Thanksgiving Side dishes and Dessert with Pumpkin and Squash

Spinach Ricotta–Stuffed Squash

Enjoy this as a hearty vegetarian meal or cut it smaller to serve as a side dish option! However you serve it, you will love it!

2 acorn squash (about 2 lb/1 kg each)

1/2 tsp each salt and pepper, divided

1/2 cup (125 mL) ricotta cheese

1/2 cup (125 mL) table (18%) cream

1/4 cup (60 mL) basil pesto or sun-dried tomato pesto

2 garlic cloves, minced

1-1/2 tsp (7 mL) dried Italian seasoning

1 container (5 oz/142 g) baby spinach

2 cups (500 mL) shredded Gruyère cheese, divided

 

1. Preheat oven to 425ºF (220ºC). Line a large baking sheet with parchment paper.

 

2. Prick squash all over with tines of fork or sharp knife. Microwave for 3 minutes to soften. Cut each squash in half lengthwise. Scoop out seeds. Place squash halves, cut side up, on prepared sheet. Sprinkle with a pinch each of the salt and pepper.

 

3. Stir together ricotta, cream, pesto, garlic, Italian seasoning and remaining salt and pepper. Stir in spinach until well combined. Stir in half of the Gruyère.

 

4. Divide mixture evenly among the squash halves. Cover with foil. Bake for 30 minutes. Remove foil. Sprinkle with remaining Gruyère and bake for about 25 minutes or until squash is tender and cheese is melted and slightly golden. Let stand for 10 minutes before serving.

 

Serves 2 to 4.

 

Pumpkin Gnocchi

These delicate dumplings melt in your mouth and have a golden orange colour from the pumpkin.

 

1 small pie pumpkin (about 800 g)

1 egg yolk                             

2 tsp (10 mL) salt                                        

4 cups (1 L) all-purpose flour (approx)    

 

Sage Butter:

1/2 cup (125 mL) butter                                         

3 tbsp (45 mL) chopped fresh sage                     

Pinch fresh ground black pepper                                      

Freshly grated Grana Padano cheese

 

Cut pumpkin in half crosswise and scoop out seeds. Place cut side down on a small parchment paper lined baking sheet. Roast in 375ºF (190ºC) oven for about 30 minutes or until soft. Let cool completely and scoop out of skin.

 

Place pumpkin through food mill or ricer into large bowl. Stir in egg yolk and salt. Stir in about 3 1/4 cups (810 mL) of the flour to form a soft slightly sticky dough. Divide dough into 8 pieces. Roll into long rope about 1/2 inch (1 cm) thick. Cut into 1/2-inch (1 cm) pieces. Toss with flour. Roll along fork or gnocchi paddle to imprint. Toss with flour. Place on floured baking sheet. Repeat with remaining dough. Place in freezer for about 1 hour or until firm.

 

In a large pot of boiling salted water, add gnocchi, in batches and cook for about 3 minutes or until they float. Using slotted spoon or small sieve, scoop out gnocchi and place in large bowl. Repeat with remaining gnocchi.

 

Meanwhile, in large skillet melt butter over medium-high heat. Add sage and pepper; cook for 30 seconds. Pour over gnocchi and toss gently. Sprinkle with Parmesan and serve.

 

Makes about 8 first course servings.

 

 

 

 

Pumpkin Maple Spice Bundt Cake

Fall flavours of pumpkin and maple come together for a perfect after dinner dessert or a sweet slice to enjoy with afternoon tea.

 

2 1/2 cups (625 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) ground cinnamon

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) each ground allspice and nutmeg

1/4 tsp (1 mL) salt

3/4 cup (175 mL) butter, softened

3/4 cup (175 mL) packed light brown sugar

3/4 cup (175 mL) pure maple syrup

3 large eggs

1 1/4 cups (300 mL) cooked pumpkin puree

2 tsp (10 mL) vanilla

 

Icing:

1 cup (250 mL) icing sugar

5 tsp (25 mL) milk

Orange food colouring

Broccoli stem (optional)

Spray 10-inch (3 L) bundt pan; set aside. Preheat oven to 350ºF (180ºC).

 

Whisk together flour, baking powder, cinnamon, baking soda, allspice, nutmeg and salt in bowl; set aside.

 

In a large bowl, beat together butter, sugar and syrup until combined and fluffy. Beat in eggs, one at a time until combined. Beat in pumpkin and vanilla until smooth. Stir in flour mixture until well combined. Scrape into prepared pan, smooth top and bake for about 50 minutes or until tester inserted in centre comes out clean. Let cool in pan for a few minutes then turn out onto rack and let cool completely.

 

Icing: Whisk together icing sugar and milk until smooth. Whisk in food colouring. Drizzle icing around top of cake slowly. Stick stem in centre of cake to serve.

 

Serves: 12 to 16

 

Tip: Use 6 mini bundt pan to create little pumpkins instead of one big one.