All too soon we’re down to our last pumpkin. We grew Invincible, a variety with an unusual bluish flesh and a lovely creamy flavour.
Ok, so ours didn’t turn out as dramatically blue-grey as on the seed packet. They were more of a pale green. But the contrast with the orange flesh is very pretty.
We didn’t get a huge crop and were through our harvest before we knew it. So how best to savour the last one? We put the call out for suggestions on social media.
Meanwhile on Facebook, Don suggested a popular eastern Mediterranean dessert.
He suggested cutting the flesh into 1 inch dice, making a stock syrup with cinnamon, cloves and nutmeg to flavour, then poaching the cubes until the pumpkin is cooked. Leave the pumpkin to cool in the syrup, he advised, then drain and serve with natural yogurt, creme fresh or cream.
Perhaps it was Darren’s descriptive turn of phrase that persuaded us to try the roasted pumpkin route. We thought it would allow us to create a tasty supper that would put the pumpkin centre stage and allow us to show off the attractive contrasting skin.
There are plenty of recipes for roasted squash. Mine is based on this one from Tesco.
I added sunflower seeds for texture. Pistachios or pine nuts would have worked just as well but are more expensive.
I also added oca since I happened to have some to hand. Their slightly lemony taste contrasted well with the creamy pumpkin. But this is obviously an optional extra.
To make this recipe vegan, either leave out the feta or substitute it with a vegan alternative such as this coconut based alternative available at Sainsbury’s.
Roasted pumpkin wedges with oca
1kg (2lb) pumpkin, cut into wedges
500g (1lb) oca tubers, well scrubbed (optional)
2 tbsp olive oil
pinch chilli flakes
1 garlic clove crushed
1tbsp mixed herbs
2 tbsp sunflower seeds
200g (7oz) fresh feta, crumbled
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Arrange the pumpkin in a large, shallow baking dish. Nestle the oca unpeeled, around the pumpkin. Drizzle with the olive oil and scatter over the chilli flakes, garlic and dried herbs. Season well.
3. Roast for 25-30 minutes, or until the pumpkin is tender and lightly charred. Add the feta for the last 5 minutes