FRIED PUMPKIN
Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.
Provided by Janet Milburn
Categories Side Dish Vegetables Squash
Yield 7
Number Of Ingredients 4
Steps:
- Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
- Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
- Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g
FRIED PUMPKIN
The original recipe called for calabaza pumpkin, whose flesh cooks to a golden-yellow color, to be cooked to tenderness in large pieces with the peel left on. For this version, the squash is peeled, cubed and sauteed with a little olive oil. Acorn squash may be substituted. The Washington Post, October 29, 2008 Adapted from a Yucatan recipe in Diana Kennedy's "The Essential Cuisines of Mexico (Clarkson Potter, 2000) Tested by Bonnie S. Benwick for The Washington Post. "MAKE AHEAD: The cooked vegetable mixture can be frozen (without the cheese) for 1 month. Serve spoonfuls of the vegetarian mixture on small, crisp tostadas with a sprinkling of cheese."
Provided by Busters friend
Categories Lunch/Snacks
Time 1h20m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm.
- Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny.
- Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
- When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.
Nutrition Facts : Calories 153.6, Fat 14.6, SaturatedFat 2, Sodium 5.4, Carbohydrate 5.9, Fiber 1.6, Sugar 3.4, Protein 1.1
SAVORY FRIED PUMPKIN RAVIOLI
On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.
Provided by Mama Cee Jay
Categories European
Time 1h50m
Yield 48 pieces, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
- Generously coat inside and outside of pumpkin halves with EVOO.
- Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
- Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
- Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
- To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
- Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
- Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
- Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.
Nutrition Facts : Calories 174, Fat 4.2, SaturatedFat 2.2, Cholesterol 36.7, Sodium 889.4, Carbohydrate 25.7, Fiber 0.9, Sugar 0.3, Protein 7.7
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