Last weekend we went to the Slindon Pumpkin Festival, enjoying the amazing display produced using these autumn fruits. Nothing says autumn more than a pumpkin or winter squash. They echo the changing colours of the foliage of our trees; transforming from the green of the summer to the blue-grey, orange, cadmium, gold, and yellows of autumn. As an ingredient, they bring an earthy sweetness, bringing a warming richness to a plethora of dishes. I love them and never manage to grow enough on the plot, despite annual attempts to have vast numbers of plants. Still, with the various pumpkin and squash I do grow, I like to make these Favourite Five dishes.
Blue Cheese, Squash and Rosemary Gnocchi – I love the pillowy lightness of good gnocchi. They’re soft and go brilliantly with the punchy flavours of squash, blue cheese and rosemary. Simply roast the squash and a few quartered red onions, combine with blue cheese and rosemary and mix into cooked gnocchi. For more details check out this post.
Butternut Squash Soup – Soup is perfect for this season, and simple to make. Heat some olive oil and throw in a finely chopped onion, celery, carrot, garlic, rosemary leaves and a a few chilli flakes. Cook for ten minutes, until the veg is sweet and soft. Add in the peeled and chopped squash, a litre of good chicken stock and simmer for roughly half an hour. When the squash is tender, remove from the heat and whizz in a blender until smooth. Season with salt and pepper and serve with a few crispy sage leaves on top.
Pumpkin Risotto with Sage and Walnuts – Start by making a simple risotto bianco, before adding pumpkin purée to the rice during the last few minutes. In a separate pan heat some butter until frothing, adding a few sage leaves until they are crispy. Remove and add some chopped bacon and walnuts, frying until nicely coloured. When the risotto is almost finished, take off the heat, add a good knob of butter and some Parmesan, put the lid on and leave for a few minutes. To serve, ladle out the risotto and top with the walnuts and bacon, and the crispy sage leaves.
Roasted Squash and Puy Lentil Salad – Roast a squash, cut into 2cm cubes, with rosemary and garlic for 30 minutes until soft and just starting to brown. Meanwhile, cook some Puy lentils and then mix with mustard and honey dressing. Toss lentils with the squash, season and serve, with the addition of a few toasted walnuts.
Roasted Pumpkin Purée – Peel and cut your pumpkin or squash into large chunks and place in a roasting tin. Toss with olive oil, a few sprigs of rosemary and a couple of cloves of garlic. Roast in a medium oven for 40 minutes until the pumpkin is soft. Peel the roasted garlic and whizz the contents of the roasting tin, seasoning as required. Delicious as an accompaniment to sausages.