Pumpkin Lasagne

I. INGREDIENTS

1. 2 tablespoons olive oil
2. 2 onions, chopped
3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
4. 2 1/4 teaspoons salt
5. 1 teaspoon fresh-ground black pepper
6. 1 teaspoon dried sage
7. 1/2 teaspoon grated nutmeg
8. 3 cups canned pumpkin puree
9. 1 1/2 cups heavy cream
10. 1 1/2 cups grated Parmesan
11. 1/2 cup milk
12. 9 no-boil lasagna noodles
13. 1 tablespoon butter

II. COOKING DIRECTIONS

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 degrees F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Yield: 4 servings

Curried Coconut-Pumpkin Soup

I. INGREDIENTS

• 2 tablespoons light olive oil
• 1/4 cup minced red onion
• 4 cloves garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 teaspoon minced fresh ginger
• 2 teaspoons curry powder
• 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
• 1 cup light coconut milk
• 1 cup rice milk
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste
• 1/4 cup fresh cilantro leaves
• 
  

II. COOKING DIRECTIONS

• In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
• Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
• Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Yield: 4 servings

Streusel Pumpkin Pie

I. INGREDIENTS

1. 2 cups all-purpose flour
2. 1/4 cup finely chopped pecans
3. 1 teaspoon salt
4. 2/3 cup shortening, plus
5. 1 tablespoon shortening
6. 4 tablespoons water
7. 1 can (30 ounces) pumpkin pie filling
8. 1 (14 ounce) can sweetened condensed milk
9. 1 egg, lightly beaten
10. 1/2 cup packed brown sugar
11. 1/4 cup all-purpose flour
12. 1/4 cup chopped pecans
13. 1/2 teaspoon ground cinnamon
14. 3 tablespoons cold butter or margarine

II. COOKING DIRECTIONS

1. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.

Yield: 12 servings