Pumpkin Seed Pesto and Squash Sauce over Fresh Pasta

Posted on October 18, 2009 by kitchenbelle

oct

My colleague takes part in a community garden in Jamaica Plain where she grows all sorts of herbs and vegetables.  I believe we are closing in on the basil season here in the northeast because yesterday she very generously offered to give me a gigantic amount of basil from her garden.  And I mean a gigantic amount–I think she gave me nearly an entire bush!  I have been wanting to make pesto for a while now, but I don’t have my own basil plant and I would have to buy about 25 of those plastic snap containers (you know how basil is sold in grocery stores?) to get a half cup of pesto.  A free bush of basil is almost exciting as dark chocolate Reese’s peanut butter cups! I couldn’t wait to make pesto! 

However, basil is so summery to me. I wanted to put an autumn spin on our dinner.  It immediately clicked on how I could do it: Use PUMPKIN SEEDS instead of PINE NUTS!  Perfect.  I also wanted to incorporate some squash and fresh pasta.  Using these ideas and ingredients I sequestered myself in the kitchen and I pretended to be on Top Chef.  (I am really enjoying that show lately–I love all of the discussion about  “notes” and “building flavor.”) 

The result was awesome.  This was one of those meals that while I was eating it I got super excited and giddy!  It was so delicious.   Not just delicious but so much more delicious than I ever expected.  (Don’t you love when that happens?)   And it was easy and didn’t take very long to make.  My favorite part was the contrast of the mild creamy squash sauce with the sharp garlicky saltiness of the pesto.  They really worked well together. The fresh chewy pasta was a major asset as well–it really jived with the creamy squash sauce.  The risk of using all of these ingredients, which could have been overkill, really paid off.  And this made for a pretty fall plate.  The green of the spinach pasta with the orange sauce on top was very cool.

Although I tried to keep track of my methods and ingredients, I didn’t measure everything.  If you want to try to replicate this feel free to email me.  That said,  it was pretty easy and I don’t think you could go wrong with such a delicious cast of flavor characters.

Pumpkin Seed Pesto and Squash over Fresh Pasta:

 

  • 1 pound fresh spinach pasta (If you are feeling ambitious, make your own!  I bought some from Whole Foods for $4.99)

Pumpkin Seed Pesto

  • several bunches of fresh basil
  • 3 cloves garlic
  • ~3/4 cup fresh shredded parmesan reggiano cheese
  • 3/4 cup pumpkin seeds, toasted
  • ~ 3/4 cup olive oil
  • salt and pepper to taste

Squash Sauce

  • 2 cups squash (you can use canned or fresh)
  • 1/2 cup milk
  • 3/4 cup chicken broth (use vegetable broth instead and this dish is vegetarian)
  • 1.5 teaspoons nutmeg
  • a handful of fresh shredded parmesan reggiano cheese

Boil water for pasta.  Be sure to add salt to the water.

Make the pesto

Toast pumpkin seeds in a large pan over medium heat.

In a food processor chop basil, garlic, cheese, and all but two tablespoons of the pumpkin seeds.  While food processor is running, pour olive oil into food processor in a steady stream.  Add salt and pepper to taste.  Set aside.

Make squash sauce

In the same pan in which you toasted the pumpkin seeds, cook squash, milk, and chicken broth and stir together until smooth and creamy.  Add nutmeg and cheese.  Continue to stir until heated through and cheese has melted.

Add pasta to boiling water.  Cook until done and drain.  Immediately add pasta to pan containing squash sauce and toss to coat pasta.

Portion pasta into individual bowls.  Scoop about two tablespoons of pesto on top of each serving.  Garnish with reserved pumpkin seeds. Serve immediately.

