Easy Moroccan Pumpkin Stew Recipe
When the fall rolls around, we’re always looking for new ways to enjoy pumpkin. We only get the stuff fresh once a year, so we have to make the most of it. Today, we’re taking a look at a recipe for a Moroccan pumpkin stew that will bring a bunch of fall flavors together, including cumin, cinnamon, and more. It will be the perfect start to any fall dinner, or it could serve as a nice lunch. There are a lot of ingredients, but nothing you need to be afraid of. Take a look at this recipe for an easy Moroccan pumpkin stew.
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Roasted Pumpkin Recipe
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What a glorious time of the year when pumpkins are readily available. So many culinary possibilities with this marvelous gift from nature. Delicious when roasted, but also mouthwatering when served as a creamed soup, incorporated in a risotto or pasta dish, and even transformed into a stunning dessert. Today our pumpkins will be sliced into wedges, seasoned to perfection with fresh herbs and spices and roasted in our wood-fired oven. Let's get started!
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4 pumpkin recipes to try!
1. Pumpkin Parmesan
INGREDIENTS 500g pumpkin olive oil salt rosemary
ham, as needed provola cheese, as needed Parmesan cheese, as needed
METHOD
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes. 2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese. 3. Top with cheese and bake at 190°C for 25 minutes. 4. Serve warm.
2. Pumpkin fritters
INGREDIENTS 400g squash salt pepper 2 eggs 20ml olive oil 80g Parmesan cheese 40ml water 130g flour 6g baking powder vegetable oil for frying METHOD 1. Grate the squash and remove as much liquid as possible. 2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour. 3. Add some baking powder and mix until the batter is nice and thick. 4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes. 5. Serve hot.
3. Pumpkin meatballs
INGREDIENTS 600g pumpkin salt rosemary olive oil parsley 60g breadcrumbs 50g Parmesan cheese 1 egg
cheese Parmesan cheese, as needed
METHOD 1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes. 2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs. 3. Make some balls and add a cube of cheese to the center of each. 4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
4. Pumpkin lasagna bake
INGREDIENTS Lasagna 1kg pumpkin
1/2 cup wine olive oil garlic 1 sausage
700ml bechamel salt pepper
provola cheese
METHOD 1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes. 2. Puree the baked pumpkin, add bechamel and salt and mix together well. 3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine. 4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again. 4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes. 5. Serve hot.
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1-Pot Indian Pumpkin CURRY - You'll Never Believe It's Vegan!
This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1/2 tbsp oil or water (if oil-free)
1 medium (110 g) onion chopped
1 cup (150 g) carrot chopped
3/4 cup (80 g) bell pepper chopped
3 garlic cloves minced
2- inch (5 cm) fresh ginger minced
1/2 tbsp curry powder
3/4 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt or less/more to taste
1/2 tsp smoked paprika
1/4 tsp black pepper or less/more to taste
1/2 cup (125 g) passata or tomato sauce
2 cups (500 g) pumpkin puree
1/2-1 cup (120-240 ml) vegetable broth
3/4 cup (180 ml) coconut milk canned
6-8 leaves of fresh kale chopped (or use spinach)
Fresh herbs to garnish e.g. parsley, cilantro
Lime juice or lemon juice to drizzle
Cooked rice to serve
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Pumpkin Stir-fry recipe | How to make pumpkin stir fry - South Indian style
Pumpkin Stir-fry recipe | How to make pumpkin stir fry - South Indian style
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Pumpkin and Beef Stew - Cooked by Julie - Episode 176