It’s pumpkin season. Some homes are busy making Jack-o-Lanterns for Halloween, some are cooking up aromatic pumpkin-flavored breads and pastries while others, like mine, who have neither small children at home nor a penchant for baking, turn our thoughts to risotto and pasta. (As if those thoughts were ever far from mind.)
I purchased a pre-cut piece of pumpkin at the farmers’ market and was able to make 2 meals from it. But to start, I oiled the pumpkin, salted it and then baked it on a cookie sheet in a 375 degree oven till fork tender. When the pumpkin was done, I scooped out about 1 cup of flesh and pureed it with a dash of olive oil and chicken broth to a nice puree consistency.
When the rice was almost done, I folded in the pumpkin puree along with a handful of spinach, the previously grilled shrimp and a grating of nutmeg.
Finishing Touch: crumbled fried sage, toasted pumpkin seeds, a grind of black pepper and a generous amount of parmesan cheese.
With the leftover pumpkin that had not been pureed, I made a pasta dish. Same flavor profile using chicken broth, white wine, spinach, sage, toasted pumpkin seeds, parmesan, nutmeg, etc. but substituting Italian pork sausage for the shrimp.
How do you see this dish? Composed, deconstructed, or totally affected?
And this is the way to enjoy it!
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Looks incredible. I usually use butternut squash in such preparations, but will have to try pumpkin.
Both dishes are delightful Joan. Pumpkin is so versatile and it blends well with many ingredients. Nicely done!
I never combined rice and pumkin before, but love both ingredients and in a risotto they must have been para chuparse los dedos!!! ;D
Wow, both dishes look amazing. Love the risotto–it’s been a long time since I made some. And the pasta dish sounds so hearty and filling.
That sounds great, Joan!I have to make some risotto soon
Fantastic idea to use pumpkin with rice.
This is on my menu for today….when I run out ideas I can always look to you
Thanks
Joan, This looks and sounds awesome! I love your finishing touches too.
In my mind a pumpkin is either a decoration or a pie, thanks for broadening my world……again!
Both of these dishes look amazing! I love your use of pumpkin in them. I LOVE PUMPKIN!!!!
There, I feel better. Didn’t mean to yell on your blog. But then again, I always have the angry face…;)
it sure is pumpkin season and i loooove anything that has it. au bon pain has a great pumpkin soup–so good, i called corporate to ask for recipe and they wouldn’t share. lol!
nice looking risotto!
Joan, toss it all together…I think the deconstructed dishes are going…SOuth!
Squash pastas give you that sweet and savory in one dish. I’m a fan.
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