4 pumpkin recipes to try!
published on 25 September, 2019 at 11:20
1. Pumpkin Parmesan
INGREDIENTS
500g pumpkin
olive oil
salt
rosemary
500g pumpkin
olive oil
salt
rosemary
ham, as needed
provola cheese, as needed
Parmesan cheese, as needed
provola cheese, as needed
Parmesan cheese, as needed
METHOD
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes.
2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese.
3. Top with cheese and bake at 190°C for 25 minutes.
4. Serve warm.
2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese.
3. Top with cheese and bake at 190°C for 25 minutes.
4. Serve warm.
2. Pumpkin fritters
INGREDIENTS
400g squash
salt
pepper
2 eggs
20ml olive oil
80g Parmesan cheese
40ml water
130g flour
6g baking powder
vegetable oil for frying
METHOD
1. Grate the squash and remove as much liquid as possible.
2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour.
3. Add some baking powder and mix until the batter is nice and thick.
4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes.
5. Serve hot.
400g squash
salt
pepper
2 eggs
20ml olive oil
80g Parmesan cheese
40ml water
130g flour
6g baking powder
vegetable oil for frying
METHOD
1. Grate the squash and remove as much liquid as possible.
2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour.
3. Add some baking powder and mix until the batter is nice and thick.
4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes.
5. Serve hot.
3. Pumpkin meatballs
INGREDIENTS
600g pumpkin
salt
rosemary
olive oil
parsley
60g breadcrumbs
50g Parmesan cheese
1 egg
600g pumpkin
salt
rosemary
olive oil
parsley
60g breadcrumbs
50g Parmesan cheese
1 egg
cheese
Parmesan cheese, as needed
Parmesan cheese, as needed
METHOD
1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes.
2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs.
3. Make some balls and add a cube of cheese to the center of each.
4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes.
2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs.
3. Make some balls and add a cube of cheese to the center of each.
4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
4. Pumpkin lasagna bake
INGREDIENTS
Lasagna
1kg pumpkin
Lasagna
1kg pumpkin
1/2 cup wine
olive oil
garlic
1 sausage
olive oil
garlic
1 sausage
700ml bechamel
salt
pepper
salt
pepper
provola cheese
METHOD
1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes.
2. Puree the baked pumpkin, add bechamel and salt and mix together well.
3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine.
4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again.
4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes.
5. Serve hot.
1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes.
2. Puree the baked pumpkin, add bechamel and salt and mix together well.
3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine.
4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again.
4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes.
5. Serve hot.
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