Pumpkin And Sage Pie Recipes

Steps:

• Preheat oven to 180 degrees Celsius. lightly brush a 23cm pie plate with some of the butter.
• Toss pumpkin in roasting pan with olive oil and season to taste. Bake for 30-40 minutes until tender. Removed and cool slightly.
• Working with one sheet of filo at a time, fold in half and brush with butter. Place in prepared dish. Repeat with the rest of the pastry and butter, overlapping to completely cover the dish.
• Bake for 5 minutes until just starting to colour and become crisp. Remove and cool. Place pumpkin in a bowl with ricotta and sage. Roughly mash to combine. Stir in eggs and flour, and season to taste. Pour mixture into prepared pastry case. Sprinkle with parmesan cheese.
• Top with buttered scrunched filo pastry sheets.
• Bake for 20-25 minutes until filling is set. Stand for 5 minutes before cutting into wedges. Serve with rocket salad.

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
• Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
• Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Steps:

• Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
• Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Steps:

• Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
• In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
• Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
• In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
• Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
• Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.