Pumped for Pumpkin Season

Throughout all of the seasonal upheaval, one thing that cooks and connoisseur both look forward to with a certain child-like glee is the return of the pumpkin. Like clockwork, the blogosphere will be inundated with pumpkin soups, pumpkin cakes, and pumpkin smoothies and in no time at all, the sting of losing summer will begin to fade. Or at least, that’s how it’s supposed to work. For the past couple of years though, mother nature has thwarted this comfortable transition, finding new ways to wipe out the current crop of pumpkins and create mass panic amongst foodies everywhere. This year it’s the devastation of hurricane Irene that’s driving shoppers to wipe grocery store shelves of canned pumpkin clean, stock piling for the inevitable shortage – Mostly caused by other people stuffing their pantries as well, rather than any actual scarcity.

Very reluctantly using one of my last remaining and so very precious cans of the orange squash puree, I set out to ease the pain of entering into full fledged autumn and create something special. Pumpkin ravioli, each delicate envelope of thin pasta packed with savory, slightly cheesy pumpkin goodness, sounded like the perfect option. The good news and bad news is that the pumpkin element ended up being pushed out of the spotlight, upstaged by the unassuming supporting actor; the sauce. Yes, it was all about the sauce.

A simple “cream” sauce enriched with chopped mushrooms for that extra umami umph, it’s a versatile accompaniment that wears many hats. Pairing beautifully with all sorts of autumnal dishes, you could also pour a generous dollop over fluffy, homemade biscuits and call it gravy, and it takes on that extra role without missing a beat. It may not be particularly innovative, but with so much seasonal upheaval, sometimes classic comfort food really is best.

So the ravioli were a bit disappointing, but by no means bad. The good news in this situation is that since the pumpkin didn’t stand out, you could seamlessly substitute pureed butternut squash, sweet potato, parsnips, or pretty much any slightly sweet winter squash or root vegetable. Just mix 1 cup of puree with 1/4 cup of vegan parmesan, plus a pinch of salt, pepper, and nutmeg, and stuff about 1 – 2 teaspoons between two wonton wrappers, dabbing the edges with water to seal. Simmer the ravioli very gently for just 2 – 3 minutes, until the wontons are al dente. Toss with mushroom creme sauce, and forget all about that awful pumpkin shortage.

Yield: Makes 3 - 4 Servings

Mushroom Creme Sauce or Gravy

Name: Mushroom Creme Sauce or Gravy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 2 Tablespoons Olive Oil; 1 Medium Yellow Onion, Chopped; 2 Cloves Garlic, Finely Minced; 16 Ounces Cremini or Button Mushrooms, Roughly Chopped; 2 Cups Unsweetened Non-Dairy Milk; 1/2 Teaspoon Dried Thyme; 1/4 Cup Vegan Parmesan; 2 Tablespoons Chickpea Flour; Salt and Pepper, to Taste

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

2 Tablespoons Olive Oil
1 Medium Yellow Onion, Chopped
2 Cloves Garlic, Finely Minced
16 Ounces Cremini or Button Mushrooms, Roughly Chopped
2 Cups Unsweetened Non-Dairy Milk
1/2 Teaspoon Dried Thyme
1/4 Cup Vegan Parmesan
2 Tablespoons Chickpea Flour
Salt and Pepper, to Taste

Instructions

Set a large skillet with high sides or a medium saucepan over moderate heat. Allow the oil to get nice and hot before adding in the onion, and sauteing it for 8 – 10 minutes so that it softens and begins to barely take on color.
Add in the minced garlic along with the chopped mushrooms, and continue to cook, stirring frequently, for 5 – 6 minutes. The mushrooms should reduce significantly in size.
Separately, whisk together the “milk” of your choosing, thyme, “Parmesan,” and chickpea flour until smooth. Pour this mixture into the skillet or saucepan, and stir well. Be sure to scrape the bottom and sides of the pan frequently to ensure that nothing burns.
Cook for another 6 – 8 minutes, or until the liquid thickens and bubbles begin to break on the surface. Turn off the heat, season to taste with salt and pepper, and serve while hot!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 135mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 7g

September 22, 2011February 25, 2019

Hannah (BitterSweet)29 Comments

Falling for Pumpkin

As if suddenly freed from the restraints of summer’s final days, autumn’s official first day saw me clamoring back into the kitchen, scheming up new ways to reintroduce my favorite orange gourd once back into my diet. Pumpkin is just one of those endlessly versatile ingredients that can be prepared any way you can imagine- Be it sweet or savory, salty or sour, crunchy or creamy- And still never get old. It may be hard not to rely on this multifaceted squash for cooking inspiration in the days to come, being such a perfect flavor for the fresh season and all, but I’m not holding back today, not when the leaves are turning and the air itself carries the essence of fall!

