. Stir in pumpkin, oil and water. Blend well. In a separate bowl, mix together flour, salt, baking soda, cinnamon and nutmeg. Add gradually to pumpkin mixture, blending well. Stir in oats. Pour into a well-greased 9-by-13-inch pan. Bake at 350F for about 30 minutes. Cool completely before topping with orange butter frosting.

ORANGE BUTTER FROSTING

2 tablespoons butter

2 1/2 cups confectioners’ sugar

3 tablespoons orange juice

1 teaspoon finely grated orange peel

pinch of salt

Cream butter. Add sugar gradually, alternating with enough orange juice to make the frosting the right consistency for spreading. Stir in orange peel and salt.

Enjoy!

Recipe adapted from A Little Salty To Cut The Sweet, Sophie Hudson

boomama.net/

PUMPKIN BARS

pumpkin bars

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

ICING

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350F. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter in a 13-by-9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

TO MAKE THE ICING: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Enjoy!

Recipe adapted from Paula Deen

www.pauladeen.com/

BAKED PUMPKIN BITES and CURRIED PUMPKIN PEANUT SOUP

07 Saturday Nov 2015

Posted by in muffins, Recipes, Soup

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My oldest son had requested pumpkin bread, and on one busy morning, it was quicker, easier and more convenient to bake little muffins that would cook quickly and allow me to have them on the table before everyone went their separate ways. I used the leftover canned pumpkin to make soup the next night for dinner.

pumpkins on the front porch

pumpkins on the front porch

BAKED PUMPKIN BITES

baked pumkin bites

3/4 cup pumpkin puree

1/2 cup packed brown sugar

1/2 cup milk

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1 3/4 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup powdered sugar

1/3 cup maple syrup

1/4 cup sugar

Heat oven to 350F. Line 24 mini muffin cups with liners. Combine pumpkin, brown sugar, milk, oil, egg and vanilla in a large bowl, stir to blend. Add flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt, stir until just combined (I added chocolate chips to half of the batter). Scoop heaping tablespoonfuls into prepared muffin cups.

Bake for 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire rack.

Combine powdered sugar and maple syrup in small bowl, microwave on high for 30 seconds. Stir to blend. Dip tops of muffins into syrup mixture. Let stand until mixture is set.

Meanwhile, combine sugar and remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle muffins with cinnamon sugar mixture.

Enjoy!

Recipe adapted from Halloween Food, Fun and Crafts, 2015

CURRIED PUMPKIN PEANUT SOUP

curried pumpkin peanut soup

2 tablespoons vegetable oil

1 onion, chopped

1 apple, peeled and chopped

3 tablespoon curry powder

1/2 cup creamy peanut butter

2 cups canned pumpkin

2 cups chicken broth

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup chicken broth

1 cup half-of-half

1/2 cup chopped peanuts

Heat oil in a pot and stir in the onion. Cook, covered, until the onion is tender. Stir in the apple and cook, covered until the apple is tender. Stir in the curry powder and peanut butter. Add the pumpkin and mix well. Stir in the 2 cups of broth, the salt and cayenne pepper. Simmer, covered, for 15 minutes. Stir in the remaining 1 cup broth and the half-of-half. Cook until heated through. Adjust seasonings to taste. Ladle into serving bowls and top with peanuts.

Enjoy!

Recipe adapted from Add Another Place Setting, 2008

https://www.juniorleaguenwa.org/?nd=store_detail…id=5…

 

CARAMEL PUMPKIN MUFFINS and PUMPKIN BREAD and PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING

26 Saturday Sep 2015

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The kids were out of school Friday for a teacher inservice, and we had 7 boys converge on our home, who all also spent the night – and let me tell you, they can eat!

I was able to make multiple pumpkin flavored breakfast treats the next morning, as the supermarket only had a jumbo sized tin of pumpkin. Then I still had enough left over for a cake for later in the day – once the older boys were back home, having fulfilled their volunteer obligations for the Scouts – parking cars and motorbikes and handing out bottled water to raise money for their troop during Bikes, Blues and Barbecue.

CARAMEL PUMPKIN MUFFINS

caramel pumpkin muffins

Whisk 2 cups flour, 1/2 cup sugar, 3/4 cup mini chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Separately, whisk 2 eggs, 1/2 cup caramel sauce, 1/2 cup pumpkin puree, 1/2 cup sour cream, 1 stick melted butter and 1/4 cup brown sugar, then stir into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350F, 20 to 25 minutes.

