Pumpkin Time!

Pumpkins have become extremely easy to buy and many of us may have some ‘lurking about’ after Halloween, here are some great dishes to help you get cooking with pumpkin… have a look in the shops at the different varieties and don’t forget the beautiful butternut squash, from the same family but really sweet and delicious..

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. 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. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray pop on a plate.

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. Leave to cool

5. Combine the butternut mixture with the spinach, transfer to a bowl

6. Scatter the pinenuts and feta gently thru the spinach.

7. Lastly squeeze over the fresh orange juice

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 in a preheated oven for 15 mins or until tender.

· 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 & parmesan

· 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..