A few years ago, we discovered how incredibly easy (and delicious!) it is to bake using real fresh pie pumpkin. It just takes a little forethought to make sure the pumpkin is cooked before beginning your final recipe.
This is the simplest way we’ve found to cook the pumpkin meat: knock off the stem, and poke a knife into the top of the pumpkin a few times. Place on a baking sheet or pan and bake pumpkin whole at 350° until tender all the way through (test with a knife). Remove from oven and cut open to let cool. Once cool enough to handle, scoop out the seeds and pulp and peel off the skin. Mash or puree the remaining cooked pumpkin meat and use immediately or save in the fridge for use later.
adapted from The Fannie Farmer Cookbook
Preheat oven to 350°. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil/butter, eggs, water, and spices (if using) together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts or chocolate chips. Pour into a well-buttered loaf pan. Bake 50-60 minutes until a straw comes out clean. Turn out of the pan and cool on a rack. This recipe also makes awesome muffins. Use a muffin tin instead of a loaf pan and bake for a shorter time.
adapted from Simply in Season
Cook, drain and set aside 1 pound penne pasta.
In a large deep frypan, heat oil and brown bulk sweet Italian sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove.
Add 1 chopped onion and 4 minced cloves of garlic and sauté until soft, 3-5 minutes. Add 1 bay leaf, 2 teaspoons fresh sage (if available) and 1 cup dry white wine or chicken broth. Cook until half of liquid evaporates, about 2 minutes.
Mix in 1 additional cup broth (chicken or vegetable) and 1 cup cooked pureed pumpkin. Continue stirring until sauce bubbles. Add sausage; reduce heat.
Stir in ½ cup milk,1/8 teaspoon ground cinnamon and ½ teaspoon ground nutmeg and salt and pepper to taste. Simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Romano or Parmesan cheese and fresh sage leaves (if available).
adapted from Simply in Season
In a large frypan, heat butter or oil and sauté 3 cups peeled and diced sweet potatoes with ½ or 1 chopped onion. Sauté until just tender (add water or apple juice as needed to prevent sticking).
Add 2 cups cooked black beans, 1 teaspoon ground cumin, ¾ teaspoon ground cinnamon, and ½ teaspoon salt. Cook until heated through.
Divide bean mixture among eight flour tortillas; sprinkle with shredded cheese; and roll up. Place in a greased 9×13-inch baking pan. Lightly brush tortillas with olive oil if desired. Cover pan with foil and bake at 350° for 20-25 minutes. Serve hot, and garnish with sour cream, salsa, and/or fresh cilantro.