Enjoy!

Recipe adapted from Food Network Magazine, October 2015

www.foodnetwork.com/

PUMPKIN BREAD

pumpkin bread

15 ounces pumpkin

1 2/3 cups sugar

2/3 cup applesauce

1/2 cup milk

2 teaspoons vanilla

1 cup egg product

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

Move oven rack to low position. Heat oven to 350F. Grease 2 loaf pans with cooking spray.

In a large bowl, mix pumpkin, sugar, applesauce, milk, vanilla and egg product. Stir in flour, baking soda, salt, cinnamon, baking powder and cloves. Pour into pans.

Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove to cooling rack and completely cool.

Enjoy!

Recipe adapted from Betty Crocker Quick Breads

www.bettycrocker.com/

PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING

pumpkin angel food cake with ginger cream filling

CAKE

1 box angel food cake mix

1 tablespoon flour

1 1/2 teaspoons pumpkin pie spice

3/4 cup canned pumpkin

1 cup cold water

GINGER CREAM FILLING

2 cups cream

1/4 cup powdered sugar

2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position. Heat oven to 350F. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into 10-inch angel food cake pan.

Bake for 35 to 45 minutes or until crust is golden brown. Turn pan upside down over cooling rack and leave until cool. Turn cake onto serving plate.

In large bowl, beat cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer, replace top half of cake. Spread remaining filling on top of cake.

Enjoy!

Recipe adapted from Betty Crocker Fall Baking

www.bettycrocker.com/

ROASTED PUMPKIN HUMMUS

08 Sunday Mar 2015

Posted by in Appetizers, Recipes

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While walking on our downstairs treadmill one morning, I was inspired by an article in one of the myriad of magazines we receive monthly, that expressed the importance and power of Goal Setting.

One of many reasons it gained my attention, was that I had recently finished an awesome, very motivational and exciting book – The Charge by Brendon Burchard – and, previous to that, was invited to be a part of an amazing group of women, with the purpose of setting goals. Big and small, short term and long term, we are challenged with holding each other accountable and encouraging each other in our personal ambitions and aspirations, dreams and desires.

Our process has slowly evolved, to where we meet about once a month, or every other month, depending on what our schedules allow, and we support, strengthen and reassure each other between our meeting times.

Being a part of this wonderful group has been a fascinating, deeply gratifying and an incredible learning experience for me – enabling me to bring my awareness, attention and focus to my personal goals, allowing them to gain momentum, and move toward being substantiated and fulfilled.

I hosted one of our first gatherings, and served light appetizers to go along with our inspiring discussion and refreshing, lively conversation.

ROASTED PUMPKIN HUMMUS

pumpkin hummus

1 1/2 cups chickpeas, drained

3 to 4 cloves of roasted garlic

1 1/2 cups roasted pumpkin

2 tablespoons lemon juice

2 tablespoons tahini

salt and pepper

1/2 cup olive oil

1/4 cup water

TOPPING

3 tablespoons pumpkin seeds

1 tablespoon olive oil

fresh rosemary and thyme

salt and pepper

Rinse the chickpeas, place in food processor along with the pumpkin, garlic, lemon juice and tahini, puree. Add the olive oil and water, puree. Season to taste with salt and pepper.

Finely chop rosemary and thyme, to about 1 tablespoon of each. Heat the oil in a small oven proof pan and add the pumpkin seeds and herbs and a generous grind of salt. Place the pan in a preheated 180C oven for 5 minutes or until the pumpkin seeds are golden. Sprinkle the herbed pumpkin seeds over the hummus just before serving.

Enjoy!

Recipe adapted from Nourish Magazine

www.nourishmagazine.co.nz/

 

 

BANANA AND HONEY MUFFINS and PUMPKIN MUFFINS and BROWNIE MUFFINS and DIRT BOMBS and WHITE CHOCOLATE MUFFINS

28 Saturday Feb 2015

Posted by in muffins, Recipes

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On a recent Sunday morning, and then throughout the week, my two boys asked me to bake muffins – any kind, they weren’t particular. They had been playing a game in which muffins were vital and sought after, and this made them want to devour the sweet little pastries in their real life, as well as on the screen.

