PUMPKIN MASK RECIPES

Steps:

• To roast chestnuts, score through the top round side of the shells, flat-side down, to make an X
• Preheat oven to 400°F and roast 30 minutes until the skins curl back and chestnuts are well toasted
• Peel and chop or chop can/jar or package of roasted
• Cut top off pumpkin and scoop out the seeds and pulp
• Spray with oil and season with salt and pepper, then roast 45 to 60 minutes at 425°F on center rack until tender and lightly brown at edges
• Heat a pot with a lid over medium heat with 3 tablespoons butter and melt
• Add the onions and soften a couple minutes, then add garlic and pasta and toast the pasta until golden
• Add rice and Vadouvan and stir
• Add stock, dried fruit and chestnuts and bring to boil, reduce heat, cover and simmer 18 minutes
• Add remaining nuts (pine nuts and pistachios) and combine well
• Adjust seasoning, fill pumpkin with rice and dot with remaining butter
• Return to oven to brown top a few minutes, then serve
• Carve the pumpkin into wedges while separating the rice into portions, with the bonus being the roasted wedge of squash
• Serve with any extra rice on the side

Steps:

• To roast chestnuts, score through the top round side of the shells, flat-side down, to make an X
• Preheat oven to 400°F and roast 30 minutes until the skins curl back and chestnuts are well toasted
• Peel and chop or chop can/jar or package of roasted
• Cut top off pumpkin and scoop out the seeds and pulp
• Spray with oil and season with salt and pepper, then roast 45 to 60 minutes at 425°F on center rack until tender and lightly brown at edges
• Heat a pot with a lid over medium heat with 3 tablespoons butter and melt
• Add the onions and soften a couple minutes, then add garlic and pasta and toast the pasta until golden
• Add rice and Vadouvan and stir
• Add stock, dried fruit and chestnuts and bring to boil, reduce heat, cover and simmer 18 minutes
• Add remaining nuts (pine nuts and pistachios) and combine well
• Adjust seasoning, fill pumpkin with rice and dot with remaining butter
• Return to oven to brown top a few minutes, then serve
• Carve the pumpkin into wedges while separating the rice into portions, with the bonus being the roasted wedge of squash
• Serve with any extra rice on the side