Food: Fall Pumpkin Theme

Hello All! For our "Pumpkin Theme" blog we chose to make two great dinners this week using pumpkin. The first one is Pumpkin Mac and Cheese. It may not sound good to you but once you make it you will know just how good it is.

 

Pumpkin Macaroni & Cheese

Ingredients:

• 2 (12-ounce) cans 2% evaporated milk
• 1 (15-ounce) can pumpkin puree
• 4 large eggs
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/8 tsp. cayenne
• 1 lb. dry pasta (I used large elbow macaroni)
• 16 oz. shredded cheese of your choice
• 1/4 cup Parmesan cheese, plus extra for garnish
• 1/2 cup Panko breadcrumbs

Directions:

• Pre-heat oven to 400 degrees. Spray a 9x13-inch baking pan with oil spray.
• Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.

• While the pasta is cooking, Mix together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper and cayenne in a another bowl until combined. Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until mixed. Continue cooking over medium-high heat, stirring occasionally, for about 3-4 minutes, or until the sauce comes to a simmer and thickens.

• Remove pan from heat and stir in about 12 oz. of the shredded cheese and the Parmesan until melted and evenly-distributed.
• If you would like to bake the macaroni and cheese with breadcrumbs, continue onto these final steps. Or you can serve the macaroni at this point from the stove top.

 

• Pour about half of the pasta into the prepared baking pan. Then sprinkle with half of the remaining cheese. Pour the remainder of the pasta to make a second layer, then sprinkle with the remaining cheese and breadcrumbs.

• Bake for 20-25 minutes, or until the cheese is bubbling and the breadcrumbs are toasted.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

 

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**Remove and serve immediately**

I like mine spicy so i added a dash of hot sauce as well.

http://gimmesomeoven.co

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The second dish is a delish pumpkin squash soup. To add something extra special we served the soup in a mini pumpkin.  See recipe below.

 

Pumpkin Squash Soup

Ingredients:

•        2 tablespoon(s) unsalted butter
•        1 cup(s) chopped onion
•        2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
•        1 med. pumpkin  peeled, seeded and diced/cubed
•        3 cup(s) low-sodium chicken broth
•        1 tablespoon shredded cheese
•        1 leaf cilantro
•        1 1/2 teaspoon(s) salt
•        1/2 teaspoon(s) chopped fresh thyme
•        1/4 teaspoon(s) fresh-ground pepper

Directions:

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and pumpkin and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

 

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p.s. I thought I would share a beautiful view of  the sky and clouds looking beautiful this morning out my window.

-J.D.

(c) 2012 Gimme Some Oven. All rights reserve

 

Until we blog again,

 

 

XOXO - Connie & Jenn