BANANA AND HONEY MUFFINS

banana honey muffins

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup canola oil

4 tablespoons honey

1/4 cup milk

2 ripe bananas, peeled and mashed

1 cup chocolate chips

Heat the oven to 375F. Line 24 mini-muffin pans with paper liners.

Sift the flour, baking powder, baking soda and cinnamon into a bowl. In a separate bowl, mix together the oil, honey, and milk with a fork. Pour the wet ingredients onto the dry and gently stir, together with the mashed bananas and chocolate chips. Spoon into the mini-muffin liners and bake for 8 to 10 minutes, or until risen and firm.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

books.google.com › Cooking › Methods › Baking

PUMPKIN MUFFINS

snow day pumpkin muffins

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 (15-ounce) can pumpkin

3 eggs

3/4 cup vegetable oil

1 1/2 cups sugar

Heat oven to 350F. Line two 12-cup muffin tins with paper muffin cups. Sift flour, soda, cinnamon and salt together into a large bowl. Whisk together oil, vanilla, sugar, pumpkin and eggs in a medium bowl.

Pour wet ingredients into dry ingredients, and stir to combine. Spoon into paper muffin cups. Bake for approximately 22 minutes, or until a toothpick comes out clean.

Enjoy!

Recipe adapted from AY Magazine, October 2013

www.aymag.com/Recipes/

BROWNIE MUFFINS

brownie muffins1/4 cup semi-sweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon vanilla extract

1/4 cup flour

1/4 cup chocolate chips

Heat oven to 325F.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in chocolate chips.

Divide between paper-lined muffin cups. Bake for 20 to 25 minutes or until tops begin to crack. Cool for 10 minutes, before removing from pan to a wire rack.

(note – this only made 4 to 6 cupcakes – not nearly enough for our family – I will double, if not triple the recipe next time)

Enjoy!

Recipe adapted from Taste of Home Cupcakes, 2013

www.tasteofhome.com/recipes

DIRT BOMBS

dirt bomb

MUFFINS

2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 cup whole milk

TOPPING AND ASSEMBLY

1/2 cup sugar

1 teaspoon ground cinnamon

6 tablespoons, unsalted butter, melted

MUFFINS

Heat oven to 375F. Coat a 12-cup muffin pan with nonstick spray, or line holes with paper liners. Whisk flour, baking powder, salt and nutmeg, in a medium bowl, set aside.

Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions, alternating with milk in 2 additions, beginning and ending with dry ingredients.

Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 25 to 30 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

TOPPING AND ASSEMBLY

Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Enjoy!

Recipe adapted from Bon Appetit, May 2014

www.bonappetit.com/

WHITE CHOCOLATE MUFFINS

white chocolate muffins
3 1/2 cups flour
1/2 cup sugar
pinch of salt
1 tablespoon baking powder
2 tablespoons vanilla powder
3/4 cup white chocolate chips
2 eggs, slightly beaten
1/3 cup vegetable oil
1 1/2 cups milk
2 tablespoons vanilla extract
2 tablespoons melted butter

Heat oven to 325F.
Grease muffin pans, or line with paper liners. In a large bowl blend together dry ingredients, rolling white chocolate chips in the flour mix. In a separate bowl blend all wet ingredients until smooth. Slowly blend together dry and wet ingredients until all the batter is wet – do not over stir. Spoon mixture into muffin pans, and sprinkle the top with sugar. Bake for 25 to 30 minutes until a toothpick comes out clean.
Enjoy!

Recipe adapted from the Northwest Arkansas Times Holiday Cookbook, November 1999
http://www.arkansasonline.com/news/features/food/

 

 

PUMPKIN CHOCOLATE CHIP COOKIES

18 Wednesday Feb 2015

Posted by in bars and cookies, Recipes

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After a week of committee meetings, completing continuing education hours, attending fundraisers, Valentines parties and co-ordinating play dates for the kids, there was still a full and busy weekend ahead for us. I hosted an early evening happy hour, as a friend had just started back to work full time and we wanted a chance to connect, organized sleep overs for kids, welcomed friends for dinner, and again the night after for our annual Valentines celebration, as well as preparing for Mardi Gras and Chinese New Year – on top of usual activities and my husband being out of town volunteering for an organization close to his heart.

