Pumpkin

red lentil fusilli (about 200 grams) • pumpkin (about 150 grams) • frozen spinach (about 150 grams) • feta cheese (about 60 grams) • Red wine, salt, extra virgin olive oil, paprika

pearl barley (about 300 grams) • kabocha squash (about 800 grams) • yellow onions • celery stalks • carrots • small piece fresh ginger • About 20 amaretti cookies • fresh rosemary (about 20 grams) • dry white wine (about 480 ml) • Extra-virgin olive oil and salt, to taste • plant-based butter (optional)

medium shell pasta (or other pasta) • ricotta cheese • diced pumpkin, frozen (or fresh) • fresh Asiago cheese • small sprigs fresh rosemary • Salt, to taste • Black pepper, to taste • Water, • Chopped onion, for sautéing • Olive oil, • large pot for pasta • skillet with lid for the sauce •

pumpkin and sausage risotto (about 1 1/3 cups) • eggs • All-purpose flour, • Breadcrumbs, • mozzarella cheese, cut into cubes • Salt • peanut oil (500 ml) for frying

sausages • pumpkin (about 300 grams), diced • cooked cannellini beans (about 200 grams) • peeled tomatoes • celery stalk • small piece of leek • onion • carrot • fresh parsley • Rosemary, to taste • Extra-virgin olive oil, to taste • Salt •

Carnaroli rice (about 180 grams) • Mantua pumpkin, peeled and diced (about 100 grams) • chili pepper • Gorgonzola cheese (about 20 grams) • As needed • Vegetable broth • White wine • Extra virgin olive oil • Butter • Parmesan cheese • Milk • Unsweetened cocoa powder

paccheri pasta (400 grams) • raw shrimp, peeled and deveined (400 grams) • pumpkin, peeled and diced (600 grams) • Leek, to taste, thinly sliced • cream cheese • garlic clove • Parsley, to taste, chopped • Extra-virgin olive oil, to taste • Salt and pepper, to taste

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

rice (about 300 grams) • broth (1 liter) • creamy gorgonzola cheese (about 150 grams) • peeled pumpkin (about 75 grams) • butter (about 14 grams) • chopped rosemary • dry white wine (about 60 ml) • Salt and pepper, to taste

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

Pumpkin, any variety and amount

peeled pumpkin (about 300 grams) • all-purpose flour (about 300 grams) • almond flour (about 250 grams) • granulated sugar (about 90 grams) • brown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams) • eggs • sunflower oil (about 100 grams) • sliced almonds • powdered sugar (about 50 grams) • baking powder (about 0.5 oz or 16 grams)

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

whole grain sorghum flour (100 grams) • whole grain millet flour (40 grams) • chickpea flour (50 grams) • rice flour (60 grams) • large egg • corn oil (50 grams) • scant 1/2 cup water (about 100 grams), as needed • salt • pumpkin (700 grams) • ricotta cheese (150 grams) • egg white • black sesame seeds •

pumpkin (4 slices) (about 300 grams) • rice flour • chopped rosemary • nutmeg • egg • Salt, to taste • Extra virgin olive oil,

pumpkin (about 500 grams) • savoy cabbage (about 500 grams) • onion • vegetable broth (1 liter) • Extra virgin olive oil

pumpkin (about 200 grams) • onion • speck (about 70 grams) • Extra virgin olive oil, • Vegetable broth • Grated Parmesan cheese, • Nutmeg, • Black pepper, • Carnaroli rice (about 300 grams)

pumpkin, peeled and diced (about 300 grams) • Carnaroli rice (about 200 grams) • pancetta (about 60 grams) • unsalted butter (about 60 grams) • extra virgin olive oil • grated Parmesan cheese • onion • chopped fresh marjoram • Salt, to taste • Black pepper, to taste • For the vegetable broth • carrot •

pumpkin (about 500 grams) • Arborio or Carnaroli rice (about 240 grams) • vegetable broth (1 liter) • butter (about 80 grams) • onion • carrot • zucchini blossoms • rice flour (about 100 grams) • cold sparkling water (200 ml) • high-oleic sunflower or peanut oil (1 liter)

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

Carnaroli rice (about 400 grams) • pumpkin (about 250 grams) • medium shallots • butter (about 80 grams) • grated Parmesan cheese (about 60 grams) • vegetable broth (1 liter) • dry white wine (about 120 ml) • light beer (about 330 ml) • honey • bay leaf

spaghetti (400 grams) • pumpkin, about 10 1/2 ounces (300 grams) • pancetta or unsmoked bacon, cut into strips (250 grams) • chopped pistachios (50 grams) • Sage, rosemary, extra-virgin olive oil, black pepper • grated Parmesan cheese or other cheese (100 grams)

peeled pumpkin (about 250 grams) • all-purpose flour (about 500 grams) • sugar (10 grams + 20 grams) • active dry yeast (about 7 grams) • egg • fine salt (about 10 grams) • turmeric • extra virgin olive oil (about 40 grams) • warm milk (about 200 ml) • Rosemary and coarse salt, to taste

gemelli pasta (about 350 grams) • pumpkin (about 200 grams) • shallot • thick-cut bacon (about 80 grams) • cream cheese • Grated Parmesan cheese, to taste • Extra-virgin olive oil, to taste • Salt and pepper, to taste

pumpkin puree (about 150 grams) • egg • grated Parmesan cheese (about 30 grams) • breadcrumbs • Chopped parsley, to taste • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • quinoa (about 150 grams) • water (about 300 grams) • salt • Soy sauce, to taste •

pumpkin (about 1/2 inch thick) • extra virgin olive oil • breadcrumbs (can substitute with gluten-free breadcrumbs) • garlic • salt • chives • black pepper

pumpkin, peeled and cleaned (about 300 grams) • eggs • blanched almonds (about 50 grams) • dark chocolate chips (about 30 grams) • all-purpose flour (about 150 grams) • rice flour (about 100 grams) • vegetable oil (about 70 grams) • amaretti cookies (about 300 grams) • sugar (about 150 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar,