Blogs

Hello, foodies…

I posted 10 incredible pumpkin recipes yesterday in my blog and I’ve decided that some Pumpkin Risotto is in my future this weekend. Or should I make Pumpkin Bread Pudding with Hot Buttered Rum Sauce? Hmmm...maybe both! I love pumpkin and am so ready for those warm, flavorful, and comforting fall recipes.

But let’s have a pumpkin refresher course, shall we? It's been awhile since we talked about this. My local farmers’ market has at least 15 varieties of pumpkins that vary in shape, size, and color. Which pumpkins are best for cooking? Although you can use large field (jack-o'-lantern) pumpkins you’ve decorated with outside, there are better pumpkins for cooking. Look for baby, sugar, or pie pumpkins which are much smaller than field pumpkins. All of those varieties are orange and about 5-10 lbs. Most should be labeled at the market, but you can also ask the grower for a suggestion, as there are so many more flavorful varieties.

So how do you make pumpkin puree from fresh pumpkins? Again, there’s more than one good way, but I recommend cutting your pumpkin(s) in half, placing them cut-side down in a roasting pan filled 1/4” with water, and baking at 350°F for 1.5 hours. Let the pumpkins cool and then scoop the flesh into a blender. Spice as desired. Pumpkin puree freezes beautifully…just portion it out in 1-cup quantities so you don’t thaw more than you need (unless you’re going on a cooking spree!)

But is fresh puree really better than canned? The verdict is out on that one—some foodies say yes (like my dear friend Ree Drummond), but others say no. I encourage you all to try making your own puree at least once so you can have the experience of making a truly homemade pie. I tend to use canned pumpkin because the holidays tend to be such a busy time for me. Either way, pumpkin is one of the healthiest foods you can eat. The bright and beautiful orange color is a giveaway that the inside is filled with good-for-you vitamins and minerals. Pumpkins are high in beta-carotene, which not only helps keep your vision sharp, but is also thought to reduce your risk for certain cancers. They’re also rich in fiber—which keeps you full longer.

If you’re cooking with canned pumpkin puree and have some leftover, try adding it to your oatmeal, pancake batter, or even Greek yogurt. For a snack, you could mix it with a little butter and spread on a piece of crusty bread. Or, spread a little on your grilled cheese sandwich. And don’t forget about sauces and casseroles.

Are you ready to tackle those pumpkin recipes? I thought so. Sunday’s recipe on In the Kitchen with David is a terrific fall dish…Butternut Squash Ravioli with Brown Butter Sauce. I'm sure your local grocery store sells premade butternut squash ravioli. But, because we’re in peak season, you might be able to find pumpkin. I recommend either for this recipe.

Butternut Squash Ravioli with Brown Butter Sauce
Serves 4–6

Ingredients:

• 2 (9-oz) packages of premade butternut squash ravioli, cooked according to package directions


• 1/4 cup butter


• 1 cup heavy cream


• 1 Tbsp chopped sage


• 1/4 cup grated Parmesan cheese


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1 Tbsp chopped fresh parsley


• 1/2 cup chopped walnuts, toasted

 Preparation:

1. Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute.


2. Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let heat for a minute or two.


3. Plate and sprinkle with toasted walnuts.

This recipe is prepared with the Microplane 3-Piece Fine & Extra Coarse Graters & Zesters (K38072).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Your blog question today, foodies, is what’s your favorite fall recipe? Is it pumpkin pie? Butternut squash soup? Cornbread stuffing? Make me hungry, foodies. I’ll see you Sunday for In the Kitchen with David at Noon ET.

Keep it flavorful!
—David