So, I was very thankful for the brief change in routine with the two recent snow days – as my car is rear wheel drive, and completely inoperable following inclement weather, I was forced to cancel or postpone all appointments and obligations – and just be … at home … with my family … and cook purely for fun and enjoyment.

There is almost nothing more nostalgic, delicious, and nonessential than cookies – so I made a big batch, that were completely devoured by the end of the day – except for one small bag I was able to salvage and send home with friends, when they came to pick up their kids.

PUMPKIN CHOCOLATE CHIP COOKIES

pumpkin chocolate chip cookies

1 cup unsalted butter

2/3 cup white sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 (14-ounce) can pumpkin

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 1/2 cups chocolate chips

Heat oven to 350F. Line cookie sheets with parchment paper.

Using a stand mixer, beat the butter with white and brown sugars, just until combined. Mix in the eggs, vanilla and pumpkin. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, ginger and nutmeg. With the mixer on low, spoon the flour mixture into the batter, mixing just until combined. Spoon in the chocolate chips. Spoon the dough onto the prepared cookie sheets.

Bake for 10 to 15 minutes, until the cookies are brown around the edges. Remove the cookie sheets from the oven, let the cookies rest for 2 minutes, then remove to cool on wire racks.

Enjoy!

Recipe adapted from AY magazine, October 2013

www.aymag.com/Recipes/

TRAVEL TUESDAY – SALT RESTAURANT AND BAR – WHITIANGA, NEW ZEALAND

03 Tuesday Feb 2015

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SALT RESTAURANT AND BAR – WHITIANGA, NEW ZEALAND

While in New Zealand visiting family, my husband and I were able to get away for a dinner by ourselves. We left the kids in Grandmas capable hands, along with a large package of fish and chips and were on our way.

We chose the highly recommended Salt Restaurant and Bar, situated by the marina with beautiful water and boat views. Although I recall several different restaurants occupying the same space over the years, until now, none has been able to claim the fine Pacific Rim Cuisine, or brought the same passion to the plate as Chef Alfred Hivatoa Peterson. Enjoy!

A glass of bubbles to start the evening

A glass of bubbles to start the evening

Then we shared an exquisite appetizer –

Smoked Duck Breast with Confit Duck Tortellini, Nectarine, Fennel and Cherry Jus

Smoked Duck Breast with Confit Duck Tortellini, Nectarine, Fennel and Cherry Jus

And sampled each others stunning main dishes –

pumpkin rissoni

Pumpkin Rissoni with Zucchini Flower filled with Asparagus Mousse, Pumpkin Seed and Herb Oil  – for me

and

lamb mixed grill

Lamb Mixed Grill of Backstrap, Cutlet, Merguez Sausage and Sweetbreads with Mixed Beans, Kumara and Eggplant Puree – for my husband.

PUMPKIN CHEESEBREAD

24 Saturday Jan 2015

Posted by in Breads, Recipes

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Pumpkin Yumminess. Cream Cheese Treat.

PUMPKIN CHEESEBREAD

pumpkin cheesebread

1 (8-ounce) package cream cheese, softened

2 cups sugar

1 2/3 cups plus 1 tablespoon flour

3 eggs

1 tablespoon orange zest

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil

Heat oven to 325F. Lightly grease two 8×4-inch loaf pans (or 1 5 1/2 by 9 1/2 pan).

In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon of the flour, 1 egg and the orange zest, beat until smooth. Set aside.

Place pumpkin, vegetable oil, remaining 2 eggs, and remaining 1 1/2 cups of sugar in a large bowl, beat well. Stir pumpkin mixture into flour mixture until just combined. Spread half the batter into the prepared pans. Spoon cream cheese mixture on top of this layer, then spread remaining batter on top.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Enjoy!

Recipe adapted from Allrecipes, August 2013

allrecipes.com/

 

PUMPKIN CHICKPEA AND RED LENTIL STEW

02 Sunday Nov 2014

Posted by in Fall, main, Soup

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After all the sweets and candy following Halloween, I was ready for something light and savory and comforting. This Pumpkin Chickpea and Red Lentil Stew was perfect.

