First Day of What?

Here in Austin it's been "spring" for a while...I've been working out in shorts and t-shirts and sweating to death for at least three weeks, maybe more because Texas doesn't seem to know that the first day of spring was actually today.  Ha, someone let me know when we officially hit summer too, I'd bet $10 it's summer here much earlier, ahh the pleasure of living in Central Texas.  While I moan about the heat I should stop to consider the irony of posting this recipe, who knew I'd be so behind that I would be posting pumpkin recipes the first day of spring...

So why pumpkin? Besides the fact that I'm completely obsessed with them every fall and that the seeds make tasty tasty snacks, they are hugely good for you, just a few things you should know:

• Just like all brightly colored fruits and veggies, the gorgeous orange color of pumpkins is a key indicator that it's loaded with beta-carotene, which may reduce the risk of certain types of cancer, offers protection against heart disease and the degenerative effects of aging
• Just one half cup serving of pumpkin contains 5 grams of fiber which helps decrease cholesterol levels, control blood sugar and promotes healthy digestion
• Pumpkin is rich in vitamins C and E which boost immunity, reduces risks of high blood sugar and promotes healthy skin
• Pumpkin is also rich in potassium and magnesium which are extremely helpful to the body in a range of ways from promoting a healthy immune system to contributing to bone strength

Do you want to be less healthy? No, didn't think so.  Isn't pumpkin tastier than taking a fist full of pills to supplement your diet? Yes, it very much is. 

With a pretty little pumpkin that came in my weekly Farmhouse Delivery box I set to finding something to do with it.  I was a little unsure at first, pumpkin is something I don't cook with a lot, love carving them but cooking with them was a little foreign.  Inspired by the Farmhouse Table (Farmhouse Delivery's Blog) I grabbed some green curry paste and a good knife and went to work.

Thai Green Curry with Pumpkin
inspired by Farmhouse Table

4 oz green curry paste
2 14 oz cans coconut milk (full fat)
1 6 oz can coconut cream
1 Tbsp fish sauce (or to taste)
½ small pumpkin, peeled and cut into chunks
1 pound cubed chicken
1 bunch basil, leaves picked

1. Place thick coconut cream in a large cast iron skillet or dutch oven, add curry paste and fry til fragrant.
2, Add remaining coconut milk, simmer for 5-10 minutes, then add fish sauce.
3. Add pumpkin cubes and meat.
4. Simmer til pumpkin is tender, then stir in basil leaves

The original recipe is served over rice, I roasted some cauliflower in the oven while the curry was cooking and served it alongside.

Nothin Says Fall Like Pumpkin

At least not to me, I adore pumpkins in their many varieties, shapes and sizes...to the point of spray painting them after Thanksgiving (yes sometimes I still have them then) and putting gold or silver pumpkins under my Christmas tree....I might be crazy, I freely admit that. Needless to say as we round out the middle of October I feel it's now appropriate for me to start posting pumpkin related recipes so that I can fully celebrate one of my favorite vegetables.

The current issue of Bon Appetit has a beautiful recipe for Butternut Squash Gnocchi, I was enthusastic about it, grabbed all the ingredients and then stupidly (because I didn't read the steps in the recipe) thought it could be a Friday night dinner....well when the recipe says overall cook/prep time is 4 hours it's not a Friday night dinner! So, craving the gnocchi and trying to be creative I subbed a can of pumpkin for the squash and voila! Pumpkin Gnocchi with Sage Brown Butter emerged!

Pumpkin Gnocchi with Sage Brown Butter
Based on Butternut Squash Gnocchi with Sage Brown Butter by Bon Appetit


Ingredients
1 cup pureed pumpkin
1 tablespoon olive oil
1 12- to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese

1. Cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).


2. Mix pumpkin, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls.


3. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.


4. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough.


5. Cover loosely with plastic wrap and chill at least 1 hour.

6. Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets.


7. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

While I don't doubt that the original butternut squash was delicious, the pumpking was a great substitute and really allowed a much more savory flavor to the gnocchi than I suspec thte sqaush would have. The recipe was delicious but made far too much for three people, I froze half the pasta for a later use and the half we had easily would've fed four maybe even five people. Needless to say, served alongside a roasted pork loin it was a perfect fall meal.