Baked pumpkin

Baked pumpkin

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Use this sweet pumpkin recipe as a filling for pastries (try olive oil pastry), or even make a sweet pumpkin fool (just replace the rhubarb in the recipe with baked pumpkin).

Ingredients

Quantity Ingredient
600g pumpkin
pinch ground cinnamon
pinch ground ginger
6 cardamom pods, slightly crushed
50ml maple syrup
or 50ml raw local honey

Method

  1. Preheat the oven to 180°C. Cut the pumpkin into wedges 3–5 cm thick. Reserve the seeds to roast later. Place the pumpkin wedges on a baking tray, sprinkle with the spices and drizzle the syrup or honey over the top. Cover with foil and bake for 40–50 minutes, or until the pumpkin is very soft. Remove the foil and allow to cool a little. Scrape the pumpkin flesh from the skins back into the tray with the sweet spicy juices. Mash together with the juices using a fork (shred and compost the skins). Spread on toast for breakfast, or make into pie or pancakes.

Variations

  • Pumpkin pancakes: Mix together 150 g spelt flour, ½ teaspoon bicarbonate of soda, 2 teaspoons baking powder, 200 g natural live yogurt, 100 ml whole milk, 2 eggs and 200 g baked pumpkin. Heat a heavy-based pan with a drop of flavourless vegetable oil. Drop in a spoon of the batter and allow it to spread. Fill the pan with pancakes, giving each a little space. Cook one side until lightly browned and the top bubbles, then flip. Cook the other side evenly. Serve hot with maple syrup. Serves 4–6.

    Pumpkin martini: Mix 1 quantity baked pumpkin with a 1-litre bottle of vodka in a large jar or bowl and seal. Leave for anything from one day to two weeks in the fridge. To make a pumpkin martini for one, mix 50 ml of the strained vodka with 10 ml Cointreau and serve over ice.

Storage

  • This dish will keep well for four days in a sealed container in the fridge. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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