Fall in love with 3 pumpkin recipes this autumn

Pumpkin tacos

• 1 poblano pepper
• 16 ounces peeled, seeded pumpkin, cut into 1/2-inch wide half-moons
• 1 1/2 tablespoons olive or vegetable oil
• Salt and pepper
• 12 corn tortillas

• 1 small yellow, red, or green bell pepper, cored, seeded, and cut into small pieces
• 2 scallions, finely chopped
• 1 medium ripe tomato, cored and chopped
• 1 small red or green chili pepper (like a serrano or jalapeno), cored, seeded and finely chopped, or hot pepper sauce to taste
• Juice 1 large lime
• Salt and freshly ground pepper

• Pumpkin seeds (pepitas)
• Sour Cream
• Coarse sea salt
• Finely chopped scallions
• Hot pepper sauce
• Lime wedges

1. Roast the poblano: Place the pepper directly on a gas flame on high heat or place under the broiler or on a hot grill until blackened on all sides, about 5 minutes. Remove and place in a paper bag, seal, and let “steam” for 5 minutes. Carefully remove the blackened peel, cut in half and remove seeds and core. Cut into thin strips; set aside.
2. Roast the pumpkin: Preheat the oven to 400 degrees. Place the pumpkin slices on a baking tray or cookie sheet and toss with the oil, salt, and pepper. Roast for around 15 to 20 minutes, or until the pumpkin feels tender when tested with a small, sharp knife.
3. Meanwhile make the salsa: in a medium bowl gently toss all the ingredients and season to taste. The salsa can be made several hours ahead of time.
4. In a large dry skillet set over medium-high heat, heat the tortillas a few at a time until warm on both sides, about 3 minutes.
5. Place the garnishes in small bowls and let everyone add their own.
6. To serve: Place 2 slices of pumpkin wedges on a warm tortilla. Top with a generous tablespoon of salsa, a dollop of sour cream and 2 slices of the roasted poblanos. Sprinkle with other garnishes as you like.

Pumpkin and fall vegetable stew in coconut broth

• 1 ½ tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 ½ tablespoons finely chopped fresh ginger
• 1 ½ tablespoons fresh ginger, cut into thin sticks
• 3 scallions, cut into 1-inch pieces
• Dash hot pepper sauce or chile flakes
• 1 pound pumpkin, peeled and cut into 1-inch cubes, about 4 cups
• Salt and freshly ground black pepper
• 2 small Japanese eggplant or 1 medium purple eggplant, ends trimmed and cut into ½-inch thick rounds, or 1 medium purple eggplant, ends trimmed and cut into ½-inch thick rounds and then cut each round in half, about 5 ounces
• 1 medium zucchini or summer squash, ends trimmed and cut into ½-inch thick rounds, about 7.5 ounces
• 2 medium carrots, peeled and cut into ½-inch thick rounds, about 2.5 ounces
• ½ cup fresh cilantro, chopped
• 1 (13.5 or 13.6 ounce) can unsweetened coconut milk
• Juice 1 large lime, about 3 tablespoons

• 1 cup cooked basmati rice (Make according to package directions)
• ¼ cup chopped fresh cilantro
• 1 scallion, finely chopped
• Lime wedges
• Pumpkin seeds (pepitas)
• Hot pepper sauce

1. In a medium casserole or Dutch oven, heat the oil over medium-low heat. Add half the garlic, chopped ginger and ginger sticks and half the scallions and a dash of hot pepper sauce or chile flakes and cook, stirring, for 1 minute. Add the pumpkin, salt and pepper and cook, gently stirring for 2 minutes. Gently stir in the eggplant, zucchini, carrots and scallions and half the cilantro; cook for 2 minutes. Add the remaining chopped garlic, chopped ginger and ginger sticks and the coconut milk and ½ cup water. Bring to a gentle simmer over medium heat, reduce the heat, add salt and pepper, remaining scallions and let simmer, covered, for about 20 minutes, or until all the vegetables are just tender.
2. Place any or all of the garnishes in small serving bowls.
3. Just before serving, stir the lime juice, remaining cilantro, and hot pepper sauce to taste. Add salt if needed. Serve hot accompanied by rice and garnishes.

Pumpkin mac and cheese

• 3 cups cubed pumpkin pieces, about ½ inch, from half a small 3-pound pumpkin, see above for directions on cutting the pumpkin
• 1 ½ tablespoons olive oil
• Salt and pepper to taste

• 2 tablespoons butter
• 2 tablespoons flour
• 2 ½ cups milk, or 2 cups milk and ½ cup heavy cream
• 2 tablespoons chopped fresh sage, optional
• Salt and pepper to taste
• 1 cup grated sharp cheddar or gruyere
• ½ cup grated Parmesan cheese, plus ¼ cup for sprinkling on top
• ½ pound macaroni or small pasta shape
• 1 ½ tablespoons olive oil or vegetable spray

1. Roast the pumpkin: Preheat the oven to 400 degrees.
2. On a baking sheet toss the pumpkin cubes with the oil, salt and pepper. Place on the middle shelf and roast for about 15 minutes, stirring once or twice. The pumpkin cubes should be just tender, but not fully cooked and tender. Remove and let cool.
3. Meanwhile, bring a large pot of salted water to a boil over high heat.
4. Make the cheese sauce: in a medium saucepan, melt the butter over medium heat. When sizzling, add the flour and stir to create a paste. Cook for 2 minutes. Slowly whisk in the milk, and/or cream, whisking until the sauce begins to bubble and thicken. Cook for 5 minutes. Add the sage, if using. When the sauce is thick enough to coat a spoon, remove from the heat and whisk in the cheddar cheese and the ½ cup of Parmesan. Taste for seasoning.
5. Add the pasta to the boiling water and cook, stirring once or twice, until al dente, about 10 to 12 minutes, depending on the shape and size. Drain the pasta.
6. Spread the olive oil or vegetable spray in the bottom of a gratin dish or medium baking dish, add the cooked drained pasta. Stir the cheese sauce on top and stir to evenly distribute. Place the pumpkin cubes on top and, using your hands or a spoon, gently push the pumpkin cubes down into the pasta and cheese sauce. Sprinkle with the remaining ¼ cup Parmesan.
7. The dish can be made ahead of time; cover and refrigerate for up to 24 hours.
8. Preheat the oven to 400 degrees. Bake the mac and cheese for about 20 to 25 minutes, or until the cheese sauce is bubbling and the pumpkin cubes are thoroughly tender.