I have a lot of squash that I grew this year and of course the shops are full of cheap pumpkins so here are a few recipes you might like to try. I usually roast the pumpkin flesh first and then puree if needed for the recipe as it has a high water content but you can just boil it in chunks until it’s soft. You can also use butternut squash for most pumpkin recipes.
Sweet pumpkin pie
I cheated as I bought some ready made sweet pastry cases reduced at the supermarket, but otherwise I would just knock up some pastry at home.
This recipe made 3 x 7 inch pies.
- 1 cup sugar
- 2 tsp cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground ginger
- 4 eggs
- 3 cups pumpkin puree
- 18 fl oz evaporated milk
Really easy to make – just mix everything together in a bowl and spoon into a sweet pastry case.
Bake at 210 C for 15 mins then reduce to 175 C for 40 to 50 mins.
Should be golden on top and a knife will come out clean when inserted.
Pumpkin/Butternut Squash soup
This is a great way of using up what you have left after making scary pumpkin lanterns or making use of the cheap leftover pumpkins. This recipe will also work with butternut squash instead of pumpkin.
- 500g of pumpkin
- 1 large clove of garlic
- 1 onion
- 1½ tablespoons of oil
- ½ a tablespoon of lemon juice
- ½ a teaspoon of mixed herbs
- 1 vegetable or chicken stock cube
- Half a red pepper
- 500ml of water
- 125ml of milk
- 1 small chilli or half tsp chilli powder (optional)
- Ground black pepper to taste
Cut the pumpkin or squash into one inch chunks. Removing the peel and seeds and any ‘stringy bits’. Peel and chop the garlic, onion, red pepper and fresh chilli if using.
Put the oil into a saucepan on a medium heat and fry off the garlic, onions and red pepper (and fresh chilli if using) for a couple of mins until the onion is soft but not coloured. Stir frequently to stop it sticking.
Add the pumpkin and continue to cook for another 3 minutes and keep stirring throughout.
Dissolve the stock cube in the water and then add to the pan together with the herbs, chilli powder if using and lemon juice. Bring to the boil, then turn down the heat until it is simmering. Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft.
Take off the heat and blend with a stick blender if you like a smooth soup or you can leave it lumpy, or give it a quick mash with the potato masher.
Reheat the soup again gently but do not allow it to boil, and then season to taste with the black pepper.
Butternut squash and apple chutney
(I used pumpkin for this a few weeks ago and it tastes great)
- 875g pumpkin, peeled and cut into inch cubes
- 2 large cooking apples, peeled and roughly chopped
- 4 carrots, diced
- 2 large onions, peeled and chopped
- 200g raisins
- 5cm fresh ginger, chopped very fine
- 1 1/2 tsp dried chilli
- half tsp mixed spice
- 700ml cider vinegar
- 2 oranges, peeled, segmented and chopped
- 500g granulated sugar
Place all ingredients except oranges and sugar in a large heavy pan and bring to the boil and then simmer gently for 30 minutes until mixture is soft.
Add the oranges and sugar. Stir until sugar is dissolved and simmer gently for 45 minutes until the mixture is thick and pulpy. The chutney is ready when a wooden spoon pulled across the pan leaves a clear trail.
Spoon the mixture into hot sterilised jars and seal.
They said to store for at least a week before eating, but I tried mine as soon as it went cold and it was delicious!
Hope you enjoy!
Lead image: Shutterstock