WHOLE BAKED PUMPKIN WITH CREAM
You can do this with any upright winter squash, so consider kabochas or carnival squashes along with the pumpkins for this elegant yet cozy treatment. Look for smaller baking pumpkins.
Provided by Daniel Moss
Categories Appetizer
Number Of Ingredients 6
Steps:
- Preheat the oven to 375⁰. Slice the top off the pumpkin ¾ of the way up the top and retain; this is your lid. Scoop out the seeds and superficial fibers from the pumpkin. Place the pumpkin on a baking sheet or in a baking dish.
- Put enough shredded Gruyere into the empty cavity of the pumpkin to fill about a third of it, then pour in the cream until the cavity is two-thirds full. Add a generous pinch of nutmeg, a bit of salt and pepper. Throw in the butter and then top with your pumpkin lid so the pumpkin is whole again.
- Cook for 45 minutes to 1 ½ hours depending on the pumpkin. Test for doneness by removing the lid and poking the flesh from the inside. It should be quite tender. The skin may be slightly burnt and just beginning to sag.
- Serve whole and scoop out plenty of flesh with the creamy cheesy liquid into soup bowls.
ROAST PUMPKIN WITH CREAM, THYME & PARMESAN
This impressive-looking dish makes a wonderful starter for a dinner party
Provided by Good Food team
Categories Dinner, Starter
Time 1h55m
Number Of Ingredients 6
Steps:
- Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.
Nutrition Facts : Calories 342 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.33 milligram of sodium
WHOLE ROASTED PUMPKIN
Steps:
- Preheat your oven to 350F. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle. Use a large spoon to scrape out the seeds, and reserve them for another use. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.
BAKED PUMPKIN WITH CREAM & ONIONS
Try this impressive side dish as an autumnal accompaniment to roast chicken
Provided by James Martin
Categories Dinner, Side dish
Time 2h40m
Number Of Ingredients 8
Steps:
- Cut the top(s) off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.
- Heat oven to 180C/160C fan/gas 4. Gently cook the onions in the butter until very soft but not browned. Stir in the sugar and sage for a few mins. Take off the heat and add the cream, cheese and breadcrumbs with lots of seasoning. Spoon into the pumpkin or squash, then replace the lid(s). Wrap in foil, place on a baking sheet and bake the large pumpkin for 1½ hrs or minis for 40 mins, then carefully remove the foil. Continue to bake for 30 mins more until really soft and tender when poked with a small knife. Serve one mini pumpkin per person, or spoon wedges from a large one, spooning the creamy filling onto plates.
Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
WHOLE PUMPKIN BAKED WITH CREAM AND CHEESE RECIPE
Provided by ROBandSEAN
Number Of Ingredients 9
Steps:
- Instructions: Preheat the oven to 375ºF/191ºC. Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full. Whole Baked Pumpkin - Filled with Cheese Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well. Whole Baked Pumpkin - Filled with Cream and Butter Replace the pumpkin top. The filled pumpkin is now ready to bake. Whole Baked Pumpkin - Covered Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer. Whole Baked Pumpkin - Side To Serve: Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.
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25 BEST PUMPKIN AND CREAM CHEESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Dec 6, 2022Category Desserts, Recipe Roundup
- Pumpkin Cookies With Cream Cheese Frosting. One surefire way to get me in the fall spirit is to bake a batch of pumpkin cookies with cream cheese frosting.
- Pumpkin Cream Cheese Bars. I love these pumpkin bars because they’re basically half spiced cake and half cheesecake. I mean, just look at how thick that cream cheese layer is!
- Starbucks Pumpkin Muffins. Why settle for basic pumpkin muffins when you can have pumpkin and cream cheese swirl muffins just like they make at Starbucks?
- Double Layer Pumpkin Cheesecake. If you can’t decide between pumpkin pie and cheesecake this Thanksgiving, why not go for both? From the crumbly crust to the sweet cream cheese filling and pumpkin pie top, it really is the best of both worlds.
- Pumpkin Cream Cheese Spread. Jazz up your morning bagel with this smooth and spiced pumpkin cream cheese spread. Simply combine cream cheese with pumpkin puree and a touch of sugar and spice, and it’s ready to go!
- Pumpkin Delight. Featuring three scrummy layers, this one really lives up to the name. You’ll love how the pecan crust complements the creamy pumpkin, cream cheese, and whipped cream layers.
- Pumpkin Bread with Cream Cheese. Another one of my favorite fall recipes is pumpkin bread. I adore it with lots of chocolate chips and a hot cup of coffee.
- Pumpkin Cream Cheese Dip. Do your unfrosted cookies feel a little lonely? Dunk them in this creamy pumpkin dip and experience new realms of food pleasure.
- Pumpkin Cupcakes with Cream Cheese Frosting. Pumpkin cupcakes with cream cheese frosting are the epitome of cute fall desserts. The cupcakes are moist and fluffy, and the frosting is rich and creamy.
- Pumpkin Cream Cheese Breakfast Braid. This may not look it, but it’s actually a super simple breakfast you can make in a flash for the holidays. Thanks to ready-made, frozen puff pastry, it comes together in a snap.
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