When I turn the calendar page to October, I start thinking about pumpkin recipes. Today's newspaper had the monthly Relish magazine and in it were several new pumpkin recipes, including one for Easy Oven-Baked Pumpkin Polenta.
It's still pretty warm here, but maybe when it gets cooler . . .
Hi Marcia! Roast the squash until tender, chop and leave it to drain in a colander overnight. Squeeze out any moisture with your hands if you can. Mix with ricotta, parmigiano, nutmeg and use to fill the ravioli. Cook quickly or freeze otherwise they become soggy.
Originally posted by FriendofFiesole: Ah....I love pumpkin! Pumpkin ravioli or gnocchi are both great. Yesterday I had a pumpkin spiced latte...it was so good.
I have to say I think the combination of pumpkin and coffee is very strange. I always wonder about it when I see the Starbucks signs pop up in the fall.
Marcia, Thanks for the recipe link! I love polenta, and think the addition of pumpkin sounds great. Recipe printed and Gruyere cheese added to the grocery list...
... Recipe creator is Crescent Dragonwagon - I think she used to write for Ms Magazine back in the day!
Posts: 14276 | Location: The Beautiful San Francisco Bay Area | Registered: 06 August 2001
Crescent Dragonwagon, a name from the past; I didn't see that part about her recipe. I also know her as a children's book author and vegetarian cook.
May I come over and taste the risotto? I wish.
I tried the pumpkin Starbucks a few years ago, and it was odd, not just the pumpkin/coffee thing, but I find all those drinks overly sweet since they use flavored syrups. I think it's better to drink dark roast and have a pumpkin muffin with it.
MarciaB-Did you used to work at Dairy Hollow House? I am from Springfied Missouri, and used to go to Eureka Springs all of the time. When I saw you wrote a name from the past, it seems that I recall her mentioning a Marcia in her Dairy Hollow House cookbook. Let me know-that would be a small world!
So what do you do, peel and cube it? I've never actually worked with fresh pumpkin.
Diana, for those of you who speak Italian, here below is the recipe. I have omitted the pecorino though and added the garlic as mentioned above.
Yes, it is fresh pumpkin. I only use fresh because one cannot buy canned pumpkin here. I peeled it and cubed it and blanched it in salted boiling water until tender but still a little firm. Fresh pumpkin is very watery though, so that's why I have reduced the liquid by the olive oil and garlic treatment.
Diana! Would you share your recipe for ravioli? Or a good recipe for pumpkin risotto? Mine tastes always too sweet to me and as I am lactose intolerant I cannot use the high amounts of butter that would balance the sweetness.
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