pumpkin is combined with chorizo sausage then stuffed
into tortillas and garnished with cabbage, toasted
pumpkin seeds and cilantro.
hard to make it through fall without stumbling over a bright
orange pumpkin, but that doesn’t mean many end up on your
dinner plate. Besides the ubiquity of pumpkin pie, most
pumpkins end up as decorative items — carved up as jack o’
lanterns or displayed as some colorful harvest scene. This
is a shame, because they are extremely versatile in the
kitchen, working well in both savory and sweet dishes.
just need to make sure to buy the right kind. Avoid the
enormous basketball-size pumpkins used for carving, because
they are fibrous and flavorless. Instead, look for what are
referred to as pie pumpkins (or sugar pumpkins), which are
smaller — usually about 2 pounds. When cooked, the flesh
becomes tender and sweet, which pairs extremely with these
TACOS WITH CHORIZO AND CHIPOTLE
by Nick Kindelsperger.
or sugar pumpkin (about 2 pounds), peeled, cut into ¾-inch
tablespoons olive oil
teaspoon ground cinnamon
teaspoon ground cumin
pound Mexican chorizo
1 to 2
chipotles en adobo, chopped
garlic cloves, minced
cup pumpkin seeds, toasted
fresh cilantro leaves, chopped
corn tortillas, warmed
Heat oven to 400 degrees. Toss pumpkin cubes with 2
tablespoons olive oil, cinnamon, salt and cumin. Place on a
parchment paper-lined rimmed baking sheet. Transfer to the
oven; cook, 10 minutes. Flip pumpkin pieces with tongs or a
spatula. Cook, flipping pieces every 10 minutes, until they
are tender, 30 to 40 minutes total.
Meanwhile, pour remaining tablespoon olive oil in a large
skillet set over medium heat. Add chorizo; break sausage
apart with a wooden spoon. Cook until chorizo is lightly
browned, about 15 minutes. Add chipotles and garlic, stir
well and cook until very fragrant. Add roasted pumpkin to
the skillet; stir until the pieces are evenly coated with
Serve pumpkin and chorizo filling in corn tortillas topped
with a sprinkle of cabbage, pumpkin seeds and cilantro.
information per taco: 287 calories, 20 g fat, 6 g saturated
fat, 33 mg cholesterol, 16 g carbohydrates, 2 g sugar, 11 g
protein, 668 mg sodium, 2 g fiber
1 hour, plus resting time
by Joseph Hernandez. You will have extra filling. It freezes
well. Use it in salads, as a side dish or in a quesadilla.
ounces (about 3/4 cup plus 3 tablespoons) vegetable
tablespoons cold butter, cut into cubes
cup ice water
tablespoons white wine, optional
or sugar pumpkin (about 2 pounds), halved, peeled, cut into
small onion, finely chopped
cloves garlic, minced
tablespoons olive oil
bell pepper, seeded, chopped
tablespoons kosher salt
cup vegetable or chicken stock or broth
teaspoon black pepper
large egg lightly beaten with 1 tablespoon water, for
Whisk together flour and salt in a large bowl. Cut the
shortening and butter into the flour with your fingers or a
pastry blender until the mixture yields course, pea-size
lumps. Slowly add water (and wine, if using), mixing until
just incorporated. Turn out the shaggy mix onto a lightly
floured surface; gather it into a ball, kneading with the
heel of your hand until a soft dough forms, being sure not
to overwork it. Wrap in a dish towel; let rest in the
refrigerator, 30 minutes.
Meanwhile heat a pot of salted water to a boil. Cook the
pumpkin until just tender, about 5 minutes; drain.
Cook onion and garlic in the oil in a large skillet over
moderate heat, stirring, until onion is softened, about 3
minutes. Add oregano, paprika and red pepper; cook,
stirring, 1 minute. Add pumpkin, salt and stock. Heat to a
boil; lower heat to a simmer. Cook, covered, 5 to 8 minutes.
Uncover pan and simmer, stirring occasionally, until liquid
is evaporated, about 3 minutes. Taste mixture; add
additional salt, if needed. Cool filling completely. Mix
black pepper into ricotta; set aside.
Heat oven to 400 degrees. Roll the dough into a log about
12-by-2 1/2 inches; slice it into 12 equal pieces. Working
with one slice at a time, roll dough pieces into circles
about 8 inches in diameter and 1/4 inch thick. Put at least
2 full tablespoons of the pumpkin mixture onto each circle,
followed by a tablespoon of ricotta. Leave a rim of bare
pastry about 3/4 inch around the edge; brush the rim with a
little water. Fold pastry over the filling; shape into
half-moons. Seal the edges by pinching with your fingers or
using the tines of a fork. Repeat with remaining dough.
Place the empanadas on a parchment-lined baking sheet. Brush
with egg wash; poke three small holes into each with a
toothpick so steam can escape during baking. Bake until
pastry is nicely browned and the filling is piping hot, 20
minutes. Serve immediately with your favorite salsa.
information per empanada: 531 calories, 26 g fat, 9 g
saturated fat, 41 mg cholesterol, 62 g carbohydrates, 3 g
sugar, 12 g protein, 1,582 mg sodium, 3 g fiber
2 hours or overnight
"Palestine on a Plate" (Interlink, $35), coming in
November, by Joudie Kalla, who writes that the dish is from
her aunt, who lives in Amman, Jordan. We suggest starting
with the juice of 1 lemon (about 3 tablespoons), then adding
more to taste.
large pie pumpkin (about 2 pounds)
whole head garlic, cloves separated, skin on
bunch fresh thyme
cup Greek yogurt
of 1 to 4 lemons
Heat the oven to 415 degrees. Cut the pumpkin into
crescents, removing the seeds. Place pumpkin on a baking
sheet along with the garlic. Season with salt; scatter with
thyme sprigs. Drizzle generously with olive oil. Roast until
golden, 45 minutes. Allow pumpkin to cool before removing
the skins and draining them of any excess water.
Transfer pumpkin to a food processor or blender; squeeze in
the garlic cloves from their skins, discarding skins.
Process together; add the yogurt, tahini, lemon juice and
salt to taste. Mix well. Add more salt to taste, if needed.
Refrigerate in a covered container to thicken, 2 hours or
serve, top with pomegranate seeds and mint; serve with pita
information per serving: 135 calories, 7 g fat, 1 g
saturated fat, 1 mg cholesterol, 17 g carbohydrates, 8 g
sugar, 4 g protein, 182 mg sodium, 2 g fiber