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FeedPumpkin Eaters
Nothing sets the seasonal stage for an American autumn like pumpkins. But pumpkins are enjoyed around the world—as candy-like halawa yaqtin in the Middle East, as tempura in Japan, as ravioli stuffing in Italy. The Chinese eat pumpkin leaves as a vegetable; the Thai fill them with custard for dessert. Try roasting pumpkin chunks with potatoes, parsnips and other root vegetables to accompany pork or beef brisket. Clearly, you need to expand your imagination beyond the usual pies and jack o’ lanterns.
Pumpkin Couscous with Pumpkin Honey Vinaigrette
This cool pasta dish, with its sweet flavors and scents, makes a great foil to a spicy dinner of hot Italian sausage or barbecue.
Serves 4
4 Tbsp. butter
2 cups fresh pumpkin, peeled and chopped to ¼-inch, dice (about 1 pound)
½ small leek, white and palest green part only, rinsed well and sliced
2 Tbsp. garlic, minced
½ cup pecans, chopped
1 tsp. curry powder
2 Tbsp. olive oil
salt and pepper to taste
1 ¼ cup prepared vegetable stock
1 cup pearl couscous
½ cup dried apricots, chopped
½ cup dried cranberries
Pumpkin honey vinaigrette
4 cups baby romaine lettuce or other greens
Pumpkin Honey Vinaigrette
2 Tbsp. extra virgin
olive oil
1/3 cup balsamic vinegar
2 Tbsp. pumpkin flower honey (available online or in local gourmet shops)
½ tsp. orange zest
½ tsp. black pepper,
freshly ground
Whisk together olive oil, vinegar, honey, zest and pepper. This can be made up to 1 week ahead of time. Store in refrigerator.
In large sauté pan, melt butter on medium heat. Add chopped pumpkin and cook for 4 minutes. Add leek, garlic, pecans, curry powder and olive oil. Cook for 4 more minutes, until pumpkin is tender. Remove from heat and season with salt and pepper. Place stock in 2 ½-quart pot and bring to boil. Add couscous, apricots and cranberries. Cover pot and simmer until tender (about 8–10 minutes). When couscous is done (stock should be absorbed; if not, drain couscous before proceeding), gently stir pumpkin mixture into couscous. Season to taste with salt and pepper. Let mixture cool to room temperature.
Toss couscous with enough vinaigrette to flavor entire dish. (Start with ¼ cup; use more if needed.)
Serving tips: Line serving plate or shallow bowl with greens, and spoon couscous over greens. Serve garnished with fried pumpkin slices, if desired. If making this ahead, store couscous in refrigerator, but bring to room temperature before serving. As an optional garnish, save a few thin slices of pumpkin and fry in vegetable oil until crisp.
Click here for more great pumpkin recipes.
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