Recipe: Roasted pumpkin with shallots and sage

ROASTED PUMPKIN WITH SHALLOTS AND SAGE

Serves 4.

• 1 medium sugar pumpkin (about 4 lb.), peeled, seeded and cut into 2-in. chunks

• 4 shallots, peeled and quartered lengthwise

• 3 tbsp. olive oil

• 1/4 c. fresh sage leaves

• Coarse salt and ground pepper

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil and sage between 2 large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, about 30 to 35 minutes, tossing once and rotating sheets halfway through.

Nutrition information per serving:

Calories176Fat11 gCarbohydrates19 g

Saturated fat1 gProtein4 gDietary fiber9 g

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE

• Coarse salt and ground pepper

• 12 oz. rigatoni

• 2 tbsp. butter

• 5 oz. fresh goat cheese, crumbled

• 1 recipe Roasted Pumpkin with Shallots and Sage

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted.

Gently fold in Roasted Pumpkin with Shallots and Sage; season with salt and pepper. Divide among serving bowls and serve immediately.

Nutrition information per serving:

Calories631Fat26 gCarbohydrates83 g

Saturated fat11 gProtein22 gDietary fiber12 g

Serves 4.

• 1 medium sugar pumpkin (about 4 lb.), peeled, seeded and cut into 2-in. chunks

• 2 slices white sandwich bread

• 1/4 c. grated Pecorino Romano cheese

• Coarse salt and ground pepper

Directions

Set a steamer basket in a saucepan filled with 1 inch of water. Cover; bring to a boil. Add sugar pumpkin and cover; cook until very tender, about 15 minutes. Purée in a food processor until smooth.

Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper and pulse until large crumbs form.

Season sugar-pumpkin purée with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture and dot with butter. Bake until crumbs are browned, about 15 to 20 minutes.

Nutrition information per serving:

Saturated fat5 gProtein6 gDietary fiber8 g

CHOCOLATE-PUMPKIN TART

Serves 10.

For the crust:

• 20 chocolate wafer cookies

• 3 tbsp. unsalted butter, melted, plus more for pan

• 4 oz. semisweet chocolate, melted

For the filling:

• 11/2 c. canned pure pumpkin purée

• 1 egg

• 1/4 c. packed light-brown sugar

• 1/4 c. pure maple syrup

• 1/2 tsp. pumpkin-pie spice

• 1/4 tsp. salt

Directions

Pour melted chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.

To prepare filling: In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, about 45 to 50 minutes. Cool for 1 hour at room temperature; refrigerate for 1 hour (or up to 1 day).

Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Nutrition information per serving:

Calories250Fat13 gCarbohydrates32 g