Pumpkin Patch Lunch

Roasted Pumpkin, Beet, Chickpea, and Barley Salad, recipe provided below (adapted from Pop Sugar

INGREDIENTS

For the salad:

  • 1/2 cup dried chickpeas
  • 1/2 cup pearl barley
  • 4 1/2 ounces green beans, trimmed
  • 1 pound pumpkin (or other squash), unpeeled, sliced thinly
  • 4 baby beets, peeled, trimmed, and quartered
  • 1 1/2 tablespoons soft goat’s cheese, crumbled
  • 2 tablespoons toasted pepitas

For the maple and thyme dressing:

  • 2 tablespoons cold-pressed extra-virgin coconut oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons white wine vinegar
  • 2 teaspoons fresh thyme leaves

DIRECTIONS

  1. Place the chickpeas in a small bowl, cover with cold water, let stand overnight, and drain.
  2. Preheat the oven to 400°F.
  3. Cook the chickpeas and barley in a medium saucepan of boiling water, about 20 minutes or until tender. Add the green beans to the pan at the last minute of cooking time. Drain. Rinse under cold water. Drain.
  4. To make the maple and thyme dressing, combine all the ingredients in a screw-top jar, season to taste, and shake well to combine.
  5. Combine the pumpkin and beets with two tablespoons of the dressing in a small lined baking dish. Roast about 20 minutes or until caramelized and tender.
  6. Combine the barley, chickpeas, beans, pumpkin, beets, and the remaining dressing in a medium bowl. Toss gently. Serve the salad sprinkled with the cheese and pepitas.

Savory Pumpkin Pizza, recipe provided below (adapted from Love Lola Blog)

Ingredients:

  • one ready to bake pizza dough
  • 1 cup pumpkin puree
  • 1 sweet onion, dice
  • 1 tsp. sugar
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 2 tsp. thyme
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
  • 2 cups freshly grated havarti cheese
  • 1 cup arugula

Directions:

  1. preheat the oven to 350 F. for those that have a pizza stone, put the stone in the oven to warm. while the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. you’ll want to cook them on low heat for…a while. i call it caramelizing them…but they don’t really caramelize. i’m not patient enough…so i just cook them until they are soft, smell fantastic, and are relatively translucent. when they are about halfway cooked, sprinkle 1 tsp. sugar on them. as they cook, continue to stir and move them around with a spatula.
  2. next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. mix in the parmesan cheese. salt and pepper to taste.
  3.  finally, follow the directions on the package for preparing the dough. this is the hardest part for me. scofield’s way better at it…so i’ll typically leave this step up to him. otherwise, we’ll have a lumpy square pizza and who wants that.
  4. once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mixture. add the arugula, and then add the grated havarti cheese. you can add a dash of salt and pepper here, too, if you would like.
  5. the directions on the pizza dough package will instruct you to cook it anywhere from 10-12 minutes, but personally, i like to cook mine for 20-25 minutes. 

Caramelised-Onion-and-Butternut-Pumpkin-Crostata-recipe3-copy.jpg

Caramelised Onion and Butternut Pumpkin Crostata, recipe provided below (adapted from Delicious Everyday

Ingredients

CROSTATA PASTRY:

  • 250g of plain (all purpose) flour
  • 180g of cold butter
  • 1 egg yolk
  • 2 tbs of chilled water

FILLING:

  • 700g (1½ pounds) butternut pumpkin (butternut squash), peeled, deseeded and cut into bite sized pieces
  • 1 tbs olive oil
  • ¾ cup store bought caramelised onion relish
  • 1½ tbs thyme leaves, picked from their stalk
  • salt and pepper, to taste

Instructions

  1. Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Remove from the food processor and place onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
  2. Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Cut out 4 circles of roughly 20cm (8 inches) in diameter and place onto a baking tray lined with baking paper. Refrigerate until needed.
  3. Preheat the oven to 180 celsius (350 fahrenheit) and toss the butternut pumpkin with the olive oil and season with salt and pepper. Place in a roasting pan lined with baking paper and roast for 25 minutes or until tender. Leave to cool slightly.
  4. Remove the pastry from the refrigerator and place a spoonful of the caramelised onion relish in the center of the pastry circle and use a spoon or knife to spread it evenly leaving a border of roughly 5cm (2 inches). Place the pumpkin on top of the caramelised onion mixture and season with sea salt. Bring up the pastry border, to enclose the filling, pleating as you go. Finally rub the thyme leaves between your fingers to release their scent and sprinkle over the top of the crostata. Bake for 20 to 25 minutes, or until the pastry is lightly golden. Serve immediately.