Tag Archives: Pumpkin & Squash

Prince of Squashes

9 Jan

Winter squashes can be kept for a long time and this one has been hanging round the flat since late September, but it’s the New Year, and a long with the Christmas cake it has taken on the air of a guest you can’t get rid of after a party!

I did think I might need a saw to cut it up but thankfully it wasn’t as tough as I was expecting, so after a bit of wrestling and some “don’t try this at home” knife work I managed to hack it into reasonable sized chunks. I roasted and froze most of it as there is only so much I can face eating, even if we have grown it ourselves and the rest go made into a pasta sauce with chorizo, ricotta and sage.

  • Cook enough pasta for two (linguine or spaghetti are best, amount depends on how hungry you are).
  • While the pasta is cooking fry chorizo chunks till they start to crisp and fat runs out, (drain fat at this point if you wish), add cubes of cooked squash to heat through and add a table-spoon of ricotta to make a sauce. Keep warm and season with additional salt, pepper or paprika to taste.
  • When the past is almost cooked throw in some spinach or green leaves ( a concession to New Year healthiness) and drain when cooked. Add two more spoons of ricotta to the pasta, fresh or dried sage and some grated cheese and nutmeg and until the pasta is coated.
  • Serve with the squash and chorizo mixture on top of the pasta.

I loved it, The Man said it was “a triumph” and I’d definitely make it again. Deeply savoury chorizo, sweet soft squash and comforting creamy linguine, gorgeous.

mmmmmm pie!

22 Nov

More random American food purchases, this time a can of  Libby’s Pumpkin, it is just cooked pumpkin, nothing else I tasted it and I didn’t really like it in its natural state. But like many things, add a ton of sugar and some spices and it gets much more interesting. Yes folks Pumpkin Pie!

9 oz short crust pastry

2 beaten eggs

1 can of pumpkin

6oz granulated sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 pt evaporated milk

Line a 9 inch flan tin with pastry and blind bake at 220° for 15 minutes, mix the other ingredients together and pour into the pastry case. Turn the oven down to 180° and bake for 40-50 minutes until a knife comes out clean. Allow to cool and serve (with squirty cream).

It got a great review from The Man, and I thought it was much nicer than I remembered (sorry Mum) a little like a custard tart which given the ingredients isn’t surprising and given my literal taste for Americana I would defiantly make it again.

Pumpkin Fest part 1

17 Nov

I’ve already posted about the fab squash we grew on the allotment this year, and now it’s time to eat them. First up, the crown prince squash.

I hit my cookery books and the internet and finally settled on a Nigella recipe from her Christmas book but also published in the New York Times; Roasted Stuffed Pumpkin . She recommends cooking it as a vegetarian Christmas Dinner but it was Sunday dinner for us as well as lunch and dinner on Monday and Tuesday.

The hardest part was hollowing out the squash, but it looked beautiful, bight orange flesh contrasting with the steel-blue skin.

The filling, with rice, cranberries, clementine zest, ginger and allspice smelt very Christmassy was very simple again with the ingredients simmered for 15 minutes before being put into the hollowed out squash, the whole thing then went in the oven for 3 hours.

TADA! It looked lovely and tasted wonderful and it still did on Tuesday. We ate it with a ginger and tomato sauce from the original Nigella recipe (passata, a clove of garlic and ground ginger blitzed together) and it was gorgeous. It would work very well as a Christmas meal and would serve a lot  of people, although it did need the sauce to stop it becoming dry, especially on Monday and Tuesday.

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