More ways to use pumpkin
Roasted Pumpkin Wedges
Choose a sweet, dryfleshed pumpkin. Cut 1-2kg pumpkin into 3-4 cm thick wedges. Leave the skin on. Brush lightly with olive oil and season with salt. Roast at 190C (fan 170C) for 30-35 minutes until tender. Mash for use in cooking and baking.
Pumpkin & Ricotta Gnocchi
In a bowl, combine 150g (⅔ cup) mashed roasted pumpkin, 150g (⅔ cup ricotta), 50g (½ cup) finely grated parmesan, 1 free-range egg, a pinch of grated nutmeg and salt. Sift over 1 cup plain flour and mix into a sticky dough. Extra flour may be required if pumpkin is moist. Tip onto a wellfloured bench and knead briefly. Use a butter knife to divide into 4 pieces and roll each into a long 2cm wide log – dust with flour as needed to prevent sticking. Cut into 3cm lengths and put on a floured plate. Bring 3 litres of salted water to a boil. Cook the gnocchi in batches for 3-4 minutes until they float to the surface. Drain and serve with a simple tomato sauce and grated parmesan.
Spiced Pumpkin Scones
In a mixing bowl, combine 2 cups (300g) plain flour, 3 teaspoons baking powder, 2 tablespoons sugar, 1 teaspoon mixed spice, 1 teaspoon cinnamon and ¼ teaspoon salt. Grate 100g cold butter into the dry ingredients and toss to combine (don’t rub in). In another bowl, combine ¾ cup (200g) mashed roasted pumpkin, 1 egg and ½ cup yoghurt or buttermilk. Add to the dry ingredients – use a butter knife to mix until just combined. Tip onto a well-floured bench, knead briefly, then shape into a 4cm thick rectangle. Cut into 12 pieces and put on a greased tray. Bake at 220C (fan 200C) for about 15 minutes until risen and golden.