Pumpkin Recipes

Savoury Pumpkin

Serves 4

1 kg (2lb) Pumpkin.

2 – 3 tbsp. Olive oil.

1 tsp. Balsamic vinegar or Red wine vinegar.

3 Garlic cloves, crushed.

½ tsp. Chopped fresh thyme.

½ tsp. Paprika.

Salt & black pepper.

Fresh thyme to garnish.

1. Cut the flesh of the pumpkin into large chunks & arrange on a baking tray.

2. Combine the olive oil, vinegar, garlic, thyme, paprika, salt & pepper to taste & pour over the pumpkin.

3. Bake in a preheated oven at 190 C (375) F, Gas 5 for 15 to 20 minutes until the pumpkin is just tender & lightly browned on top. Garnish with thyme & serve at once. If preferred, leave to cool & serve with a vinaigrette dressing.

Copyright Mary Berry Complete Cook Book

Pumpkin Curry

650 gr. Pumpkin

2 tbsp Sunflower oil.

1 Red Chilli, deseeded & finely chopped.

2 Garlic cloves, finely sliced.

2 tsp. Ground cumin.

1 Onion, chopped.

1 large tin (400g).Chopped tomatoes.

100 ml. Vegetable stock.

1 small tin (200g) Sweetcorn, drained.

110g Peas, (defrosted).

1 tbsp. Fresh chopped coriander.

1. Peel the pumpkin & remove pith & seeds. Rinse & dice into bite sized cubes.

2. Bring the pumpkin to the boil & simmer for 5 minutes & then drain.

3. In a separate pan, heat the oil & stir fry the chilli, garlic, & spices for 30 seconds. Add the onion & fry for 2 minutes.

4. Stir well & add the pumpkin & tomatoes, stir & add the stock. Bring to the boil & simmer partially covered for 20 minutes.

5. Add the sweetcorn & peas & cook for 10 minutes uncovered. Scatter the coriander over the dish & serve at once.

6. You can also use a Butternut Squash instead of Pumpkin.

Copyright Dairy Book of Everyday Specials

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