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800g-1kg peeled and chunkily diced pumpkin/squash; 3-4 heaped tbsp coconut oil; 1 tsp black mustard seeds; Stick of cinnamon; 12-14 curry leaves; 1 and a half brown onions, finely sliced half moon
- How to Roast Pumpkin
- How to Toast Pumpkin Seeds
- What to Do with Leftover Pumpkin
The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. 1. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. 2. Cut into wedges or chunks then toss with a splash of olive...
To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl.Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4.Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together.If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss.Have you carved up the perfect pumpkin design for Halloween? Rather than throwing away the leftovers, you can use any edible parts in a range of savoury dishes, snacks and bakes. 1. Our pumpkin soup and pumpkin pie below involve blitzing up pieces of pumpkin to form a smooth purée, or you can grate them to give an extra moist texture in our pumpkin...
Pumpkin recipes. From savoury soups and centrepieces, to pumpkin spiced bakes and sweet treats for a Halloween party, we've found plenty of ways to use this autumnal squash. Check out these pumpkin recipes and then try our other winter squash recipes with our butternut squash recipes.
Cooking a whole pumpkin over an open fire is a fantastic way to embrace autumn and get the most out of this seasonal favourite. The slow roasting over the fire gives the pumpkin a smoky, caramelised flavour that’s perfect for enjoying on its own or with a range of savoury or sweet accompaniments.
Ingredients. 3 tbsp pumpkin seeds. 175g butter. 100g light muscovado sugar. a pinch of ground ginger. 3 tbsp black treacle. 100g dried ready-to-eat apricots, chopped. 250g porridge oats.
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- British
- Traybakes
A quick and easy way to use up seeds from pumpkin or squash. Scoop out the seeds, and place them in a bowl of cold water, this will make it easier to pull the seeds away from the stringy...
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Oct 22, 2024 · Made with butternut pumpkin and barley, it’s savoury, sweet and gently spiced with allspice, cumin, cinnamon, turmeric, and paprika, and given texture with pumpkin seeds, sunflower seeds, and dried cranberries and currants.
