Pumpkin Recipes

I love the colours of autumn; these are shown in the amazing variety of squash which is harvested at this time of year.

My favourites are Crown Prince, pumpkin and onion squash. They have tasty orange flesh inside a hard skin. I usually slice or chop the whole squash and roast it. I keep pieces of roasted squash in the freezer to use in soups and casseroles.

Preheat the oven to 200°C/Gas 6 and heat a roasting tin.

Cut the squash in half, then into slices. Scoop out the seeds and fibres with a metal spoon. The harder skin of pumpkin and onion squash can be cut away now or when roasted. There is no need to peel butternut squash when roasting.

Take the roasting tin from the oven and add 2 tablespoons of rapeseed oil. Put the slices of squash in the hot roasting tin and coat in oil.

Roast for 30 minutes.

We enjoyed roasting pumpkin on the recent Autumn Harvest cookery course, here are a couple of the recipes we made.

Autumn Tray Bake

  • 1 tablespoon oil
  • 1 block of firm tofu, drained
  • 1 teaspoon corn flour
  • ½ teaspoon garlic powder (optional)
  • salt and pepper
  • pinch of paprika
  • 1 red onion sliced
  • 2 cloves garlic sliced
  • 1 small squash, cut into wedges
  • cherry tomatoes
  • zest of a lemon
  • a teaspoon of capers (optional)
  • handful of chopped kale

Preheat the oven to 200°/Gas 6. Heat the oil in a roasting tin.

Rinse and drain the tofu then squeeze out the water. Cut into cubes and dust with the corn flour, garlic powder, paprika, salt and pepper.

Add the wedges of squash to the hot roasting tin with the tofu cubes. Roast for 20 minutes.

Add the onions, garlic, cherry tomatoes and roast for 15 minutes more.

Add the lemon zest and kale and roast for 5 to 10 minutes more.

Good served with a grain.

Autumn Sausage and Apple Casserole

  • 1 onion, sliced
  • 100g of squash, cubed
  • 4 sausages,
  • ½ teaspoon cinnamon
  • 1 small cooking apple
  • 1 tablespoon tomato puree
  • 200ml apple juice or cider
  • a couple of sage leaves
  • 1 tablespoon oil

Place the squash cubes in a pan with a little water and cook for about five minutes until soft.

Drain off any remaining water and add oil, sauté the sweet potato/squash until golden.

Add the sausages and onion, cook until golden.

Add the tomato puree and cinnamon and cook briefly, add the apple juice or cider and the sage.

Cook for 10 minutes until the liquid is reduced.

Season to taste

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