Roast Pumpkin with Feta and Honey, recipe provided below (adapted from Not Quite Nigella)
- 1 butternut pumpkin or squash (about 600g or 1.3lbs)
- 3 tablespoons oil (I used a herb oil but regular olive oil will do)
- 2 tablespoons sesame seeds
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 50g/1.7 ozs feta cheese, crumbled
- 1/2 teaspoon chilli flakes
- salt and pepper to season
Step 1: Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.
Step 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.
Step 3: Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.
Step 4: Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.
Pumpkin Creme Fraiche Spaghetti with Fried Onions and Sage Leaves, recipe provided below (adapted from Cafe Johnsonia)
- 4 oz spaghetti (I used Trader Joe's GF corn spaghetti)
- 1 Tablespoon olive oil
- ½ cup very thinly sliced onions
- 6-8 large sage leaves
- heaping ¼ cup pumpkin puree
- 2 Tablespoons creme fraiche
- ¼ teaspoon pumpkin pie spice
- Sea salt
- Ground white pepper
- Cook pasta in salted water according to package directions. Drain and reserve a little bit of pasta cooking water. (A few tablespoons is fine.)
- While pasta is cooking, heat the olive oil in a skillet. Add the onions to the pan and sprinkle with a bit of sea salt. Cook over medium-high heat, stirring occasionally, until they start to crisp up and turn golden brown. This might take 10 or more minutes depending how hot the pan is. Be careful not to let them burn. Add the sage leaves and continue cooking until the leaves are crispy too. Transfer to a small bowl and keep warm.
- Put the drained, hot pasta back into the pot. Add the pumpkin puree, creme fraiche, and pumpkin pie spice. Gently toss to coat the pasta. Taste and add salt and white pepper to taste.
- Divide the pasta between two bowls and top with the fried onions and sage.
Chicken Bacon Pumpkin Gnocchi, recipe provided below (adapted from Nutmeg Nanny)
- 2 packages gnocchi (about 2 pounds)
- 8 strips bacon, diced
- 2 boneless skinless chicken breasts, diced
- 8 ounces cream cheese, cut into cubes
- 1 cup pumpkin puree
- 1/2 cup Parmesan cheese
- 2 teaspoons smoked paprika
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- 1 cup half and half (or whole milk)
- Kosher salt and pepper, to taste
- 3 green onions, sliced
- Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
- Once cooked drain, drizzle with a little olive oil (to keep moist and from sticking together) and set aside.
- Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat.
- To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
- If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add cream cheese.. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.
- Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
- Add in half and half and stir until combined.
- Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it's too thick let it cook down just a little more.
- Taste the dish and season with kosher salt and pepper if needed.
- Sprinkle the finished dish with green onions and serve immediately.