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Fall's famous orange gourd, the pumpkin, isn't just for carving or carting around Cinderella. With their rich but mild flavor, pumpkins can transform almost any type of dish, from breakfast to dessert, into a savory treat. 210SA asked three San Antonio chefs to whip up a favorite pumpkin dish. The culinary experts had only rule: Keep pie off the menu. Here's what they came up with.

Emily Messer | 210SA

INGREDIENTS

1 cup and 2 tablespoons sugar
1.6/1/4 stick butter, not margarine
1/2 cup finely chopped pecans
2 eggs
1.1/2 teaspoons vanilla
2 cups bread flour
3/4 cup evaporated milk
15 ounces Libby's pumpkin filling
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
1/8 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS

Mixing

In large mixing bowl mix sugar, salt, cinnamon, ginger, clove and nutmeg. Melt butter and add to sugar and spices. Mix ingredients. Add eggs and vanilla and mix well. Add pumpkin, evaporated milk and pecans. Mix ingredients.

In another bowl, mix bread flour and baking soda. Add flour mixture to batter and mix just until everything is combined. Do not over mix.

Baking

Spray a large loaf pan with nonstick coating and pour in batter so the pan is three-fourths full. Bake in oven at 350 degrees for about an hour to an hour and 15 minutes. Test with toothpick. When toothpick comes out clean, bread is done. Let rest for a few minutes then turn bread out of pan and cool on a wire rack.

Recipe by Joshua Spalding of Nicavid's Bakery & Cafe
 

Pumpkin ravioli

with sage brown butter, toasted pine nuts and pecorino Romano

INGREDIENTS

Dough

1.1 pounds Italian “oo” flour
5 egg yolks
3 whole eggs
1 teaspoon olive oil

Filling

1 medium pumpkin
14 ounces butter
8 ounces mascarpone cheese
8 ounces ricotta cheese

Sauce

2 ounces toasted pine nuts
2 ounces sage
3 ounces pecorino Romano
2 lemons, halved
Salt and pepper to taste

DIRECTIONS

Dough

Place flour in large mound on large work surface. Make a well in center of the flour mound. Add eggs and oil and with a fork. Swirl the eggs into the flour. Once all the eggs are incorporated, knead the dough until silky smooth. Once very smooth (about five minutes), wrap in plastic wrap and place in refrigerator for one hour. Remove dough from refrigerator and roll with a pasta-rolling machine. Take the dough to the “5” thickness. Set aside.

Filling

Cut pumpkin in half. Scoop out all the seeds. Place 3 ounces of butter in each half and bake at 350 degrees until soft. Scoop the flesh and puree with the mascarpone and ricotta cheese. Season to taste with salt and pepper. Cool the mixture.

Ravioli

Once dough is rolled and filling is cool, fill ravioli and seal the dough. Be careful not to allow for any air bubbles. Cook ravioli in boiling salted water for three minutes and remove from water. Set aside.

Sauce

Heat large heavy-bottom saucepan and once hot add 8 ounces of butter and sage. Allow butter to brown, once all butter is browned add lemon juice and ravioli. Season to taste with salt and pepper.

Plating

To plate, place ravioli in center of bowl, sprinkle with toasted pine nuts and grate pecorino Romano generously over the top. Serve immediately.

Recipe by Chef Jason Dady of The Lodge
 

Pumpkin tomato basil soup

INGREDIENTS

1 small pumpkin
8-10 cups carrots, peeled and sliced or diced
4 cups chicken broth
7 tomatoes, skinned and chopped
1 medium onion
2-3 cloves garlic, chopped
1 cup mushrooms, sliced
2 tablespoons basil, chopped
61/2 stick butter
1 teaspoon salt
Pinch ground pepper
1/4 cup cream or non-dairy substitute (Blend 1/4 cup extra firm tofu and 1/4 cup soy milk. You will use about half of this mixture.)

DIRECTIONS

Put chicken stock, pumpkin and carrots in a large pot. Bring the pot to a boil. Reduce to simmer for half an hour. Put butter in a frying pan and sauté onions and mushrooms until browned. Add tomatoes and continue to sauté for five minutes. In a blender, puree ingredients. Place pureed ingredients in the large pot. Add spices and cream. Simmer for 10 minutes. Serve with croutons.
 
Recipe is from pumpkinnook.com