Wednesday, October 19, 2011

Pumpkin in the morning, Pumpkin in the Evening, Pumpkin at Supper-time

All the pumpkin in this house called for some drastic creativity! Luckily, one of my BFF's sent me an e-article from SHAPE magazine on 10 different ways to cook pumpkin. Right away I knew had to make the lasagna. What a perfect twist to a usually strong & heavy dish. The natural savory flavor of pumpkin added a new "light" element to this meal, so much so that it needed very little cheese. I was a little worried, though, that the "unique-ness factor" would be a little too much for the hubby to handle. All day I kept telling him to "keep an open mind about dinner" without telling him what he'd be eating. Turns out- my worries were for nothing! I think he liked it even more than I did! The recipe left out a few important details, and as usual the commissary here left me without a few key ingredients, so I had to improvise a bit. But I'm getting ahead of myself..let's start  with breakfast :)

First, pumpkin oatmeal to warm me up! It was cold outside and nothing sounded better than warm, creamy, pumpkin-y oatmeal.

  • 1/3 c oats
  • 2/3 cups water
  • 1/3 c pumpkin puree
  • 1/4  tsp pumpkin pie spice + extra cinnamon
  • 2 tsp maple syrup
  • 1/2 banana, halved and sliced
  • 1/2 Tbs ground flax or 1 Tbs walnuts
1. Cook oatmeal in water according to instructions. When about 80% done (or after 4 mins for 5-minute oats), add in pumpkin, spices and maple syrup.
2. Cook an additional 1-2 mins. Remove from heat and stir in banana and nuts or flax.

No pumpkin at lunch, but dinner time = pumpkin lasagna! The light-ness of the pumpkin went perfectly with the mild veggies and ground turkey. I used oven-ready noodles and ended up cooking longer than the recipe said to.

Pumpkin "ricotta" layer. Store was out of ricotta (xgxasjifjrixx!) so I had to use cottage cheese.
Not quite the same, but it did the job.

Turkey-Veggie layer, on top of pumpkin-ricotta layer

I always forget to take the "after" picture because I'm so excited to eat. Oops!
Next time :)
And the final pumpkin "meal" was actually the following day, but same 24 hours- so that counts right? I met my chef-friend Sherry for a lesson in pumpkin-spice doughnuts! Mmmm mmmm.

First, in order to prepare for my indulgence, I started with a low-cal breakfast:
Egg beater & Veggie "open-face" omelet-yum!

Shaping the donuts- so cute!

Fryin' 'em up!

Finishing touch: cinnamon sugar coating
Even brought a few home for Chris, who I thought would be pumpkined-out by now. But alas, he still had room for some sweets :)


  1. Can you forward your recipe for the lasagna?

  2. Sure! If you click on the green link in the first paragraph you can get to it also. My recommended changes would be to assemble a little bit ahead of time if using oven-ready noodles. I'd also add 1/8-1/4 tsp nutmeg to the pumpkin-ricotta mixture!