PUMPKIN-GOAT CHEESE CROSTINI
These crostini make an interesting seasonal starter for a meal. They can also be made with any cooked winter squash, such as butternut or acorn. Serve with cups of cold cider. This recipe makes about 24 crostini; halve the recipe if needed.
3 tablespoons olive oil
1 medium onion, diced
4 ounces herbed or plain goat cheese, crumbled
2 cups pumpkin purée (canned or freshly baked)
1/2 teaspoon salt
24 slices French bread, sliced in 1/2- inch diagonals
1 cup shredded mozzarella cheese
Dried cranberries for topping, about 3 or 4 for each crostini
Chopped Italian parsley for garnish
Heat the olive oil in a medium-size, heavy saucepan. When hot, add onion. Sauté over medium-low heat – stirring often and being careful not to burn – until onions are soft and golden brown, about 15 minutes; set aside.
When cool, mix in goat cheese, pumpkin, and salt.
Divide the pumpkin mix evenly over each slice of French bread. Top with mozzarella cheese, dried cranberries, and parsley. Arrange on a cookie sheet, and bake in preheated 350 degree F. oven for 10 to 12 minutes, or until cheese is bubbly.
CREAMED CURRY-PUMPKIN BISQUE
This pumpkin bisque can be made a day or two ahead of time and refrigerated. This will allow the flavors to meld. Simply reheat before serving.
1 teaspoon olive oil
1 teaspoon butter
1 cup diced onion
3 tablespoons curry powder
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 cups freshly baked pumpkin (or a 15-ounce can of pumpkin purée)
2 tablespoons molasses
1/3 cup sugar
4 cups vegetable broth
1 cup heavy cream
1 cup fresh cilantro, rinsed and chopped
Heat the olive oil and butter in a large saucepan over medium heat. Add onion, reduce heat to low, and cook until soft and browned, about 10 minutes, stirring often.