Pumpkinpestopenne Recipes

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PUMPKIN SPREAD

Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Pumpkin Spread image

Steps:

  • Beat together all ingredients with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.

2 sticks unsalted butter, softened
1/4 cup plus 2 tablespoons pure pumpkin puree
3 tablespoons pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/2 teaspoon kosher salt

PENNE WITH CHICKEN AND PESTO

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9



Penne with Chicken and Pesto image

Steps:

  • 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.
  • Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

PUMPKIN PRESERVES

This is quite an old recipe, but like all older recipes it is quite simple, uncomplicated and delicious.

Provided by MarieRynr

Categories     Easy

Time P1DT50m

Yield 4 pints

Number Of Ingredients 4



Pumpkin Preserves image

Steps:

  • Layer pumpkin with sugar in a large bowl.
  • Cover and let stand overnight, stirring once or twice.
  • Next day, drain juice off of pumpkin into saucepan.
  • Bring to a boil and boil for 10 minutes.
  • Add pumpkin pieces, grated rind and chopped pulp of the lemon.
  • Add cloves (tied in a cheesecloth bag).
  • Cook on a slow boil for 40 minutes, or until pumpkin is clear and the mixture sheets from a spoon.
  • Remove the cloves and pour into hot sterile jars.
  • Seal.

8 cups cubed peeled pumpkin (1/2 inch cubes)
4 cups granulated sugar
1 lemon
5 whole cloves

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