6 pumpkin recipes for Halloween

6 pumpkin recipes for Halloween


Find out how to prepare simple and delicious dishes to celebrate Halloween

Halloween is celebrated on October 30th. On this date, one of the highlights is the pumpkin. Tasty and nutritious, it can be prepared in different ways, both in sweet and savory dishes. It can also be combined with different types of ingredients. With this in mind, we’ve put together 6 irresistible recipes for you to try and celebrate. Check!




Pumpkin stuffed with minced meat

Ingredients

  • 2 cabotiá pumpkins
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 onion chopped
  • 500 g of minced meat
  • 200 g sliced ​​pickled mushrooms
  • Salt and ground black pepper to taste
  • 100 g of grated mozzarella
  • Water for cooking

Preparation method

Remove the lid from the courgettes, place them in a pan, cover with water, salt and cook over medium heat for 10 minutes. Then remove from the heat, drain the water and set it aside. In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and sauté.

Then add the minced meat and mushrooms and brown for 5 minutes. Turn off the heat, season with salt and black pepper and set aside. Using a spoon, remove the pumpkin pulp, add the filling and cover with mozzarella. Place in the preheated oven at medium temperature for 10 minutes. Serve then.

Pumpkin candy pavé

Ingredients

Pumpkin jam

  • 1 kg of pumpkin without bark and cut into pieces
  • 2 teacups of sugar
  • 1 cinnamon stick
  • 3 cloves
  • Freshly grated coconut to taste

coconut cream

  • 48g unflavoured gelatine powder
  • 400ml coconut milk
  • 200g grated coconut
  • 200 g of cream
  • 200 g of corn starch biscuit
  • Grated coconut for sprinkling

Preparation method

Pumpkin jam

Place the pumpkin, sugar, cinnamon and cloves in a pan and place over a medium heat. Cook, stirring constantly, until squash breaks down. Then remove the cinnamon and cloves, add the grated coconut and mix well. Cook for another 5 minutes, turn off the heat and set aside.

coconut cream

In a pan, add the gelatin powder and half the coconut milk. Cook over medium heat until completely melted, without boiling. Transfer the mixture to a blender, add coconut grated cheese and cream and beat until obtaining a homogeneous consistency. Pour the cream into a container and place in the refrigerator for 1 hour. Book.

Assembly

In a baking dish, make a layer of biscuits, drizzle with the remaining coconut milk and make a layer of coconut cream and pumpkin jam. Repeat the operation until the entire refractory is filled, finishing with the pumpkin jam. Sprinkle with grated coconut, place in the refrigerator for 2 hours and then serve.

Stuffed pumpkin meatballs

Ingredients

  • 500 g of cabotiá pumpkin
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • 100 g of parmesan grated
  • 100 g of breadcrumbs
  • 1 egg
  • Olive oil, salt and ground black pepper to taste
  • 100 g of provolone

Preparation method

Wash the pumpkin under running water. Cut into slices, place them on a baking tray and drizzle with olive oil. Add the rosemary, garlic and cook in a preheated oven at 200°C until the pumpkin is soft. Then remove the pumpkin pulp and place it in a container. Add the parmesan, egg, salt and black pepper and mix well.

Store in the refrigerator until the dough is firm. Then, with the help of a spoon, take some dough, flatten it in the palm of your hand, fill it with provolone, form a ball and roll it in breadcrumbs. Repeat the operation with the entire dough, place it on a baking tray greased with olive oil and bake in a preheated oven at 200°C until golden. Serve then.

Pumpkin Bread

Ingredients

  • 1 cup cooked and mashed pumpkin
  • 4 cups wheat flour
  • 10 g of organic dry yeast
  • 1/2 cup warm milk
  • 1/3 cup sugar
  • 1/4 cup melted butter
  • 1 egg
  • 1 teaspoon of salt
  • Wheat flour for dusting
  • Butter for greasing

Preparation method

In a bowl, mix the dry yeast with the milk and 1 teaspoon of sugar. Leave to rest for 10 minutes until foam forms. In a large bowl, combine the pumpkin puree, remaining sugar, melted butter, egg and salt. Add the active yeast and mix well. Add the wheat flour little at a time, mixing with your hands until the dough becomes consistent and no longer sticks to your fingers. Transfer to a floured surface and knead for about 10 minutes, until the dough is smooth.

Place the dough in a bowl greased with butter, cover with a cloth and leave to rise for about 1 hour, or until it doubles in volume. Next, shape the dough into a loaf of bread. Place on a baking tray lined with baking paper. Cover again and let rest for another 30 minutes. Bake in a preheated oven at 180°C for 35 minutes or until lightly golden. Let it cool and then serve.



Pasta with pumpkin cream

Pasta with pumpkin cream

Ingredients

  • 200 g of tagliatelle
  • 1/2 kg of pumpkin
  • 1 cup of tea mayonnaise
  • 1 teaspoon oregano
  • 1 teaspoon of rosemary
  • Grated parmesan and salt to taste
  • Water for cooking

Preparation method

Fill a pan with water and bring to a boil over medium heat. Then add salt and pasta. Cook until al dente. Then drain the water and set it aside. Cut the pumpkin horizontally, put it in a pan, cover it with water, salt it and cook it over medium heat until it is soft. Turn off the heat, drain the water and wait for it to cool.

Then, with a spoon, remove pumpkin pulp and put it in a pan. Add the mayonnaise and salt and mix well. Cook over medium heat until you obtain a creamy sauce. Season with rosemary and oregano. Pour the cream over the reserved pasta and serve with grated parmesan.

Tip: serve garnished with rosemary.

Sweet pumpkin pie

Ingredients

Mass

  • 1 1/2 cups wheat flour
  • 100g cold butter, diced
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • 1 egg
  • 2 tablespoons ice water
  • Wheat flour for dusting
  • Butter for greasing

Filling

  • 2 cups cooked and mashed pumpkin
  • 395 g of condensed milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Preparation method

Mass

In a bowl mix the wheat flour, sugar and salt. Add the butter and mix with your fingertips until moist crumbs form. Add the egg and mix until a smooth dough forms. If necessary, add ice water to bring to a boil. Wrap the dough in cling film and refrigerate for 30 minutes. Then roll out the dough with a rolling pin on a surface floured with wheat flour. Line a cake pan with the mixture, pressing the sides well. Pierce the base with a fork and place in a preheated oven at 180°C for 15 minutes for pre-cooking. Book.

Filling

In a bowl, mix the pumpkin, condensed milk, eggs, cinnamon, nutmeg, vanilla and salt. Beat well until you obtain a creamy mixture.

Assembly

Arrange the filling on the pre-cooked dough. Smooth the surface with a spatula to make it uniform. Put back in the oven at 180°C for about 50 minutes, or until the filling thickens. Allow the cake to cool completely before serving.

Source: Terra

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