Time to pick up pumpkin

Former My Kitchen Rules stars Sammy and Bella’s top tips

PUMPKIN is a seasonal vegetable, and definitely better in autumn and winter.

The vegetable is rich in vitamin C, giving you all the more reason to add it to your repertoire to fight the flu in the colder months.

POPULAR VARIETIES

Butternut: Australia’s favourite variety with dense, dry flesh that is lovely and sweet. Great for pumpkin pie, scones, mashing, pickling and a great all-rounder. Kent/Japanese: Pretty spotted skin with lush sweet flesh that is a little softer. It’s fantastic roasted, and can be used for most dishes.

Queensland Blue: Large pumpkin with blue/grey skin and fibrous flesh, best for curries and stews. Heirloom varieties are the best to grow at home or pick up at your local farmers’ market. These include golden nugget, dumpling, acorn, delicata and spaghetti.

CUTTING TIPS

With a kent or Japanese pumpkin, use a large sharp chef’s knife to cut in half through the stem. For a butternut, also start by cutting in half. The key here is to get a stable flat base, as most injuries occur when pumpkin is set on an uneven surface.

Once you have that planted securely on your chopping board, you can really cut any way you like.

COOKING TECHNIQUES

Roasting: This is our favourite way to cook pumpkin. You get a delicious caramelisation of natural sugars and a depth of flavour that is second to none. Great for pumpkin soups or with roasts.

Steaming: This is a great way to soften pumpkin flesh without waterlogging it. It’s also a great method for making baby food and risotto.

Simmering/braising: Simmering pumpkin in broth or sauce means it doesn’t get waterlogged, and any flavour you lose goes straight back into the sauce. Pop pumpkin chunks in soups, stews, or curries.

BEST FLAVOUR FRIENDS

Chilli: The sweetness of pumpkin really balances out fiery dishes, especially curries and Mexican food.

Spices: Cinnamon and nutmeg really bring out the natural sweetness in a pumpkin pie, and ginger is a fantastic addition to soup.

Herbs: Sage is an absolute classic, but rosemary works very well too. The intensity of this pairing carries vegetarian dishes to new levels.

Meat: Bacon and pork are great matches, the sweet-saltiness works just as well as the pork-apple pairing.

Cheese: Goat’s cheese is a classic in salads and quiches. Also try picante gorgonzola, which is sharper and more acidic than its sweeter counterpart, and works very well with the sweet caramel flavours of roast pumpkin.

Seafood: The buttery flavour works well with prawns, lobsters and scallops. For more expert tips, visit lifestyle.com.au