HOLIDAY PUMPKIN 2.0: The cat came back as pumpkin gnocchi and more

Don't waste the pumpkins you have hanging around the house post-Hallowe'en — roast them and use that healthy orange flesh in some favourite recipes!

By CINDA CHAVICH

This Hallowe'en season, we had a handy wooden kit to create a sweet Cat-O-Lantern from the big pumpkin we picked up at local Michell's Farm — and after it did its duty as holiday decor, The Cat Came Back in my kitchen.

The wooden bits were removed (ears, nose, eyes, witch's hat — to reuse next year) and the pumpkin was ready to clean and roast in the oven, for pumpkin puree and crunchy pumpkin seeds to enjoy in a variety of new recipes.

Of course, there's always creamy pumpkin soups and pumpkin muffins, but this year we opted for pumpkin gnocchi, my recipe including minced prosciutto and a fresh sage brown butter sauce.

I also scooped out the seeds, washed them well, then tossed them with a little olive oil and salt to roast for a healthy, crunchy snack.

Don't waste those pumpkin seeds — delicious when roasted!

So yes, just like that favourite ditty (that inspired a fun NFB film), The Cat Came Back and now there's loads of roasted pumpkin puree in the freezer, ready for future creations, with no food wasted!

Just some of the pumpkins grown every year at Michell's Farm — since 1862!

RECIPES:

HOW TO ROAST A PUMPKIN:

1. Using a sharp knife, cut around the stem and remove

2. Cut the pumpkin in half, from top to bottom, and scoop the seeds out, scraping all of the stringy bits away.

3. Place the seeds in a bowl of cold water and rub to wash away the stringy flesh clinging to the seeds. Drain.

4. You can roast the halves, intact, for mashed/pureed pumpkin, or peel the pumpkin and cut into cubes or wedges, drizzle with a little olive oil, season with salt, and then roast until tender, but still firm, to serve as a side dish, or to add to stews, curries, risotto, etc.

5. In either case, you start by lining a large baking pan with parchment. Set the pumpkin halves, cut side down, on the pan (or arrange the cubes or wedges on the pan).

6. Bake pumpkin in a 350F oven for 45-60 minutes, until the pumpkin is tender and browned (if cubed), or very soft and starting to collapse (if halves).

7. Remove from the oven and let cool on the pan.

8. For halved pumpkin, use a large spoon to scrape the flesh away from the skin. Discard skin and drain pulp in a sieve in the sink to remove excess moisture, then mash or puree in blender or food processor.

9. Use the puree in recipes immediately or refrigerate up to 3 days. For longer storage, divide puree (or roasted cubes) into 1- our 2-cup portions, place in zippered freezer bags, label and freeze to use in future recipes.

Roasted pumpkin — mashed or cubed

PUMPKIN SEEDS:

Wash seeds to remove any stringy flesh.

Drain well and dry with a paper towel.

Place in a bowl and drizzle with a little olive oil.

Spread seeds on a baking sheet that's been lined with parchment paper.

Sprinkle generously with salt.

Roast in a 350F oven for 20 minutes, until crisp. Remove and cool.

PUMPKIN AND PROSCIUTTO GNOCCHI WITH SAGE BUTTER

Pumpkin Prosciutto Gnocchi browned in sage butter

1 cup cooked pumpkin, mashed or pureed

1 egg, lightly whisked

1/2 cup grated Parmesan cheese (plus extra for serving)

1 cup finely chopped prosciutto

1/4 teaspoon salt

pinch of ground nutmeg

1.5-2 cups flour

Sauce:

1 tablespoon olive oil

3 tablespoons butter, divided

handful of fresh sage leaves

black pepper

1. If using fresh roasted pumpkin, place in a sieve and press to drain out most of the moisture. See How to Roast Pumpkin (above).

2. In a bowl, combine the pumpkin, egg, Parmesan, chopped prosciutto, salt and nutmeg .

3. Use a wooden spoon to beat in the flour, a bit at a time, beating until you have a soft-ish dough that's fairly elastic.

4. Knead the dough lightly and form into a log shape on a floured work surface, then cut into 6 equal chunks. Roll each into a thick rope, and cut into squares, on a slight angle, using a knife or a pastry scraper. Try to make the gnocchi equal size. Set them aside on a floured baking pan as you finish making all of the gnocchi.

5. At this point, you can cook the gnocchi or freeze them (in a single layer, to dump into a freezer bag later).

6. To cook the gnocchi, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water, in batches so they're not too crowded, and cook until they rise to the surface (an indication they are cooked). Scoop them out with a slotted spoon and place into a buttered baking dish.

