Cook pumpkin! The 5 most popular fall recipes on Pinterest

With the advent of autumn, the Internet is full of recipes of hot dishes. But the pumpkin is not the only autumn product, users Pinterest to post hundreds of interesting recipes that are perfect for a cozy home evenings. We have selected for you 5 best dishes of the season, saved from 10 to 295 thousand times, so you can be sure that they deserve your attention.

Pumpkin Alfredo

Ingredients

  • 450 g fettuccine pasta ( 1 Cup of water in which the pasta was cooked)
  • 6 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 Cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 Cup of 50% cream
  • 1/2 Cup fresh grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley

Method of preparation

  • Bring to boil the water. Add a teaspoon of salt in boiling water, then add fettuccine. To cook al dente.
  • Meanwhile, melt the butter over medium heat. Add to the pan the garlic and cook for about a minute, carefully to not burnt. Add the cream, Parmesan, pumpkin and nutmeg. Stir until the sauce is heated and cheese melts. Pour the water in which the pasta was cooked, 1/4 Cup at a time, until sauce becomes desired consistency (if you use 1/2 Cup, sosyolojide thick and creamy). For a more liquid consistency, use more water.
  • Add the pasta and cook on medium heat for about 1-2 minutes.
  • Put the finished dish on plates and garnish with fresh chopped parsley iartym Parmesan cheese.

Warm salad of quinoa, sweet potato and Kale

Ingredients

  • 1/2 tbsp olive oil
  • 1 medium/large sweet potato, peeled, sliced
  • 1 tsp sweet paprika
  • 1 tablespoon maple syrup
  • 3 cups Kale, stems removed, sliced
  • 3 cups cooked quinoa or 1 1/2 cups raw quinoa
  • 1/4 Cup red onion, sliced

Dressing

  • 1/4 Cup fresh orange juice (1-2 oranges)
  • 1 tablespoon olive oil
  • Ground black pepper
  • Sea salt

Method of preparation

  • If quinoa is ready, start with this. Place quinoa in a colander with mesh and carefully playwitharray water for2 minutes. Drain the water. Rinsing quinoa before cooking will help to get rid of its natural workaholics.
  • Put quinoa in a saucepan, cover with water, cover and bring to a boil. Reduce heat and simmer for 15 minutes on very low heat. Turn off the heat and wait 5 minutes. Stir with a fork and set aside.
  • Heat olive oil in a nonstick pan. Add sweet potatoes and paprika. Season with sea salt and black pepper to taste. Stir to mix sweet potato with spices. Cook on medium heat until brown outside and soft inside, about 10 minutes. When sweet potato is almost done, add the maple syrup and finish cooking.Set aside.
  • In a pan, add Kale and cook for about 5 minutes.
  • Add 3 cups of cooked quinoa, stir and cook until tender.
  • Turn off the heat and add the onion and pomegranate.
  • In a small bowl whisk together orange juice and olive oil. Season with sea salt and pepper to taste. Pour warm salad dressing, mix and serve immediately.

Pumpkin hummus

Ingredients

  • 1 Cup pumpkin (Butternut squash), diced
  • 4 garlic cloves, with skin
  • 4 garlic cloves, peeled chopped
  • 2 tbsp lemon juice
  • 1 Bank of canned chickpeas, rinse, drain the water
  • 1/3 Cup tahini
  • 3-4 tbsp olive oil a little for frying garlic
  • 1/4 tsp sea salt pepper to taste
  • 1/2 Cup fresh parsley, chopped
  • 1/4 tsp ground cinnamon
  • 1/2 tsp crushed cumin
  • 1/4 tsp smoked paprika

For serving:

  • Chips whole wheat
  • Roasted carrots

Method of preparation

  • Preheat the oven to 200 degrees and set a baking sheet in the middle.
  • Put the pumpkin cubes, and unpeeled garlic on a baking sheet, sbryzgivaem oil and sprinkle with salt and pepper. Mix.
  • To supacat for 15-20 minutes, or until the pumpkin becomes soft and the garlic is Golden brown. Let cool 5 minutes.
  • Peel roasted garlic and add to a food processor or blender, then throw the pumpkin, chopped peeled garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika.
  • Blend until creamy, scraping sides as necessary and adding more olive oil or water if the hummus is too thick.
  • Try and add if needed more seasoning. Then serve immediately with chips and vegetables to choose from. Alternatively, refrigerate for 3-4 hours, if you like thicker hummus.
  • Leftovers can be stored in a closed container in the refrigerator up to 4-5 days.

Pizza with roasted vegetables and Ricotta cheese

Ingredients

  • Olive oil, for greasing the pan and sbrazhivanija ingredients
  • A little flour
  • 450g store-bought pizza dough, fresh or thawed, if frozen
  • 250 g mozzarella cheese, grated (about 2 cups)
  • 6 cups roasted seasonal vegetables of choice, chopped
  • 1 Cup Ricotta cheese
  • 1 tablespoon fresh rosemary leaves (optional)
  • Coarse salt and ground pepper

Method of preparation

  • Preheat the oven to 210 degrees. If necessary, grease a large baking sheet with oil or cover with parchment paper.
  • On a lightly floured surface roll out the dough to make a flat oval. Put on a baking sheet.
  • Sprinkle the dough with half of mozzarella. Sprinkle on top of the vegetables and then put the Ricotta cheese. Sprinkle with remaining mozzarella and, if desired, rosemary. Sprinkle with olive oil, season with salt and pepper.
  • Roast until the edges will not become Golden, 20 to 25 minutes. Serve.

Pumpkin-oatmeal cookies without flour

Ingredients

  • 1 Cup of oatmeal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 Cup pumpkin puree
  • 1 egg
  • 6 tablespoons brown sugar
  • 1/2 Cup raisins
  • 2 tablespoons coconut oil

Method of preparation

  • Preheat the oven to 180 degrees.
  • In a bowl mix oats and cinnamon, and set aside.
  • In another bowl mix all other ingredients. Add cinnamon and oats in a second bowl and stir.
  • Make 3 cm balls, place them on a baking sheet and press with fork.
  • Bake cookies for 20-25 minutes or until bottom of cookies will not be brown and crispy.