Four by four Pumpkin recipes
Prep Cook Serves 20 min 1 hr 8
1 small pumpkin or 1 medium butternut squash, peeled and deseeded
3 large parsnips, scrubbed and trimmed
2 red peppers, deseeded 1 red onion, cut into wedges
2–3 tbsp harissa
2 tbsp olive oil
Salt and black pepper 600ml spiced tomato sauce (see recipe online) 1 small bunch fresh coriander, leaves chopped
50g unsalted butter ½ tsp smoked paprika, plus extra for sprinkling 6 sheets filo pastry For the yoghurt dip 250ml full-fat yoghurt 1 garlic clove, crushed 1 small bunch fresh mint, leaves roughly chopped
1 squeeze lemon juice
Heat the oven to 200C/390F/gas 6. Cut the pumpkin or squash, parsnips and peppers into 3cm chunks and put into a large bowl with the onion wedges. Add the harissa, oil and a teaspoon of salt and mix well. Spread over a large deep-sided roasting tin and put in the oven for 30 minutes.
Remove the veg from the oven and stir in the spiced tomato sauce. Add the chopped coriander and 100ml water.
Melt the butter with the paprika in a small pan over a medium heat. Brush a sheet of filo with the paprika butter and lay it over the roasted vegetables. Brush the remaining sheets of filo with the butter, loosely scrunch them up and put them on top of the first piece of filo. Brush any remaining butter over the top and sprinkle with extra paprika. Bake for 25–30 minutes, until the filo is golden and crisp and the filling is piping hot.
Mix the yoghurt in a bowl with the garlic, mint and lemon juice. Season and serve alongside the pie.
From the Higgidy Cookbook, by Camilla Stephens (Quercus) Prep Cook Serves 20 min 1 hr 15 min 4–5
1 tbsp vegetable oil 500g butternut squash 500g sweet potatoes 200g flour
2 tsp baking powder Salt
4 tbsp grated parmesan 1 pinch nutmeg
Option 1: cinnamon dressing
75g unsalted butter 5 tbsp grated parmesan 1 tbsp sugar
1 tsp ground cinnamon
Option 2: sage dressing 75g unsalted butter 6 sage leaves, snipped 10 tbsp grated parmesan Heat the oven to 180C/ 350F/gas 4. Line a baking tray with foil and brush with oil. Cut the squash in half, scoop out the seeds and put cut side down on the foil. Pierce the sweet potatoes with a skewer. Bake both vegetables for about an hour, until they can be pierced easily with a fork.
Peel the sweet potatoes, scoop out the flesh from the squash, and mash together in a bowl. Mix the flour, baking powder and a pinch of salt, then break in the eggs. Mix well, adding more flour if necessary until it forms a dough, add parmesan, nutmeg and salt.
Bring a saucepan of salted water to a boil. Fill a piping bag with the squash mixture and hold it over the saucepan, squeezing it with one hand and cutting the mixture with the other. Cut shapes about 2cm long, letting them drop into the water. Cook for one to two minutes after they have risen to the surface. Lift out with a slotted spoon into an ovenproof dish and keep warm in a low oven.
If you go for the cinnamon dressing, melt the butter, pour over the gnocchi and sprinkle with parmesan, sugar and cinnamon. For the sage dressing, melt the butter, add sage and leave to foam. Spoon over the gnocchi and sprinkle with parmesan. From Anna Del Conte’s Vegetables all’Italiana (Pavilion)