Give Lunch an Autumnal Upgrade With Pumpkin Panini and Chili

Valley chefs are as pumped as we are about using the autumnal edible this fall

Adobe Stock / Ildi

These two recipes are proof that pumpkin works wonders in savory comfort foods like hearty chilis and toasty sandwiches when fall arrives.

It’s fall! And you know what that means: apple trees, crunchy leaves, and pumpkin everything. Are you as excited as we are?

Celebrate the seasonal switch (and our favorite fall fruit) with a meal made with these recipes from area chefs. We promise it’ll keep you plenty warm while you’re waiting for the Great Pumpkin to show up.

Hudson Valley Vegetarian Harvest Panini

Fresh Cornwall

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Ingredients:

1 small sugar pumpkin
2 Tbsp mayonnaise
2 tsp cranberry relish
1 ciabatta club roll
2 Tbsp apple-pear compote or apple butter
2 oz brie or camembert cheese, sliced
Salt and pepper

To prepare the pumpkin:

Preheat oven to 375°F. Cut pumpkin in half and then into smaller pieces. Toss with olive oil, salt and pepper, and place on a sheet pan to roast for 30-45 minutes, or until tender. Scoop out flesh from pumpkin and put aside.

To make the Cranberry Mayonnaise:

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Combine mayonnaise and cranberry relish. Season with salt and pepper to taste.

Sandwich Assembly:

Cut ciabatta club in half lengthwise. Spread both sides with cranberry mayonnaise. Place 3/4 cup of roasted pumpkin flesh on bottom of sandwich. Top with apple-pear compote or apple butter followed by 2-3 slices of Brie cheese. Place other half of ciabatta roll on top and put on panini press for 5-6 minutes, until cheese is melted and pumpkin is heated all the way through.


Harvest Vegetarian Chili

Chef Ernesto Martinez; Geordane’s Food World

Ingredients:

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5 lbs of your choice: pie pumpkin, butternut squash, acorn squash, brussel sprouts, green beans, or cauliflower
½ cup olive oil
2 red bell peppers, chopped
1 large onion
6 cloves of garlic
2 Tbsp tomato paste
4 cups vegetarian broth
2 (10oz) cans diced tomatoes
2 (16oz) cans white beans
2 cups frozen corn
1 Tbsp chili powder
1 tsp cumin
Salt and freshly ground pepper

Method:

Peel the pumpkin and squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting)! Then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for 15 minutes.  When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), add the oil and sauté the garlic, red pepper and onions.

Stir in pumpkin, squash, and vegetables. Add all other ingredients. Cook for 30 minutes until flavors are mixed.

 

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