2 Pumpkin Dinner Recipes You’ve Never Tried Before
Pumpkin is one of the most popular flavors of fall, as we see everything from pumpkin coffee and breakfast cereal to pies and cookies. However, have you ever used pumpkin as the main ingredient in your dinner? Read on for two interesting dinner recipes that use pumpkin in ways you’ve never tried before!
Pumpkin Pizza Crust
While cauliflower pizza has been gaining popularity, this season is all about the pumpkin pizza crust. The crust is a great healthy alternative to normal pizza and is grain and dairy-free. To make two personal pizzas, you will need:
1 and ½ cups mashed pumpkin (roast skinless pumpkin chunks until soft, then mash)
½ cup almond meal
¼ cup coconut flour
3 tbsp psyllium husk (or 2 tbsp of psyllium powder)
2 tsp extra virgin olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to season
Extra virgin olive oil for greasing trays
Preheat your oven to 400 degrees F and line a large oven tray (or two trays) with non-stick baking paper and rub the paper with a splash of olive oil. In a large bowl, combine all of the dry ingredients (almond flour, coconut flour, psyllium, oregano, garlic powder, and a pinch of salt and pepper.) Next, add the mashed pumpkin and olive oil to the dry ingredient bowl. Whisk the egg first, then add it to the bowl and combine to create the dough.
Allow the mixture to sit for 10-15 minutes, then divide the dough into two evenly sized portions and shape into balls. Use your fingers to flatten the dough on the oiled tray to form bases about 20-22 cm in diameter and 5 mm thick. Bake the crusts for 25-30 minutes, remove from the oven, and flip over to add your favorite toppings, and cook for another 5-10 minutes or until your toppings are cooked.
Recipe via: www.nourisheveryday.com
Pumpkin Alfredo Noodles
Everyone loves a delicious bowl of pasta for dinner, but this recipe takes it to the next level with pumpkin puree! The noodles are vegan and are ready in just 15 minutes, making them the ideal healthy dinner to try this fall. For four servings, you will need:
½ cup raw cashews
2 cups hot water
2 tablespoons olive oil
3 garlic cloves, minced
Salt & pepper to taste
¼ teaspoon ground sage
1 cup pumpkin puree
½ cup nutritional yeast
1 lb gluten-free pasta
Boil a pot of water and cook the pasta according to package instructions. While it is cooking, make a cashew milk but adding cashews and hot water to a high powered blender, and blend on high for about one minute- (If you don’t have a high-powered blender, you can use cashew milk from the store.) In a large non-stick skillet, add the olive oil to a pan over medium heat, then saute the garlic for about two minutes. Add salt, pepper, and sage, and cook for another one-two minutes. Next, add the pumpkin puree and half of the cashew milk into the pan and stir until smooth. Add the remaining cashew milk and nutritional yeast and whisk until smooth. Drain the pasta and add it to the pan to toss with the sauce, and serve immediately.
Recipe via: www.simplyquinoa.com
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