Mac and Cheese Stuffed Roasted Pumpkin

Mac and Cheese Stuffed Roasted Pumpkin
A meal all in one
This is undoubtedly an all-time comfort dish.  It is beautifully presented in its own bowl.  The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal.  I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like.  You can also use a nice smoked cheese if you prefer.  Top it with store-bought pepitas for an additional crunch.  If you cannot find pepitas, you can use sunflower seeds.  

Ingredients for Mac and Cheese:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese ( I use a good melting brand)
4 TBS butter
1/2 cup half and half
1/2 cup grated cheese ( I use Pecorino Romano)
1/4 cup fresh parsley, chopped
2 TBS roasted Pepitas 
See roasted pumpkin recipe below:

Stuffed Pumpkin Directions:
1.  Cook pasta according to the package.
2.  In a medium saucepan add the cheeses, butter, half and half, and parsley.  Stir and simmer on low until cheeses are melted.  Make sure to stir the bottom of the pan to prevent cheese from sticking.  

 How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit the pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Pumpkin Cannoli

Pumpkin Cannoli

I had this idea to make easy pumpkin cannoli.  I purchased these cannoli molds awhile back but really haven't used them yet.  I made these pizzelle's (thin waffle) to shape on the cannoli molds.  Needless to say, I was not happy with them.  I saw a post where someone made a thin crust and shaped the dough around the mold, squeeze the ends to create a seal.  I like this idea, but if you are like me I, can't see making another recipe when I have an ingredient sitting around that could get used up first.  

One day I had a taste for a toasted wrap sandwich.  I tend to buy a package of wraps, use a couple, and the remaining ones sit for days until I throw them away because I can't figure out how to use them up.  Of course, as I sit here, I can think of a nice cheesy egg wrap, Italian pressed wrap, or even some fried cut triangles, as chips to serve with a hearty bowl of chili.  But sometimes you just are not in the mood.  

I was in the mood for these little pumpkin desserts.  I grabbed the mold and wraps, and as I stood there trying to figure out, "how in the world am I going to hold this wrap around this mold and make it stay"?  Well, it's not going to happen.  I needed to pin it somehow, and it just will not work.  It is cooked already, not in a dough form, which would efficiently work.  This is when it hit me.  I decided to cut the perfect size round shapes and see if it would fit inside the mold.  This will hold the body while they bake in the oven.  

There was no need to spray the molds because after they baked, they slid right out of the mold.

Aren't these beautiful?  How did I ever think of this?

Next, I decided to add a bit of melted chocolate to the ends of the shells.  Not only did the chocolate pair well with the pumpkin, but it also helped the colors stand out.  

Next was the time to fill these little babies.  I had already chilled the pumpkin mixture in the refrigerator.  This was a straightforward recipe to make, using some of my pumpkin butter I had made and had on hand. Of course, you can use any store-bought, as well.       (See post for Pumpkin Butter)

Add your mixture to a piping bag, snip the end, and fill away.

                                                     I used a quinoa and chia seed tortilla

Ingredients:

1 cup ricotta cheese (whole milk)

1/4 cup pumpkin butter

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup melting chocolate

powdered sugar for garnish

To make shells:

3 large tortilla shells (makes 21 small shells) 

11 cannoli molds

1 large cookie-biscuit cutter

Directions:

1.  In a medium-size bowl, add ricotta cheese, pumpkin butter, sugar, and vanilla.  Mix well by hand or with an electric beater.  Scrape down the sides with a rubber spatula and mix again.  Add to a piping bag and chill.  If you do not have piping bags, you can use a heavy plastic zip bag.

2.  Cut circles with the cutter out of the tortilla shells.  Cut as close to each circle, not leaving significant gaps between them to get as many rings as you can out of each tortilla. Place a circle inside the end of each cannoli shell by gently squeezing and placing inside.  Arrange them to form the proper shape.  Place the molds on a baking sheet—Bake in a preheated 350-degree oven for 10 mins, or until the ends start to toast.  Remove from the molds and let cool.

