Pumpkin and Pecorino Gratin
2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin Puree
2 tablespoons butter, cut into small pieces
For pumpkin puree, cut the pumpkin in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized. Scoop out flesh.
Raise oven temperature to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
Pumpkin Vegetable Curry Stew
Adapted from a recipe at marthastewart.com
3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana, chopped
1 whole hot pepper (green recommended)
1/2 pound eggplant, coarsely chopped
1/2 pound peppers, coarsely chopped
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes.Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relishlike sauce.
Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and hot pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes. Add the eggplant and peppers halfway through the cooking time. Remove the hot pepper before serving.