More Pumpkin Recipes!

More Pumpkin recipes! I have included some good old comfort food, because once in while we need it. The Pumpkin Mac n’ Cheese is a great way to get a veggie into a classic dish if you have any fussy eaters at home, like I do. I suggest substituting the traditional pasta with a Quinoa macaroni, for an extra super food punch. Also, Rice Pudding with a super food vegetable is hardly reason to feel guilt when eating this delectable dessert. The Lentil, Chickpea and Pumpkin stew is an easy and delicious meal in itself, or a power packed side dish. The Pumpkin Butter is great to have on hand to add as a flavor infusion to a protein shake/ smoothie or simply on french toast.

From my kitchen to yours, enjoy and I will see you next week !

Amy, a.k.a Mrs Toronto.

Pumpkin Mac n’ Cheese

2 cups dried elbow macaroni (8 ounces)

2 
tablespoons butter

2 
tablespoons all-purpose flour

1/2
 teaspoon salt

1/2
 teaspoon ground black pepper

2 
cups whole milk

1 cup, 4 ounces Fontina cheese, shredded

1 
15 ounce can pumpkin

1 
tablespoon fresh sage, chopped or 1/2 teaspoon dried leaf sage, crushed

1/2
cup soft bread crumbs

1/2
cup grated Parmesan cheese

1/3
cup chopped walnuts

1 
tablespoon olive oil

Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

Cheese Sauce

In a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add  milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Enjoy!

Pumpkin, Chickpea, and Red Lentil Stew 

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes

1 
15 ounce can chickpeas, rinsed and drained

3 
medium carrots, sliced 1/2 inch thick

1 large onion, chopped

1 
cup dried 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 salt

1/4
teaspoon ground turmeric

1/4
teaspoon ground black pepper

4 
cups chicken or vegetable broth

2 
tablespoons chopped fresh cilantro

Plain nonfat yogurt (optional)

In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and 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. Top each serving with  cilantro and if desired, yogurt. Enjoy!

Creamy Pumpkin Rice Pudding

2/3
cup water

1/3
cup uncooked long grain rice

3 
eggs, lightly beaten

1 
cup milk

2/3
cup  canned pumpkin

1/3
cup packed brown sugar

1 
teaspoon pumpkin pie spice

1 
teaspoon vanilla

1/4 
teaspoon salt

1/2 
cup dried cranberries or raisins

Preheat oven to 325 degrees F.

In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the raisins/cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack. Enjoy!

Spiced Pumpkin Butter 

4 cups /2  15-oz. cans pumpkin

1  1/4 cups pure maple syrup

1/2 
cup apple juice

2 
tablespoons lemon juice

2 
teaspoons ground ginger

1/2
teaspoon ground cinnamon

1/2
teaspoon ground nutmeg

1/4
teaspoon salt

In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Add to yoghurt, into a smoothie, or on french toast – mmmmmmmm! Enjoy!

Happy Lifting!

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