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PUMPKIN CRANBERRY MUFFINS
Ingredients:
1 ¼ cups all purpose flour
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
¾ cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon orange zest
½ cup dried cranberries (more for sprinkling on top)
¼ cup pumpkin seeds
Direction:
- Preheat oven at 180 degree C (350F).
- Cut pumpkin in half and scoop out the seeds. Then cut the pumpkin into large chunks with the skin intact. Place pumpkin chunks into a steamer basket or a large colander and place it into a large pot, with a few inches of water on the bottom. Steam for about 20 minutes or until pumpkin is tender. Remove and let cool. Scrape out the meat and puree it in a food processor or mash it using a masher or a hand blender.
- In a large bowl, combine flour, spices, baking soda and salt. Set aside.
- In a mixing bowl, beat eggs, sugar, oil and orange zest. Add pumpkin puree and dried cranberries and mix. Then add the dry mixture and mix until well incorporated. Line muffin pan with paper cups. Scoop batter and fill muffin cups until ¾ full.
- Sprinkle dried cranberries and pumpkin seeds generously on top. Place pan in the middle of the oven and bake for 25-30 minutes or until toothpick comes out clean. Let the muffins cool for 10 minutes before serving.
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SPAGHETTI WITH ROASTED PUMPKIN AND SUNDRIED TOMATOES IN PUMPKIN SEED-MINT PESTO SAUCE
Ingredients:
250g pumpkin flesh cut into ½ inch dice
115g sundried tomatoes, diced
4 tablespoons olive oil
400-450g spaghetti
2 tablespoons butter
Salt and freshly ground black pepper
Grated parmesan cheese
For the pesto:
140g pumpkin seeds
50g fresh mint leaves
40-50g grated parmesan cheese
3 garlic cloves, chopped
½ teaspoon dried chili flakes
170-200ml extra virgin olive oil
Salt and freshly ground pepper
Direction:
Ingredients:
250g pumpkin flesh cut into ½ inch dice
115g sundried tomatoes, diced
4 tablespoons olive oil
400-450g spaghetti
2 tablespoons butter
Salt and freshly ground black pepper
Grated parmesan cheese
For the pesto:
140g pumpkin seeds
50g fresh mint leaves
40-50g grated parmesan cheese
3 garlic cloves, chopped
½ teaspoon dried chili flakes
170-200ml extra virgin olive oil
Salt and freshly ground pepper
Direction:
- Preheat the oven to 180 degrees C (350F). Spread the pumpkin seeds out on a baking sheet and roast in the oven for about 10 minutes until fragrant.
- Place the diced pumpkin on another baking sheet and toss with olive oil, salt and pepper and bake for 10-15 minutes until just tender.
- Remove the pumpkin seeds and pumpkin flesh from the oven and set aside. Then place the pumpkin seeds in a blender with the mint, garlic, chili flakes and cheese. Blend to a fine paste. Slowly pour in the olive oil until a smooth and slightly runny mixture is achieved. Season to taste with salt and pepper and set aside.
- Meanwhile cook the spaghetti in a large pot of boiling salted water until just tender (al dente), about 8-10 minutes. Drain the pasta and place it back in the pot and toss it with some butter.
- Pour some of the sauce over the spaghetti and toss. Add more sauce if necessary until spaghetti is well covered in the pesto sauce.
- Top with the roasted pumpkin and sundried tomatoes. Sprinkle over some grated parmesan cheese, drizzle some extra virgin olive oil and serve immediately.
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