Roasted Butternut Squash Pastina Served In A Pumpkin Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

TURKEY IN BAKED PUMPKIN

Steps:

• Preheat the oven to 350 degrees F.
• Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers from the pumpkin and lid. Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin. Place the pumpkins and lids on a baking sheet and bake for 45 minutes.
• Meanwhile, heat the oil in a large skillet over moderate heat and saute the turkey cubes until they are golden on all sides. Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely. In the remaining fat, saute the onion and Poblanos with the salt and pepper until onions are soft, 35 minutes. Add the tomato and cook 20 minutes. Add the wine and reduce by half. Add the turkey, along with the stock. Bring mixture to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Add the potatoes and parsnips and simmer for 20 minutes. Add the corn and stir well to combine. Remove from the heat and add the pears, apricots and chives. Adjust the seasoning. Add the rice. Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid. Return to the oven and bake for 50 minutes, or until the rice is cooked.
• To serve, transfer the pumpkin to a serving platter and carefully spoon the stew directly from the pumpkin into individual shallow bowls. Watch that the pumpkin shell does not break when scooping. The pumpkin will be very soft inside and mash into the sauce to thicken it a little.

PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN

Steps:

• Preheat the oven to 375 degrees F.
• Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
• Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
• Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
• Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.

BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD

Steps:

• Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
• While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
• Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
• Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
• Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS

Steps:

• I just remove the fibers do not wash.
• Place on cookie sheet with spices and butter in a mound.
• Bake in preheated oven at 350 degrees till butter is melted about one minute.
• Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.