Guatemalan red tamales
Guatemalan tamales made with cooked corn dough, a tomato, chile, and seed recado, pork, and maxán and banana leaves; they are steamed in parcels tied with cibaque.
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Guatemalan Chicken Pepián
A Guatemalan chicken stew with vegetables and a thick recado sauce made with toasted chiles, tomatoes, seeds, and spices. Makes 4 servings.
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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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Baked Pumpkin Oatmeal with Seeds
Baked oats with pumpkin purée, chia seeds, spices, and walnuts; makes 4 servings.
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Smooth Pumpkin and Apple Soup
A smooth soup of roasted pumpkin and apple, cooked with onion and sage. Makes 4 servings.
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Pumpkin and Lemon Cake
A homemade cake with cooked pumpkin, lemon zest and a hint of sunflower oil.
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Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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Baked Oatmeal with Seeds
Baked oatmeal with carrot, raisins, pumpkin seeds, and sunflower seeds. Makes 6 servings.
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Dry Rice with Pumpkin and Artichokes
Dry rice made in a wide pan with pumpkin, artichokes, tomato, and chicken stock.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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Roasted Pumpkin Soup
Roasted pumpkin and onion blended with vegetable stock and finished with toasted pumpkin seeds.
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