Your Life A to Z Recipe: October 23, Roasted Pumpkin and Spinach Salad and Pumpkin Enchiladas

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by By: Chef Maggie Norris, Whisked Away Cooking School

azfamily.com

Posted on October 23, 2013 at 6:00 AM

Updated Thursday, Oct 24 at 10:44 AM

Your Life A to Z Recipe: Wednesday, October 23rd

By: Maggie Norris

Roasted Pumpkin and Spinach Salad
Adapted from Ina Garten
Yields: 4 servings


1 (1 1/2-pound) pumpkin, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces spinach, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Place the pumpkin on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the pumpkin is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the spinach in a large salad bowl and add the roasted pumpkin mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Pumpkin Enchiladas
Adapted from Cheekykitchen.com
Yields: 4 servings

 
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions
 
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper.
 
Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees F for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.


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