3.  Melt chocolate according to directions on the package.  Dip each end of the cannoli into the chocolate. Set on wax paper to set.  

4.  Snip the end of your piping bag and fill your cannoli shell by squeezing the mixture into the shell, starting from the center towards the end.  Turn the shell around and fill it using the same method.  Chill the cannoli until ready to serve.  They are best to serve almost immediately, within the same day.  

Note:  You may also use pumpkin pie mixture already seasoned

 

Pumpkin Danish Cheese Waffle

 

Pumpkin Danish Cheese Waffles

Yes, these are store-bought frozen gluten-free waffles.  I had created these danish cheese waffles a few years ago when I first noticed my local store offering them.  I am always super excited to see new products on the market and hardly wait to figure out what I can create using them.  This is an effortless cream cheese mixture using ingredients you most likely have on hand.  When you spread the cream cheese mixture over top of the waffle, it gets down into the deep crevices.  Unlike some danish you buy from the store, you get cheese in every bite.  I added a layer of pumpkin butter, which I swirled into the cheese.  You can certainly use any jelly or preserves, such as strawberry, blueberry, or even apple.  

Ingredients:
10 frozen waffles, I used gluten free
8 ozs cream cheese, room temperature
1/3 cup sugar
1 egg, large
1 tsp vanilla
1/8 tsp salt
10 TBS pumpkin butter, or other fruit
1/2 cup powdered sugar
1-2 tsp milk

Directions:
1.  preheat oven to 350 degrees.  Place waffles on a baking sheet.  Bake for 5 mins to get them slightly toasted.  
2.  While the waffles are toasting add cream cheese, sugar, egg, vanilla, and salt to a mixing bowl.  Mix with an electric beater until smooth, scraping the sides with a spatula halfway.
3.  Spread 1 TBS of pumpkin butter on top of each waffle.  Spread approx 1 TBS of cream cheese mixture on top of each waffle.  With a butter knife make swirls by dragging the knife across one end of the waffle to the other.  This step is optional.  Bake the waffles for 8 - 10 mins.  Remove and cool. 
4.  Make a glaze by mixing together the powdered sugar and 1 tsp milk.  The glaze should be thick enough to pour off the spoon, but not too runny.  Add extra milk or sugar to the desired consistency.  

Paccheri Pumpkin Alfredo

 

I couldn't resist making this delicious pumpkin alfredo.  I found this gluten-free Paccheri pasta at my local specialty market.  Paccheri (pakkeri) pasta are large tubular-shaped originating from Campania, Italy.  The word paccheri literally means "to slap." as in slapping you in the face as you eat.  These were so much fun to serve with my homemade pumpkin alfredo.  Typically, you would use large tube shape pasta to stuff with your favorite cheese, such as ricotta or burrata.  I thought it would be fun to use this pasta for a more saucy type dish.  The sauce completely covered both the outside and inside of the pasta.  

This pumpkin alfredo recipe is very mild with just a small hint of pumpkin flavor.  It is still cheesy like alfredo but with an extra layer of flavor.  I included toasted pine nuts and mushrooms to this dish, which I thought was an excellent addition.  Make sure to put this dish on your weekly menu.  You will certainly be happy you did.  If you can not find Paccheri pasta, you can certainly substitute with Rigatoni, a smaller tube shape pasta found at your local grocery store.

