The Great Pumpkin Carve Up Cook Off

[Pumpkin Arancini]

Elise of Simply Recipes has "brewed" up the of idea of using those otherwise discarded pumpkin pieces from Halloween jack-o-lanterns and turning them into something spooktacular (food related of course.  Gorilla glue and construction paper need not apply). 

Pumpkin Power

I have been in pumpkin and squash mode for sometime now, what with my I Can't Believe I Ate Vegan Sarah Lou original submission: quinoa, spicy pumpkin, apple and dried fruit timbale, C.C's gnocchi with toasted pumpkin seed pesto and starting it off in August with spaghetti squash.

On Saturday evening I prepared a delicious Gourmet magazine recipe for pumpkin risotto.  I love making risotto and have featured my pesto risotto recipe in a past August post.  This particular recipe used pumpkin flesh and Parmigiano-Reggiano. 

Pumpkin Risotto

4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)

1 1/4 cups diced (1/4-inch) peeled seeded fresh sugar or cheese pumpkin

2 cups chicken stock

2 cups water

1 small onion, finely chopped

1 tablespoon olive oil

3/4 cup Arborio rice

1-ounce (1/3 cup) grated Parmigiano-Reggiano

1 tablespoon unsalted butter

 

Preheat oven to 350 degrees F.

Roast whole miniature pumpkins in a small roasting pan with 1/2-inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.

 

Meanwhile, make risotto while pumpkins roast: Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.

 

Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2 to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)

 

Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper, and cover to keep warm.

Pumpkin Arancini

However, with only two mouths to feed, a yield of 6 servings meant leftovers and as I am not particularly fond of day old rice, Sunday left me wondering what I should do.  I have made fried rice after an overnight sit in the refrigerator with positive results.  Pumpkin fried rice?  It's been done.  Then I thought,  arancini?  Never before have I embarked on a fried rice ball adventure.  It was time.  I used some all purpose flour for dredging, dipped the ball into an already beaten egg and rolled it lavishly in some Italian seasoned bread crumbs.  I cooked these beauties up in hot oil and drained them on paper towels.  What a pleasure it was to bite into a crunchy treat like this and find another meal waiting inside, all re-vamped and flavourful like the first day it was born in my kitchen.  I am anxious to try this with my other risotto recipes!

You think I would have stopped there but arancini became a late afternoon snack and rigatoni with pumpkin and bacon became supper.

[Martha's Stewart's Rigatoni with Pumpkin and Bacon]

Adapted from Martha Stewart Living, October 2001, I used a maple smoked bacon, chunks of pumpkin cooked in a sauce of chicken stock, heavy cream with hints of allspice and fresh sage.  I sprinkled the end result with pepitas and leftover Grano Padano for good measure.  Smoky and rich, yum!

Secondly Squash

[Butternut Squash]

I roasted a beautiful butternut squash on Friday evening to make a simple pasta dish which included the likes of ricotta cheese and sage leaves (so I went a little nuts at the Italian grocers).  I bought a fusilli lunghi bucati pasta, a first for me as I could not find fat spaghetti noodles known as perciatelli.  The dish was a little plain to those who are used to a healthy serving of either white cream, rosé or tomato bases drowning each noodle in saucy goodness.  The dish was adapted from the October 2002 issue of Martha Stewart Living.

[Spicy Squash with Pasta, adapted from Martha Stewart Living, October 2002]

Continuing with my third installment from that zany billionairess, mini pumpkin tarts.  This recipe was adapted from Martha Stewart Holiday which was released last October.

[Mini Pumpkin Tarts]

My mother hosts an event each year in which she has coined "Apple Day".  It all began with my mother's obsession with anything apple.  Three years ago, she started the tradition of a brunch honouring the healthy treat.  That first year I contributed my bit: turkey, sage and apple sausage.  Last year apple became less of a focal point as we made all kinds of fun dishes using varied ingredients, the theme became merely an excuse to gather together with family and enjoy Autumn's bounty.  In it's third year, yesterday, October 30, I made these tarts to welcome Halloween.

[Mini Pumpkin Tarts]

Of course I cannot forget my Jack' o ' lantern entry for this evening.  Constructed from decorative mini squash:

please let me introduce you to Mr. Jack 'o' latern Torrance.  He sort of resembles Jack Nicholson after he's been cooped up for too long.

I must thank the wonderfully named Elise (my apologies for past erroneous spellings of your name) for the festive fun she has brought about in the food blogging community.  I enjoyed myself and look forward to reading all the other entries.  Now I'm a happy phantom.

Comments

[LisaSD]

Oh my gosh--you were truly inspired! I can't believe all the pumpkin-y stuff you did! I love arancini. Great stuff--and nice pictures too.

[Sara]

Wow, you really went pumpkin crazy! I love arancini too, but I never vary from my cheese and ham filling.