PUMPKIN WITH WALNUTS AND BLUE CHEESE
Don't hold off on serving pumpkin, thinking it can be only the finale to dinner. Bring it to the forefront with this unique and lovely side dish that will garner you lots of recipe requests. —Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place pumpkin in a greased 15x1x1-in. baking pan; drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Bake 30-35 minutes or until tender. , In a large skillet, saute onions in remaining oil until tender. Add walnuts; cook 3-5 minutes longer or until toasted., Place pumpkin on a serving platter. Top with onion mixture. Sprinkle with blue cheese and sage.
Nutrition Facts : Calories 154 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN AND BLUE CHEESE RISOTTO
The flavour for this recipe very much depends on what pumpkin and cheese you use. Otherwise, it is a subtle dish. This quantity makes 2 large servings.
Provided by auntchelle
Categories Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
- Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
- In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
- Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
- Add rosemary and wine and stir continuously until wine is absorbed.
- Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
- *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
- When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
- When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
- Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
- Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.
Nutrition Facts : Calories 1026, Fat 37.8, SaturatedFat 13.5, Cholesterol 43.9, Sodium 423.6, Carbohydrate 139.1, Fiber 6.8, Sugar 5.5, Protein 18.9
PUMPKIN, WALNUT AND BLUE CHEESE GNOCCHI
Make and share this Pumpkin, Walnut and Blue Cheese Gnocchi recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F Put the pumpkin into a roasting tin with the rosemary, drizzle with the olive oil and season well with salt and freshly ground pepper. Toss to coat and roast for 25-30min or until tender.
- Meanwhile, melt the cheese in a pan with the milk. Add the chopped walnuts.
- Cook the gnocchi according to packet instructions, then stir through the sauce and pumpkin. Season and serve immediately.
Nutrition Facts : Calories 323.1, Fat 27.2, SaturatedFat 8.2, Cholesterol 26.3, Sodium 455.2, Carbohydrate 12, Fiber 2.1, Sugar 2.3, Protein 11.8
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