Recipes with pumpkin??

Penelope_Penguin

I'll add this to the existing pumkin recipes thread

Penny. x

thriftlady_2

My ds2 has requested pumpkin pasties (Harry Potter style). We're not sure whether they should be savoury or sweet -what do you reckon?

I'm thinking cook diced pumpkin, onions, garlic, carrots together to make a fairly dry filling. Circles of pastry, fill with the filling and some cubes of cheese and bake.

Champys thanks for the risotto tip. I'll definitely be freezing some pumpkin cubes now;)

AussieLass

I make Pumpkin Pasties regularly. This is the recipe I use. I often freeze half the mixture. Makes an easy meal or luncheon if mixture is already frozen. I use frozen pastry sheets as well for this recipe.
4 hard boiled eggs (I've used less)
4 rashers bacon, finely chopped (don't anymore as veggie)
250g mashed cooked pumpkin
1 onion, chopped finely
1 tbsp parsley
250g mashed potato
1/2 cup cooked peas
salt & pepper

Mix all together in bowl. Place spoonfuls on pastry, leave room to seal & fold. Brush with beaten egg or milk. Bake in mod oven 180 until brown. Can be eaten hot or cold. Grated cheese sprinkled on top before cooking is nice as well.

Primrose

I've come to the conclusion that the carving pumpkins really arn't very good for eating. Having spent a lot of time and effort one year making a pumpkin pie, it was utterly insipid and a big disappointment. I now only buy three other varities of Winter Squash - Crown Prince (with the grey skin and bright orange flesh which is delicious), Sweet Dumplings (grapefruit size with creamy striped green flesh and taste of baked chestnuts) and Butternut. These are all highly suitably for savoury dishes, and excellent roasted, cooked into soup, or used with pulses (butter beans/ckick peas/red kidney beans) in curries.

thriftlady_2

I like the sound of your pasties Aussie :T

I love all sorts of squash, and I agree with Primrose that Halloween pumpkins are not the most flavourful. One of my local farmshops usually has a good selection including Crown Prince which is a gorgeous colour. The last couple of years of wet summers hasn't been good for the squash harvest though. They are an extremely versatile vegetable and keep for ages.

This is how I made pumpkin pasties for lunch today and very delicious they were too, also very filling. I have 3 leftover which I will freeze along with the saucepan of pumpkin puree, the 6 bags of diced pumpkin and the leftover pasty filling.

I fried some finely chopped onion, garlic, celery, pepper and carrot in some oil from a jar of sun-dried tomatoes.

Next I added a load of diced pumpkin, some chopped sun-dried tomatoes and a bit of smoked paprika.

After the pumpkin had softened a little I threw in some frozen sweetcorn and some chopped pecans which neede eating up.

Once it was all cooked I stirred in some diced Cheddar and used the mixture to fill pastry circles (sideplate sized).

Baked in a hot oven for 25 mins. Yummy.

wigglywoozle

OH's Mum gave us a Hubbard Squash the other day so last night I made Nigella's Pumpkin and Apple Crumble (which is lovely incidentally!) and have about 350g of squash left which I don't know what to do with. I've never used pumpkins before (only butternut squash which I tend to roast and serve mashed up with baked beans and cheese. Yum!). I don't want to waste it, but I've already done all my meal plans for the next 2 weeks and it doesn't really fit into any recipes easily so I could make something for the freezer, or a side dish might also be good

Any suggestions gratefully received!

Kate x

Pink.

Hi wigglywoozle,

There's an earlier thread with lots of recipe suggestions that should help so I've added your post to it to keep the ideas together.

Pink

ladybirdintheuk

we made pumpkin chutney with about half of the massive pumpkin we grew last year. http://www.bbc.co.uk/food/recipes/database/ramona1_83522.shtml

I don't know if this would work with your squash?

wigglywoozle

I'm thinking I might just make pumpkin puree and then use it instead of canned for Nigella's Pumpkin Cheesecake recipe!

touch*my*food*feel*myfork

I have finally got round to cooking my huge pumpkin i grew last year - well nothing else to do, stuck inside with this snow - seemed a good idea to make some heart warming soup.
Have made the spiced curry soup from an earlier page - thanks magenta_wolves, very nice it is too - although had no coconut cream, so have made it without.

Questions -
read on here someone freezes there mashed pumpkin for making muffins at a later date - do you just cook them in water and mash then freeze?

if i want to freeze some pumpkin generally for later cooking, do i cook/not cook/part cook ? just in water?

many thanks for your time