When you cut open a pumpkin from the garden be prepared with a few pumpkin recipes so that you can use it during the week. We have been enjoying some new recipes with our current year harvest in addition to returning to some old favorites. This pasta dish is simple to prepare and get onto the table at the end of a busy day. You can bake the pumpkin the day prior if you wish to speed things up even more.
When I start a new pumpkin I generally cut about half of it into cubes and bake them. I then use those cubes in meals through out the week – or as per my Chilli Pumpkin recipe earlier this week. If there is still some left after a few days we tend to fall back on our favorite Pumpkin Pancakes. The kids will eat them warm or hot for breakfast and/or lunch.
This recipe contain simple pantry staple and a few fresh ingredients from the garden. This is my favorite type of cooking. It is fresh and simple. I love the challenge of planning our meals based on what is on hand in the pantry along with what is available from the garden. It is an economical way to plan your meals and ensures that you are not wasting anything you have grown, or taking unnecessary trips to the shops.
This is my simple recipe for pumpkin pasta. The kids loved the addition of the maple covered pecan. They add some texture to the dish and a lovely burst of sweetness against the creamy feta.
I have listed some of our favorite pumpkin meals below. I cycle through these whenever we cut open a new pumpkin to use. Each image is linked to the recipe so simply click to find the recipe if you like the look of any of these ones below. Alternatively you can search via the Recipe List page (Cook Fresh tab at the top of the page)
Are you a pumpkin fan? What is your favorite recipe to enjoy your harvest?
This year our pumpkin harvest was fantastic. I have given away half a dozen and we have enough left to make many more meals based on pumpkin over the coming months. Last year I came up with so many new pumpkin recipes I have been struggling to think up anything else. That was the case until I searched “pumpkin recipe” images on Pinterest. I found a few that were titled Pumpkin Chilli, all from American based sites where the recipe looked like spaghetti bolognese and contained tinned pumpkin. Did you know there was such a thing? I have never seen it here and have to admit it sounds horrible. Due to the fact that I have never tried tinned pumpkin it I will avoid making a call on it. We do use tinned tomatoes, beans, beetroot once in a while so maybe pumpkin in a tin is great?? Anyway, I have a selection of gorgeous home grown pumpkin to use so this weekend I used those Pinterest images as inspiration to come up with this Chipotle Pumpkin Chilli recipe.
When I am seeking ingredients to round out a recipe idea after I have shopped the backyard for vegetables I often head to my local fruit store to be inspired. They sell a wide array of organic and local products and ingredients. I was pondering what the base of this recipe could be made of so that I could cook the meal in one pot. I began thinking I’d use farro as the base until I spotted Organic Black Turtle Beans. The packet description described the beans as used for Mexican and South American dishes, perfect! If you can’t find them you could add red kidney beans, or lentils instead.
When I start cooking a new recipe I get out my notepad and pen (yes I use paper) and I line up ingredients on the kitchen bench, I look at them, smell some things, shuffle them around and bring things in and out of the pantry to add to the growing collection on the bench. If I am sure about some ingredients I will start to write then down before I start cooking in the order and quantity I want to use. Then I am ready to start. That is how this recipe evolved. I had dried chipotle chilli in the pantry and some tinned beans, some fresh ingredients and it was bubbling away on the stove not long afterwards.
Chipotle has a smoky flavour, it is not a very hot chilli. My 7 year old is ok with this recipe but the smoky flavour and minor heat level is not something my 4 year old would eat. To make a child friendly version simply add a scoop or three pile of all of the ingredients into a small pan without the inclusion of the chilli. Overall the texture is similar to my Home Made Baked Beans.
You could add baby spinach leaves when serving if you would like to add an extra ingredient. We have enjoyed this dish served as a meal but you could also serve it as a side dish and it is fabulous served on squashed baked potatoes with the avocado mashed on top and dressed with the coriander, or on top of corn chips as per a nacho style dish. Your imagination is the limit.