Pumpkin And Tomato Bake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
• Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
• Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook bacon until crisp. Stir in pasta sauce, black pepper and cooked pasta. Spread mixture in prepared dish.
• In a medium bowl, combine eggs, cream, milk and nutmeg and stir until smooth. Pour gently over macaroni mixture. Sprinkle with mozzarella.
• Bake in preheated oven 30 minutes, until set and golden brown.

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

Steps:

• Remove any seeds from the pumpkin and cut into 3/4 inch strips.
• Cook in boiling salted water for 2 or 3 minutes.
• Drain and dry thoroughly on paper towel.
• Dice strips into about 1/2 inch cubes.
• Heat 2 tablespoons of the oil in a large fry pan.
• Brown the onions slowly.
• Stir in the sugar.
• Add the pumpkin, fry it gently until it starts to turn transparent.
• Place evenly in the bottom of a shallow baking dish.
• Heat the remaining oil.
• Add the tomatoes, garlic, herbs and half of the parsley to the pan.
• Season well with salt and cayenne.
• Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
• When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
• Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
• Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
• Dot with butter.
• Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.

Steps:

• Peel the pumpkin, then cut the flesh into slices 1/2-inch thick.
• In a heavy nonstick frying pan, heat 3 tablespoons oil over med-high heat.
• In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes.
• Do not crowd teh pan, or the slices may fall apart.
• Season with salt and pepper; transfer to a platter with a slotted spoon; set aside.
• Return the pan to medium heat and add the onion.
• Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes.
• Add the garlic to taste and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar.
• Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has form a saucelike consistency, 15-20 minutes.
• Stir in the rosemary and remove from the heat.
• Preheat the oven to 350°.
• Arrange a layer of pumpkin slices in the bottom of an 13 x 9 inch baking dish (or 11 to 12-inch square baking dish) with 3 inch sides.
• Top with about 1/3 of the tomato sauce.
• Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce.
• Drizzle with the remaining 1 tablespoon olive oil.
• Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes.
• Remove from the oven and serve hot or at room temperature.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
• Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
• Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
• Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

Steps:

• Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
• Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
• Cook pasta until almost cooked, about 9 minutes in boiling water.
• Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
• Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
• Bake for 10 minutes at 200 degrees.
• Remove from the oven and let stand 5-10 minutes before serving.

Steps:

• Peel and chop pumpkin.
• In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
• Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
• Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.