Spaghetti With Pumpkin

Spaghetti with Pumpkin

SOURCE HERE

• Spaghetti – 200 grams
• Thinly sliced pumpkin – 2 cups
• Olive oil – 2 tbsp
• 10-12 pods on garlic
• 1 tsp dried thyme
• Salt
• Extra virgin olive oil to drizzle

Cook the spaghetti till al dente according to the instructions on the package.

Peal and crush garlic. Cut the pumpkin into thin slices.

Heat oil in a pan. Add garlic pods into it and fry till golden brown. Add the sliced pumpkin and let it cook till soft. Sprinkle a good pinch of salt and some dried thyme. Let it cook till it turns golden brown in some places. Add the cooked spaghetti and mix well.

Drizzle with some good extra virgin olive oil and serve with a slice of garlic bread.

Savory Bread Pudding w/Pumpkin, Kale and Leeks

savory bread pudding w/ pumpkin, kale and leeks

from caorganicfoodie.blogspot.com serves 2-4

3 cups day-old bread, cubed

3 cups squash, cubed

4-5 leeks, white parts thinly sliced

1 cup chopped kale

1 cup whole coconut milk

1/3 cup water

2 eggs
1 tbsp olive oil

1 tbsp cold water

sea salt

1. Place squash in a pot and cover liberally with water. Bring to a boil and then lower to a simmer, cooking for 15-10 minutes or until tender. Drain.

2. In a heavy pan, saute leeks in olive oil over medium-low heat for 10-15 minutes until tender. Turn heat up to high. When pan is hot, add chopped kale. With lid ready, add cold water and immediately put lid on pan, allowing greens to flash steam for 1-2 minutes. Remove lid and allow remaining water to evaporate. Remove pan from heat.

3. In a medium-sized bowl, whisk eggs, coconut milk and water.

4. Add leek and kale mixture and pumpkin. Stir to combine. Season with sea salt.

5. Add bread and stir gently, making sure to soak the bread in the liquid. Once combined, allow to set for 10 minutes. Preheat the oven to 375 degrees Fahrenheit.

6. In an oiled glass or ceramic baking dish, spread pudding mixture evenly. Bake for 35-45 minutes until bread begins to brown slightly.

Emeril's Acorn Squash Soup

I made this pureed soup last week. You know something, I think pureed soups are kind of a pain. I do have an immersion blender but it takes forever to actually get the soup to something close to smooth. Plus it splatters. It's too scary to put hot soup in a blender. I think next time I might make the soup earlier in the day, let it cool for a LONG time, blend it in the blender, and then heat it up again. Soups get better as they "age" anyway.

Anyway, the flavors of this soup are really really good and I *was* really happy to have it in the fridge all week for lunches. Very healthy, surprisingly filling. Next time I would roast the carrots alongside the squash, because they took forever to get soft, much longer than the recipe said. I used a pear instead of an apple and it was great.

Emeril's Acorn Squash Soup
elemenoPee

Ingredients:
3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Granny Smith apple, cored and chopped
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups low sodium chicken stock or vegetable broth

Method: Preheat oven 400 degrees F.

On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.

In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the chicken stock. Simmer for 15 to 20 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.