October is here and it’s time to really embrace autumn. One of our most popular autumn crops are our sweet little kuri squash pumpkins. Have you tried one yet? Grown right here on the farm in Galway, they taste like concentrated summer sunshine. Miles away in terms of flavour from watery carving pumpkins, these are bred for flavour. Think butternut squash dialled up to 11.
I like to have a jar of roasted pumpkin puree in the fridge at this time of year to add instant autumn vibes to any dish or drink, sweet or savoury. And speaking of autumn vibes, a little jar of pumpkin spice mix goes a long way to bring a cosy autumn atmosphere to your home. Add to your bakes, dust hot drinks, even simmer into an autumn tagine. These two jars of distilled autumn will be so useful in your kitchen.
Liz x
Pumpkin Purée
To make a jar of pumpkin purée, simple cut your pumpkin in half, scoop out the seeds and roast, cut side down, until soft. Roast at 200C and check it after 30 minutes. Then scoop out the soft flesh and blend with a stick blender. Spoon into a clean jar and keep in the fridge for 3-5 days or in the freezer for 6 months.
Pumpkin Spice Mix
Our recipe for the perfect pumpkin spice mix that is warming, sweet and so useful is easy. Just mix together:
- 10 tsp cinnamon
- 5 tsp ginger
- 3 tsp nutmeg
- 2 tsp cloves
- 1/2 tsp cayenne pepper
Store in a clean, dry jar and use up within 6 months. Not just useful for sweet dishes and drinks, you can also use this spice blend to make a gorgeous Moroccan style stew with winter veggies, dried apricots and chickpeas. Serve with cous cous.
These pumpkins are fabulous. A lovely chestnutty flavour and great texture. Tonight we are having the second half of one I roasted on Sunday stuffed with creme fraiche mixed with Crozier blue cheese, sage and a little cornflour.
I have just ordered another. I am thinking your pumpkin puree would be nice as the base for a risotto. Maybe with sauteed chestnuts? And possibly leeks and or fennel? I’d better order more next week.
A few weeks ago I made this Mexican pumpkin salt with the insides of a butternut squash. I am making more with this week’s pumpkin. It is really good and I no longer feel guilty about not using the seeds and stringy bits.
https://www.theguardian.com/food/2018/oct/27/pumpkin-seen-salt-recipe-waste-not-tom-hunt
I wanted to complement the chestnutty flavour of the pumpkin while including other textures so I used your puree, together with stock that I had made and frozen a few weeks ago from odds and ends of veg that needed using up) to make a leek and pumpkin risotto. I also used some sage. When it was almost cooked I added some small pieces of roasted pumpkin (1/4 of the pumpkin, the rest used for the puree). I sprinkled the roasted skin from the 3/4 on top along with sage leaves and canned chestnuts I had fried in oil and butter with a little salt and mild chilli pepper flakes. The combination worked really well. Thanks for giving me the idea of using pumpkin puree in this way.
Interesting! Thanks for sharing 💚