Pumpkins — Cooking for Baby & Me

CHILDREN’S RECIPE: Pumpkin Pasta
Ingredients:
4 oz Orecchiette Pasta
1 Garlic Clove
2 oz Cleaned Leeks
4 oz Canned Pumpkin
1 oz Yogurt
4 oz Water
2 oz Corn Oil
2 oz Aged Goat Cheese (Coach Farm Grading Stick) Graded
4 Baby Pumpkins

Method of Preparation:
Cut the top off the pumpkin and spoon out the seeds. Rub the pumpkin with corn oil inside and out. Roast in the oven for 20 minutes until soft. In a hot pot add the corn oil, then the leeks, garlic. Cook until soft. Then add the pumpkin water and cook for 5 minutes then puree. Cook the pasta at the same time. Strain the pasta. Fold the pasta and puree together. Add the yogurt mix and add the cheese. Fill the baby pumpkin with the pasta.

FAMILY RECIPE: Pumpkin Peekytoe Crab Fisherman’s Pie in Baby Pumpkins
Ingredients:
1 lb Peekytoe Crab
1 clove Minced Garlic
4 oz Pumpkin Purée from the Puree
1 Roasted Tomato
1 sprig of Thyme
1 sprig Tarragon
Salt and Pepper
1 oz Olive Oil
2 oz Sour Cream
2 oz Grading Cheese

Method of Preparation:
Remove the lobster meat cut into small pieces and cook in with the puree. Cut the tomato in to quarters and roast in a pan with olive oil and the thyme until soft. Then dice. Add to the Lobster puree. Last add the sour cream. Spoon in to the baby pumpkin. Top with goat cheese.

CHILDREN’S RECIPE: Pumpkin Polenta Fries
Ingredients:
3 cups Vegetable Broth
1 cup Polenta
1 tbsp Butter
1 cup Pumpkin Purée, canned
1 cup Mozzarella and Cheddar Cheese, shredded
Pinch of Salt, Pepper
3 tbsp Polenta; for dusting
2 tbsp Canola Oil

Method of Preparation:
Heat broth and slowly add polenta, add butter, salt, pepper and cook until almost completely dry. Fold in pumpkin purée and cheese. Season with salt and pepper. Spread out on a cookie sheet tray. Allow cooling to room temp. Cut into ½” fries and roll in polenta. Sauté in a pan with canola oil, add butter to pan to brown. Dry on paper towel. Serve with dip of choice.

FAMILY RECIPE Pumpkin Hummus
Ingredients:
1½ cup Chickpeas
1 cup Pumpkin Purée, canned
2 tbsp Tahini
2 cloves Garlic, sliced
Pinch of Cumin
Pinch of Zaatar Spice
2 tbsp Extra Virgin Olive Oil

Method of Preparation:
Blend all ingredients Add oil slowly while blending for a smooth hummus. Put in serving bowl, top with olive oil and herbs. Serve with pita bread.