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Filed under: basil, cheese, Fall, Main Dish, pasta, pumpkin, squash, VEGETARIAN | 9 Comments »

Maple Pumpkin Muffins

Posted on October 4, 2009 by kitchenbelle

oct

Saturday was a baking day.  There were no ifs, ands, or buts about it.  It was rainy and dark and I knew I needed to fill our kitchen with scents of the season.  This summer my in-laws visited Canada and brought back some delicious Canadian maple syrup.  I decided to bake something maple flavored so when I stumbled upon this recipe for Maple Pumpkin Muffins I was very pleased! 

A couple of notes:

  • The original recipe suggested baking at 400 F, and though it struck me as odd, rather than follow my gut I followed the recipe.  Unfortunately the oven was way too hot and a few of my muffin bottoms burned.  These should be baked at either 350 F or 375 F.
  • Rather than top these muffins with pecans, I added a crumbly streusel-like topping.
  • As you know I am a lover of chunks, so I almost added some chocolate chips but I feared it would overpower the maple flavor so I refrained.  These were more “breakfast” without chocolate chips.  Adding chocolate would make them more “dessert.”  🙂

Maple Pumpkin Muffins:

  • 2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups canned pumpkin or squash
  • 3/4 cup evaporated milk
  • 1/4 cup vegetable oil
  • 5 tablespoons maple syrup, divided
  • 1 package cream cheese, softened

    • Topping:

  • 3/4 cup oatmeal
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4  teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons butter

    • Preheat oven to 350 F.  Line muffin tins with papers.

    Prepare topping by combining first five topping ingredients in a small bowl.  Cut butter into this mixture and use your finger tips or a fork to crumble the ingredients together.  The texture should be like that of coarse sand/pebbles.  Set aside.

    In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt.

    In another bowl whisk together the eggs, pumpkin, milk, oil and 3 tablespoons maple syrup.  Slowly add dry ingredients to this mixture and stir just until moistened.  

    In a small mixing bowl, beat cream cheese and two tablespoons brown sugar and 2 tablespoons syrup until smooth. Gently stir into batter until mixture appears swirled.

    Fill paper-lined muffin tins about three-fourths full.

    Sprinkle about a tablespoon of topping over each muffin cup.

    Bake at 350 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

    Adapted from Made by Melissa.

    Filed under: Breakfast, cream cheese, Dessert, eggs, Fall, muffin, oatmeal, pumpkin, squash | 2 Comments »

    Pumpkin Oatmeal Cookies (with or without mini chocolate chips)

    Posted on October 12, 2008 by kitchenbelle

    I am loving all things pumpkin these days–I just can’t get enough.  Pumpkin candy, pumpkin cake, actual pumpkins in the natural state.  Nothing says October like bright beautiful orange pumpkins and all of the spices that go along with them.  Cloves. Nutmeg. Cinnamon.  So delicious! And the smell in the house is incomparable!

    These cookies are very chewy and delicious.  They are so chewy I almost thought I under-cooked them.  The currants add a very nice texture, and because they are smaller than raisins they are subtle.  I added mini-chocolate chips to the second portion of the batter for a little melty surprise. 

    Pumpkin Oatmeal Cookies:

    • 1 cup butter, softened
    • 1 cup brown sugar
    • 1 cup granulated (white) sugar
    • 1 cup pumpkin puree, canned or fresh
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 1 1/3 cups old-fashioned oats
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup dried currants
    • 1 cup mini-chocolate chips (optional)

    Preheat oven to 350 F. 

    Beat the butter and two sugars together until fluffy.  Add the egg, vanilla, and pumpkin puree and beat for about three minutes. In a separate mixing bowl, combine flour, oats, baking soda, salt, cloves and cinnamon.  Stir together dry ingredients together and then slowly add to the wet ingredients until just combined.

    Fold currants (and chocolate chips if you are using them) into the batter.  Use a tablespoon to drop the batter onto cookie sheets lined with parchment paper.

    Bake about 13-15 minutes. Remove from oven and cool on racks.

    Adapted from recipe found here on Simply Recipes.