Ingredients:
1 lb favorite pasta, cooked (al dente)
2 sticks butter
1 1/2 cups heavy cream
1/3 cup pumpkin butter (see recipe on my blog)
1 cup grated cheese, plus extra for topping
8 ozs mushrooms, sauteed
2 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped

Directions:
1.  Cook pasta al dente (still firm)
2.  While water is boiling for the pasta, heat a saucepan at medium temperature.  Add butter, cream, pumpkin butter, and bring to a small boil, stir.  Reduce temperature and simmer.  Stir in the grated cheese, and season with salt and pepper.  
3.  While sauce is simmering, saute the mushroom with the garlic and a touch of oil.  Cook until mushrooms are browned, and water evaporated from the mushrooms.  (Note: If you add uncooked mushrooms to your sauce, it will become more watery)
4.  Drain pasta and add to a large serving bowl.  Add the mushrooms on top.  Pour sauce over top of pasta and mushrooms and toss.  Garnish with extra cheese, scallions, and fresh parsley.  

Pumpkin Pie Spice

 

Pumpkin Pie Spice:

• 6 TBS ground cinnamon
• 4 tsp ground ginger
• 4 tsp ground nutmeg
• 3 tsp allspice
• 3 tsp ground cloves

Spiced Pumpkin Butter

 Spiced Pumpkin Butter

When I think about butter I think about that creamy spreadable stuff you slather of toast.  Well, you can smear this delectable pumpkin butter on just about anything you want.  It is sweetened with maple syrup and brown sugar and spiced with my homemade pumpkin pie spice.  It is then reduced with apple cider, simmering over low heat until a thick creamy consistency.  This recipe has multiple uses.  Eat alone, as a spread, whisk into a cheese sauce for pasta, add to your favorite quick bread or even stir some into your risotto for unbelievable results.  

Ingredients:

2 cans pumpkin (pure)

1/2 cup apple cider

1/4 cup pure maple syrup 

6 TBS brown sugar

2 tsp pumpkin pie spice

2 tsp lemon juice

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan.  Heat the pan on med/high temperature, stir.  When pumpkin starts to boil reduce temperature to low.  Stir and simmer until thickens, approx. 30 mins.

Note:  I use a nonstick pan.  

Broccoli Rabe Bean Pasta

 Broccoli Rabe and Bean Pasta

Broccoli Rabe or Rapini is known to be a bitter green, from the cabbage family.  Leaves, stems, and buds are all edible parts that can be eaten.  The Buds somewhat resemble broccoli but do not form a large head.  

There are many types of bitter greens, such as collard greens, turnips, and mustard greens.  They are all fiber boosting worth trying.  Salt is a good friend to bitter greens.  In my recipe, I used anchovy for saltiness but you can also use bacon or pancetta.  Other ingredients I used to balance the flavors were sundried tomatoes for added sweetness and toasted pine nuts for that nutty taste.  With a little touch of fresh herbs and grated cheese, you will have a wonderful meal to toss with your choice of pasta, rice, or even by itself as a side dish vegetable.  If you like heat, go ahead and add that in as well, I did.  

Ingredients:

2 heads broccoli rabe, washed

2 TBS olive oil

1 can anchovies, drained

3 cloves garlic, minced

3 TBS butter

1/4 tsp red pepper flakes

1 can cannellini beans

1/3 cup sun-dried tomatoes

1/3 cup fresh herbs (basil/parsley)

1/4 cup grated cheese

1/4 cup pine nuts, toasted

12 ozs pasta, cooked (spaghetti or other)

Directions:

1.  Rinse broccoli rabe in a strainer in the sink.  Drain.  Place on a cutting board and cut into desired size pieces.  Pat dry with dry paper towels before adding to the skillet.

2.  Heat oil in a large skillet over med/high heat.  Add broccoli rabe and saute until soft, approx. 10 mins.  Open up the center of the skillet by pushing the rabe to the sides.  Add the anchovy to the center of the skillet and cook until the anchovy starts to break down and melt.  Add the garlic, butter, and red pepper flakes and cook for another 3 mins.  Stir

3.  Stir in the beans and sun-dried tomatoes.  Cook for 5 mins.  Toss in the fresh herbs, and cheese.

Pour the broccoli rabe over top of your favorite cooked pasta.  Sprinkle with toasted pine nuts, fresh herbs, and extra grated cheese.