Pumpkin with Sausage, Kale and Pasta

Who would have thought that those golden cubes of pumpkin could be so good in a dish like this?  Besides tasting great, pumpkin is a "super food"-a great source of Alpha- and Beta-carotene, high in fiber, low in calories.  It also helps lessen the risk of breast cancer and helps prevent cardiovascular disease.  By adding kale to it gives you a double-dose of superfood greatness! What's not to love? 

Yield:  Makes 6 servings

1 pound sweet or mild Italian sausage, casings removed if using links
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cups 3/4-inch-diced, peeled and seeded pumpkin
1/2 cup dry white wine
4 cloves garlic, minced
1 teaspoon dried marjoram or 1 heaping tablespoon fresh
1 1/2 cups low-sodium chicken broth
3/4 cup Lacinato kale, trimmed, ribs removed, leaves cut into 1-inch pieces
3 ounces dried pasta
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper to taste

Bring a pot of well-salted water to a boil over high heat.  Cook the pasta according to package directions until al dente.  Reserve 1/2 cup of the pasta water and then drain well.

In a heavy 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon,until mostly browned, 6 to 8 minutes.  Push the sausage towards the edge of the skillet and add the olive oil.  Add the onion and cook until golden and the sausage is well browned, about 8 minutes.  Stir in the garlic and marjoram and add the wine, cooking until the wine evaporates.  Add the pumpkin cubes and about 1 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes.  Add the kale and the remaining chicken broth, cover and cook until the pumpkin and kale are tender, about 4 minutes.

Add the pasta to the skillet with enough of the reserved pasta water to coat the pasta and vegetables generously.  Stir in the Parmigiano-Reggiano and season to taste with salt and pepper.  Serve with additional Parmigiano-Reggiano.

NOTE:  Look for "sugar" or "pie" pumpkins.  They will be smaller than the jack-o-lantern pumpkins.

Roasted Pumpkin Soup

Roasting the pumpkin before you make this soup brings out the sweetness in the pumpkin and gives it a wonderful flavor.  You can certainly substitute canned pumpkin puree in this recipe but it won't be as flavorful.  Make sure you purchase "pie" or "sugar" pumpkins.  They are smaller than jack-o-lantern pumpkins with more 'flesh' and not stringy.

Yield:  Serves 4 as a main course or 6 as an appetizer

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium 2- 2 1/2-lb sugar pie pumpkin
2 cloves garlic, coarsely chopped
1/4 cup dry white wine
8 medium fresh sage leaves, coarsely chopped
4 to 6 cups low-sodium chicken broth
1/4 cup grated Gruyere cheese

Preheat oven to 350 degrees.  Generously butter a rimmed baking sheet.  cut the pumpkin stem off then half lengthwise and put it cut-side-down on the baking sheet.  Cover tightly with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour.  Let stand until cool enough to handle.

When the pumpkin halves are cool, scoop out the seeds and strings and discard.  Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.  Stir in the garlic and cook, stirring 30 seconds more.  Add the wine and the sage leaves and cook, stirring until the wine evaporates, about 2 minutes.  Add the reserved pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, abaout 20 minutes.

Using a hand-held blender, puree the soup.  Season to taste with salt and pepper.  Return to a gentle simmer and stir in the Gruyere cheese.  Continue to heat gently for about 5 minutes, adding more broth as necessary to achieve the consistency you desire.

NOTE:  The pumpkins can be roasted up to 3 days ahead and refrigerated.  The soup can be prepared up to 3 days ahead.  Cool, cover and refrigerate.  Reheat to serve.  It can also be frozen up to 3 months.

Pumpkin Pancakes!

With the arrival of October and cooler weather, my thoughts turn to dishes that fill the kitchen with mouth-watering aromas.  This pancake recipe is one of those that will have your family and friends heading for the kitchen as the aroma of pumpkin and spices fill the air.

This recipe makes about 14 4-inch pancakes

1 1/4 cups buttermilk

3/4 cup canned pumpkin puree

4 large eggs, separated, room temperature

2 tablespoons sugar

3/4 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

1/13 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pecans

Pure maple syrup

Whisk the buttermilk, pumpkin puree, egg yolks, sugar, and vanilla in a medium bowl to blend; whisk in the melted butter.  In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.  Add the dry ingredients to the buttermilk mixture and whisk to combine.

Using an electric mixer, beat the egg whites in a medium bowl until soft peaks form.  Fold whites into the batter.

Lightly oil a heavy large skillet over medium heat.  Working in batches, pour batter by 1/3 cupfuls onto the skillet; cook until bubbles form on top, about 1 1/2 minutes.  Turn pancakes over and cook until second side browns, about 1 minute.  Transfer to plates.  Drizzle the maple syrup on top and add a sprinkle of chopped pecans.