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Don’t forget to enjoy that leftover pumpkin, as well
 

Thanksgiving Week is a time of bounty – and that includes leftovers. While most folks have favorite traditions for leftover turkey, such as sandwiches and tetrazzini, what about that leftover can of pumpkin that simply could not fit into the last pie shell? And there are all those pumpkin seeds, too.
Below are savory suggestions for pumpkin purée that offer a fresh twist over the typical and ubiquitous sweet options like pumpkin pancakes, pumpkin cheesecake or pumpkin bread – which tend to blow out their natural nutritional value with all those added sugars and fats. These three recipes are low-carb and lesser fat compared to their dessert cousins. You’ll also find them great for lunch or supper, and are easy as pie to make.
Nutritionally, it’s well worth it to incorporate pumpkin into recipes. Naturally low in fat and cholesterol, the purée is rich in vitamins A, C and E, as well as magnesium, phosphorus, potassium, copper, iron and manganese. A 1-cup portion is a respectable 83 calories, and will yield a whopping 28 percent of daily fiber.
The seeds possess similar attributes, but on a smaller proportional scale. One ounce of roasted pumpkin seeds are about 146 calories, and tend to make you feel full.
Pumpkin-Parmesan Quesadilla

Inspired by butternut squash ravioli with sage butter, this Southwestern riff is a cheesy, spicy pumpkin purée -stuffed tortilla crisped up in a frying pan.
This pairs well with an arugula salad simply dressed with lemon juice, olive oil, salt and pepper. The peppery arugula and acidity of the lemon balances with the richness of the pumpkin filling. This recipe for one is also easy to double or triple.
1 small shallot, diced
1 garlic clove, minced
1/2 teaspoon fresh sage, chopped
1 tablespoon butter
1/4 cup pumpkin purée
2 flour tortillas
1/4 cup shredded mozzarella cheese
1/8 cup shredded parmesan cheese
Salt and pepper to taste
In a frying pan, sauté the shallot, garlic and sage in the butter until the shallot has softened (about 1 minute). Scrape the sauté into a small bowl and stir in the pumpkin to combine. Add salt and pepper to taste.
Divide the pumpkin filling between two flour tortillas, spreading it evenly on each. Top each tortilla with the shredded parmesan and mozzarella.
Fold the tortillas in half and place them back into the frying pan. Cook on both sides over medium heat for a couple minutes, until toasty and crisp.
Pumpkin Seed Pesto

Remember that typical leftover turkey sandwich? This pesto will elevate it into a gourmet experience, with this roasted pumpkin seed concoction spread on the bread. Or, use as a spread on toasted bread rounds for an appetizer. This is also an easy low-carb addition to toss with hot pasta and diced turkey leftovers.
You also can make this 2 days ahead and chill – just be sure to press plastic wrap directly on its surface for storage.
Makes 2-1/2 cups
6 tablespoons extra-virgin olive oil, divided
2 cups unsalted hulled (green) pumpkin seeds
3 garlic cloves, minced
1/2 cup water
1 cup coarsely chopped fresh cilantro
4 scallions, chopped
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Optional: 1/2 cup parmesan cheese, grated
Heat 2 tablespoons oil in a large, heavy skillet over moderate heat until hot but not smoking. Cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes.
Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely-ground).
Transfer to a bowl and stir in lemon juice, optional parmesan cheese if desired and salt and pepper to taste.
Stuffed Pumpkin-Ricotta Shells

With pumpkin purée as the star, this stuffed pasta recipe calls for far less cheese than is typically used in stuffed shells. Young and old will enjoy the novelty of the giant pasta shells; add a salad and dinner rolls to complete the meal. Optional additions include chopped sautéed spinach or cooked country sausage or hamburger. Opt for fat-free ricotta and you’ll save a total of 168 calories, 18 grams of fat and 67 mgs of cholesterol per serving.
Makes eight servings
24 jumbo pasta shells
1 tablespoon extra virgin olive oil
2-1/2 cups fat-free ricotta
1 can pumpkin purée (15 ounces)
2-1/2 ounces pecorino Romano, grated (3/4 cup plus 2 tablespoons)
1 large egg white
2 cloves garlic, minced
1 cup fresh basil, chopped
1 tablespoon finely chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground pepper
Optional: 1/2 pound chopped sautéed spinach or 1/2 pound country sausage or hamburger
1 jar (26 ounces) tomato sauce
Preheat oven to 350 degrees. Cook pasta shells according to package instructions and drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
In a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino Romano and remaining ingredients (optional spinach and/or ground meats), except tomato sauce.
Spread tomato sauce in bottom of a 9-by-13-inch baking dish.
Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture. (An easy technique to stuff shells is to spoon the pumpkin filling into a resealable food-storage plastic bag; seal bag. Then, cut a 1/2-inch corner off the bag and squeeze filling into the shells.)
Arrange filled shells in pan. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle shells with remaining pecorino and bake for 15 minutes more.

Recipes are by Karen Binder, an Illinois correspondent for Farm World, “tweaked” from her family archives. The photo is by Tim Thornberry, Kentucky correspondent.
11/26/2014