Picks from the pumpkin patch: seasonal fresh pumpkin can be so much more than pie - includes recipes and a pumpkin primer - Cover Story

Vegetarian Times, Oct, 1996 by Nancy Ross Ryan

TOPPING: Meanwhile, add butter or margarine to small skillet. Cook over medium heat, stirring constantly, until butter or margarine begins to brown but not burn. Stir in garlic. Saute only until garlic becomes soft and translucent; remove from heat. Add toasted crumbs and fresh or dried sage; mix thoroughly with fork.

To serve, place 3 shells on heated plate. Top each with 1 teaspoon of crumb-butter mixture. Garnish plate with parsley. If desired, pass freshly grated Parmesan cheese at the table. Makes 6 appetizer servings of 3 shells each.

HELPFUL HINT: Recipe can be doubled to serve as a main course.

PER 3-SHELL APPETIZER SERVING: 328 CAL.; 6G PROT.; 25 G TOTAL FAT (11 G SAT. FAT); 23 G CARB.; 44MG CHOL.; 373MG SOD.; 5G FIBER. LACTO/VEGAN

Pumpkin Curry

The combination of pumpkin and curry is a winning one. Look for curry powder with many ingredients, the more ingredients the better the flavor. Small dishes of toasted coconut, roasted peanuts, chopped scallions, chopped tomatoes and mango chutney allow everyone to garnish to taste.

2 Tbs. vegetable oil 2 tsp. mild curry powder 4 cups peeled pumpkin meat cut into 1-inch cubes 2 cups diced yellow onion 3 cups vegetable stock 1/2 cup golden raisins Salt to taste 2 Tbs. cornstarch 1/4 cup water 8 cups cooked white or brown rice 1 cup dry roasted peanuts 3/4 cup dried sweetened flaked coconut. toasted in dry skillet 1/2 cup finely chopped scallions, white and green parts 1 cup prepared bottled chutney (see glossary p. 134) 1 cup chopped, seeded cherry tomatoes

IN LARGE, heavy-bottomed pan, heat oil over medium heat; stir curry powder in to toast but not burn. Add pumpkin cubes, tossing to coat. Saute over medium heat for 5 minutes, tossing and stirring.

Add onion; toss to coat while sauteing for 5 minutes.

Add stock, raisins and salt; cover. Simmer until pumpkin is tender but not falling apart, about 15 minutes.

Dissolve cornstarch in water; stir into curry. Cook and stir until sauce is clear. Serve over white or brown rice. Present garnishes in separate bowls with spoons so diners may choose toppings for curry and serve themselves. Makes 6 servings.

VARIATION: Instead of mild curry powder, choose a hot Madras-style curry powder or add 1 seeded, minced jalapeno pepper along with onions.

PER SERVING 365 CAL.; 6G PROT.: 5G TOTAL FAT (1G SAT. FAT); 75G CARB.; 0 CHOL.; 144MG SOD.; 4G FIBER. VEGAN

Pumpkin Stir-Fry

Pumpkin holds its own not only with curries but with other Asian spices as well. This stirfry is a colorful, satisfying main dish needing only rice to complete it. The real work--cutting ingredients--is done before cooking. Remember to cut all ingredients the same thickness and to keep the wok or skillet very hot.

1 Tbs. vegetable or peanut oil 1 Tbs. minced garlic 1 Tbs. minced ginger root 4 cups peeled pumpkin cut in 1-inch coins, 1/4 inch thick 2 cups celery, cut diagonally, 1/4 inch thick 1 cup red bell pepper, cut into matchsticks about 2 inches long and 1/4 inch thick 1 large bunch scallions, trimmed, washed, diagonally sliced into 1 inch long pieces 1/2 lb. firm tofu, pressed and drained, cut into matchsticks about 2 inches long and 1/4 inch thick 1 1/2 cups vegetable stock 4 Tbs. tamari (see glossary. p. 134) 1 tsp. sugar 4 Tbs. sherry 2 Tbs. rice vinegar (see glossary. p. 134) 4 tsp. cornstarch 2 Tbs. water 2 tsp. sesame oil (see glossary. p. 134) 8 to 10 cups cooked white or brown rice