Pumpkin Month - Roasted Pumpkins with Bacon & Brown Sugar

Today is such a dreary day that I chose this recipe to lift our spirits and nourish our souls. Well, if that doesn't work there is always the bacon. It is said to make almost everything taste better, or so I've heard. This is the perfect weather for staying home and making something yummy!


This recipe says that pie pumpkins are small, sweet pumpkins grown for eating. Look for even coloring and no soft spots. Sounds like good advice!


ROASTED PUMPKINS WITH BACON & BROWN SUGAR
Prep: 15 min.
Roast: 20 min.
Oven: 400 degrees F

6 slices bacon, crisp-cooked and drained, drippings reserved
2 2-to-4 pound pie pumpkins
1 tsp.salt
¼ tsp. coarsely ground black pepper
¼ cup packed brown sugar
2 tsp. fennel seed, crushed
2 to 3 green onions, diagonally sliced

1. Preheat oven to 400 degrees F. Cut off top ¼ of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.

2. Place pumpkins, cut side up, in foil-lined baking pan. Brush insides with some of the bacon drippings and sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in oven 20 minutes.

3. Meanwhile, in skillet stir together pumpkin seeds, fennel seed, green onions, and remaining bacon drippings. Add skillet to oven during last 10 minutes of roasting.

4. Remove pumpkins and seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges.
Serves 8 to 10.

Pumpkin Month -- Pumpkin Black Bean Bake

First things, first. Do you use canned pumpkin when you make a pumpkin dish? I have never seen a "pie" pumpkin in a grocery store but I haven't really looked that hard.

This recipe looks yummy!

PUMPKIN BLACK BEAN BAKE
Serves 6

Prep: 30 min.
Bake: 20 min.
Oven: 400 degrees F

1 lb ground beef
2 cups ½ inch pieces peeled pie pumpkin or winter squash
1 medium onion , coarsely chopped
1 15-oz can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 4-oz can diced green chilies
½ tsp. salt
½ cup lower-sodium beef broth
1 3-oz pkg. cream cheese, softened
1 8-1/2 –oz pkg. corn muffin mix
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree, recipe below or canned pumpkin
Jalapeno-Olive Relish (optional), recipe below

1. Preheat oven to 400 degrees F. In a large skillet cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chilies, and salt. Heat through. Stir in broth and cream cheese until blended. Transfer mixture to 2-1/2 quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean. Serve with Jalapeno-Olive Relish.


JALAPENO-OLIVE RELISH: In a small bowl combine ¼ cup halved pitted green olives; 1 to 2 jalapeno peppers,* sliced; 6 cherry tomatoes, quartered; and 1 to 2 tablespoons snipped fresh cilantro. SERVES 6

*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.

PUMPKIN PUREE
Makes 5 Cups Puree

PREP: 15-min
COOK: 1 hour
OVEN: 375 degrees F

2 3-1/2 lb. pie pumpkins

1. Preheat oven to 375 degrees F. Cut pumpkins in 5 x 5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in a foil-lined baking pan.

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend or process until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days or freeze up to 6 months. Thaw in refrigerator to use.

All recipes are from Better Homes & Gardens, October 2009