Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.
To make the pumpkin:
½ cup of butter or ghee
1 teaspoon of fresh sage
2 teaspoons of fresh rosemary
3 tablespoons of chopped fresh parsley
2 garlic cloves, minced
1 medium pie or sweet pumpkin cut into 16 wedges
¼ cup olive oil
¼ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoons fresh cracked black pepper
Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside.
Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin into wedges, place the wedges on a parchment lined baking sheet, cut side down. Brush the cut side with the butter, sprinkle with salt and pepper.
Place in the oven and roast 20 minutes, turn and brush the other side with butter or ghee. Roast 10 more minutes. Remove from the oven, while still hot, brush with 1/2 of the herb butter and immediately top with grated parmesan. Reserve the remaining oil for the steaks.
To prepare the steaks:
2 rib eye steaks, about 12 ounces each
2 tablespoons extra-virgin olive oil
Freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator, cover, and let sit at room temperature.
Heat the grill to high, then brush the steaks, on both sides with oil. Season with salt and pepper and place on the grill. Cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F) or 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
When finished cooking to your desired consistency, transfer the steaks to a cutting board or platter and brush with the warm herb oil. Tent loosely with foil and rest for 5 minutes before cutting.
To make the Apple Cider Creme
½ cup boiled cider*
⅓ cup sour cream
2 tablespoons fresh cream
Pinch of kosher salt
Combine all the ingredients in a blender and process until well combined, serve with steaks and pumpkin.
*To make boiled cider, place 1/2 gallon of unfiltered cider in a saucepan and cook over medium-high until reduced to 2 cups. Store in the refrigerator for up to 3 months.