If there were anything more cozy than a pumpkin dish for an unexpectedly chilly day, it would definitely be a pumpkin bread. But this time, my sweet tooth was no where to be found, relenting to the otherwise quiet desire for something a bit more savory. No need to compromise though, a yeasted pumpkin bread that leaned more on salt than sugar fits the bill just fine.

Lightly spiced with a dash of nutmeg and a pinch of sage, this bright orange bread is in truth an attempt at focaccia gone awry, but I prefer to think of it merely as a flat bread, better suited to accompany a nice warm soup anyway, if you ask me. While it would be delicious by itself, the topping of soft caramelized onions is what makes this otherwise simple bread stand out, putting it heads and shoulders above any other plain pumpkin loaf. There is one problem with it though- It seems to magically disappear if you leave it on the counter for a day!

Yield: Makes 12 - 16 Servings

Pumpkin Flat Bread with Caramelized Onions

Lightly spiced with a dash of nutmeg and a pinch of sage, this bright orange bread is topped with caramelized onions for a sweet and savory finish.

Prep Time 25 minutes

Cook Time 1 hour 45 minutes

Additional Time 9 hours

Total Time 11 hours 10 minutes

Ingredients

Pumpkin Focaccia:

3/4 Cup Warm Water
1 Teaspoon Agave Nectar
1 0.6-Ounce Cube Fresh Yeast or 2 1/4 Teaspoons Active Dry Yeast
3 Cups White Whole Wheat Flour
1 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Chopped Dried Sage
2 Tablespoons Olive Oil
1 15-Ounce Can Pumpkin Puree

Caramelized Onions:

1 Tablespoon Olive Oil
3 Medium Yellow Onions, Thinly Sliced
Pinch Salt
Pinch Pepper
Pinch Baking Soda

Instructions

In a small bowl, stir together the warm water and agave, and crumble in the fresh yeast. Stir to combine, and let sit for 5 minutes.
Sift the flour into your stand mixer, along with the salt, nutmeg, and sage, and mix briefly before pouring in the yeast mixture. Install the dough hook attachment before proceeding, as things may get a bit sticky from here on in. Add in the pumpkin puree and olive oil, and let the mixer slowly incorporate these wet ingredients. Scrape down the sides of the bowl as necessary, until there are no remaining patches of dry flour. Continue running the machine, allowing it to kneed the dough for about 10 minutes. It should still be rather wet and sticky, but much smoother than before. Transfer the dough into a lightly greased bowl, cover with plastic wrap, and let it rest in the refrigerator overnight, or about 8 – 10 hours.
In the morning, take the bowl of out the fridge to let it come to room temperature while you deal with the topping. Peel and cut the onions in half, from pole to pole, and slice them thinly. Place a pan over moderate heat and pour in the oil. Add the onions, followed by a pinch of both salt and pepper, and just the tiniest dash of baking soda. (This helps the caramelizing process move a bit faster- You can leave it out if you’d prefer, but you shouldn’t taste it in the end.) Stirring every couple of minutes, cook the onions until the reach a light brown hue, but be careful not to take them too dark, as they’ll continue to cook in the oven. Remove the pan from the heat and let cool.
Grease a 15 x 10-inch jelly roll pan and set aside.
Turn the dough out onto a lightly floured surface, and use your fingers to press it out into more or less of a rectangle. Fold it over itself like a letter, press firmly, and turn it. Repeat this a few times, until the surface seems smooth. Transfer the rectangle into your prepared pan, and once again use your fingers to coax it out into the corners. It may seem like not enough dough, but it will cover the pan with a bit of persuasion. Let rise at room temperature for about one hour.
Meanwhile, begin preheating your oven to 375 degrees. When the dough seems almost ready, poke it like you would a focaccia to give it a slightly bumpy-looking surface. Spoon the onions evenly over the top.
Bake for 35 – 45 minutes or until the loaf is nicely browned on the bottom (remove the bread from the oven and use oven mits to peek underneath, being very careful not to burn yourself of course!) Depending on how dark you cooked you oven, you may wish to tent the loaf with aluminum foil after about 20 minutes to prevent them from burning. Let cool on a wire rack.

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