Type what you have

Ingredients

• ✓ pumpkin
• olive oil
• salt
• black pepper
• hot honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
3. 3 Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
5. 5 Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.

By France Cevallos

Ingredients

• ✓ pumpkin
• potato
• salt
• pepper
• garlic powder
• ground beef
• cream-style corn
• corn

Instructions

1. 1 Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

By B Jennings

Ingredients

• ✓ pumpkin
• butter
• olive oil
• thyme
• sea salt
• black pepper
• mozzarella cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
2. 2 Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
3. 3 Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
4. 4 Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
5. 5 Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
6. 6 Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

By ItalianTapas

Ingredients

• ✓ pumpkin
• butter
• baby yellow potato
• salt
• black pepper
• thyme
• gruyere cheese
• half and half
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• creamed corn
• milk
• chicken broth
• apple cider
• water
• butter
• mace
• salt
• pepper
• corn

Instructions

1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Ingredients

• ✓ pumpkin
• olive oil
• sage
• salt
• black pepper
• butter
• leek
• baguette
• garlic
• goat cheese
• balsamic glaze

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
3. 3 Bake in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate.
6. 6 Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
7. 7 Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
8. 8 Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• olive oil
• ground turkey
• tomato
• chili bean
• black bean
• onion
• brown sugar
• pumpkin pie spice
• chili powder

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add turkey; cook, stirring often, until crumbly, browned, and no longer pink, about 10 minutes. Drain and discard any fat.
2. 2 Transfer turkey to a slow cooker; stir in diced tomatoes, pumpkin, chili beans, black beans, onion, brown sugar, pumpkin pie spice, and chili powder. Cover slow cooker.
3. 3 Cook on Low until pumpkin is tender and starts to break apart, at least 3 hours.

By coffee_junkee

Ingredients

• ✓ pumpkin
• vegetable oil
• vegetable stock
• cumin
• salt
• black pepper
• flour tortilla
• corn tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ pumpkin
• butter
• onion
• potato
• chicken broth
• milk
• salt
• nutmeg
• sugar
• lemon juice
• heavy cream
• bread

Instructions

1. 1 Heat 4 tablespoons butter over medium-low heat in a pot; add onion and cook until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil; reduce heat, and simmer, covered, until potatoes are soft, 10 to 15 minutes.
2. 2 Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to the pot and bring to a boil. Add cream and heat through without boiling.
3. 3 Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.

By Allrecipes Member

Ingredients

• ✓ pumpkin
• pear
• olive oil
• bacon
• onion
• fennel
• butter
• garlic
• cinnamon
• salt
• black pepper
• chicken broth
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
3. 3 Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
4. 4 Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
5. 5 Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

By Diana71

Ingredients

• ✓ pumpkin
• olive oil
• balsamic vinegar
• thyme
• rosemary
• garlic
• salt
• black pepper
• potato
• onion
• red chile pepper
• garlic

Instructions

1. 1 Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
2. 2 Preheat an oven to 475 degrees F (245 degrees C).
3. 3 Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
4. 4 Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

By Harry Dubya

Ingredients

• ✓ pumpkin
• sunflower oil
• onion
• garlic
• red bell pepper
• ginger
• red curry paste
• vegetable broth
• corn
• coconut milk
• lemon
• salt
• black pepper
• thai basil

Instructions

1. 1 Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
2. 2 Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

By Barbara Sauermann

Ingredients

• ✓ pumpkin
• vegetable oil
• sweet potato
• beet
• cauliflower
• onion
• red bell pepper
• garlic
• curry powder
• cumin
• coriander
• turmeric
• tomato puree
• sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
3. 3 Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
4. 4 Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
5. 5 Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
6. 6 Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

By SteveT

Ingredients

• ✓ pumpkin
• sweet potato
• buttercup squash
• carrot
• red onion
• olive oil
• sea salt
• allspice
• white pepper
• nutmeg
• cumin
• coriander
• ginger
• black pepper
• chicken stock
• coconut milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
4. 4 Bake in the preheated oven until soft, 30 to 40 minutes.
5. 5 Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
6. 6 Puree soup using an immersion blender until smooth.

By Pip

Ingredients

• ✓ pumpkin
• tomato
• brown sugar
• olive oil
• onion
• ginger
• cinnamon
• cumin
• coriander
• chicken breast
• chickpea
• salt
• cornstarch
• water

Instructions

1. 1 Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
2. 2 Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
3. 3 Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
4. 4 Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

By Bubbe

Ingredients

• ✓ pumpkin
• pasta
• pasta
• nutmeg
• allspice
• cinnamon
• garlic
• onion
• chili powder
• olive oil
• black olive
• chickpea
• garlic
• parmesan cheese
• olive oil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
2. 2 Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
3. 3 Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.

