Pumpkin three different ways
Pumpkin Spiced Granola with Dried Fruits & Almonds
Makes approximately 5 cups
Ingredients:
4 tbsp. sweet pumpkin spice blend (recipe below)
½ cup pumpkin seeds, toasted
½ cup almonds, sliced
3 cups granola
¼ cup dried apricot
¼ cup dried cranberries
¼ cup raisins
¼ cup currants
Coarse salt, to taste
1 tbsp. maple syrup (optional)
¼ cup yogurt-covered raisins (optional)
Method of Preparation:
Toss all ingredients in a large bowl and mix thoroughly.
Warm briefly in a low-heat oven to accent aromas and flavors.
Sprinkle with coarse salt to taste, serve and enjoy!
Sweet Pumpkin Spice Blend
Ingredients:
2 tbsp. ground mace
1 tbsp. ground ginger
1 tbsp. ground cardamom
1 tbsp. ground nutmeg
1 tbsp. ground clove
1 tbsp. ground cinnamon
1 tsp. kosher salt
1 tbsp. ground allspice
2 tbsp. granulated sugar
1 tbsp. dark brown sugar
Method of Preparation:
1. Combine all ingredients and mix well.
2. Store in a cool dry space until needed, then use to sweeten granola and enjoy!
Pumpkin Spiced Roasted Vegetables
Ingredients:
Pumpkin spice blend (recipe below)
Blended olive oil, 1-2 tbsp.
Kosher or coarse salt, to taste
Black pepper, to taste
Medium diced root vegetables, partially cooked in advance to speed roasting process
o Winter squash
o Parsnips
o Carrots
o Beets
o Potatoes
o Yams
Method of Preparation:
1. Preheat oven to 350°F.
2. Toss olive oil, pumpkin spice blend and diced vegetables in a large mixing bowl until vegetables are coated.
3. Spread vegetables on a large baking sheet and season with salt and pepper.
4. Roast veggies until golden brown, turning occasionally to ensure they evenly brown.
5. Serve with your favorite entrée and enjoy!
Pumpkin Spice Blend
Ingredients:
2 tbsp. ground mace
1 tbsp. ground ginger
1 tbsp. ground cardamom
1 tbsp. ground nutmeg
1 tbsp. ground clove
1 tbsp. ground cinnamon
1 tsp. kosher salt
¼ tsp. ground black pepper
1 tsp. ground allspice
1 tsp. ground sage
Method of Preparation:
1. Combine all ingredients and mix well.
2. Store in a cool dry space until needed for your pumpkin spice root vegetables.
Pumpkin Mac N' Cheese
Ingredients:
½ cup caramelized shallot
¾ cup bacon, cooked thoroughly but not crisp
1 lb. elbow macaroni, cooked
2 ½ cups cheddar cheese, shredded
2 cups pumpkin puree
1 pint heavy cream (may substitute milk for a lighter sauce)
1 tbsp. pumpkin spice blend (see above)
Topping:
4 oz. pumpkin spice blend
8 oz. panko bread crumbs, toasted
8 oz. cheddar cheese, shredded
¼ cup butter, melted
Method of Preparation:
1. Preheat oven to 325°F.
2. Combine pumpkin spice blend, cheese and bread crumbs in a mixing bowl, then drizzle butter on the mixture to moisten. Reserve.
3. In a heavy bottomed sauce pot, warm shallots and bacon, slowly stirring in pumpkin puree.
4. Add a small amount of heavy cream to the sauce pot to create the sauce.
5. Bring mixture to a simmer, then slowly whisk in cheese until it is completely incorporated into the sauce.
6. Toss cooked pasta into sauce, then place entire contents of sauce pot into a buttered casserole dish.
7. Cover with foil and bake for 30 minutes.
8. Remove from oven and top mac n' cheese with bread crumb mixture. Return to oven for 10-15 minutes until cheese is fully melted.
9. Serve hot and enjoy!