The Saturday Evening Post » pumpkin

Pearl Couscous with Roasted Pumpkin and Medjool Dates

Corey Michael Dalton — Fri, 21 Oct 2011 20:00:56 +0000

As every kid knows, pumpkins are a symbol of fall. But what can you do with the orange squash besides carve it? Transform this everyday veggie into something elegant by adding a simple combination of fresh herbs, grated lemon, and toasted nuts! The Medjool dates add a hint of sweetness and complement the earthy flavor of the pumpkin. (Reprinted from Flavor First by Cheryl Forberg. Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc.)

Pearl Couscous with Roasted Pumpkin and Medjool Dates

Makes 8 ¾-cup servings

Ingredients

2 tablespoons finely chopped Medjool dates or prunes
2 tablespoons chopped walnuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon chopped flat-leaf (Italian) parsley or ½ teaspoon dried
2 teaspoons grated lemon zest
5 cups diced pumpkin or winter squash, such as Hubbard or kabocha (about 1 ¼ pounds)
4 large shallots, quartered lengthwise
2 teaspoons canola oil
1 ¼ cups fat-free, low-sodium chicken broth
½ teaspoon salt (optional)
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup whole wheat Israeli pearl couscous
2 tablespoons chopped cilantro, for garnish

Directions

Combine the dates or prunes, walnuts, cheese, parsley, and lemon zest in a small bowl. Set aside.

Preheat the oven to 425°F.

Combine the pumpkin or squash, shallots, and oil in a medium bowl and toss well. Transfer to a baking sheet. Roast for about 30 minutes, stirring occasionally, until the pumpkin starts to brown but is still holding its shape.

Combine the broth, salt (if desired), cumin, and cinnamon in a Dutch oven and bring to a boil. Add the couscous. Stir to coat, cover, and simmer for 5 to 10 minutes, or as directed on the couscous package. When the couscous is coked, add the roasted vegetables and date mixture and toss gently to combine. Garnish with the cilantro. Serve hot.

Nutrition Facts

Calories: 170

Protein: 6 g

Total Fat: 6 g (Sat. Fat: <1 g)

Sodium: 230 mg

Cholesterol: 0 mg

Carbohydrates: 32 g

Fiber: 6 g

Pearl Couscous with Roasted Pumpkin and Medjool Dates The Saturday Evening Post

Pumpkin Muffins

Post Editors — Sat, 24 Oct 2009 14:00:33 +0000

Let your Halloween candy cravings RIP. A hot cup of chai tea paired with these tasty, fiber-packed muffins will put those temptations to rest. They’re so easy, it’s scary!

Pumpkin Muffins

(Makes 12 muffins)

1 1/2 cups unbleached white flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups wheat bran cereal
2/3 cup milk
3/4 cup raisins
1 cup canned pumpkin
1/2 cup sugar
1 egg
1/2 cup butter or margarine, soft
1/2 cup walnuts or pecans (optional)
1 1/2 teaspoons sugar

Preheat oven to 400 F.

Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Measure cereal, milk raisins, pumpkin, and 1/2 cup sugar into large mixing bowl. Stir to combine. Let stand about 2 minutes or until the cereal is soft. Add egg and butter. Beat well. Add dry ingredients and nuts, stirring only until combined. Portion the batter evenly into 12 greased or lined muffin-pan cups. Sprinkle with 1 1/2 teaspoons sugar. Bake about 30 minutes or until muffins are golden brown.

This recipe is from The Saturday Evening Post Fiber and Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit ShopThePost.com.

Do you have a traditional family recipe you’d like to share with us? Send your letter and recipe to letters@saturdayeveningpost.com.

Pumpkin Muffins The Saturday Evening Post

Pumpkin Chocolate Chip Cake with Spiced Glaze

Post Editors — Tue, 20 Oct 2009 14:00:56 +0000

This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.

Pumpkin Chocolate Chip Cake with Spiced Glaze

(Makes 1 loaf)

1-3/4 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
3/4 to 1 cup chocolate chips (mix white chocolate chips, if desired)
3/4 cup chopped pecans

Preheat oven to 350 F. Grease 9×5 loaf pan.

Combine flour, soda, salt and spices. In separate larger bowl, beat butter, gradually add sugar, beat well. Blend in eggs. At low speed, add dry ingredients alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts. Turn into loaf pan and bake for 65 to 75 minutes or until done. Drizzle with glaze, add additional chopped pecans to top. Let stand at least 6 hours before slicing.

Spiced Glaze:

1/2 cup confectioners’ sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 to 2 tablespoons heavy cream

Combine confectioners’ sugar, nutmeg, and cinnamon. Blend in cream to desired glaze consistency.

Pumpkin Chocolate Chip Cake with Spiced Glaze The Saturday Evening Post

Picking the Pumpkin

Heather Ray — Sat, 12 Sep 2009 14:00:06 +0000

Pumpkins are in season September through November. But mature pumpkins should be harvested before the first hard freeze. Check your local extension for the average first hard freeze date and mark your calendar. A light frost might harm the vines, but should not damage the fruit.

Pick & Preserve

1. The skin will be hard and shell-like. You should be able to press your fingernail into the skin without puncturing the fruit.

2. The pumpkin should sound hollow inside when you gently thump on it.

3. Check for cracks in the stem: another sign that the pumpkin is ready to be picked.

4. Be sure the pumpkin has reached its desired color. Once the pumpkin is picked, the color will stop developing.

5. Use sharp scissors or a blade to the cut the fruit from the vine. Try to leave a long handle, but avoid carrying the pumpkin by the stem as it may not support the weight of the fruit. Alternatively, if you do not wish to cut the fruit, you can let the vine die back and pick them at your leisure (as long as it’s before the first hard freeze).

6. To help harden the skin and heal any scuffs or scratches, cure the pumpkin(s) for 10 days at 80 to 85 F, and a humidity of around 80 percent.

7. Store the pumpkin(s) in a cool (about 50 F), dry place, away from any ripening fruits like apples or pears. Allow each pumpkin to have some “breathing” room. The circulation helps keep the pumpkin dry.

It’s not necessary to cure pumpkins if you plan to use them right away. Properly cured and stored pumpkins, however, can last several months. But be sure to periodically check the fruit and remove the ones that show signs of decay.

To Eat or to Carve?
All pumpkins are edible; however, the textures and sweetness vary from species to species.

Common pumpkin varieties include Connecticut field pumpkins (great for Halloween carving), Howden pumpkins, and Howden Biggie pumpkins—all members of the species Cucurbita pepo.

Members of the species Cucurbita moschata are usually a tan color and oblong shape and are used mostly for commercial canning.

For sweeter recipes, such as pumpkin pie, varieties like Cinderella and Sugar Pie are recommended. The skin is substantially thinner than a jack-o’-lantern, and the flesh is much sweeter.

Instead of canned pumpkin, try using fresh pumpkin puree in your favorite pumpkin recipes. For the best results, slice and seed a fresh pumpkin and roast in an 325 F-oven for 30 to 40 minutes, until tender. When cool, remove skin and mash, blend, or puree the flesh.

Click here for the perfect pumpkin pancakes!

Picking the Pumpkin The Saturday Evening Post