Savory recipes using pumpkin puree
I have finished cooking down our Halloween decorations...now I have GALLONS of pumpkin puree. I have a few excellent sweet recipes (cookies/muffins/pies/cheesecakes) and some great yeast bread recipes as well. I would love to use the rest of it in savory type dishes, just not soup. I would love some fresh ideas, I am currently cooking mostly with whole, natural ingredients, but I am pretty good at adapting recipes too.
Pumpkin is really good in curry. Though this is generally fresh, not canned, and not pureed, I bet you could make a nice curry sauce.
I recently made a martha Stewart butternut squash and pasta casserole , mac and cheeseish, which I thought at the time would work nicely with pumpkin. It was REALLY good.
The Martha recipe is delicious! I should really add it to the menu for next week.
Canned pumpkin is also good stirred into beef chili, added to sweet potato/black bean stew, or stirred into cheese sauce for Mac and cheese. Can be mixed with ricotta, mozzarella, goat cheese and use to stuff pasta. I remember seeing a pumpkin fettuccine Alfredo recipe somewhere...,
Freeze some of it in 1/2 cp portions to save
As much as I despise Rachael Ray, I have to admit this Pumpkin-Peanut Butter Curry was pretty good. http://www.foodnetwork.com/recipes/ra...
I thought it made way more sauce than necessary for one pound of noodles, but my husband liked it as written. BTW, I find that pumpkin puree can be a nice addition to any tomato-based sauce, especially if you like a little sweetness. You can also sub it for roasted red pepper puree in things like romesco sauce.
Pumpkin kibbeh stuffed with chard. The spices are similar to what you'd expect in a sweet pumpkin pie, but the end result is something entirely savory.