7. To finish gnocchi, heat oil and 1 tablespoon of the butter in a large heavy saute pan until sizzling.

8. Add the cooked gnocchi to the pan and saute until they begin to brown, 2-3 minutes.

9. Add the remaining butter to the pan with the sage leaves and cook another couple of minutes, until the gnocchi is golden and the butter is just starting to brown.

10. Serve gnocchi immediately with extra Parmesan sprinkled over the top. Serves 4.

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BAJAN PUMPKIN SOUP

This is my version of a creamy — and spicy — pumpkin soup I enjoyed in Barbados. It’s a little more exotic than the usual, and a beautiful, rich color. Use the pressure cooker to speed up the cooking, or make it on the stove top and simmer until vegetables are tender.

3 tablespoons unsalted butter

1 onion, chopped

2 cloves garlic, chopped 1

red bell pepper, chopped

1 hot chile pepper (preferably Scotch bonnet), seeded and minced

1 lb. calabaza, butternut squash or pumpkin, peeled and cubed

2 cups chopped peeled sweet potatoes

4 cups chicken stock

1 tablespoon Caribbean curry powder

1/4 teaspoon ground nutmeg sprigs fresh thyme

1 cup coconut milk

Salt and freshly ground black pepper

2 green onions, finely chopped

1 teaspoon fresh thyme leaves

1. In the pressure cooker, melt butter over medium heat. Add onion and sauté for 5 minutes, until softened. Add garlic, red pepper, chile pepper and squash; sauté for 5 minutes. Add sweet potatoes, chicken stock, curry powder, nutmeg and thyme sprigs to taste.

2. Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 15 minutes. Remove from heat and release pressure quickly. Let cool slightly. Discard thyme sprigs.

3. Working in batches, transfer soup to a blender or food processor and purée until smooth (or use an immersion blender in the cooker.) Return soup to cooker and bring to a simmer. Add coconut milk and heat through. Season to taste with salt and pepper.

5. Ladle into bowls and sprinkle each serving with green onions and thyme leaves. Serves 8

PUMPKIN FRITTERS

In the Caribbean, they often use salt cod in their fritters – a hangover from the historic trade between the region and Canada’s east coast. But this fritter is filled with pumpkin. A vegetarian, and addictive, snack to pass with rum punch.

¾ cup cornmeal

1/4 cup unbleached flour

1 teaspoon baking powder

1 tablespoon sugar

dash of grated nutmeg

1 cup coarsely grated or steamed, mashed pumpkin

2 green onions, minced

½ teaspoon minced chili pepper (preferably scotch bonnet)

1 large egg, lightly beaten

½ cup milk

salt and pepper

canola oil for frying

1. In a small bowl, combine the cornmeal, flour, baking powder, sugar and nutmeg.

2. In another bowl combine the pumpkin, green onions, chili pepper and egg. Add the dry ingredients to the wet, and stir to combine. Add enough of the milk to make a stiff dough. Season with salt and pepper.

3. In a nonstick sauté pan, heat an inch of canola oil until hot – about 350°F (a drop of water added should sizzle). Drop fritter batter into the hot oil, a tablespoon at a time, and fry until golden on both sides. Drain fritters well on paper towels, sprinkle with a little more salt and pass with drinks. Makes about 16 fritters.

PUMPKIN PIE WITH CRUNCHY STREUSEL TOPPING

While pumpkin pie is traditionally served at fall suppers, it’s the kind of pie you can make any time of the year (if there’s a can of pumpkin in the pantry). Everyone loves it, and with no top crust to make, it’s easy. You can even use a frozen pie shell to speed things up. The crunchy streusel topping simply gilds the lily. You'll find this recipe in The Guy Can't Cook by Cinda Chavich (Whitecap Books). 

pastry for 1 single crust, 9-inch (23-cm) pie (the recipe on a box of lard makes a good crust or use a frozen pie shell)

1½ cups (375 mL) canned pumpkin (not pumpkin pie filling), or cooked pumpkin

3 large eggs

½ cup packed brown sugar

2 Tbsp cognac or bourbon

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp grated nutmeg

½ tsp ground ginger

½ cup whipping cream

½ cup whole milk

¼ tsp salt

Topping:

¼ cup packed light brown sugar

2 Tbsp all-purpose flour

2 Tbsp unsalted butter, softened

¼ cup finely chopped pecans

1. Make the pastry according to the recipe on the box. Roll the pastry into a circle, larger than your pie plate, then fold it in half (this makes it easier to pick up) and flop it into the pie pan. Rolling the crust out on a piece of parchment paper also makes placing it into the pie pan easier.