PUMPKIN CHICKPEA AND RED LENTIL STEW

pumpkin red lentil stew

1 pound of pumpkin, peeled, seeded and cut into 1-inch cubes

1 (15-ounce) can of chickpeas, rinsed and drained

3 carrots, sliced 1/2 inch thick

1 onion, chopped

1 cup red lentils, rinsed and drained

2 tablespoons tomato paste

1 tablespoon grated fresh ginger

1 tablespoon lime juice

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

4 cups chicken broth

1/4 cup chopped peanuts (I forgot to add these)

2 tablespoons fresh cilantro, chopped

plain yogurt

In a slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, turmeric, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour broth over all in cooker.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Ladle stew into bowls. Top servings with peanuts, cilantro and yogurt.

Enjoy!

Recipe adapted from Allrecipes Slow Cooker Favorites, 2013

allrecipes.com/recipes/everyday-cooking/slow-cooker/

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE and WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

20 Monday Oct 2014

Posted by in Entertaining, Entrées, Recipes, Salad

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I have had friends over for lunch on two separate occasions recently. Both times our kids were out of school, and we were able to enjoy our girl time catching up while our kids played. Also on each occasion, I was inspired by dishes that incorporated polenta – one baked in the oven and one pan fried and placed on a salad. I’m not sure why I was in a particularly polenta-ish frame of mind, but I do know both dishes were delicious and both were perfect for a casual and relaxed ladies lunch.

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE

baked polenta with fontina

SAUCE

2 tablespoons olive oil

1 cup of chopped onion

1/2 cup chopped celery

1/4 cup chopped carrot

3 garlic cloves, minced

1 (28-ounce) can of peeled whole tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons dried oregano

1/4 cup chopped fresh basil

POLENTA

4 cups water

1 teaspoon salt

1 cup polenta (cornmeal)

2 cups grated Fontina cheese

SAUCE

Heat olive oil in a saucepan over medium heat. Add onion, celery, carrot and garlic. Saute until vegetables are almost tender, about 5 minutes. Add tomatoes with juice, parsley and oregano, bring to a simmer. Reduce heat and simmer until reduced to 3 cups, gently breaking up tomatoes with a potato masher, about 15 minutes. Mix in basil. Season sauce to taste with salt and pepper.

POLENTA

Brush an 8×8-inch baking dish with olive oil. Bring 4 cups water and 1 teaspoon salt to boil in another heavy large saucepan. Gradually whisk in polenta. Reduce heat to low and simmer until thick and cooked through, stirring often, about 10 minutes. Spread 3/4 cup of tomato sauce over bottom of prepared dish. Pour half of polenta (about 1 1/2 cups) over. Sprinkle with half of cheese, then 3/4 cup sauce. Spread remaining polenta over and sprinkle with remaining cheese. Cover with 3/4 cup sauce and let stand for 2 hours at room temperature (I didn’t prepare enough in advance to let sit for that amount of time, and put it straight into the oven).

Heat oven to 350F. Bake polenta until heated through, about 25 minutes. Let polenta stand 10 minutes and serve.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

pumpkin and polenta salad

1 1/2 cups yellow cornmeal

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup pepitas

1 tablespoon pomegranate juice

2 teaspoons sherry vinegar

1 tablespoon shallot, finely chopped

6 tablespoons olive oil

1 (2 pound) pumpkin, peeled, seeded and sliced into 1/2 inch pieces

1 (6 ounce) piece of parmesan

8 ounces of arugula, trimmed

PREPARE POLENTA

Bring cornmeal, water and 2 1/4 teaspoons salt to a boil in a 4-quart saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 45 minutes. Remove from heat, then stir in 1 1/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10-by-7 inch rectangle (about 1/2 inch thick). Cover with plastic wrap, and chill for 2 hours.

CANDY PUMPKIN SEEDS

Melt remaining tablespoon of butter in a saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

MAKE VINAIGRETTE

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons of oil, remaining 1/4 teaspoon salt and pepper to taste.

ROAST PUMPKIN

Heat oven to 450F.

Toss pumpkin pieces with 1 tablespoon of oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in the middle of the oven until just tender, about 35 to 40 minutes. Remove from oven, cover with foil to keep warm.

FRY POLENTA WHILE PUMPKIN ROASTS

Cut polenta into 3-inch squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot, then cook polenta until golden brown, about 8 minutes. Transfer as cooked to a plate and keep warm, covered.

ASSEMBLE SALAD

Shave strips from parmesan with a vegetable peeler.

Toss arugula in a large bowl with enough vinaigrette to lightly coat. Place on plates, then top with several pieces of pumpkin and a piece of polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus