f o o d
WHAT>S COOKING
PUMPKIN BLACK BEAN BAKE
T h is fa m ily -fr ie n d ly d ish p u ts a se a so n a l
sp in o n a n A m e r ic a n classic, ta m a le p ie.
PREP:
30
MIN. BAKE:
20
MIN. OVEN:
400
°F
1
lb. ground beef
2
cups Vi-inch pieces peeled pie
pumpkin or winter squash
i
medium onion, coarsely chopped
i
15-02. can black beans, rinsed and
drained
i
cup frozen whole kernel corn
i
4-oz. can diced green chiles
V i
tsp. salt
V i
cup lower-sodium beef broth
1
3-oz. pkg. cream cheese, softened
i
8
V 2- 0 Z.
pkg. corn muffin mix
1
egg, lightly beaten
V3
cup milk
V 3
cup Pumpkin Puree,
right,
or
canned pumpkin
Jalapeno-Olive Relish (optional)
1. Preheat oven to
400
°F. In large skillet
cook ground beef, pumpkin, and onion over
medium heat until meat is browned and
onion tender, breaking up ground beef
with spoon; drain fat. Stir in black beans,
corn, chiles, and salt. Heat through. Stir in
broth and cream cheese until blended.
Transfer mixture to 2 */2-quart baking dish.
2.
In medium bowl stir together corn muffin
mix, egg, milk, and Pumpkin Puree until
just combined. Spoon over beef mixture.
3.
Bake 20 minutes or until toothpick
inserted into topper comes out clean. Serve
with Jalapeno-Olive Relish. SERVES 6.
JALAPENO-OLIVE RELISH In small bowl
combine
lA
cup halved pitted green olives;
1 to 2 jalapeno peppers,* sliced; 6 cherry
tomatoes, quartered; and 1 to 2 tablespoons
snipped fresh cilantro. SERVES 6.
EACH SERVING
524 cal, 26 g fa t (10g sa t. fa t),
106 m gchol, 924 m g sodium , 51 gcarbo, 7 g
fiber, 25 g pro.
*Hot chile peppers contain oils that can
burn skin and eyes. When working with
them, wear plastic or rubber gloves.
PUMPKIN PUREE
U se th is p u ree w h en ca n n ed p u m p k in is
calledfor. I t can be fr o z e n a n d sto re d u p to
s ix m o n th s, a llo w in g y o u to enjoy p u m p k in
no m a tte r th e tim e o f year.
PREP:
15
MIN. COOK:
1
HR. OVEN:
375
°F
2
3V2-lb. pie pumpkins
1.
Preheat oven to 375°F. Cut pumpkins in
5x5-inch pieces. Remove seeds and strings.
Arrange pieces in single layer, skin side up,
in foil-lined baking pan.
2.
Bake, covered, 1 hour or until tender. When
cool enough to handle, scoop pulp from rind.
Place pulp in blender or food processor.
3.
Cover and blend or process until
smooth. Transfer to freezer bags. Store in
refrigerator up to 3 days, or freeze up to
6 months. Thaw in refrigerator to use.
MAKES
5
CUPS PUREE.
EACH ’/2 -CUP SERVING
5 8 c a l,0 g fa t(0 g sa t.
fa t), 0 m gchol, 2 m g sodium , 14 gcarbo, 1 gfiber,
2gpro.
GS)
whafs in
a can?
Most supermarkets
offer both canned
pumpkin and pumpkin
pie filling. Whafs the
difference? Pumpkin
pie filling is canned
pumpkin with added
spices such as
cinnamon, ginger,
nutmeg, and allspice.
Doublecheck pumpkin
recipes to see what
type is called for.
1 9 2 OCTOBER 2009 BETTER HOMES AND GARDENS
