CSA BLOG: Pumpkin-palooza

'Tis the season to be eating pumpkins! Here are a couple recipes to help you put all those pumpkins to good use!

 

Skinny Pumpkin Pie Dip

Ingredients

  • 3/4 cup pumpkin puree
  • 5 oz. Neufchatel cheese (or fat free cream cheese)
  • 4 packets nectresse (or other zero calorie sweetener)
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • dash of ginger
  • cinnamon chips for garnish (optional)

Preparation

  1. In a medium bowl, blend softened cream cheese until smooth and creamy. Add in remaining ingredients and mix well. Cover and chill at least a few hours to let it set up (optional: chill over night). Sprinkle with cinnamon chips and serve with graham crackers.

    Rigatoni with Pumpkin Ricotta Sauce

    Ingredients

    • 3 cups uncooked Rigatoni pasta
    • 3/4 cup pumpkin puree
    • 1/2 cup ricotta cheese
    • 1/4 cup milk
    • 1 teaspoon grated nutmeg
    • 10 sage leaves, cut into strips
    • 1 Tablespoon olive oil
    • 1/4 cup grated Parmesan cheese
    • 1 teaspoon pepper
    • Salt to taste

    Preparation

    1. Cook the Rigatoni in a pot of salted boiling water until al dente.
    2. In a bowl, mix together the pumpkin puree, ricotta cheese, milk, and sage leaves.
    3. In a pan on medium heat, add the olive oil followed by the pumpkin sauce. Gently mix together until all creamy. (Add more milk to reach a more desired consistency). Add the nutmeg, salt and pepper.
    4. Add the cooked pasta into the sauce and add freshly grated Parmesan cheese to finish off. Serve hot.
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