Pumpkin
Baked Stuffed Mini Pumpkins
| Serves 4 | Ingredients | Method |
|---|---|---|
| 4 miniature pumpkins225g baby spinach leaves
2tbls sunblush tomatoes 200g feta cheese, crumbled 200g chorizo sausage, diced 1 tin of chickpeas, drained and rinsed Salt and pepper
|
Bake pumpkins in the oven and bake for about 30-45 minutes at 180°C until tender. Check by prodding with a dinner knife. Pumpkins should be tender but not collapsing. Fry the chorizo until crispy in a non stick pan. Add the chickpeas, sunblush tomatoes and spinach and heat through in the chorizo oil. Season. Slice the ‘lid’ off the pumpkin. Scrape out all the seeds very well with a spoon. Spoon in the filling and sprinkle with feta cheese. Replace the ‘lid’ and serve with extra filling on the side. |
Pumpkin and Pancetta Risotto
| Serves 4 | Ingredients | Method |
|---|---|---|
| Roasted Pumpkin and Pancetta:3 cups diced pumpkin
2tbls olive oil 1tbls fennel seeds Salt and pepper 250g diced bacon or pancetta lardons Basic Risotto Recipe: 2tbls butter 1 onion, finely diced 2 cloves garlic, crushed 2 cups arborio rice 1 cup dry white wine 1.5 litres chicken stock 50g Parmesan cheese, grated |
Heat the oven to 220°C. Coat the pumpkin well with olive, salt and pepper and the fennel seeds. Spread out in a baking dish. Place the bacon or pancetta in a separate dish. Bake for 15-20 minutes until golden and caramelised. Drain the pancetta on kitchen paper if too fatty. Gently heat the stock in a pot on the hob. Melt the butter in a separate pot and gently cook the onions and garlic until soft. Add the rice and stir well until coated with the butter. The rice should turn slightly translucent. Pour in the white wine and stir until it is fully absorbed. Keep the stock warm on the stove, but don’t allow to boil. Add one ladle of stock to the rice, stir and allow to absorb. You’re ready for the next ladle of stock when the rice starts sticking to the pot. Carry on until the rice is cooked through but still firm. If it is still crunchy, add more stock. Stir in grated Parmesan cheese and season well. Add most of the roasted pumpkin and pancetta, keeping some extra for garnish. Serve immediately with a green salad and extra Parmesan cheese. |
Pumpkin and Spicy Sausage Bake
| Serves 4-6 | Ingredients | Method |
|---|---|---|
| 8 large spicy sausages
600g pumpkin, peeled and cut into wedges 3 red onions, peeled and cut into wedges 3tbsp olive oil 1tbsp caraway seeds salt and pepper 450ml chicken gravy (shop bought) |
Preheat the oven to 220°C. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp. Turn half way to make sure the sausages are evening browned. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble. |
Pumpkin Fritters
| Serves 4 | Ingredients | Method |
|---|---|---|
| 2 cups of cooked, mashed pumpkin
4tbls plain flour 2tsp baking powder Pinch salt 1 egg, whisked Sunflower oil, for frying 3tbls granulated sugar 1tsp ground cinnamon 3 lemons, cut into wedges |
Steam the pumpkin until tender. Leave to drain well and cool down. The more moisture that evaporates from the pumpkin, the less flour you will need and the lighter the pumpkin fritters will be. Mash well till lump free. Mix together the mashed pumpkin, egg, flour, salt and baking powder. The mixture will be quite runny. Heat a little oil in a non stick frying pan, drop spoonfuls of batter onto the pan. Fry until golden brown on both sides. Drain of kitchen paper. Mix the sugar and cinnamon and sprinkle over the pumpkin fritters. Serve warm with lemon wedges, which bring out the flavour. |
Spicy Orange Pumpkin Cake
| Serves 4 | Ingredients | Method |
|---|---|---|
| 200g butter, softened 300g light muscovado sugar 2tsp mixed spice 1tsp ground cinnamon 1tsp vanilla essence 4 eggs 300 self raising flour 1tsp bread soda Zest and juice of 1 orange 100g dried cranberries 100g sultanas 300g grated pumpkin Citrus Icing: 225g cream cheese 85g butter, softened 100g icing sugar Zest of a whole orange, juice of half 50g hazelnuts, toasted and chopped |
Soak the dried fruit in the orange juice and zest. If the fruit is very dry, you can cover the bowl in clingfilm and heat for 2 minutes in the microwave. Alternatively, heat in a small pot on the hob. Cream together the butter, sugar and spices. Add the vanilla essence and one egg at a time, beating vigorously in between. Sift in the flour and bread soda, folding in. Fold in the orange and soaked fruit and grated pumpkin. Grease a 20 x 20 cm square cake tin and pour in the mixture. Bake for 45 at 180°C for minutes. Cover with foil and bake for a further 30 to 45 minutes. Insert a skewer to see if it’s baked through. Pumpkin is very moist so it may take a little longer. Allow to cool on a wire rack for 2 hours before icing. Mix all the icing ingredients, except the nuts. Beat well until it’s lump free. Spread over the citrus icing and sprinkle with nuts and orange zest. |
Spicy Pumpkin Pie
| Serves 6 | Ingredients | Method |
|---|---|---|
| 1 sheet shop bought shortcrust pastry450g peeled and cubed fresh pumpkin115g light brown sugar½ tsp salt½ tsp ground allspice
½ tsp ground cinnamon ½ tsp ground ginger 2 eggs, beaten 120ml double cream Orange zest, to garnish |
Line a tart tin with the sheet of shortcrust pastry, mould into the fluted edges and trim off any excess pastry. Bake in the oven at 180°C for 10 minutes until light golden. Steam the pumpkin until just tender. Allow to drain and cool down. Mix the pumkin, sugar, egg, salt, spices and cream together until it forms a smooth pureé. Pour the pumpkin filling into the pastry case and bake for 30 minutes at 180°C until just set. Serve with whipped cream and orange zest. |