By now there can be few people left who haven’t baked, eaten, served or at least heard of pumpkin bread, soup, cheesecake, muffins and of course, pie. But the 9,000-year-old orange squash is eaten in myriad ways around the world, from curries, lasagna and risotto to pumpkin, chicken and white bean chili. As DeeDee Stovel notes in “Pumpkin,” there are year-round uses for this designated Super Food. In addition to being rich in protein, complex carbohydrates, and vitamins A and C, it’s high in fiber and low in calories. Long a staple among Indian tribes across the plains, its seeds are also prominently used in Mexican cooking.
Step up and make your own gorp with pumpkin seeds, cashews, cranberries and semi-sweet chocolate chips. There are several soups and salads, and numerous main courses, such as a luscious- sounding pumpkin gratin with caramelized onions, Gruyere and pancetta that would be a worthy addition to the Thanksgiving table. Failing all else, if Thanksgiving is not your time to get experimental, there are several pie, cookie, strudel, fudge, brownie, coffee cake and popover recipes. Oh yes, and seven pie recipes, including a pumpkin-pear galette.
– Ellen Sweets
Chicken in Pueblan Green Pumpkin Seed Sauce
Pumpkin seeds are featured in this classic dish from Puebla, Mexico. It can also be made with almonds and sesame seeds. Calvin Trillin spoke glowingly about discovering this sauce on a trip to Puebla with his granddaughter. Leftovers work well with grilled salmon, poultry, or pork as an enchilada sauce. Serves 4
Ingredients
Directions
Place chicken, half the onion, half the garlic, the carrot, 1 teaspoon of the salt, bay leaves, and the thyme in a large pot of Dutch oven with 8 cups of water. Bring to a boil over medium-high heat and skim off foam as it rises. Partially cover, reduce heat, and simmer for 10 to 15 minutes.
Remove chicken from the broth and set it aside. Strain broth, discarding solids. Lay a paper towel on top of the broth to soak up the rising fat. Set the broth aside. Meanwhile, remove skin and bones from chicken and tear the meat into chunks.
To make the sauce, toast the pepitas in a large skillet over medium heat until they have popped and turned golden, about 5 minutes. Spread them on a plate to cool, reserving a few for garnish.
Combine the cooled seeds with the remaining onion, the remaining garlic, the cilantro, romaine, and chiles in a blender. Add 1 1/2 cups of the broth and blend until smooth.
White Bean, Chicken, and Pumpkin Chili
This is a quick and easy white chili spiked with cilantro. Serve with a crusty loaf of your favorite bread and a green salad. Serves 8
Ingredients
Directions
Heat olive oil in a Dutch oven over medium heat. Cook the onion for 1 minute. Add the garlic and pepper and cook 1 minute longer. Add the chicken and salt, and cook for 10 minutes, stirring occasionally.
Microwave the pumpkin on high for 3 minutes. When cool enough to handle, peel and cut into 1/2-inch chunks to measure 3 cups. Store any remaining pumpkin in the refrigerator for up to a week or in the freezer for up to 3 months.
Stir in the broth, beans, pumpkin, chiles, cumin, and Tabasco sauce; cook for 15 minutes over low heat, until the chicken is done and the pumpkin is easily pierced with a fork. Taste and adjust the seasonings.
Serve while hot, topping each serving with a pinch of the cilantro.
Pumpkin Gratin with Caramelized Onions
Gratins are all about comfort, with their layers of thinly sliced vegetables, creamy cheeses, and crunchy topping. Pumpkin not only adds color and nutrition, but a wonderful subtle tang. This dish makes a terrific accompaniment to roasted or grilled chicken, turkey, pork, or beef. Complete the meal with roasted green beans. Serves 6
Ingredients
Directions
Preheat oven to 375.
Steam or microwave the pumpkin until it is just tender, about 5 minutes in a steamer, or 2 minutes in a microwave. Sprinkle with 1/4 teaspoon of the salt and pepper to taste, and set aside.
Heat the oil and butter in a large skillet over medium-high heat. Add the onions and pancetta and cook for 2 to 3 minutes, until soft. Season with the thyme, the remaining salt, and more pepper to taste. Reduce heat to medium and continue cooking, stirring occasionally, until the onions wilt and begin to brown and caramelize and the pancetta becomes crisp, about 5 to 10 minutes.
Grease a low-sided, one-quart gratin or casserole with butter. Arrange half the pumpkin slices in overlapping rows in the dish. Spread the onions and pancetta evenly over the pumpkins. Sprinkle with 1 1/4 cups of the cheese and top with another layer of pumpkin slices.
Stir the nutmeg into the half-and-half and pour over the vegetables.
Mix the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for 35 to 45 minutes, or until the pumpkin is easily pierced with a fork and the top is lightly browned and bubbly around the edges. Serve hot.
