Try using pumpkin in these savory entrees

When you think of pumpkin, you probably think of pie. How many of us actually cook with pumpkin except for pies, cakes and other sweet desserts? Maybe pumpkin finds its way into an occasional stew or ravioli.

Here are three interesting ways to use pumpkin as a main ingredient in savory entrees, using techniques of stir-fry, baking and steaming, in cuisines of Asia and Europe. Pumpkin season just got interesting.

Braised pork with pumpkin

Here’s an easy stir-fry to add variety to the usual Chinese dishes. Serve with rice. Recipe from “The Complete Encyclopedia of Chinese Cooking” by Kenneth Lo; makes 4 servings.

2 tablespoons pale dry sherry

5 tablespoons soy sauce

3/4 pound fresh boneless pork sides (belly), cut into small half-inch-thick pieces

3 tablespoons oil

1 1/4 pounds pumpkin, peeled, seeded and cut into 2-inch cubes

1/2 pint clear broth, chicken or vegetable

2 teaspoons sugar

In a bowl, combine half of the sherry and 1 tablespoon of the soy sauce. Add pork; turn to coat. Heat oil in pan or wok; add pork and stir-fry until evenly browned. Add pumpkin and stir well, then add broth, sugar and remaining sherry and soy sauce. Bring to a boil; reduce heat and simmer for 15 minutes or until pumpkin is tender. Serve hot.

Pumpkin and tomato laksa

Laksa is a spicy noodle soup featuring coconut milk and thick rice noodles popular in Malaysia, Singapore and Indonesia. You can add sliced, cooked chicken or hard-boiled egg slices if desired, and use vermicelli if laksa noodles are not available. Recipe from “The Kitchen Diaries” by Nigel Slater; makes 4 servings.

9 ounces pumpkin

5 small, red bird’s eye chilies

4 cloves garlic, peeled

Fresh ginger root, about thumb-size piece, peeled

2 stalks lemongrass, outer leaves discarded

6 lime leaves

1 large handful cilantro, including stems

2 cups chicken or vegetable stock

1 3/4 cups coconut milk

24 cherry tomatoes

2 tablespoons nam pla (Thai fish sauce)

Juice of half a lemon

1/4 pound dried noodles, cooked per packet directions

Handful of fresh mint leaves

Cut pumpkin into large chunks; place in a steamer and steam for 12 to 15 minutes until tender; remove from heat. Chop chilies (wearing gloves is recommended; wash hands after), removing seeds first. Chop garlic and ginger. Place chilies, garlic and ginger in a food processor and pulse. Roughly chop inner leaves of lemongrass, shred the lime leaves, and add these ingredients to processor; pulse. Chop cilantro stems and add to processor along with half the cilantro leaves; pulse to a paste.

In a deep pot over medium heat, add half the spice paste; fry, stirring, for a minute. Pour in stock and coconut milk; bring to a boil. Cut tomatoes in half and add to soup pot, along with nam pla and lemon juice. Cook for 7 to 10 minutes, then add pumpkin and cook another minute or two. Place a swirl of cooked noodles in each bowl, pour soup over, and add mint and cilantro leaves. Serve hot.

Winter squash gratin

“Gratin” refers to a French technique of topping ingredients with bread crumbs, grated cheese and butter, then baking or broiling to form a golden brown crust. It is widely used in recipes featuring potatoes, vegetables or pasta. This vegetarian version can be an entree or side dish, and you can make it up to three days in advance. Recipe from “Almost Vegetarian” by Diana Shaw; makes 4 to 6 servings.

1 pound winter squash, such as butternut, acorn or pumpkin

1 pound cauliflower, trimmed and cut into florets

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups warm low-fat or nonfat milk

1/2 cup grated Parmesan cheese

1/2 teaspoon ground nutmeg

Salt and fresh ground pepper

Cut squash into quarters, scoop out seeds, and wrap each piece of squash tightly in foil. Bake until tender, about 40 minutes. Remove from oven, let cool, cut off rind, and cut squash into small cubes. While squash is baking, steam cauliflower just until cooked through, being careful not to overcook; remove from heat. In a medium saucepan, melt butter. When it starts to sizzle, stir in the flour and cook over low heat, whisking constantly until mixture is bubbling and golden. Stir in the milk; turn heat to medium and whisk until mixture is smooth and thick, about 10 minutes, Remove from heat, add half the cheese and all the nutmeg, then salt and pepper to taste. Preheat oven to 450 F. Place squash and cauliflower in an 8-inch square baking pan; pour sauce on top. Sprinkle remaining cheese on top; bake 15 minutes. Serve hot.