With autumn here it’s not to tough to find the cooler weather ingredients. As the farmer’s markets begin the preparation of shutting down for the winter, the fall finds and harvest colours are still filling the tables.

Since Jack-o-Lanterns aren’t very good for eating, I used the Jarrahdale pumpkin left from my day at the patch. Although I didn’t have to worry about the abundance of carving pumpkins flooding the market, I figure a butternut squash may also do in a pinch.

With winds blustering and my grocery bag full, I was set for anything including a challenge.
Upon making my dinner, I was quite excited to read of A Slice of Cherry Pie’s call for my same three ingredients. It seems that shopping locally and celebrating of seasonal food isn’t all that uncommon, so if you too found these great ingredients at your local market, you can check out her round up for this and other great recipes using these wonderful autumn finds.

PUMPKIN MUSHROOM & LEEK RISOTTO

1 Tablespoon Olive Oil
1 Leek, white and green part, finely chopped
2 Cloves Garlic, minced
1/4 Cup Dried Mushrooms, Chanterelle, Porcini or Portabella
2 3/4 Cups Water
1/2 Cup Arborio Rice
1/2 Cup Roasted Pumpkin*, diced
2 Tablespoons Dry Vermouth
1/3 Teaspoon Salt
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Rosemary, finely minced

*The pumpkin I used was a Jarrahdale. Sweet and smooth, it’s also great for baking. It’s a medium to large pumpkin so I knew I would have leftovers.
To roast, half, seed and slice the pumpkin into 1″ crescents.
Lightly coat, spray with vegetable oil or put a small amount of water to cover the bottom of the baking dish.
Cover with aluminum foil and roast for 1 1/2 hours at 350ºF or until soft and tender.
Remove the skin and roughly chop.

Heat the water and reconstitute the mushrooms for 15 – 20 minutes. Strain and reserve both the mushrooms and water.
Heat the oil in a medium stock pot.
Add the leek and garlic to soften; about 3 minutes.
Pour over the vermouth and cook for another 2 -3 minutes to evaporate the alcohol.
Add arborio, stirring to coat and toast for about 1 minute.
Pour over about 1 Cup of the strained liquid, stirring well until absorbed repeating with another cup and stirring.
Stir in the last of the water, salt, herbs and the cubed pumpkin.
Test the rice for tenderness, it should be al dente.
Chop and add reserved mushrooms.
Taste and adjust seasoning as necessary.

Serves 2.

I went outside to try to find any scratch of this great Holiday going on. Any cars gathering for visits, the scent of roasting goodness traveling through a window screen, a football cheer, or the screech of a fork on a plate, but nothing. Nothing but cyclists, lawn mowers buzzing, the summer smell of the backyard grill, fans blowing and kids giggling with their dad on his day off.

I made soup last night, with feast leftovers, two kinds! This time of year, mind floods to comforting, feel good, stick to your ribs meals. But today, as I’m about down to my skivvies, I just can’t imagine any more hot and sticky.

Together with a little roasted pumpkin and grilled tofu, left over from yesterday, I whipped up a creamy spinach pesto to go over some quick, brown rice fettuccine. It was perfectly satisfying and didn’t add heat to the house.

Oh well, shouldn’t complain, it could have been snowing.

CREAMY SPINACH PESTO FETTUCINI

2 Cloves Garlic
8 Large Basil Leaves, fresh
3 Cups Baby Spinach Leaves, packed
1/2 teaspoon Salt, or to taste
1/4 Cup Pine Nuts
1/4 Cup Extra Virgin Olive Oil
1/2 Package Firm Silken Tofu
1 Package Firm Tofu, grilled or roasted – optional
700g Brown Rice Fettucini, 3/4 standard package
Zest of 1/2 Lemon
1/2 Cup Roasted Pumpkin, cubed

Place the brown rice noodles in a large bowl. Pour over enough boiling water to cover. Let the noodles sit to soften, changing the cooling water if necessary.

If using, grill tofu with a light spray of oil, salt and pepper until golden.

In a food processor, add 1/2 of the basil with the peeled garlic cloves, pulsing to chop.
Add the 2 cups of the spinach, salt, pine nuts and silken tofu. Combine well, stopping to scrape the sides, if necessary.
With the motor running, drizzle the oil through the feed tube, continuing to mix until an even, thin, paste-like sauce is created.

Once the noodles are al dente, drain and add them to a large bowl.
Pour over the tofu and toss the noodles well.
Chop the remaining basil and toss it and the remaining spinach to the hot rice noodles.
Serve topped with the cubed pumpkin, sliced, grilled tofu and a sprinkling of lemon zest.

Serves 4.

For this and more great pasta recipes, check out Ruth’s great weekly Presto Pasta round up.