    Filed under: cookies, Dessert, Fall, pumpkin | 2 Comments »

    Pumpkin Whoopie Pies

    Posted on October 6, 2008 by kitchenbelle

    I wanted to make something sweet and “fall-esque” for our family picnic/apple picking excursion.  I found this whoopie pie recipe, and it peaked my curiosity.  What an interesting spin on an old-fashioned treat!  Who doesn’t love whoopie pies!?  You can’t help but feel like a kid when you eat one.  It’s tough to get your mouth around the top and the cream inevitably spurts out from the sides onto your lips and cheeks–it’s impossible to eat one neatly!  I am so glad I made these because they were a hit!  The pumpkin cakes are so fluffy and flavorful and the cream filling is sweet and delicious.  My husband and family raved about these treats.  My uncle even saved one to have with coffee for breakfast!  I can certainly see these babies making another appearance at my table this season!

    Pumpkin Whoopie Pies:

    Cakes

    • 2 cups brown sugar
    • 1 cup canola oil
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1/2 teaspoon cloves
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 cup pumpkin, canned or fresh roasted
    • 1/4 teaspoon salt
    • 3 cups all purpose flour

    Preheat oven to 350 degrees.

    Combine all cake ingredients in a large bowl and blend until well incorporated.   Grease cookie sheets.  Drop batter by tablespoon (all equal sizes) onto cookie sheets.  Be sure to leave space between each–only six per cookie sheet–as these will spread while baking.  (You will have to make these in batches.*)  Bake for 10 minutes or until a toothpick comes out clean.  Cool completely on a wire wrack.

    *I think I made about 4 batches of 6.  When you put the cakes together that gives you about 12 pies total.   It depends, however, on how big you make your pies.  Mine were on the larger size.  You could make about double this number if you made them smaller. 

    Cream Filling**

    • 3 heaping tablespoons marshmallow cream (Fluff)
    • 1/2 cup butter softened
    • 1 teaspoon vanilla
    • 1 cup confectioners’ sugar

    Combine all ingredients using an electric mixer until fully blended.  Spread on one cooled cake and top with another. 

    **I made a double batch of the cream because one batch was far from enough.  You too, may want to double the measurements provided here.

     

    Recipe from Ellie Deaner.  Cookbooks available for purchase here.

    Filed under: Dessert, Fall, pumpkin | 2 Comments »

    Pumpkin Banana Bread

    Posted on September 22, 2008 by kitchenbelle

     Frozen ripe bananas are taking over my freezer and I finally decided to do something about it!  I decided on this pumpkin banana bread (as opposed to plain old banana bread) and I must say it was good–very moist and smooth.  However, that said, there is neither a strong banana nor strong pumpkin flavor.  It is almost like the pumpkin diminished the banana flavor but without adding a whole lot of pumpkin flavor.   Does that make sense?  The flavors are subtle and smooth, and the texture just perfect (due to the yogurt, pumpkin, and banana).  I just wish the flavor were one notch higher.  Though I must say, the aroma of this baking was divine.  (I know now how they create all of those “fall” scented candles!)

     Pumpkin Banana Bread:

    • 1/2 cup vegetable oil
    • 3/4 cup sugar
    • 3/4 cup brown sugar
    • 4 eggs
    • 1 1/2 cups pumpkin
    • 1 1 /2 cups mashed ripe bananas
    • 1 1/2 cups vanilla yogurt
    • 4 cups flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon ginger
    • 1 1/2 teaspoons nutmeg

    Preheat oven to 350 F. Combine oil, sugars, eggs, banana, pumpkin, and yogurt in a large mixing bowl.  Beat until smooth.  In a second bowl, sift together the dry ingredients.  Stir the dry ingredients into the wet mixture until blended.  Pour batter into two greased and floured loaf pans. Bake for about 45-55 minutes, or until toothpick comes out clean.

    Original recipe found here on fabulousfoods.com.

    Filed under: banana, Dessert, Fall, pumpkin | 1 Comment »

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