By JessieD

Ingredients

• ✓ pumpkin
• bow-tie pasta
• olive oil
• sweet sausage
• olive oil
• onion
• garlic
• white wine
• sage
• chicken stock
• half and half
• cinnamon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
3. 3 Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
4. 4 Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
5. 5 Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

By LISA K

Ingredients

• ✓ pumpkin
• olive oil
• ground turkey
• onion
• green bell pepper
• garlic
• salt
• black pepper
• oregano
• cumin
• ancho chile powder
• cinnamon
• tomato
• sweet potato
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
3. 3 Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ pumpkin
• egg
• all-purpose flour
• salt
• milk
• butter
• oil
• butter
• olive oil
• leek
• salt
• black pepper
• fontina cheese
• half-and-half
• cooking spray
• rosemary

Instructions

1. 1 Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.
2. 2 Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.
3. 3 Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.
4. 4 Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
6. 6 Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.
7. 7 Bake in the preheated oven for 15 minutes. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• barbecue sauce
• pecan
• cranberry
• pepita
• pork
• egg
• vegetable oil
• brown sugar
• sour cream
• nutmeg
• salt
• baking soda
• cinnamon
• baking powder
• bread flour
• cornmeal
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
2. 2 Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
3. 3 Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
5. 5 Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
6. 6 Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

By Brenda Maxwell Watts

Ingredients

• ✓ pumpkin
• kielbasa sausage
• carrot
• celery
• onion
• garlic
• parsnip
• rutabaga
• cabbage
• green bell pepper
• red bell pepper
• broccoli
• zucchini
• corn
• chicken broth
• white rice
• brown rice
• parsley
• red pepper flakes
• onion soup mix
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut around the top of pumpkin to make a lid. Use a large metal spoon to scoop out inside membrane and seeds. Place hollowed-out pumpkin with lid on the prepared baking sheet,
3. 3 Cook in the preheated oven for 1 hour, then lower heat to 325 degrees F (165 degrees C).
4. 4 Meanwhile, place sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. Stir in parsnips, rutabaga, and cabbage; cook until vegetables are almost tender, about 5 minutes. Add bell peppers, broccoli, zucchini, and corn. Pour in chicken broth, add rice, and cook for 5 minutes more. Stir in parsley, red pepper flakes, onion soup mix, and Italian seasoning until incorporated; season with salt and pepper.
5. 5 Keeping pumpkin on the baking sheet, spoon vegetable-sausage mixture into pumpkin, and replace the lid. Loosely cover pumpkin with aluminum foil.
6. 6 Continue cooking pumpkin in the preheated oven until flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with vegetable mixture. To serve, place pumpkin on a serving platter and remove the lid to ladle out the contents.

By gptraveler

Ingredients

• ✓ pumpkin
• cranberry sauce
• turkey gravy
• dinner roll
• egg
• evaporated milk
• pumpkin pie mix
• marshmallow
• brown sugar
• butter
• sweet potato
• fried onion
• black pepper
• salt
• olive oil
• balsamic vinegar
• green bean
• turkey breast
• poultry seasoning
• butter
• cranberry
• pecan
• butter
• water
• dry stuffing mix
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
2. 2 Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
3. 3 Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
4. 4 Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
5. 5 Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
6. 6 Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
7. 7 Place the sheet pan in the preheated oven and bake for 30 minutes.
8. 8 Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
9. 9 Place the sheet pan back into the oven for 15 minutes.
10. 10 Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
11. 11 Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
12. 12 Return to the oven and bake for 10 minutes more.
13. 13 Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
14. 14 Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
15. 15 Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
16. 16 Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.

By Jessica Furniss

Ingredients

• ✓ pumpkin
• black pepper
• salt
• cinnamon
• paprika
• paprika
• coriander
• cumin
• chipotle pepper
• oregano
• brown sugar
• bitters
• soy sauce
• liquid smoke
• tomato paste
• coffee
• dark beer
• corn kernel
• tomato
• garlic
• jalapeno pepper
• yellow onion
• oyster mushroom
• cremini mushroom
• olive oil
• jackfruit
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
3. 3 Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

By Buckwheat Queen

Ingredients

• ✓ pumpkin
• butter
• white sugar
• maple syrup
• ginger
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Ingredients

• ✓ pumpkin
• russet potato
• margarine
• salt
• pumpkin pie spice
• basil

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ pumpkin
• olive oil
• thyme
• salt
• black pepper
• gemelli pasta
• pancetta
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3. 3 Bake in the preheated oven for 20 minutes. Remove and set aside.
4. 4 Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5. 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6. 6 Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• chicken broth
• sugar
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Ingredients

• ✓ pumpkin
• olive oil
• coriander seed
• oregano
• garlic
• fennel seed
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ pumpkin
• ground beef
• oregano
• salt
• black pepper
• onion
• celery
• green bell pepper
• mozzarella cheese
• tomato sauce
• water
• corn
• mushroom
• instant rice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
2. 2 Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
4. 4 Pour mixture from the skillet into the pumpkin and replace lid.
5. 5 Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

By Melissa

Ingredients

• ✓ pumpkin
• vegetable oil
• onion
• garlic
• turmeric
• beef stew meat
• water
• black pepper
• prune
• vinegar
• sugar
• salt
• cinnamon
• saffron

Instructions

1. 1 Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
2. 2 Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
3. 3 Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

By Soheila