Pumpkins!!!

Would you believe there are over 700 different types of pumpkin, squash & gourds all from the same family.  Pumpkins vary from the Jack O Lantern types we see mainly in our stores and which can grow to over 50 stone

Jack O Lanterns are the big orange variety you see mainly in our stores – however there are also Big green & Orange pumpkins nick named Bat wings – White Cloud can be large or small white pumpkins – Red kuri – you may see as medium sized deep orange/red pumpkins or another version of Jack O Lantern affectionately called Goosebumps – its like a Jack o Lantern but with bumps all over and can also be carved ...   

Ireland’s had a great crop of pumpkins this year and the annual Pumpkin Festival begins in Virginia this Friday 

Last years winner at the festival produced a pumpkin weighing in more than 48/12 stone!

Some quick ideas…. 

• Salty Pumpkin Seeds - scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....

• Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks, drizzle with olive oil, pop onto a baking tray with a few cloves of garlic in a preheated oven for 15 mins or until tender. Fantastic with a Sunday Roast..

• Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender.  Mash until smooth with 2 tbls of warmed cream & salt & pepper 

• Make a delicious risotto w roast Pumpkin, fresh sage, mushroom &  parmesam

Add cubed pumpkin to a veggie curry in lieu of potatoes.

• Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..

Make roast pumpkin & fresh ginger soup

Roast pumpkin is fab with pasta try tossing some cooked penne with a 1 tbls of chopped bacon pp, 2 tbls of roast pumpkin & 2 tbls of cream w parmesan…

Pumpkin cup cakes or Pumpkin cake mixture 

1 and 3/4 cups (220 grams)  all purpose flour 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

1/2 cup (100 grams) dark brown sugar

2 large eggs

1 cup (227 grams) pumpkin puree 

1/2 cup (120 ml) vegetable oil

1/3 cup (80 ml) milk

1 teaspoon vanilla extract

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Some fun stuff for kids…

Chocolate Dipped Apples

6 Irish eating apples

225 grams cooking chocolate

Sprinkles, buttons or whatever you fancy..

Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate.. then dip in the sprinkles.. Just lovely..

Baked pumpkin with penne & basil butter

Serves 4

1kg pumpkin 

100g real butter

600g penne pasta

80g pinenuts

¾ cup shredded basil

4 tablespoons of Parmesan cheese

1. Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender… 
2. Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente.   Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn
3.  Remove from heat, add basil.  
4. Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl  on the side...

Asiany Butternut Squash Ginger & Coconut Soup 

Serves 6

1 large butternut squash peeled and roughly chopped

3 medium sized potatoes peeled & chopped

2 garlic cloves chopped

2 inch piece fresh ginger grated

1 large onion chopped

1 litres veggie stock or about 5 cups

1 cup of coconut milk

1 tablespoon of peanut oil

pinch of nutmeg

salt & pepper to taste

Season with chopped coriander

1. Heat the peanut oil and pop in the onion & garlic cook until tender.
2. Pop in the squash, potatoes & half the grated ginger.. cook for a few mins. 
3.  Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender. 
4.  Blend soup and then gradually stir in coconut milk and pinch of nutmeg..  
5. Season to taste and serve with scattered coriander on top..

Served with crusty bread…..

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

2 tbls of olive oil

1. 1. Slice the butternut in half scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200 pop the squash on a tray and drizzle with olive oil.  
2. 2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray pop on a plate.
3. 3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.
4. 4. Leave to cool
5. 5. Combine the butternut mixture with the spinach, transfer to a bowl
6. 6. Scatter the pinenuts and feta gently thru the spinach.
7. 7. Lastly squeeze over the fresh orange juice