2. Unfold, allowing the pastry to drape evenly over the edges of the pan. Use a sharp knife or kitchen shears to cut it into an even circle, about ½ inch (1 cm) larger than the pan. Roll the pastry under to form a double thick edge, then use your fingers to “flute” the pastry. (Press the index finger of your right hand up into the dough edge through a “V” formed by your left thumb and index finger on the top side—continue all around the pie to form a scalloped edge). Chill the crust in the refrigerator for 30 minutes.

3. To make the filling, whisk together the pumpkin, eggs, brown sugar, cognac, cinnamon, cloves, nutmeg, ginger, cream, milk, and salt in a large mixing bowl. If you want a really fluffy pie, separate the eggs. Add the yolks to the batter, then in a separate bowl beat the whites until they are stiff. Gently fold the egg whites into the pumpkin mixture.

4. In a small bowl, combine all the topping ingredients. Mix with your hands until the butter is incorporated with the sugar and flour, and the mixture is crumbly. Set aside.

5. Preheat the oven to 350°F (180°C). Pour the filling into the prepared pie shell. Bake for 40 minutes, then sprinkle with the topping and continue to bake for 15 minutes longer, until the center is set and the topping is browned. Remove from the oven and cool thoroughly before slicing.

6. Serve the pie wedges with a dollop of sweetened whipped cream or a small scoop of vanilla ice cream. A few slices of candied ginger make a nifty garnish, too. Serves 6 to

PUMPKIN AND DATE PUDDING

Another recipe from my best-selling book, 225 Best Pressure Cooker Recipes by Cinda Chavich (Robert Rose), a classic steamed pudding that cooks quickly under pressure (but you can also steam for 1-2 hours on the stovetop, in the oven, or for 4-5 hours in a slow cooker). This is where that vintage 'pudding basin' (crockery bowl with a wide rim) comes in handy — the rim holds the parchment in place when you tie it with string).

Serve this dense, steamy cake — a pumpkin-infusted sticky toffee pud — after a fall or holiday supper. It has more fiber and less fat than traditional pumpkin pie, but it’s best topped with a scoop of vanilla bean ice cream!

8-cup (2 L) pudding mold, heatproof bowl or soufflé dish, well buttered • Rack or trivet to fit bottom of pressure cooker or steaming pot     

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1⁄2 teaspoon baking soda

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon salt

1⁄2 cup packed brown sugar

1⁄3 cup unsalted butter, softened 1 can (14 oz/398 mL) pumpkin purée (not pie filling), or 1 3/4 cups cooked mashed pumpkin

2 eggs

1 teaspoon vanilla extract

1 cup finely chopped dates

Vanilla ice cream or sweetened whipped cream

1. In a bowl, combine flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt. Set aside.

2. In a large bowl, using an electric mixer, cream brown sugar and butter until fluffy. Beat in pumpkin. Beat in eggs, one at a time. Stir in vanilla. Fold in flour mixture and dates, stirring until just combined.

3. Pour batter into prepared mold and cover with parchment paper and foil, making sure mold is well sealed.

4. Set rack in the bottom of the pressure cooker. Pour in 2 cups (500 mL) water for steaming. Fold a 2-foot (60 cm) long piece of foil several times to make a strip strong enough to lift the mold. Center mold on midpoint of strip and fold the ends together to make a handle. Lower the mold into the cooker.

5. Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 40 minutes. Remove from heat and allow pressure to drop naturally. Using foil handle, lift mold out of the cooker onto a cooling rack. Remove foil lid and let cool slightly. Run a sharp knife around edge of pudding to loosen and unmold onto a warm serving plate.

6. Serve slices of warm pudding topped with ice cream or whipped cream.

TIP: An easy way to finely chop sticky dates is to spray the knife blade with nonstick cooking spray or rinse the knife in warm water from time to time as you work. Whole pitted dates and other dried fruits are less sticky if you toss them with a little flour before chopping.

AND FOR ALL OF THE CAT LADIES, A NEW ANTHEM FOR THE RESISTANCE (LET'S SING ALONG) FROM THE WHIMSICAL BALADEER FRED PENNER:

"But the cat came back the very next day

The cat came back, we thought she was a goner

But the cat came back, SHE just couldn't stay away

Away, away

Is that cat sound?

Meow, meow, meow, meow"

©Cinda Chavich