Best 6 Pan Cooked Pumpkin Recipes

COOKED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

FRIED PUMPKIN

Steps:

• Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
• Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
• Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

PAN COOKED PUMPKIN

Steps:

• Melt 10 grams of butter in large fry pan.
• Cook bacon and garlic till browned lightly.
• Remove from pan, drain on paper towel.
• Into the same pan, add boiling water and diced pumpkin.
• Cover and cook 10 - 15 minutes till tender.
• Return bacon mixture and cook uncovered for a further 10 minutes.
• Add green onions and season to taste, toss gently.

PAN-COOKED PUMPKIN IN RICH TOMATO SAUCE RECIPE

Steps:

• Heat 1tbsp oil in a saucepan and gently fry the garlic and onion for 5 mins until softened but not brown. Pour over the tomatoes and add the paste and plenty of seasoning. Bring to the boil, then simmer for 15 mins.
• Meanwhile, melt the butter with the remaining oil in a frying pan and gently fry the pumpkin with some seasoning for 6-7 mins, stirring, until beginning to soften. Set aside.
• Once the sauce is cooked through, pour it over the pumpkin and then heat through, stirring occasionally, for 10 mins, until the pumpkin is tender and the sauce thick. Serve immediately, straight from the pan.

SAVORY FRIED PUMPKIN RAVIOLI

Steps:

• Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
• Generously coat inside and outside of pumpkin halves with EVOO.
• Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
• Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
• Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
• To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
• Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
• Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
• Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
• In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
• Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.