Pumpkin Bake Food

HEALTHY PUMPKIN-OATMEAL BAKE

Healthy Pumpkin-Oatmeal Bake image

A fall breakfast for a crowd is made easy with this hearty, nutritious oatmeal. Canned pumpkin puree (or butternut squash puree) saves time on prep work and is packed with healthy fiber.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons dark brown sugar
1/8 teaspoon kosher salt
1 2/3 cups plain unsweetened almond milk
1 teaspoon pure vanilla extract
1 large egg
1/3 cup chopped walnuts
1/3 cup old-fashioned rolled oats
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole wheat pastry flour or unbleached all-purpose flour
1/4 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
One 15-ounce can pure pumpkin puree

Steps:

For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
Cool on a rack for 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 270 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 115 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 7 grams

PUMPKIN BAKE

Pumpkin Bake image

My daughter sent me this recipe some years ago. Whenever I am lucky enough to find pumpkin in the shops this is a dish I prefer to cook. Made today and served with Pollo Sorprisa. Tasty and so easy to make. Serves 4 as a side dish, 2 as a supper dish.

Provided by Brian Holley

Categories < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb pumpkin, peeled seeded and chopped
4 ounces butter
4 ounces onions, chopped
4 ounces carrots, chopped
4 ounces celery, chopped
6 ounces breadcrumbs
1 teaspoon dried herbs
salt
pepper
1/2 pint plain yogurt
1 tablespoon sesame seed oil
2 tablespoons vegetable oil
1 egg, beaten
4 ounces cheddar cheese, grated

Steps:

Steam the pumpkin till tender; drain.
Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
Lightly butter a baking dish, and place half of the pumpkin on the bottom.
Top with the vegetable mix, and, then the remaining pumpkin.
Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180°C or till the cheese topping just begins to change colour.

Nutrition Facts : Calories 1377.7, Fat 96.7, SaturatedFat 48.4, Cholesterol 303.1, Sodium 1482.6, Carbohydrate 95.7, Fiber 8.3, Sugar 20.7, Protein 37.1

PUMPKIN BARS I

Pumpkin Bars I image

Good with cream cheese frosting.

Provided by A. Schreier

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
2 cups canned pumpkin
1 cup vegetable oil
4 eggs
2 cups white sugar
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 27.3 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 400.5 mg, Sugar 17.5 g

THE GOURMETS' PUMPKIN BAKE

The Gourmets' Pumpkin Bake image

Fresh pumpkin and diced vegetable baked with a cheesey yogurt and sesame oil sauce. Superb dish as is for vegetarians, or, with chicken or pork for those of us who enjoy meat.

Provided by Brian Holley

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g prepared pumpkin
100 g butter
125 g chopped onions
1 garlic clove, chopped
185 g carrots, chopped
125 g celery, chopped
185 g fresh breadcrumbs
2 teaspoons dried herbs
salt and pepper (to season)
3/4 pint / 450 ml plain yogurt
3 tablespoons sesame oil
1 beaten egg
2 tablespoons chives, chopped
4 ounces / 125 gm hard cheese, grated

Steps:

Steam Pumpkin till just soft. Drain and set aside.
melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
Grease a 1.5 litre baking dish.
Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
Pour the sauce over the pumpkin, and sprinkle with the chives.
Bake in oven 180c till nice and golden.

Nutrition Facts : Calories 594.7, Fat 37.3, SaturatedFat 17.2, Cholesterol 111.9, Sodium 631.6, Carbohydrate 54.2, Fiber 5, Sugar 12.9, Protein 13.4

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