Tag: #pumpkin

Pumpkin Beef Bolognese

A hearty meat sauce with meltingly tender pumpkin chunks.

Watch me make it here: https://youtube.com/shorts/IIYpp9X9vzc

Ingredients
  • 14 ounces pasta
  • 1.5 pounds ground beef
  • 4 cups diced pumpkin, seeded
  • 3 cups puréed tomatoes
  • 1-3/4 cups beef stock
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/2 large carrot, trimmed and diced
  • 1 celery rib, finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon each: dried thyme, dried sage, dried marjoram, smoked paprika, chili flakes
  • 1 bay leaf
  • 1 heaped tbsp tomato paste
  • sea salt + black pepper
  • fresh thyme + chili flakes, for serving
Directions
  1. Heat oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic, carrot and celery, cook, stirring occasionally, over medium-low heat for 5 minutes. Add the pumpkin cubes, cook for about 5 minutes, stirring frequently.
  2. In a separate pan, cook ground beef and break it up a little with a wooden spoon. (I separate this to prevent grease in the final dish).
  3. Cook for 10 minutes, stirring occasionally, until the meat is cooked through. Drain the meat.
  4. Add the meat into the pan with the other ingredients.
  5. Stir in the spices, season with salt and pepper. Add beef stock and bay leaf, simmer for 10 minutes. Then add the tomato purée and tomato paste. Cover, simmer for 10 minutes or until the pumpkin is tender.
  6. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
  7. Add the pasta (minus the pasta water) into the main pan and stir up.
  8. Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes or thyme.

Pumpkin Alfredo with Butternut Squash Ravioli

A seasonal favorite.
Ingredients
  • 2 (9-oz.) packages refrigerated butternut squash ravioli
  • 2 tablespoons Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)
  • 6-8 fresh sage leaves
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 cup half and half
  • 2 cups chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 cup canned pumpkin puree
  • 1/4 cup minced fresh parsley
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 – 1/2 teaspoon of pumpkin pie spice
  • salt and pepper to taste
  • 1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping
Instructions
  1. Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
  2. Add butter to the pan and melt over medium heat. Then add garlic and sauté it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
  3. Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed
  4. While sauce is simmering cook ravioli according to package directions.
  5. Drain ravioli and gently stir into sauce.
  6. Plate and top each serving with a drizzle of olive oil, crumbled goat cheese, dried cranberries, and nuts.