As you know, I do like a seasonal bit of produce and there are lots of enormous pumpkins around and most are bought (here in Blighty) just to make lanterns.
I have had an intrigue and fascination of pumpkins for way too long (considering I am an adult) and it is all down to Linus and his obsession with the Pumpkin Patch in Peanuts (I want to be Snoopy). But I am not exactly successful at growing them myself, however they are plentiful and cheap at the moment.
So I bought some and thought I’d make a sensible attempt at seeing what I could make to feed a family of 4 from one pumpkin.
There was more pumpkin than I could cook dishes with in the time I had but I did get 3 good ones 🙂
Preparing the Pumpkin 🙂
I wanted to cook it in a way that would get rid of some of the moisture and intensify the flavour, so I knew I would roast it.
Cut the pumpkin in quarters and take out the seeds.
Wash away the membranes and any sticky juice and allow them to dry on a tray. The seeds can be roasted with soy sauce or spices to make a tasty topping or snacking food.
I did cut away the skin, but I know some people like to leave the skin on as they roast. I can’t see any benefit to leaving it on unless you want to scrap the skins of all flesh once it has finished cooking.
As you can see, I got a lot of flesh from the one pumpkin. Put it in a single layer on the tray and roast at 425˚F/220˚C/Gas7 for about 20 minutes – until the flesh is tender.
Allow it to cool – ready for what ever it is you want to cook.
And here are the recipes 😀