Skip to content
LoginRegister
WhatToEat.Today

Recipes with dense pumpkin

4 recipes that use dense pumpkin, with photos, step-by-step instructions and cook times. The quickest, Pasta e zucca, takes 40 minutes. It is most often cooked with butter, garlic and nutmeg.

Got a few things in the fridge? Search by everything you have

QuibebePumpkin purée

In Bahia and across the Brazilian Northeast, quibebe is the soft orange purée of pumpkin that sits beside carne-seca, fried fish or a plate of rice and beans. The name comes from a Kimbundu word from Angola, a reminder of the African roots of the region's cooking. Pumpkin is stewed with onion, garlic and tomato until it collapses, then mashed roughly and finished with lots of fresh coriander. This is the vegan version; many families stir in shredded carne-seca, salted dried beef. Chef's tip: use a dense, dry pumpkin such as kabocha or crown prince for the richest texture.

45 minBrazilianSidesVeganGluten free
by KrazyBadal 0 views

Risotto alla zuccaPumpkin risotto

Mantua is pumpkin country: the dense, sweet zucca mantovana fills tortelli, gnocchi and this golden autumn risotto, eaten across the Lombard plain from October to the first frosts. Half the pumpkin is roasted and mashed into the rice so it turns creamy and orange; the rest is folded in as soft cubes. Children love its sweetness. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Chef's tip: roast rather than boil the pumpkin; roasting concentrates its sugar, while boiled pumpkin waters down the risotto.

60 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Pasta e zuccaPasta with pumpkin

When the long Neapolitan pumpkins appear in autumn markets, pasta e zucca becomes the weekday lunch in Naples and around the Bay. The pumpkin is cooked down in olive oil with garlic and rosemary until it turns into a soft orange sauce, then short pasta is cooked in the same pot with a little water so it comes out velvety, sweet and peppery. Children love it, and it needs nothing more than grated cheese. The usual mistake is using a watery pumpkin, which never thickens; choose a dense, deep-orange squash such as butternut or delica. Chef's tip: save a few small cubes of pumpkin and add them later, so you get both a creamy sauce and soft pieces to bite into.

40 minItalianPasta & Noodles
by KrazyBadal 0 views

Pumpkin tortelliPumpkin-filled pasta

Tortelli di zucca are the Christmas Eve dish of Mantua, in Lombardy, where the dense orange pumpkins of the Po plain are roasted and mashed with crushed amaretti biscuits, spicy fruit mostarda and hard cheese. The filling is sweet, salty and a little hot all at once, a taste that goes back to the Renaissance Gonzaga court. They are served simply, with melted butter, sage and more cheese. Chef's tip: roast the pumpkin rather than boil it, and make the filling the day before; a dry, rested filling is easy to pipe and the flavours blend.

120 minItalianPasta & Noodles
by KrazyBadal 0 views

Goes well with dense pumpkin