Pumpkin's Perfect Cheese Partners: A Seasonal Foodie Guide

Pumpkin is a versatile ingredient that can be used in both sweet and savoury dishes. When it comes to cheese, several varieties are known to complement the flavour of pumpkin. These include goat's cheese, gorgonzola, mascarpone, parmesan, pecorino, ricotta, fontina, mozzarella, and blue cheese. Pumpkin can be incorporated into a variety of dishes such as pasta bakes, dumplings, soups, and risottos. It can also be paired with other ingredients like bacon, chestnuts, and mushrooms to create unique flavour profiles.

Goat's cheese and gorgonzola are good pairings with pumpkin

Pumpkin dishes can be both sweet and savoury, and there are many different types of cheese that can be paired with pumpkin.

Gorgonzola is a blue cheese, and blue cheese is also recommended as a pairing for pumpkin. Blue cheese is a good pairing for the sweetness of pumpkin, as the cheese has a more bitter taste.

Other cheeses that can be paired with pumpkin include parmesan, pecorino, mascarpone, ricotta, fontina, mozzarella, and feta.

Pumpkin and gorgonzola pizza

To make this pizza, you can use your favourite pizza dough recipe or opt for a refrigerated dough from the store. The key to a great-tasting pizza is in the toppings and how you prepare them. Here is a suggested method for preparing a pumpkin and gorgonzola pizza:

Ingredients:

• Pizza dough
• 1 large yellow onion, very thinly sliced
• 2 tablespoons extra-virgin olive oil, plus 1 teaspoon
• 1 garlic clove, minced
• 1/2 teaspoon minced rosemary
• 1 cup canned pumpkin
• 1 pear, halved lengthwise, cored and sliced
• 2/3 cup crumbled gorgonzola
• Cornmeal
• Salt and pepper, to taste
• Pesto (optional)

Method:

• Preheat your oven to 450 degrees Fahrenheit.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized. This process takes time, so be patient!
• Meanwhile, prepare your pizza dough and set it aside.
• Sprinkle a large baking sheet or pizza stone with cornmeal to prevent sticking.
• Place the dough on the prepared sheet or stone and press or roll it out into a large circle.
• Drizzle the dough with a teaspoon of olive oil and sprinkle with rosemary and garlic.
• Season the canned pumpkin with salt and pepper, and spread it evenly over the pizza base.
• Top the pumpkin layer with the caramelized onions, sliced pear, and crumbled gorgonzola.
• Bake the pizza for 12-14 minutes, or until the crust is crispy and the cheese has melted.
• Remove from the oven and drizzle with pesto, if desired.

And there you have it! A delicious and savoury pumpkin and gorgonzola pizza. This unique pizza is perfect for a cosy fall evening and is sure to impress your family and friends. Enjoy the combination of sweet pumpkin and bold gorgonzola, all on a crispy, golden crust.

Pumpkin and chestnuts

You can make a delicious pumpkin and chestnut risotto by chopping and sautéing an onion in a pan with olive oil. Add chestnuts, broth, and diced pumpkin, and cook until the bottom of the pan is dry. Add rice and toast with white wine. When the wine evaporates, add broth and cook, stirring constantly, for approximately 20 minutes. When the rice is al dente, add salt and pepper, olive oil, and grated Grana Padano cheese.

Another option is to roast a medium-sized pumpkin with chestnuts, cinnamon, and bay leaves. Cut the unpeeled pumpkin into wedges, discarding the seeds, and toss with olive oil, cinnamon, maple syrup, garlic, sage, bay leaves, and salt and pepper. Lay in a roasting tray and cook for 20-25 minutes, adding the chestnuts for the final five minutes. Arrange on a platter, scatter the remaining bay leaves, and drizzle with syrup and oil.

For a tasty vegetarian side, try frying pumpkin, chestnuts, and onions. Cut the pumpkin into bite-sized pieces and blanch in boiling, salted water for five minutes. Fry onions in butter and oil until translucent, then add the pumpkin, chestnuts, and thyme, frying for 10-15 minutes. Season with salt, pepper, and nutmeg.

Pumpkin and nutmeg/cinnamon

If you're looking to make a sweet dish, you could try a classic pumpkin pie, or even a tiramisu made with pumpkin cream, amaretto, coffee, and grated chocolate. Pumpkin also works well in baked goods, like cookies or cakes.

For a savoury option, you can still use nutmeg and cinnamon to spice up your dish. Why not try a pumpkin and potato puree, topped with crispy fried bacon? Or, for a vegetarian option, a pumpkin risotto, soup, or pasta bake.

Here's a recipe for a Four Cheese Pumpkin Pasta Bake that serves a crowd:

Ingredients:

• 16 oz whole wheat penne pasta
• 1 29oz can of pumpkin puree (not pie filling)
• 1 15oz container of part-skim ricotta
• 1/2 C pumpkin ale
• 2 tbsp fresh sage, chopped
• 1/2 lb of Fontina cheese, shredded
• 1 C part-skim shredded mozzarella cheese
• 1/2 C shredded mozzarella cheese
• 1/2 C parmesan cheese, divided
• 2 cloves of garlic, minced
• 1 C frozen spinach, thawed and squeezed dry
• 3 tbsp unsalted butter

Instructions:

• Cook the pasta until it's reached your desired consistency.
• In a large pot over medium heat, saute the garlic and spinach in butter until tender. Add the sage and cook for about 1 minute.
• Stir in the nutmeg, pumpkin puree, beer, parmesan cheese, and ricotta. Mix well. Reduce heat and simmer for 10 minutes. Add salt to taste.
• Stir the pasta into the sauce. Pour into a greased 8.5x11 baking dish.
• Combine the remaining parmesan cheese, mozzarella cheese, and fontina cheese. Sprinkle over the pasta.
• Bake at 350 degrees Fahrenheit for 10 minutes. After baking, turn the broiler to low and broil until the cheese is slightly browned.

Pumpkin and chocolate

This combination is extremely versatile and can be used in a variety of dishes, both sweet and savoury. For instance, you could make a simple dessert of Pumpkin Chocolate Cups, which are easy and quick to make, requiring no baking. All you need to do is melt some chocolate, coat the cups, and freeze for a bit. Then, fill them with a pumpkin peanut butter filling and freeze again. Finally, pour the remaining chocolate on top and freeze once more.

If you're looking for something more substantial, you could try a Pumpkin Chocolate Cake. This cake has a fudge-like texture that is thick yet light and airy. The recipe is simple and can be made with either fresh pumpkin or canned pumpkin puree. The key is to blend the pumpkin with melted chocolate and sugar before adding the dry ingredients and baking in the oven.

For a real show-stopper, try a Pumpkin Brownie Swirl Pie. This pie is a mesmerising combination of chocolate chip brownies swirled with pumpkin puree, resulting in a unique and decadent dessert.

So, if you're looking to experiment with pumpkin and chocolate, there are plenty of options to choose from. Whether you're in the mood for something sweet or savoury, easy or challenging, the combination of pumpkin and chocolate is sure to impress.

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