FRIED PUMPKIN RECIPES

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FRIED PUMPKIN RECIPE - FOOD.COM



Fried Pumpkin Recipe - Food.com image

The original recipe called for calabaza pumpkin, whose flesh cooks to a golden-yellow color, to be cooked to tenderness in large pieces with the peel left on. For this version, the squash is peeled, cubed and sauteed with a little olive oil. Acorn squash may be substituted. The Washington Post, October 29, 2008 Adapted from a Yucatan recipe in Diana Kennedy's "The Essential Cuisines of Mexico (Clarkson Potter, 2000) Tested by Bonnie S. Benwick for The Washington Post. "MAKE AHEAD: The cooked vegetable mixture can be frozen (without the cheese) for 1 month. Serve spoonfuls of the vegetarian mixture on small, crisp tostadas with a sprinkling of cheese."

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 5 cups

Number Of Ingredients 9

1/3 cup olive oil (do not use extra-virgin)
2 lbs calabaza squash, peeled, seeded and cut into 1/2-inch cubes (see headnote, may substitute acorn squash)
1 white onions, finely chopped or 1/2-3/4 cup chopped white onion
1 medium green bell pepper, stemmed, seeded and cut into 1/2- to 3/4-inch pieces
12 ounces vine-ripened tomatoes, coarsely chopped
2 teaspoons minced habanero peppers
sea salt
1 small tostadas, for serving
1/3 cup finely grated dry queso anejo or 1/3 cup romano cheese

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm.
  • Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny.
  • Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
  • When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.

Nutrition Facts : Calories 153.6, FatContent 14.6, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 5.4, CarbohydrateContent 5.9, FiberContent 1.6, SugarContent 3.4, ProteinContent 1.1

FRIED MINI PUMPKIN PIES | BETTER HOMES & GARDENS



Fried Mini Pumpkin Pies | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Number Of Ingredients 12

1 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts)
½ cup canned pumpkin
1 3 ounce package cream cheese, softened
1 egg yolk, beaten
? cup granulated sugar
½ teaspoon pumpkin pie spice
1 tablespoon all-purpose flour
? teaspoon salt
Water
Vegetable oil for frying
1 tablespoon sugar
Sweetened Whipped Cream

Steps:

  • Let piecrusts stand according to package directions. For filling, in a medium bowl beat together cream cheese, pumpkin and egg yolk. Stir in sugar, flour, and pumpkin pie spice. Set aside.
  • Roll out 1 crust on lightly floured surface with floured rolling pin into 11-inch circle. Using a 2-1/2 to 3 -inch round cookie cutter, cut 11 to 12 rounds from crust.
  • Place about 1 teaspoon of the filling on half the pastry circles. Moisten edges of pastry circles with a little water. Fold in half and seal edges with tines of a fork to seal. Repeat with remaining crust and filling.
  • In a large skillet that is at least 3-inches deep, heat 1-inch of oil over medium heat to 375°F. Add 5 pies at a time and fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm. Sprinkle with sugar. Serve with sweetened whipped cream, if desired.

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